Devon Gatteny
South Portland,ME
Summary
I have a proven track record at any location I am placed in. I excel in operations management and team leadership, significantly enhancing operational efficiency and sales. My expertise in staff training and customer relationship management has fostered a positive work environment, leading to notable achievements in employee performance and client satisfaction. My experience with overseeing operational functions and implementing process enhancements. Utilizes leadership skills to drive team collaboration and meet organizational benchmarks. Knowledge of strategic planning and resource management for optimal operational performance, teamed with my experience in kitchen management and culinary operations makes for a rare combo. Known for maintaining high standards of cleanliness and food safety while fostering collaborative team environment. Reliable and adaptable, with strong skills in leadership and problem-solving.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Food Service Director
Elior North America
Portland, ME
04.2025 - Current
- Created new innovative stations and specials that increase business and customer engagement.
- Maintained good relations with clients and administration that creates trust.
- Created custom menus that fit any situation including plated coursed meals.
- Oversaw daily food service operations, ensuring compliance with health and safety regulations.
- Developed and implemented cost-effective menus aligned with seasonal trends and customer preferences.
- Trained and mentored kitchen staff, fostering a collaborative team environment focused on excellence.
- Analyzed customer feedback to enhance service delivery and improve guest satisfaction scores.
- Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
- Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates
- Worked with qualified chefs to diversify menu with new offerings.
Operations Manager & Chef Manager
Corporate Chefs
Multiple Kitchens Located In Different States
10.2014 - 04.2025
- Managed Multiple Kitchens, consistently increasing sales and reducing food cost throughout each establishment.
- Opened major accounts being the first manager on site to train, create, and implement Corporate Chefs standards and operations. Exampled(Ramsey, Jax Labs, Unum, Honeywell)
- Helped coordinate major catering events and ensured the events success.
- Worked directly with kitchens struggling or failing and oversaw their change back to company standards.
- Traveled all over the East coast for over 5 years supporting dozens of kitchens.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
- Assisted in recruiting, hiring and training of team members.
- Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Led hiring, onboarding and training of new hires to fulfill business requirements.
- Reported issues to higher management with great detail.
- Developed and maintained relationships with external vendors and suppliers.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Enhanced customer satisfaction by establishing clear communication channels and addressing concerns promptly.
- Achieved higher employee retention rates by fostering a positive work environment and providing opportunities for professional growth.
- Developed and implemented strategies to maximize customer satisfaction.
- Handled staff training initiatives aimed at upskilling the workforce to meet industry demands.
- Spearheaded process improvements, resulting in increased productivity and reduced operational costs.
- Championed safety protocols to maintain a secure working environment, reducing workplace accidents significantly.
- Implemented quality control systems to boost overall product consistency and reliability.
- Led successful change initiatives, ensuring seamless transitions during organizational restructuring efforts.
Chef Manager
Evolutions
Marlboro, MA
04.2012 - 07.2014
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
Lead Prep Cook
Unidine
Wellesley, MA
01.2011 - 03.2012
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Enhanced kitchen efficiency by preparing ingredients and assembling dishes according to recipes.
- Contributed to a positive team environment through effective communication and collaboration with staff members.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Handled high-volume prep work efficiently, ensuring all ingredients were prepared accurately and promptly.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Ensured timely completion of prep tasks, enabling smooth service during peak hours.
- Managed multiple tasks simultaneously while maintaining attention to detail under pressure during busy shifts.
- Operated kitchen equipment safely and maintained its cleanliness after use for continued functionality throughout the shift.
- Demonstrated adaptability in learning new cooking methods and techniques, staying current with industry trends for continuous improvement.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained high sanitation standards, adhering to local health department guidelines and ensuring food safety.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Covered for head chef when absent.
Grill Cook
Evolutions
Marlboro, MA
06.2009 - 11.2010
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Regularly cleaned and maintained grilling equipment to ensure peak performance at all times.
- Adhered to strict food safety guidelines to prevent cross-contamination and ensure a safe dining experience for guests.
- Efficiently managed time by prioritizing tasks according to importance and urgency.
- Provided excellent customer service by addressing any concerns or special requests promptly and professionally.
- Demonstrated initiative by taking on additional responsibilities during busy periods or when shortstaffed.
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Enhanced customer satisfaction by consistently preparing high-quality dishes in a timely manner.
- Reduced food waste by implementing proper portion control and efficient cooking techniques.
- Assisted management with inventory tracking and ordering supplies as needed, maintaining optimal stock levels.
- Consistently met or exceeded performance goals by dedicating time and effort to honing skills.
- Optimized grill temperatures for different foods, enhancing taste and texture.
- Demonstrated versatility by adeptly switching between various kitchen stations as needed during service hours.
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
Education
High School Diploma -
Quinsigamond Community College
Worcester, MA05-2009
Skills
- Teamwork
- Problem-solving
- Staff training and development
- Staff leadership
- Staff productivity management
- Sanitation standards
- Food safety compliance
- Allergen awareness
- Food presentation
- Menu development
- Customer service
- Resource coordination and allocation
Accomplishments
Competed in Elior's Culinary Institute of America training program, where my culinary idea ended up winning.
Certification
- ServSafe Food Protection Manager Certification - National Restaurant Association.
- First Aid/CPR/AED Certification - American Red Cross or American Heart Association.
- Allergen Awareness Training Certificate – State-specific programs or ANSI-accredited providers.
- ServSafe Food Handler's Certification
Timeline
Food Service Director
Elior North America
04.2025 - Current
Operations Manager & Chef Manager
Corporate Chefs
10.2014 - 04.2025
Chef Manager
Evolutions
04.2012 - 07.2014
Lead Prep Cook
Unidine
01.2011 - 03.2012
Grill Cook
Evolutions
06.2009 - 11.2010
High School Diploma -
Quinsigamond Community College