Darryl Start
Norfolk,VA
Summary
An enhanced leader with 35 years of extensive operational experience as well as procurement, process development, financial controls, nutritional analyses, productivity, and systems enhancements. In-depth knowledge of customer service strategies, Nutrition, and quality controls. Demonstrates proficiency with staffing, training, and development, budgeting, and culinary artistry
Overview
29
29
years of professional experience
Work History
Culinary Lead Opening Team
Legal Seafood
04.2023 - 07.2023
- Culinarian-Opening Team 5 million in sales
- Helped devise formatting of kitchen and sanitation practices.
- Led and developed grill and prep teams.
- Stayed current on food technologies and products.
- Organization of kitchens and storage areas
- Expedited hot line-in center in coordination of front expo
- Capable and worked all stations within a four-week period
- Anticipated and solved problems by taking decisive action.
Director of Nutrition and Foodservices
Morrisons/Bon Secours HealthCare
11.2022 - 03.2023
- 22 Million-dollar contract
- Devised strategic plan immediately and process improving, cleanliness, sanitation, organization, schedules, production, and pressure washed inside and out
- Created supporting standards of flow of floor design, cash handling procedures, marketing strategies and training standards for associates
- Established ordering systems and inventory management
- Created and established ongoing positive relationship with clients.
- Responded promptly to customer issues and resolved problems through effective communication and decision making skills.
- Set clear sales goals for each employee, tracking progress and milestones and offering support and assistance.
Director of Nutrition and Foodservices
Lakeview Behavioral Health/ Acadia Corporation
04.2021 - 10.2022
- 7million dollar budget
- Devised strategic plan immediately and process improving, cleanliness, sanitation, organization, schedules, production, and pressure washed inside and out
- Established ordering systems and inventory management
- Structured two-week menu for ages 10-90
- 200 Bed facility, majority 1013’s from outside facilities.
- Set clear sales goals for each employee, tracking progress and milestones and offering support and assistance.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Senior Director of Nutrition and Food
Morrisons/Emory Decatur, Hillandale and ElTAC Hospitals
01.2020 - 01.2021
- Directed design and execution of business transformation initiatives to drive performance, profit optimization and growth opportunities.
- Drove strategic improvements to enhance operational and organizational efficiencies.
- Fostered work culture of collaboration and inclusion to increase morale and reduce turnover.
- Led development of business operation processes and policies.
- Prioritized and allocated valuable resources to meet business targets.
Executive Chef/Kitchen operations Manager
Piedmont Healthcare
01.2005 - 01.2020
- 8 million Dollar Budget
- Core designer for ultimate select patient menu concept over 1500 patient meals per day
- Implemented Tablet patient food ordering system
- Maintain operational budget for over 2 million dollars
- Assumed increase in responsibilities to overall system menus and procurement for over 7 entities
- Product development and Recipe testing
- Implemented core recipe program
- Conduct food ordering through CBORD recipe and procurement system
- Oversaw food preparation and monitored safety protocols.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Assistant Department Chair-Chef Instructor
The Art Institutes
01.2003 - 01.2005
- Managed Team of 30 full time and adjunct Chef Faculty and 500 + students per quarter
- Maintained senior student dining lab and restaurant exceeding 1 million in sales
- Facilitated lab courses including Garde Manger, Management supervision, Internship, Sanitation/Safety and Travel abroad to Vienna and Venice
- Managed budget and expenses for culinary department including schedules, classroom coordination and financials.
- Observed, coached and mentored department staff.
- Planned and executed professional development sessions for department faculty and staff.
Executive Chef
JW Marriott hotel Lenox Square
01.2002 - 01.2003
- Managed food and beverage of restaurants, room service and catering from 20-2000 guests in Luxury Hotel
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Chef
Alpharetta Marriott hotel Atlanta
01.1999 - 01.2002
- Opening Chef of first non-corporate themed steakhouse in the southeast of a 318-room suburban hotel
- Managed .5 million food purchases and 6 million food and beverage revenue resulting in 31% food cost
- Involved in community projects including Taste of Alpharetta, Good Day Atlanta, Southern Living magazine and local papers
- Planned and devised open kitchen southern steakhouse concept including kitchen design, menu, recipe design and implementation
- Coordinated elegant weddings and banquets from 20-1000 guests
Executive Sous Chef/Garde Manger
Marriott Marquis Convention hotel
01.1995 - 01.1999
- Responsible for all related cost of 25 million Food and beverage revenue 1700 room convention hotel
- Catered functions from 200- 10,000 plated meals, buffets, and receptions
- Maintained menus for 3 restaurants and 24 hours in room dining
- Supervised staff of 16 managers and 80 culinary brigades
- Responsible for hiring, scheduling, training, and development of kitchen staff
- Maintain all budgetary and financial requirements for food and beverage department
Education
Certified Dietary Manager - Nutrition And Foodservice Management
2025
Certified Executive Chef -
2025
Associates Degree Of Occupational Science - Culinary Arts And Business Management
06.1989
- Dean's List 1989
- 3.5
Skills
- Peoplesoft Financial System
- CBord Recipe control program
- Microsoft
- Kitchen Safety
- Operating Budget
- Adult Care
- Vendor Relationships
- Nutrition Program Management
- Customer Service Process Improvement
- Nutritional Education
- Customer Relations
- Chronic Disease Management
- Production Preparation
- Menu Planning
- Waste Reduction
- Kronos Payroll system
Accomplishments
- JOHNSON AND WALES UNIVERSITY
- AOS CULINARY ARTS High Performance Skills New Business Development Recipe and Controls Analytical skills Process Improvement Budget Allocation Change Implementation
- Contract Negotiation Business Management
- Budgeting & Project Planningmillion-dollar contract
- Oversee three Emory Hospitals
- Devised trust as a leader to 140 associates and 9 managers
- Ensure education of staff, managers, training, and development
- Responsible for all Patient Dining, Retail outlets, Cafeterias, safety/sanitation, and financial structure of Six P&L statements for client and contractor
- Responsible for 200k Patient meals, 2M Café Revenue, 5M Food cost, 6m Payroll Cost and 900K Restaurant Sales
- Devised Repair and maintenance of all equipment as well as created and implemented PM contract
Affiliations
757-277-1259
Additional Information
- AWARDS/VOLUNTEER
Outside of work
Great dad and home keeper, Motorcycle enthusiast, Hockey, Bicycle riding, TED Talks, self development and Church
Timeline
Culinary Lead Opening Team - Legal Seafood
04.2023 - 07.2023
Director of Nutrition and Foodservices - Morrisons/Bon Secours HealthCare
11.2022 - 03.2023
Director of Nutrition and Foodservices - Lakeview Behavioral Health/ Acadia Corporation
04.2021 - 10.2022
Senior Director of Nutrition and Food - Morrisons/Emory Decatur, Hillandale and ElTAC Hospitals
01.2020 - 01.2021
Executive Chef/Kitchen operations Manager - Piedmont Healthcare
01.2005 - 01.2020
Assistant Department Chair-Chef Instructor - The Art Institutes
01.2003 - 01.2005
Executive Chef - JW Marriott hotel Lenox Square
01.2002 - 01.2003
Executive Chef - Alpharetta Marriott hotel Atlanta
01.1999 - 01.2002
Executive Sous Chef/Garde Manger - Marriott Marquis Convention hotel
01.1995 - 01.1999
National Restaurant Association Educational Founda - Certified Dietary Manager, Nutrition And Foodservice Management
American Culinary Federation - Certified Executive Chef,
Johnson And Wales University - Associates Degree Of Occupational Science, Culinary Arts And Business Management
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