Summary
Overview
Work History
Education
Skills
Timeline
Generic

Coty Macdonald

Portland

Summary

Knowledgeable chef with robust background in managing dining services operations. Demonstrated leadership and team-building skills in fast-paced environments.

Overview

15
15
years of professional experience

Work History

Dining Services Manager

Prestige Care
01.2024 - Current
  • Oversee all aspects of food service including front of the house staff
  • Maintain proper documentation for all special diets
  • Responsible for all training and discipline of all food service employees
  • Managing food cost within a strict set budget

Executive Chef

The Springs Living
08.2022 - 11.2023
  • Maintain all financial aspects for the food program
  • Ensure proper food safety measures are followed and appropriate documentation is maintained
  • Handle all training, reviewing, disciplining and coaching of employees
  • Maintain cleanliness and food safety standards for multiple kitchens onsite

Food Safety Specialist

STERITECH
03.2022 - 08.2022
  • Conduct assessments to conform to regulatory, industry, and proprietary brand standards for clients
  • Observe food prep and cooking standards to ensure food safety, health, and sanitation practices
  • Colaberate with clients to address root causes of assessment discrepancies and develop corrective action plans
  • Coach clients on how to make their workplace a safer environment for themselves and their customers

Executive Chef

PROVIDENCE ST. VINCENT MEDICAL CENTER
12.2015 - 12.2021
  • Plan and develop recipes and menus
  • Supervise all food output and production
  • Assist in hiring of multiple kitchens in the Hospital system
  • Direct all training and coaching of staff
  • Developing a catering program

Regional Executive Chef

SHILO INNS
03.2015 - 12.2015
  • Develop recipes and menus for cocktails, banquets, and restaurants
  • Traveled Between 3 Shilo Inns as needed for support
  • Worked with the Executive Chefs to coach their teams and maintain standards
  • Monitor budgets and payroll to ensure that the budgeted food and labor costs are met
  • Consistently maintained a food cost of 32% and under monthly at all sites
  • Coding of all invoices
  • Arrange for equipment purchases and repairs
  • Design spreadsheets using EXCEL for inventory, scheduling, and food cost monitoring purposes

Executive Chef

OCEAN CREST RESORT
02.2014 - 03.2015
  • Came on while restaurant was in blueprint stage, and assisted in the design of kitchen
  • Purchase all kitchen equipment including appliances and designated their placement in the kitchen
  • Source all purveyors as well as local farms and foragers to build a menu focused on the ingredients of The Pacific Northwest
  • Build strong business relationships with the farmers I was sourcing from and use their availability projections to help guide my menu
  • Design multi course dinners, with Washington wine makers for private events
  • Had recipes and interviews published in magazines to promote the Menu
  • Perform cooking demos for large groups
  • Participate in the filming of televised cooking segments and shows

Owner/Operator

NORTH BEACH CONFECTIONS
12.2012 - 12.2014
  • Maintained all proper licensing, accounting, and permits for an operational business in Grays Harbor County
  • Met with potential customers to discuss what type of cake, size and appearance they needed. Negotiated price and date of delivery
  • Set up finished cakes and displays for weddings, anniversaries and parties
  • Specialized in dietary restrictive cakes

Executive Chef

SHILO INN
03.2012 - 03.2014
  • Schedule and receive food and beverage deliveries, check delivery contents to verify product quality and quantity
  • Monitor budgets and payroll records,
  • Establish standards for personnel performance and customer service
  • Purchase equipment and supplies
  • Determine ways to improve service, performance, and safety
  • Schedule use of facilities for events and negotiated details of arrangements with clients
  • Acted as GM/Food and Beverage Director for a period of 7 months and was responsible for all banquet, restaurant and bar activity
  • Create cocktails to further our bar program

Sous Chef

NEW SEASONS MARKET
08.2011 - 05.2012
  • Supervised a staff of 20 while working with them to improve their technique and time management
  • Set daily production pars as well as oversaw their completion
  • Track waste/loss and work out procedures to lessen the financial impact on food cost
  • Responsible for all ordering and receiving
  • Interact with customers answering any questions they may have and made food related suggestions

Sous Chef

AQUARIVA @ AVALON HOTEL
09.2010 - 05.2012
  • Develop daily specials using local seasonal products
  • Instruct cooks in the preparation, cooking, garnishing, and presentation of food
  • Analyze recipes to assign prices to menu items, based on food, and labor costs
  • Adapt and contribute to an ever-changing menu, based solely on quality and seasonal availability

Education

COOKING AND HOSPITALITY INSTITUTE OF CHICAGO
CHICAGO, IL

Associate of Applied Science -

WESTERN CULINARY INSTITUTE
PORTLAND, OR
01.2007

Skills

  • Serv Safe Certified
  • Strong knowledge of special dietary needs
  • Training staff in new techniques
  • Budget control

Timeline

Dining Services Manager

Prestige Care
01.2024 - Current

Executive Chef

The Springs Living
08.2022 - 11.2023

Food Safety Specialist

STERITECH
03.2022 - 08.2022

Executive Chef

PROVIDENCE ST. VINCENT MEDICAL CENTER
12.2015 - 12.2021

Regional Executive Chef

SHILO INNS
03.2015 - 12.2015

Executive Chef

OCEAN CREST RESORT
02.2014 - 03.2015

Owner/Operator

NORTH BEACH CONFECTIONS
12.2012 - 12.2014

Executive Chef

SHILO INN
03.2012 - 03.2014

Sous Chef

NEW SEASONS MARKET
08.2011 - 05.2012

Sous Chef

AQUARIVA @ AVALON HOTEL
09.2010 - 05.2012

COOKING AND HOSPITALITY INSTITUTE OF CHICAGO

Associate of Applied Science -

WESTERN CULINARY INSTITUTE

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