Dameon Gresh
Sunbury,Ohio
Summary
High-performing Chef offering 30+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Executive Chef 2
Chartwells K-12 Groveport Madison School District
08.2021 - 01.2024
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Managed on and off-site kitchens with a staff of 20+.
Executive Chef
SourcePoint
11.2017 - 08.2021
- Represent as MOD in the absence of the Foodservice Manager
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Responsible for accurate counts on meals prepped and trayed
- Volunteer training and coaching
- Setting up and packing meals for client delivery
- Maintained 80%+ scratch cooking.
Kitchen Prep Utility
Council For Older Adults Of Delaware County, Ohio
05.2009 - 10.2017
- Responsible for all meal production, hot and cold
- Received clean plate award from Delaware County Health Department
- Assisted in the development of standards for New Catering Program.
- Created new recipes and updated existing ones to reflect changing trends and customer preferences.
- Maintained food safety and sanitation standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
Executive Chef/ Director
Sanese Services, Inc.
10.2003 - 04.2008
- Lead B & I Division with an increase profit of $30,000 per month on average
- Reduced Labor costs by 6.9% by increasing sales by 11%
- Broadened company approach with 'Fresh is Better'
- Developed New Concepts for Dining Division i.e..' Skillet Cuisine, Great Chefs School, Saladations, Take Home Menu, and a New Catering Menu
- Monitored expenditures to mitigate risk of overages.
- Developed Recipes for consistency throughout Dining division
- Conflict Resolution
- Responsible for Weekly and Monthly Operating Reports
- Cash Handling
- Responsible for coordinating and execution of large company functions at Scotts Miracle-Gro
- Weekly Training on HACCP with Associates.
Education
Associates in Applied Science, Culinary Arts -
Johnson And Wales University
Providence, RI05.1994
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- ServSafe Certification
- Inventory Control
- Safe Food Handling
- Food Prep Planning
- Catering and Events
- Staff Training
- Creative Thinking
- Food plating and presentation
Certification
Serve Safe Certified, 10/25
References
- Micheal Kahl, GFS, (614) 595-2927
- Sue Main, Olentangy Inn, (740) 363-4513
- Sean Demaree, Chase Bank, (614) 314-9147
Timeline
Executive Chef 2
Chartwells K-12 Groveport Madison School District
08.2021 - 01.2024
Executive Chef
SourcePoint
11.2017 - 08.2021
Kitchen Prep Utility
Council For Older Adults Of Delaware County, Ohio
05.2009 - 10.2017
Executive Chef/ Director
Sanese Services, Inc.
10.2003 - 04.2008
Associates in Applied Science, Culinary Arts -
Johnson And Wales University
Serve Safe Certified, 10/25
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