Christopher Ely
Executive Chef / General Manager
Dedham,MA
Summary
A seasoned culinary professional currently working in a position that allows the utilization of strong leadership and communication abilities, desire for customer satisfaction, and transferable skills to enhance each property and assist it in achieving its overall goals. Specialties: budgeting, closing, focus, forecasting, french, inventory management, procurement, supervisory skills
Overview
9
9
years of professional experience
3
3
Certifications
Work History
Temp
Snapchef
06.2024 - Current
- Contributed positively to workplace morale by maintaining a professional and positive attitude in all temporary assignments.
- Accomplished goals set forth by management teams at various companies within deadline-driven environments as an effective Temp Worker.
- Facilitated seamless transitions between assignments, ensuring minimal disruption to business operations for each employer.
- Exhibited excellent communication skills while interacting with clients, colleagues, and supervisors across different industries.
- Cultivated positive relationships with coworkers, fostering collaboration and teamwork in diverse work environments.
- Improved customer satisfaction with prompt and professional service during temporary placements in customer-facing roles.
- Strengthened internal communication within departments by proactively sharing knowledge gained from other temporary experiences and industry best practices.
- Served as a reliable team player who consistently met or exceeded expectations in all tasks assigned throughout numerous temp jobs.
Chef Manager
Compass Group Eurest Dining
10.2022 - 12.2023
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
Executive Chef
Sodexo, Liberty Mutual
01.2022 - 10.2022
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for corporate dining establishment.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Transitioned, Set-up Systems, purchased, and managed two of main buildings in Downtown Boston, Three Satellite locations in NH. Managed teams at all locations.
Culinary Director
Sodexo, Dunkin Brands
10.2018 - 02.2022
- Responsibilities includes over all management of the culinary and stewarding department in lower volume Corporate Cafeteria
- Exceeding guest experiences and satisfaction daily
- Collaborate with front and back of house team with management of all related operations
- Responsible for delegating and administering, planning, preparation, production and control of all culinary operations (including all catering and deliveries)
- Direct and oversee all operations, to include, but not limited to, production during breakfast and lunch with outstanding food quality, presentation, and accuracy
- This location also included a full Dunkin Donuts and Baskin Robbins all of the coffee service, donut setup, break down for three floors (including the leadership team)
- Consistently exceeding all food safety, OSHA, and sanitation standards and regulations, associate productivity, implementation of policies and procedures, cost controls, overall profitability, as well as future projections
- Assessing satisfaction results through evaluation, addressing and making improvements suitably with precipitateness
- Increase employee performance to include, but not limited to, providing supervision and professional development, providing counseling logs and delivering recognition and reward
- Direct hiring of all new associates and maintenance of scheduling while reducing overages with the assistance of temporary employees, as well as creating a balanced and cohesive environment in which to effectively develop, train, and manage
- Managed staff from previous leadership from 300% annually to 10%(all numbers are pre-pandemic)
- A premier location in Canton, MA
Executive Sous Chef
Sodexo/Dana-Farber Cancer Institute
11.2015 - 10.2018
- Responsibilities included over all management of the culinary and stewarding department in high volume Corporate Cafeteria
- Exceeding guest experiences and satisfaction daily
- Collaborate with the General Manager and back of house team with the management of all related operations
- Responsible for delegating and administering the planning, preparation, production and control of all culinary operations (including all catering and clinic deliveries)
- Direct and oversee all culinary operations, to include, but not limited to, production during breakfast and lunch with outstanding food quality, presentation, and accuracy
- Consistently exceeding all food safety, OSHA, and sanitation standards and regulations, associate productivity, implementation of policies and procedures, cost controls, overall profitability, as well as future projections
- Assessing satisfaction results through evaluation, addressing and making improvements suitably with precipitateness
- Ensure familiarity and compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards Including JCO and CMS (recent development added to federal inspections)
- Increase employee performance to include, but not limited to, providing supervision and professional development, providing counseling logs and delivering recognition and reward
- Direct hiring of all new associates and maintenance of scheduling while reducing overages with assistance of temporary employees, as well as creating a balanced and cohesive environment in which to effectively develop, train, and manage
- Working at the largest location in the district exceeding a total of the other locations in total.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for the marketplace.
Education
Bachelor of Arts - Culinary Arts Management
The Culinary Institute of America
Hyde Park, NY 01.2003 - 2006.05
Bachelor of Arts - Environmental Studies
Mercyhurst University
Erie, PA 09.1991 - 2000.06
Certificate, Culinary Arts And Baking/Pastry Arts - Culinary Arts
Johnson And Whales College
Providence, RI 07.1989 - 1989.07
Skills
Supervisory Skills
Budgeting
Culinary Skills
Banquets
Budgets
Recruiting and Hiring
Kitchen Management
Food spoilage prevention
Forecasting and planning
Recipes and menu planning
Workflow Optimization
Certification
Servsafe Certification- 5 years
Timeline
Temp
Snapchef
06.2024 - Current
Chef Manager
Compass Group Eurest Dining
10.2022 - 12.2023
Executive Chef
Sodexo, Liberty Mutual
01.2022 - 10.2022
Food Allergen Certified- 5 years
01-2022
CPR and Choke Safe Training - 2 years
12-2021
Culinary Director
Sodexo, Dunkin Brands
10.2018 - 02.2022
Servsafe Certification- 5 years
01-2017
Executive Sous Chef
Sodexo/Dana-Farber Cancer Institute
11.2015 - 10.2018
Bachelor of Arts - Culinary Arts Management
The Culinary Institute of America
01.2003 - 2006.05
Bachelor of Arts - Environmental Studies
Mercyhurst University
09.1991 - 2000.06
Certificate, Culinary Arts And Baking/Pastry Arts - Culinary Arts
Johnson And Whales College
07.1989 - 1989.07
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