Eric Millsaps
Greensboro,NC
Summary
Certified Culinary Manager, 30 years experienced in all aspects of kitchen and front of house operations. Effectively trained staff of 115 in operational and company standards. Consistently maintained standards in Haacp and Health. Effectively manage P&L budget to meet company goals. Stay current on market and trends through education and social insights
Overview
20
20
years of professional experience
1
1
Certification
Work History
Executive Chef III
SodexoMAGIC
08.2020 - 06.2025
- Developed menus and crafted recipes to enhance culinary offerings.
- Managed $21 million in annual food volume effectively.
- Streamlined food ordering, inventory management, and staff scheduling operations.
- Executed catering services for campus president and other key stakeholders.
- Directed a team of 126 union employees, prioritizing compliance and professional growth.
- Launched successful new dining concept valued at $13 million in fall 2023.
- Enhanced Retail Operations through focused training and development efforts.
- Pioneered innovative Food Truck Concept with strategic oversight.
Executive Chef
Sodexo, Education Division
02.2018 - 08.2020
- Developed seasonal board menus incorporating domestic and international culinary influences.
- Managed and trained diverse staff of 50 plus 30 international students in food operations.
- Ensured compliance with HACCP standards and oversaw food production processes.
- Handled purchasing, inventory management, and scheduling for multiple units.
- Created catering menus and prepared special menus for school President and Chancellor.
- Demonstrated multi-unit experience through effective unit operations management.
- Oversaw back and front of house operations to optimize service efficiency.
- Directed overall P&L management, maintaining accountability for financial performance.
Executive Catering Chef
Thompson Hospitality
08.2016 - 01.2018
- Led campus and external catering operations, contributing to $2.7 million in revenue.
- Managed a team of 12 employees to provide exceptional service.
- Upheld HACCP sanitation and safety standards across all catering activities.
- Oversaw ordering and inventory control to ensure resource availability.
- Designed seasonal menus tailored to market trends and ingredient accessibility.
Campus Executive Chef
Sodexo/SC State (HBCU)
09.2013 - 08.2016
- Directed comprehensive food production for board operations and catering initiatives.
- Handled ordering, inventory management, scheduling, and creation of production sheets.
- Educated all staff on HACCP compliance and safety procedures.
- Worked closely with 41 team members to ensure adherence to Sodexo standards.
- Facilitated weekly showcases of various global cuisines.
- Oversaw contract management totaling $5.6 million.
Executive Chef
Compass USA/South Regional Hospital
07.2010 - 01.2013
- Supervised kitchen brigade of 49 personnel, including one Sous Chef and two supervisors.
- Created diverse menus for retail operations, catering, doctors' lounge, and patient diets.
- Operated under budget constraints, consistently achieving six to seven percent savings.
- Oversaw a total managed volume of roughly $5.1 million.
- Upheld HACCP guidelines and safe sanitary practices throughout the operation.
- Engaged in hands-on multitasking to foster operational improvements.
- Provided personalized in-room patient catering services to boost satisfaction ratings.
- Enhanced patient experience through direct interaction and effective service delivery.
Executive Chef
Compass USA/Chartwells
05.2008 - 06.2010
- Supervised training and management of approximately 44-46 staff members to improve productivity.
- Crafted menus for student cafeteria, retail shop, and catering services to meet diverse needs.
- Managed inventory systems, monitored food costing, and coordinated staff schedules efficiently.
- Directed operations generating roughly $2.3 million in revenue annually.
- Maintained high standards of safety and sanitation through ongoing training sessions.
- Leveraged skills in Microsoft Office alongside food service programs including Aloha, RMS, E-finance.
- Actively participated in all facets of food service while managing multiple tasks.
Executive Sous-Chef
Lely Resorts/ Players Club and Spa and Club at Ole
09.2005 - 05.2008
- Oversaw training and management of 23 staff members to optimize productivity.
- Controlled daily production and effectively assigned staff to meet operational demands.
- Facilitated hotline processes to expedite customer support.
- Created comprehensive daily specials and menus for catering and recreational services across two clubs.
- Formulated weekly schedules reflecting business needs.
- Supervised ordering, inventory control, food costing, along with some HR responsibilities.
- Maintained operations within budget while boosting revenue metrics.
- Planned and managed successful catering events to elevate service offerings.
Education
Associate of Applied Science - Culinary Arts
Culinard "The Culinary Institute of Virginia College"
Birmingham, AL09.2004
None - Culinary Arts
Johnson and Wales University
Charleston, SC10.1993
Skills
- Profit & loss oversight
- Culinary management experience
- Budgeting expertise
- Event management skills
- Labor analysis techniques
- Restaurant leadership
- Purchasing strategies
- Food preparation techniques
- Quality control systems
- Inventory control methods
- Leadership experience in kitchens
- HACCP certification knowledge
- Food safety protocols implementation
- Training and teaching abilities
- Menu planning expertise
- Catering and banquet services
- Culinary experience
- Profit & Loss
- Food Preparation
- Business requirements
- Menu Planning
- Supervising experience
Certification
- Food handler certificate
- ServSafe Manager
- June 2023 to June 2027
Affiliations
American Culinary Federation
Serv Safe
Military Service
- Branch: Army Reserve
- Service Country: United States
- Rank: E4
- June 1991 to June 1998
- Specialist Food service. Training
Timeline
Executive Chef III
SodexoMAGIC
08.2020 - 06.2025
Executive Chef
Sodexo, Education Division
02.2018 - 08.2020
Executive Catering Chef
Thompson Hospitality
08.2016 - 01.2018
Campus Executive Chef
Sodexo/SC State (HBCU)
09.2013 - 08.2016
Executive Chef
Compass USA/South Regional Hospital
07.2010 - 01.2013
Executive Chef
Compass USA/Chartwells
05.2008 - 06.2010
Executive Sous-Chef
Lely Resorts/ Players Club and Spa and Club at Ole
09.2005 - 05.2008
None - Culinary Arts
Johnson and Wales University
Associate of Applied Science - Culinary Arts
Culinard "The Culinary Institute of Virginia College"
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