Daryl Cronk
Spencerport,NY
Summary
Productive and enthusiastic professional offering 20 years of culinary experience in a variety of venues including health care facilities, restaurants and prestigious resorts. Knowledgeable chef and director seeking an opportunity to utilize abilities working for a team in a professional, rewarding environment. Serviced-focused General Manager dedicated to delivering positive customer experiences to promote loyalty and repeat business. Orchestrates optimal resource utilization to handle expected operational needs. Sales leader with sound judgment, good planning abilities and interpersonal communication strengths.
Overview
31
31
years of professional experience
1
1
Certification
Work History
General Manager
Metz Culinary Management
2023.12 - Current
- Collaborated effectively with cross-functional teams on various projects/initiatives aimed at enhancing organizational performanceresults.
- Developed and maintained relationships with customers and suppliers through account development.
- Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
- Trained and guided team members to maintain high productivity and performance metrics.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Developed and implemented strategies to increase sales and profitability.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Formulated policies and procedures to streamline operations.
Operations Manager
Metz Culinary Management
2023.08 - 2023.12
- Trained and guided team members to maintain high productivity and performance metrics.
- Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Championed safety protocols to maintain a secure working environment, reducing workplace accidents significantly.
- Directed initiatives to improve work environment, company culture or overall business strategy.
Regional Director of Dining
Elderwood Administrative Services
2019.03 - 2023.07
- Support 42 communities throughout NY, PA, VT and RI
- Maintaining menus and dietary guidelines within the organization and state regulations
- Maintenance of sanitation and food safety
- Creating corporate policies and procedures
- Maintaining budget control and contract obligations
- Serves on a national buying alliance committee to ensure competitive pricing
- Hiring of new chefs and food service directors per property needs
- Creating marketing events, recipe blogs and social media campaigns to drive sales and excitement
- Training and on boarding of new management.
- Trained and guided team members to maintain high productivity and performance metrics.
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
Executive Chef/Food Service Manager
Cherry Ridge, a St. Ann's Community
2012.02 - 2019.03
- Plan seasonal cycle menus for three levels of care, plan seasonal menus for The Orchard Café restaurant, oversee all food and beverage ordering for the entire property, monthly inventory, budget control, maintaining DOH regulations on three different levels of care, provide many different alternate diets and meal consistencies, serve safe certified, conduct surprise sanitation audits for quality assurance, oversee training of new staff, supervision of many employees, create documentation logs for skilled care, Create documentation logs for assisted living/memory care, create county inspection logs and documentation.
Culinary Director
Heather Heights of Pittsford, Assisted Living
2010.01 - 2012.01
- Plan four seasonal cycle menus, weekly ordering of all food and beverage for facility, monthly inventory, daily budget control based on census, daily rounds maintaining relationships with residents and families, supervising chefs and culinary staff, cleaning and organization of kitchen, maintaining diet roster sensitive to state regulations.
Executive Chef
Heather Heights of Pittsford, Assisted Living
2007.01 - 2010.01
- Production of three daily meals for 120 bed facility, adjusting to special dietary needs including pureed and diabetic, production of food for seasonal family events and marketing outings, public relation food demonstrations, overlooking the productivity of cooks and wait staff, cleaning and organizing kitchen, maintaining kitchen equipment.
Executive Chef
Geneva on the Lake, AAA Four Diamond Resort
2005.01 - 2007.01
- Designed seasonal menus, ordering and inventory of food for hotel, catered for special events and weddings, cooked for hotel guests and wedding parties, managed and trained kitchen staff, produced upscale menu items for high class populations, organized and cleaned kitchen, weekly Sunday brunch production.
Executive Chef
Heaven Restaurant
2002.01 - 2005.01
- Management of kitchen staff, ordering food and beverage, inventory, seasonal menu changes, weekly catering events.
