Christopher Merrihew
Liverpool,NY
Summary
Dynamic food service operations leader with extensive experience in ensuring exceptional quality and strict adherence to health standards. Proven ability to leverage strong leadership and staff management skills to foster a cohesive, high-performing team environment. Expertise in inventory control, customer service excellence, and implementing strategies that enhance operational efficiency. Committed to driving success through innovative solutions and a focus on continuous improvement.
Overview
15
15
years of professional experience
Work History
Food Service Supervisor
Aramark
Syracuse, NY
08.2026 - Current
- Supervised daily food service operations, ensuring compliance with health and safety regulations.
- Trained and mentored staff on food preparation techniques and customer service standards.
- Implemented inventory management processes to optimize stock levels and reduce waste.
- Monitored food quality and presentation, enhancing customer satisfaction through consistent standards.
- Conducted regular performance evaluations, providing constructive feedback to support employee development.
- Kept guest and work areas clean, organized, and sanitized per established standards.
- Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
- Boosted employee morale by providing ongoing training, support, and performance feedback to staff members.
- Enhanced customer satisfaction by efficiently managing food service operations and maintaining a clean environment.
- Closely monitored food safety procedures ensuring consistent adherence to HACCP guidelines, preventing foodborne illnesses.
Head Chef
Syracuse University
Syracuse, NY
11.2017 - 08.2026
- Managed purchasing and inventory for a high-volume operation generating $2 million in annual sales
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Optimized food costs, consistently maintaining them under 26%
- Mentored kitchen staff to prepare each for demanding roles
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote a safe working environment
- Oversaw employee scheduling to ensure adequate staffing and operational efficiency
- Created recipes and prepared advanced dishes
- Handled and stored food to eliminate illness and prevent cross-contamination
Campus Catering
Syracuse University
Syracuse, NY
10.2014 - 11.2017
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business
- 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
- Verified compliance with food safety quality systems and regulatory guidelines
Catering Supervisor
Syracuse University
Syracuse, NY
08.2011 - 10.2014
- Supervised catering staff at all functions, instructing employees to restock items quickly to promote exemplary service to guests
- Built lasting, lucrative relationships with community members and leaders through effective communication and active listening skills
- Maintained close working relationships with food and beverage managers
- Analyzed catering orders and liaised with staff to set up equipment, supplies and menus to meet client expectations
Education
Associate of Science - Culinary
Johnson & Wales University
Providence, RI05.2011
Skills
- Leadership
- Kitchen Staff Management
- ServeSafe Certified
- Staff supervision
- Kitchen staff coordination
- Food safety compliance
- Inventory management
- Waste reduction
- Employee development
- Schedule coordination
- Sanitation standards
- Hygiene practices
- Food storage
- Health regulations
- Quality assurance
- Promotions management
Timeline
Food Service Supervisor
Aramark
08.2026 - Current
Head Chef
Syracuse University
11.2017 - 08.2026
Campus Catering
Syracuse University
10.2014 - 11.2017
Catering Supervisor
Syracuse University
08.2011 - 10.2014
Associate of Science - Culinary
Johnson & Wales University