CHAD TIDWELL
Food Service Director
Okinawa,IL
Summary
SENIOR FOOD SERVICE DIRECTOR Passionate, customer-focused, and detail-oriented professional leading and serving for 29+ years in the US Marine Corps specializing in foodservice management. Expert in foodservice operations, menu planning, quality control, production and presentation, and customer service with a track record of success in supervising strict food preparations and complying with sanitation standards.
Results-driven leader with solid background in food service planning, sales and management. Hardworking, ambitious and resourceful with clear understanding of business priorities and best practices.
Background includes improving performance, reducing costs and eliminating waste to maximize profitability of food service operations. Strategic planner with superior communication and problem-solving abilities.
Overview
29
29
years of professional experience
2
2
Certification
Work History
Food Service Director
United States Marine Corps
Okinawa, Japan
07.2018 - Current
- Supervised food operations and activities, ensuring high-nutritional food quality and overall operational cleanliness/safety
- Led, supported, and guided operations to meet quality standards, inventorylevels, safety guidelines, and customer expectations
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
Line Cook
Ocean Breeze Restaurant
Okinawa, Japan
10.2018 - 07.2020
- Assist in stocking and setting up kitchen stations while collaborating with servers to ensure complete orders promptly
- Prepare food for the service by chopping vegetables, butchering meat, preparing sauces, and helping in the cooking process
- Correctly and efficiently manage/stock the food inventory while preparing the station and setting up the entire kitchen
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Food Service Director
United States Marine Corps
Camp Smith , HI
08.2015 - 07.2018
- Maintained and managed overall operations within the approved annual budget, resolving operational issues as they arise
- Developed and recommended policy/procedure changes as per the Food Service Department to achieve efficient operations
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Motivated staff to perform at peak efficiency and quality.
- Reduced financial inaccuracies by applying common Marine Corps system while verifying receipts.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
Prep Cook/Pantry Cook
Haleiwa Joe’s Grill and Seafood
Kaneohe, HI
09.2015 - 06.2018
- Proactivelyperformed various routine kitchen tasksasordered, following theprep listcreated bychefs toplan regularduties
- Labeled and stocked all ingredients for easy accessibility and proper organization; measured ingredients for cooking
- Ensured the proper storage of food and other items while strictly complying with various nutrition/sanitation guidelines
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
- Trained and assisted new kitchen staff members.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.
Food Service Director
United States Marine Corps
Twentynine Palms, CA
09.2013 - 07.2015
- Submitted work orders as needed to ensure proper working equipmentand compliance with overall workplace safety standards
- Strictly implemented numerous guidelines on food handling, sanitation, and cleanliness in all dining facility locations
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consulted with marketing to revise presentation and sales approaches.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Food Service Director
United States Marine Corps
Camp Leatherneck, Afghanistan
01.2013 - 09.2013
- Ensured that the foodservice operates within established budgetary guidelines for the humanitarian program in Afghanistan
- Assigned, directed, and supervised food service workers while assisting in the training and development of new recruits
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Consulted with marketing to revise presentation and sales approaches.
- Identified team weak points and implemented corrective actions to resolve concerns.
Food Service Director
United States Marine Corps
Okinawa, Japan, Japan
09.2012 - 12.2012
- Followed proper receiving, storage, and preparation techniques to maintain high-quality food items until consumption
- Set long term goals for the foodservice department while developing food and meal plans for particular time periods
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
Food Service Director
The United States Marine Corps
Parris Island, SC
07.2010 - 08.2012
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Motivated staff to perform at peak efficiency and quality.
- Developed unique events and special promotions to drive sales.
- Maximized quality assurance by completing frequent line checks.
Food Service Director
United States Marine Corps
Okinawa, Japan
08.2007 - 07.2010
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Created and submitted budgets for all Operations Rations needed by all training units.
- Ensured training units maintained their equipment in a high state of readiness.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Food
Personnel
Twentynine Palms, CA
08.2004 - 07.2007
Drill Instructor
United States Marine Corps
Parris Island, SC
01.2001 - 02.2004
- Created curricula, instructions, documents and written tests for various types of training courses.
- Verified long-term staff excellence by implementing updated and continuous training initiatives such as online modules, interactive programs and language labs.
Education
Master of Arts - Organizational Leadership
National University
La Jolla, CABachelor of Arts - Hospitality Management
American Military University
Charles Town, WV05.2010
Skills
- Portion control
- Inventory management
- Staff supervision
- Menu development
- Policy Development
- Process improvements
- Strategic planning
- Safe food handling
- Kitchen equipment operation and maintenance
- Budgeting
- Cost controls
- Self-Motivated
Certification
Lean Six Sigma Certification, Aveta Business Institute 2020
Food and Beverage Management Certificate, eCornell University 2020
Timeline
Line Cook
Ocean Breeze Restaurant
10.2018 - 07.2020
Food Service Director
United States Marine Corps
07.2018 - Current
Prep Cook/Pantry Cook
Haleiwa Joe’s Grill and Seafood
09.2015 - 06.2018
Food Service Director
United States Marine Corps
08.2015 - 07.2018
Food Service Director
United States Marine Corps
09.2013 - 07.2015
Food Service Director
United States Marine Corps
01.2013 - 09.2013
Food Service Director
United States Marine Corps
09.2012 - 12.2012
Food Service Director
The United States Marine Corps
07.2010 - 08.2012
Food Service Director
United States Marine Corps
08.2007 - 07.2010
Food
Personnel
08.2004 - 07.2007
Drill Instructor
United States Marine Corps
01.2001 - 02.2004
Master of Arts - Organizational Leadership
National University
Bachelor of Arts - Hospitality Management
American Military University