Christopher Nicolelli
Guilford,CT
Summary
I am a meticulous chef with a proven track record of operational excellence. My focus lies in building and leading strong teams. Being organized and passionate, I believe that the combination of soft and hard skills I acquired as a student at The Culinary Institute of America have helped me become not only a great chef but also a better person. Now, I aspire to give back to the incredible community that has done so much for me. To me, there's no greater honor than teaching at my alma mater.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Campus Executive Chef
Sodexo USA
11.2023 - Current
- Responsible for culinary program development and overall food-related activity at a 15M managed volume university operating as a P&L
- Oversee all food-related operations including student dining, retail, and catering
- Develop a culinary team comprised of Executive and Sous Chefs, Production Managers, and unionized cooks
- Monitor participation and provide coaching to ensure the success of sustainability programs including waste tracking and reduction initiatives, compositing, and community food donations
- Develop and coordinate innovative dining program initiatives, including the integration of increased plant-based options
- Ensure accurate cost of goods sold and food cost reporting by reviewing and auditing food purchases and inventories
- Review banquet event orders for accuracy and innovation
- Work directly with students and registered dieticians to accommodate allergy and/or dietary restrictions
- Monitor practices and coach culinarian at a certified allergen-free dining location
- Collaborate with the marketing department to plan and execute themed events that foster student satisfaction and community-building
- Collaborate with the student government to address food program concerns
- Trained and mentored new staff members in kitchen safety, sanitation, and cooking techniques
- Responsible for overall campus dining safety including food, physical safety, and facility management
- Conduct daily, weekly, and monthly culinary meetings designed to improve communication and align culinary vision
Campus Executive Chef
Compass Group USA
07.2023 - 11.2023
- Responsible for overseeing all food-related activities and staff on University campus totaling 21M in managed volume
- Trained and managed kitchen personnel and supervised related culinary activities
- Enhanced student satisfaction ratings by consistently ensuring exceptional service in a high-volume environment
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Developed and remained accountable for safety, quality, consistency, and adherence to standards
- Effectively managing food costs through portion control and minimizing waste
- Initiated training for new team members on culinary techniques to improve productivity
- Planned promotional menu additions based on seasonal pricing and product availability
- Participated in food tastings and taste tests
- Modified recipes to accommodate dietary restrictions and allergies
- Trained and mentored new staff members in kitchen safety, sanitation, and cooking techniques
- Collaborated with other Executive Chefs within the company to share best practices and develop new menu items
- Implemented special event promotions such as theme nights and cooking demonstrations
- Utilized culinary techniques to create visually appealing dishes
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations
- Monitored food production to verify quality and consistency
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication
SR. System Executive Chef
Compass Group USA
10.2021 - 07.2023
- Oversee culinary operations and food service at 7 acute care hospitals and 4 behavioral health, totaling 35M in managed volume
- Responsible for system culinary hiring
- Work with clinical teams to identify and address patient nutritional needs and RDI
- Work with clinical teams on diet spreads, modified diets, IDDSI compliance, and recipes
- Review, coach, and advise units on financial metrics including inventory, cost of goods, sales/revenue, checkbooks, and purchasing
- Implement and manage multistage, long-term projects focused on improving food experiences, including new business acquisitions
- Coach and mentor Compass leaders including Executive Chefs, Food and Nutrition Directors, and front-line supervisors
- Communicate focused information to meet corporate compliance standards and facilitate participation in core programs
- Work directly with vendors on stocking, product specifications, and availability
- Respond to high-level supply chain concerns, providing directive
- Oversee regulatory compliance for all community food donation programs, work with community leaders to establish new partnerships
- Responsible for implementing monitoring and auditing robust sustainability programs including food waste tracking, composting, renewable energy, and food donations
- Work with local and minority-owned business leaders to facilitate socially responsible spending
- Work with/advise businesses on scaling and production
- Communicate, execute, and follow up on Compass One corporate culinary standards
- Conceptualize and execute innovative culinary programs
- Conduct daily site visits to evaluate food, service, standards, and compliance
- Responsible for the understanding, implementation, and adherence to HAACP procedures as well as adherence to all state and federal regulations
- Work directly with the client to ensure overall satisfaction including preparing reports, compiling data, and analyzing information
Senior Executive Chef
Compass Group USA
05.2016 - 10.2021
- Responsible for all foodservice related activities in a 1,100-bed Acute Care Hospital serving approximately 1,900 meals per day.
- Responsible for overall success and profitability of high-volume retail venue serving approximately 2,000 meals a day
- Design and implement new policies and procedures to drive sales
- Responsible in part for policies and procedures leading to YNHH being named regional and national account of the year
- Oversee department of 90 + unionized employees with 30-50 direct reports
- Effectively managed food and labor costs for a 30M managed volume account operating as a P&L
- Ensure all dietary restrictions are met on a patient-to-patient basis
- Monitor recipe compliance and food allergen information
- Scheduling with strict adherence to union labor guidelines for 50+ employees in 3 venues
- Direct oversight of management team including 3 Executive Chefs and 5 managers
- Responsible for reviewing and approving employee payroll
- Ensure client customer service and satisfaction with efficient, cost-effective management
- Conduct daily staff meetings to ensure menu compliance and overall success of the operation
- Track and discuss retail trends to optimize efficiency and maximize profitability
- Responsible for the understanding, implementation, and adherence to HAACP procedures as well as adherence to all state and federal regulations
- Focus on employee engagement and retention
- Effectively administer progressive discipline and participate in union grievance hearings
- Conduct performance reviews for 60+ cooks including action plans to develop underachieving employees
- Work effectively with other departments to facilitate a teamwork environment and achieve client goals
- Responsible for developing, mentoring, and coaching internal associates
- Participate in patient satisfaction surveys and service recoveries to ensure client satisfaction.
