Clay Moser
Culinary Director
Phoenix,AZ
Summary
Food Service professional with broad knowledge in inventory, purchasing, receiving, and cuisine. Several years experience setting up internal accounts for catering and internal account management. Experienced Culinary Professional successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities.
Overview
24
24
years of professional experience
2
2
years of post-secondary education
Work History
Director of Culinary Services
Clarendale Arcadia
07.2024 - Current
- Manage, plan, develop, organize, schedule, evaluate, and direct the Culinary department
- Supervise the production, presentation and cost of food, and create a balanced rotating menu
- Serve as liaison between guests, residents and Culinary staff and be responsible for effective communication across all areas
- Resolve resident complaints regarding food quality and/or service
- Experienced with establishing food committees within senior living communities and policies providing guidelines for those committees.
- Ensure a sanitary work environment and comply with all health and safety codes, state licensing regulations and policies and procedures regarding proper storage, handling and serving of food
- Develop and implement policies/processes to ensure that food is ready on time and proper temperature levels are met
- Backup Culinary staff in their job duties as needed
- Responsible for the cleanliness in dining room and ensure proper table settings at all times
- Recruit, hire, train, motivate, and supervise department staff in accordance with all company policies, procedures, and core values
- Carry out required new hire training and ongoing skills training for associates and maintain appropriate documentation
Executive Chef
Kemper Sports- Bella Vista @ Corte Bella Golf Club
02.2024 - Current
- Maintain a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Managed start up restaurant from building completion to opening day in 6 weeks.
- Coordinated employee schedules and developed staff teams to boost productivity
Director of Culinary & Nutrition Services
Destiny Springs Healthcare
9 2018 - 02.2024
- Developed policies, procedures, menus, operations, and vendors for start-up behavioral health hospital.
- Design and implementation of food inventories and calculations on monthly basis.
- Ordering, receiving, and coding of incoming invoices. Created invoice tracking system utilizing Excel.
- Lead development of all vendors including vendor performance metrics.
- Profit and Loss (P & L) accountability.
- Created operations and food budget(s)
- Hands on approach to food preparation and presentation.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Reduced spending by 10% by documenting inventory and purchases for budget management.
Director of Purchasing / Instructor
Art Institute of Phoenix
08.2014 - 09.2018
- Spearheaded design and implementation of online food requisitioning system.
- Food, consumables, and equipment procurement and budgeting responsibility.
- Responsible for ordering all uniforms, food, and supplies for school.
- Procurement of large and small equipment.
- Manage purchasing, inventory, storage, and cost control.
- Adjusted procedures to maximize department effectiveness.
- Sourced vendors, built relationships and negotiated prices.
- Planned, scheduled, and coordinated all special events with Chefs and relevant inter-departmental instructors.
Restaurant Executive Chef
PebbleCreek Country Club
09.2013 - 08.2014
- Reduced food cost average of 41% to 31% while maintaining/increasing quality.
- Planned and executed monthly, seasonal, and special event menus.
- Oversee all back of house (BOH) operations and budget accountability for restaurant.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication
Chef
Waldorf Astoria (The Boulders)
05.2011 - 09.2013
- Created dinner specials each night utilizing current trends and seasonal foods.
- Maintained and organized fish, meat, and saute station mise en place.
- Oversaw par of made from scratch stocks and sauces.
Executive Chef / Director Dining Services
Brookdale Senior Living
05.2010 - 05.2011
- Department head supervising and evaluating 23+ team members.
- Planned and executed weekly menus within budgetary guidelines.
- Generated monthly and annual labor and food budgets.
Executive Chef / Food Service Director
West Valley Hospital
04.2008 - 05.2011
- Designed and implemented hotel/resort style room service program through team mentoring, buy-in, and clear communication.
- Established new grill menu with made fresh to order healthier choices.
- Oversaw design and implementation of retail point-of-sale system increasing sales 55% due to accepting multiple payment methods.
Executive Chef
Banner Estrella, Aramark
02.2006 - 04.2008
- Budgeting responsibilities for kitchen, cafe, and catering operation of 40+ cooks, catering, and other operations staff.
- Planned creative seasonal catering and cafe menus.
- Maintained great sanitation inspections with both county and state.
- Verified compliance in preparation of menu items and customer special requests.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience
Executive Chef
PebbleCreek Country Club
02.2001 - 02.2006
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
Education
Associate of Arts - Culinary Arts
Art Institute of Phoenix
Phoenix, AZ 06.1999 - 05.2001
Skills
Excellent Communicator, Team Member, and Self-Motivator
Timeline
Director of Culinary Services
Clarendale Arcadia
07.2024 - Current
Executive Chef
Kemper Sports- Bella Vista @ Corte Bella Golf Club
02.2024 - Current
Director of Purchasing / Instructor
Art Institute of Phoenix
08.2014 - 09.2018
Restaurant Executive Chef
PebbleCreek Country Club
09.2013 - 08.2014
Chef
Waldorf Astoria (The Boulders)
05.2011 - 09.2013
Executive Chef / Director Dining Services
Brookdale Senior Living
05.2010 - 05.2011
Executive Chef / Food Service Director
West Valley Hospital
04.2008 - 05.2011
Executive Chef
Banner Estrella, Aramark
02.2006 - 04.2008
Executive Chef
PebbleCreek Country Club
02.2001 - 02.2006
Associate of Arts - Culinary Arts
Art Institute of Phoenix
06.1999 - 05.2001
Director of Culinary & Nutrition Services
Destiny Springs Healthcare
9 2018 - 02.2024
Awards
ACF Silver Medal (#597), Albuquerque, NM
ACF Silver Medal (#656), Coeur d' Alene, ID
ACF Silver Medal (#435), Las Vegas, NV
ACF Bronze Medal (#911), Albuquerque, NM
ACF Bronze Medal (#751), Team Captain,
Kona, HI
ACF Bronze Medal (#640), Phoenix, AZ
Grand Prize, Robson Chef's Challenge,
PebbleCreek Country Club
Certification(s)
ServSafe Food Manager Certified #10671071
Organization(s)
American Culinary Federation Professional
Member (Member# 264228)
ACF Arizona Chapter Member (Chapter
AZ033)
Association of Nutrition and Foodservice
Education
Professionals (ANFP)
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