Chef Manager
Eurest Dining Services
2001.01 - 2002.01
- Management and training of kitchen staff, ordering food and beverage, inventory, daily production of 30 gallons of soup, track sheets, daily sanitation management, daily specials, weekly catering.
Sous Chef
Eurest Dining Services
2000.01 - 2001.01
- Minimal management of kitchen staff, daily production of 30 gallons of soup, cooking daily sauté items to order for customers, assisting Chef with catering.
Line Cook
Rocking Horse Ranch
1999.01 - 2000.01
- Prep work, hors d'oeuvres, working the grill, plating and garnishing a variety of dishes, decorating special occasion cakes, organizing food storage areas and numerous other tasks for high volume resort.
Line Cook
Knapp's Vineyard/Restaurant
1998.01 - 1999.01
- Prep work, working the line, making desserts from scratch, preparing special sauces, created own Japanese menu, assisted owner Doug Knapp in wine making.
Line Cook
Kosher Catering
1998.01 - 1999.01
- Prep work, hors d'oeuvres, desserts, sauces, plating and garnishing a variety of dishes
Dishwasher
DiFederico's Stage Coach Restaurant
1993.01 - 1999.01
- Dishwashing, bussing tables and prep work
Education
Associates in Culinary Arts -
Culinary Institute of America
NY, NY12.1999
Skills
- Culinary Experience
- Food Safety
- Menu Planning
- Food Service Management
- Memory Care
- Leadership and team building
- Facility Management
- Sound Judgment
- Relationship Building
Certification
ServSafe
Additional Information
Preparing quality variety dishes in stipulated time, Operating all Microsoft software, Operates and proficient with CBORD system (Nutrition Analysis & Food Costing Software), Managing a staff ranging up to thirty employees, Vast knowledge of equipment, tools and latest technology in mass production kitchen, Designing seasonal menus while orchestrating around set budget, Delivering high quality options for cost effective profitability, Experienced with New York State Department of Health Regulations (Federal & County), Quick problem solving skills to avoid poor customer service, Currently Serve Safe Certified (continually updates certification), Won Top Chef Award in the 2016 Apprentice Cook-Off Gala at the Rochester Riverside Convention Center, Recently featured in the D&C Roc Flavors Section, Recently featured in Rochester Woman Magazine (July issue 2016), Won cooking competition at a local Rochester chain restaurant, Participated in chef demos including Annual Food & Wine Festival at Watkins Glen, Served on Finger Lake Culinary Bounty as board member in 2005-2007, Cooked twice for Hillary Clinton as Senator and as First Lady of The United States, Cooked for numerous celebrities including Matchbox 20 in Woodstock, NY, Cooked for Bill Clinton as former President of The United States, Leadership achievement as Senior Class President in High School
Timeline
General Manager
Metz Culinary Management
2023.12 - Current
Operations Manager
Metz Culinary Management
2023.08 - 2023.12
Regional Director of Dining
Elderwood Administrative Services
2019.03 - 2023.07
Executive Chef/Food Service Manager
Cherry Ridge, a St. Ann's Community
2012.02 - 2019.03
Culinary Director
Heather Heights of Pittsford, Assisted Living
2010.01 - 2012.01
Executive Chef
Heather Heights of Pittsford, Assisted Living
2007.01 - 2010.01
Executive Chef
Geneva on the Lake, AAA Four Diamond Resort
2005.01 - 2007.01
Executive Chef
Heaven Restaurant
2002.01 - 2005.01
Chef Manager
Eurest Dining Services
2001.01 - 2002.01
Sous Chef
Eurest Dining Services
2000.01 - 2001.01
Line Cook
Rocking Horse Ranch
1999.01 - 2000.01
Line Cook
Knapp's Vineyard/Restaurant
1998.01 - 1999.01
Line Cook
Kosher Catering
1998.01 - 1999.01
Dishwasher
DiFederico's Stage Coach Restaurant
1993.01 - 1999.01
Associates in Culinary Arts -
Culinary Institute of America
ServSafe
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