- Disciplined and dedicated to meeting high-quality standards.
Dining Services Manager 1
Yale University Hospitality; Residential Dining Services - New Haven, CT
10.2015 - 05.2016
- Assist in leading and managing the operations of one double Yale residential dining unit
- Assist in providing leadership to ensure excellence and high-quality hospitality standards are successfully implemented at assigned dining facility
- Responsible for preparation, production and service of meals as described in menus and recipes; implement and monitor established policies and procedures related to food quality and standards, service standards and sanitation
- Monitor techniques and methods utilized in the preparation and processing of food to achieve established quality and standards, prevent waste, and maximize efficiency
- Analyze menus and recipes to forecast meal counts and determine future raw food needs. Submit requisitions to procure meats, dairy, and bakery products. Supervise receiving and storage activities, involving checking temperature and environmental conditions of storage area and assuring security
- Execute catered events by directing food preparation and coordinating the service and staff at events
- Provide ongoing coaching, training, guidance and direction to staff members; maintain positive employee relations and resolve issues in a timely and proactive manner; responsible for performance management of staff
- Required to participate in and respond to Union grievances
- Complete weekly and monthly operating reports in order to monitor and analyze adherence to the financial goals of the dining hall.
Executive Chef
StoneRidge CCRC - Mystic, CT
09.2013 - 10.2015
- Responsible for implementing techniques and methods used in the preparation and processing of food to maintain quality standards, prevent waste, and maximize efficiency and production
- Handle editing and approving payroll, progressive disciplinary processes and human resource functions as direct supervisor for department of twenty plus employees
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Manage, supervise and coordinate activities of staff, culinary team, service staff, student workers, per diem workers and other employees
- Responsible for performance management of staff
- Provide ongoing coaching, training, guidance and direction to staff
- Develop and manage staffing requirements for daily operational needs of three fine dining facilities totaling 15,000 meals served per month
- Coordinate, organize and execute food processing and technical details for catered events of various sizes
- Conduct weekly menu planning, menu writing and menu costing to ensure budgetary guidelines are met
- Work with Food and Beverage Director to manage $2M annual food and beverage budget and ensure monthly, quarterly and annual financial goals are met
- Responsible for all product ordering, maintaining par levels and managing $45,000 raw food inventory
- Forecast meal counts for 300 residents on 28-acre property
- Conduct monthly inventory
- Assist in weekly and monthly operating reports in order to analyze and monitor adherence to financial goals
- Develop and implement point of sales (POS) system to track inventory and maximize labor efficiency
- Develop and implement modern restaurant style menu to increase customer satisfaction and maintain excellent customer relationships
- Implement and monitor housekeeping, sanitary and safety guidelines for utility staff
- Keeping of essential and support records in line with State and Federal guidelines including HAACP plans
- Develop, plan and execute functions designed to increase community awareness and showcase 5 star atmosphere
- Attend monthly council meetings as Food and Beverage representative to answer questions in open format.
Sous Chef
Keystone Ranch Restaurant - Keystone, CO
05.2013 - 08.2013
- Manage all aspects of a 4 Star/ 4 Diamond fine dining kitchen to ensure overall consistency and quality of food
- Conduct daily meetings with both front and back of the house to establish open lines of communication
- Responsible for training and mentoring Culinary Apprentices from ACF recognized Colorado Mountain College Culinary program
- Handle payroll and food receiving as well as communicating with purveyors
- Create innovative daily specials to showcase seasonal produce, local game meats and seafood in top rated mountain dining restaurant
- Control waste and inventory to ensure monthly forecasted food cost is met
- Execute Banquet Event Orders and ensure all banquets operate in accordance with established timelines
- Handle food allergies while maintaining integrity of product.
Education
Bachelors Degree - Culinary Arts Management
The Culinary Institute of America
Hyde Park, NY02.2010
Skills
- Recipe Management
- Inventory Management
- Waste Reduction
- Menu Planning
- Team Leadership
- Hiring, Training, and Development
- Nutrition knowledge
- Creative Thinking
- Dietary Restrictions
- Food Preparing, Plating, and Presentation
Certification
ServSafe Certified
AllerTrain Certified
Timeline
Campus Executive Chef
Sodexo USA
11.2023 - Current
Campus Executive Chef
Compass Group USA
07.2023 - 11.2023
SR. System Executive Chef
Compass Group USA
10.2021 - 07.2023
Senior Executive Chef
Compass Group USA
05.2016 - 10.2021
Dining Services Manager 1
Yale University Hospitality; Residential Dining Services - New Haven, CT
10.2015 - 05.2016
Executive Chef
StoneRidge CCRC - Mystic, CT
09.2013 - 10.2015
Sous Chef
Keystone Ranch Restaurant - Keystone, CO
05.2013 - 08.2013
Bachelors Degree - Culinary Arts Management
The Culinary Institute of America