Denton Croushore
Overview
9
9
years of professional experience
1
1
Certification
Work History
Culinary Director
Pine Grove Crossing
01.2023 - Current
- Served as Culinary Director of an assisted living/memory care facility with a maximum population of 120 residents
- Ordering of raw food, kitchen supplies, and housekeeping material while coming in under budget
- Hiring, overseeing, and development of all dining department staff
- Scheduling and assessment of needs while coming in under budget for labor
- Implemented season menu rotations while maintaining nutritional standards signed off by dieticians
- High emphasis on from-scratch cooking methods for every meal and delivering quality, hot meals while maintaining a correct PPP based on current occupancy
- Implemented improved cleaning and sanitary procedures for best survey results and rigorous daily reviews to make sure everything is in compliance
- Overhauled MC dining for an offered always available experience, attending servers, and needed equipment for a fine dining atmosphere.
Executive Chef
Danbury Senior Living
08.2022 - 12.2023
- Served as the Executive Chef for a facility for independent, assisted living, and memory care with a maximum population of 120 residents
- Managing budget for all food and kitchen supply product
- Ordering and inventory of product
- Overseeing, training, and development of all kitchen staff
- Emphasis on from-scratch cooking experimental focus with a five-week menu rotation
- Implementation of cleaning and sanitary procedures for best survey results, rigorous daily review to make sure all dining areas were in compliance with code
- Daily communication with department directors in regard to dietary needs of residents, day-to-day operations and updates on resident needs to ensure satisfaction.
Culinary Director
Westerwood
07.2021 - 07.2022
- 350+ senior living facility; state certified rehabilitation center, assisted living, memory care, and independent
- Managed budget for all food and dry product based off a projected an annual $2.2 million budget adjusted every year for inflation
- Ordering all products; food, dry storage, chemicals, and paper goods
- Overseeing, training, and development of all kitchen staff
- Quarterly updates to a five-week menu rotation as well as developing an ala carte dining experience for Independent living with weekly rotating menus
- Daily communication with other interdepartmental managers as well as the rest of the staff complex to ensure consistent day to day life satisfaction for residents.
Sous Chef
Gables of Westerville
12.2020 - 07.2021
- Assisted in opening a new Senior living home in Westerville; capacity put at 125+ residents for assisted living, independent living, and memory care
- Worked on structuring kitchen and onboarding new line cooks; helped develop day-to-day operations
- Met with vendors for comparing pricing and quality of product; assisted in developing a five-week menu rotation
- Worked with dieticians and other facility related staff to ensure day-to-day needs of residents were always met.
Sous Chef
West Main Taproom and Grill | GPMM Group
12.2019 - 04.2020
- Involved in opening of an upscale tavern concept
- Assisted in hiring and training of new staff as well as developing a guideline of day-to-day operations and overall structure of the kitchen
- Assisted in developing a diverse menu with a majority of gluten-free and vegan options
- Ordering of all food and dry product.
Sous Chef
Kenwood Restaurant Group
11.2018 - 12.2019
- Embers Steakhouse & Trio Bistro same owner for both restaurants, each five minutes apart
- 4-5 million annual for each
- Worked extensively and learned all line stations for each restaurant
- Scheduling, training, and development of new and current staff
- Assisted in ordering for food and dry storage product
- Extensive work in butchering and portioning of a multitude of steaks and fish
- Weekly inventory.
Line Cook - Sous Chef
Trappers Chophouse
06.2015 - 10.2018
- Local steakhouse concept; $2.5 million annually
- Line cook from 06/2015-06/17 before being promoted to Sous Chef; learned all stations
- Weekly Chef features
- Assisted with ordering of food and dry product
- Monthly inventory
- Training and development of new and current staff
- Butchering and portioning of a variety of steaks and fish
- Execution of BOE's for attached hotel functions.
Education
No Degree - General
Red Rocks Community College
Lakewood, ColoradoHigh School Diploma -
Ponderosa High School
Parker, CO05.2011
Skills
- Kitchen Management Experience
- Culinary Experience
- Food Preparation
- Catering
- Training & Development
- Profit & Loss
- Cooking
- Restaurant Experience
Certification
- ServSafe Manager, 04/01/20
- Food Handler
Timeline
Culinary Director
Pine Grove Crossing
01.2023 - Current
Executive Chef
Danbury Senior Living
08.2022 - 12.2023
Culinary Director
Westerwood
07.2021 - 07.2022
Sous Chef
Gables of Westerville
12.2020 - 07.2021
Sous Chef
West Main Taproom and Grill | GPMM Group
12.2019 - 04.2020
Sous Chef
Kenwood Restaurant Group
11.2018 - 12.2019
Line Cook - Sous Chef
Trappers Chophouse
06.2015 - 10.2018
No Degree - General
Red Rocks Community College
High School Diploma -
Ponderosa High School
- ServSafe Manager, 04/01/20
- Food Handler
Similar Profiles
Denton CroushoreDenton Croushore
Culinary Director at Pine Grove CrossingCulinary Director at Pine Grove Crossing
Jordan RoperJordan Roper
Concierge at Pine Grove Crossing Senior LivingConcierge at Pine Grove Crossing Senior Living
Francisco MartinezFrancisco Martinez
Maintenance Technician at Crossing Elk GroveMaintenance Technician at Crossing Elk Grove
Christopher PareChristopher Pare
Culinary Director at Wondrous CollectiveCulinary Director at Wondrous Collective
Annalee LantripAnnalee Lantrip
Culinary Director at Apple Springs Senior LivingCulinary Director at Apple Springs Senior Living