Culinary Director
Eric Allen
Spring Mill Senior Living
Pottstown,PA
15
years of professional experience
Experienced with culinary operations, team leadership, and innovative menu development. Utilizes strategic planning and efficient resource management to enhance kitchen performance. Track record of fostering collaborative environments and delivering exceptional culinary experiences.
Work History
Culinary Director
9 Months- Coordinated purchasing and inventory controls to reduce waste and support ingredient availability.
- Directed daily kitchen operations to maintain consistent meal quality and resident dining satisfaction.
- Collaborated with nursing and care teams to accommodate therapeutic and modified diets.
- Monitored food preparation processes to ensure compliance with senior living regulations and company policies.
- Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.
- Developed seasonal menus aligned with nutritional guidelines, dietary restrictions, and resident preferences.
Assistant Culinary Director
1 Year- Addressed unforeseen challenges to maintain smooth operations and uphold culinary standards.
- Worked closely with executive leadership to ensure culinary strategies align with the brand's vision and enhance guest experience objectives.
- Collaborated with executive leadership to align culinary strategies with brand vision and elevate guest experience.
Operating Manager
3 Years 3 Months- Developed new restaurant concept for group, introducing fresh menu ideas to enhance customer experience.
- Managed operations for Hola Taco and Melt Shop, overseeing marketing strategies, staff training, scheduling, sales projections, and vendor negotiations to optimize daily functions.
- Directed daily operations, aligning staffing, workflows, and priorities with business objectives.
- Oversaw process compliance, correcting gaps and maintaining consistent service standards.
- Coordinated cross-functional teams to resolve bottlenecks and improve operational flow.
Executive Chef
2 Years 6 Months- Monitored sales of rotating menus to reduce waste and optimize raw material usage.
- Developed customized catering menus tailored to client needs.
- Supervised food production and execution, ensuring compliance with food safety standards and enhancing overall kitchen operations.
- Conducted regular inventory checks and managed orders through online central database to streamline supply management.
- Assisted in daily operations at Compass Group
Sous Chef
2 Years 6 Months- Responsible for training of new employees on sauté, grill and pantry stations.
- Forecasted staffing needs and scheduled 15-20 employees to optimize kitchen operations.
- Researched and developed new corporate menu items, enhancing dining options across multiple locations.
- Performed consistent inventory and ordering for a multi-million-dollar account.
Chef
1 Year 9 MonthsLine Cook
11 MonthsLine Cook
7 MonthsEducation
Bachelors - Culinary Management
Skills
Menu development
Logistics Management
Budget Management
Production Scheduling
Vendor Relations
Cost analysis
Expense Control
Menu planning
Staff Development
Marketing strategy
Workflow Optimization
Timeline
Culinary Director
Spring Mill Senior Living
02.2026 - CurrentRead More
Assistant Culinary Director
ACTS, Retirement-Life Community
01.2025 - 01.2026Read More
Operating Manager
Rockham LLC
05.2021 - 08.2024Read More
Executive Chef
Cerner
09.2017 - 03.2020Read More
Sous Chef
Black Powder Tavern
03.2015 - 09.2017Read More
Chef
Pickering Creek Inn
06.2013 - 03.2015Read More
Line Cook
Normandy Farms
07.2012 - 06.2013Read More
Line Cook
Iron Hill Brewery
12.2011 - 07.2012Read More
The Culinary Institute of America
Bachelors from Culinary Management
Read More