CHRISTOPHER WALL
Lake Worth,FL
Summary
Ambitious individual with proven track record of launching successful business, establishing and managing operations, and driving financial results. Respected leader who is adept at cultivating relationships with customers and employees, and motivating teams to work together to achieve business objectives. Exceptional problem-solving and communication skills, with a focus on creating customer-centric solutions to drive business growth.
Overview
13
13
years of professional experience
Work History
Sous Chef/Production manager
Compass One, Morrison Healthcare, St. Mary’s Hospital
01.2023 - Current
- Oversee day to day production of patient food, retail food, Doctors food and Catering
- Food ordering and inventory ( roughly 40k a week in food)
- Scheduling for 25+ employees
- Making sure food production is on time for 200 plus patients along with 350-400 people for Retail and 150 plus for Doctor’s Lounge
- Working hand in hand with hospital to be ready for joint commission inspections along with our own in-house auditing
- Teaching cooks new recipes along with food safety
- Tracking purchases and making sure everything stays within budget
- Creating food logs and safety logs to be compliant with joint commissions
Owner/Chef
C&J Food Enterprises Inc
Boynton Beach, FL
09.2017 - 04.2023
- Defined strategic plans and kept business on track to meet objectives
- Developed print advertising, social media campaigns, and networking events to deliver messages to target audience
- Hired skilled personnel to handle challenges and obligations of business
- Invested in employees, using training to keep them at the top of their game
- Scheduled deliveries with service vendors or product suppliers
- Managed the daily operations related to customer service, inventory management, and marketing
- Oversaw staff by hiring and terminating, creating schedules, and tracking payroll
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
- Maintained updated knowledge of local competition and restaurant industry trends
- Developed popular daily specials with personally sourced ingredients
- Improved food quality and consistency by creating new, diverse recipes
- Created cost-effective recipes that reduced food waste
Roundsman
Delray Dunes
Boynton Beach, FL
07.2012 - 08.2013
- Daily preparations for service
- Worked closely with Sous Chef to make sure all menu items were prepped, accounted for and ready for service
- Created new dishes and recipes daily
- Checked and monitored stock and inventory
- Did inventory count at the end of the month
Chef De Cuisine
Jade Mountain Resort
St. Lucia
01.2012 - 06.2012
- Externship program to learn chocolate making from tree to finished product
- Learned Molecular Gastronomy
- Utilized farm fresh micro greens, fruits and vegetables to create dishes for service
- Prepared fresh seafood brought in that day from the coast
- Helped staff prepare for service
- Worked with a Grand Sommelier to pair wines with food
- Created a fine dining experience for a 5 Star, 23 room, exclusive resort
Education
Associate In Science (A.S.) - Culinary Arts/ Business Management
Florida Culinary Institute
West Palm Beach, FL12.2012
Skills
- Client Service
- Staff Training
- Verbal and Written Communication
- Profit and Loss
- Product Branding
- Account Oversight
- Operations Management
- Marketing and Advertising
- Cash Flow Optimization
Timeline
Sous Chef/Production manager
Compass One, Morrison Healthcare, St. Mary’s Hospital
01.2023 - Current
Owner/Chef
C&J Food Enterprises Inc
09.2017 - 04.2023
Roundsman
Delray Dunes
07.2012 - 08.2013
Chef De Cuisine
Jade Mountain Resort
01.2012 - 06.2012
Associate In Science (A.S.) - Culinary Arts/ Business Management
Florida Culinary Institute
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