Dean M. Berthelot

• Culinary support for 8 LCMC hospitals in the New Orleans metro area.
• Responsible for training, instruction, administrative procedures, and sanitation of kitchens in the system.
• Create and develop relationships with purveyors and vendors in accordance with Morrison standards and practices.

• Travel position for all aspects of culinary in five family entertainment centers with combined revenue of $9M.
• Create and develop new menus and limited time offerings for food and beverage.
• Negotiate contract pricing with broad-liners and develop relationships with vendors.
• Successfully opened two new units in Baton Rouge and Mobile for a growing concept.

• Developed menus, hired and trained staff, and oversaw culinary operations for five different restaurants in the Atlanta metro with combined revenue of $7M.
• Successfully designed and opened a gastro pub unit in Gainesville, Ga.

• Managed culinary operations for three fine dining restaurants with $20M in revenue.
• Piloted company culinary thru Covid-19 shutdown and reopen.
• Active in budget and P&L processes, explanations, and justifications.

• Managed 35 FOH and BOH employees in a 230 bed Senior living tower and 376 bed complex.
• Oversaw multiple revenue streams in kitchens on separate floors and different buildings.
• Strict recipe adherence and culinary procedures while handling many dietary restrictions and varying stages of elderly cognitive abilities.
• The Hallmark of Buckhead / Chambrel of Roswell

• Manage 120 associates and culinary operations in a 600 bed hospital.
• Plan, create and execute food service menus for 5 separate revenue streams.
• Strict recipe adherence for patient dining, culinary creativity for retail outlets.
• Northside Hospital

• Responsible for food production and staffing management in four separate units in greater Atlanta area and a data center in S.C.
• Responsible for quarterly budget and daily spend, HACCP mgmt. and recipe adherence.
• Manage kitchen food and beverage in a contract fee account.
• Google

• Opened the restaurant for Ray’s and ran it successfully, growing sales each year over expected growth.
• Participated in creation and implementation of annual budget for labor and food costs.
• An active participant in the marketing of the restaurant thru print and televised media.
• Facilitated weekly manager meetings with P&L overview and reconciliation.

• Responsible for schedule of hourly employees and maintaining highest degree of quality and integrity thru ordering, receiving, and staff management.

• Manage all aspects of culinary production for a publicly traded company unit with $12M annual revenue thru hands on instruction, managed tools, and efficient communication.

• Interview, Hire, train, schedule, Coach and Counsel, and supervise staff of 50+.
• Coordinate and implement development of Sous chefs and supervisors, as well as all new culinary managers for the corporation.
• Prepare weekly financial and operational reports for General Manager, Corporate Chef, Corporate Vice President of Culinary and Board of Directors in a restaurant with $9M in revenue annually.

• Responsible for weekly financial reports to Executive Chef and General Manager.

• Responsible for all levels of food production, employee training, ordering, receiving, and administrative processes.

• Responsible for training of hourly employees and station certifications.

• Prepared food at all stations in a 4-star, fine dining restaurant.

• Unpaid apprenticeship under award winning French Chef in all areas of a fine hotel.

GPA: 3.2

GPA: 3.8