Glen (Eddie) Davis
3727 Cactus Trail, Martinez,GA
Summary
Ambitious Chef with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Employee Dining Room Manager
Augusta National Golf Club
12.2011 - Current
- Creates daily specials for the Employee Dining Room consisting of a full short order grill that accommodates burgers, hot dogs, Panini's, cold deli creations as well as French Fries and other fried items
- Creates daily offerings of a protein, starch and two vegetables
- Sets up all food stations assuring they will be successful during operation
- Inventory food items, making sure the proper quantities are on-hand and available for sale and for preparation
- Maintains a sanitary and clean environment throughout the entire department
- Enters all items into the departments computer system that allows employees to view the menu and then order from a posi-touch screen
- Works closely with the Executive Chef and Sous Chef assuring we are meeting the standards of The Augusta National Golf Club.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Developed strong relationships with guests, resulting in a high rate of repeat clientele.
- Reduced health risks and safety hazards by preparing and storing products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Collaborated with the culinary team to develop menus that catered to diverse customer preferences and dietary restrictions.
- Assisted in budget development for the dining room department by analyzing past trends and making informed projections for future needs.
- Resolved guest complaints promptly and professionally, turning potentially negative experiences into positive ones.
- Enhanced customer satisfaction by ensuring timely and efficient service in the dining room.
- Maintained accurate financial records through diligent tracking of sales data, labor costs, and inventory levels.
- Managed inventory and supply ordering, maintaining optimal stock levels to support daily operations.
- Proven ability to learn quickly and adapt to new situations.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Cultivated interpersonal skills by building positive relationships with others.
- Strengthened communication skills through regular interactions with others.
- Developed strong communication and organizational skills through working on group projects.
- Ensured a clean and safe dining environment by enforcing strict adherence to health and safety regulations.
- Purchased food and cultivated strong vendor relationships.
Line Cook
Frog Hollow Tavern
03.2011 - 12.2011
- Butcher and prepare meats and seafood for grilling and sauté
- Make homemade soups and sausages
- Make sauces for meat, fish and poultry
- Cook food to proper temperature as ordered by customer
- Plan daily and weekly specials with owner and Chef
- Operates gas grill, convection oven, salamander, deep fat fryers and sauté line
- Performs work in a high paced environment and delivers food in an accurate fashion
- Follow all HACCP guidelines and use proper sanitation practices
- Able to follow directions and complete tasks in allotted time and perform these functions with accuracy.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
HealthCare Diet Office Supervisor
Friendship Village of Schaumburg
09.2010 - 03.2011
- Supervise Diet Aides who work in Health Care Kitchens responsible for serving foods to Residents
- Supervise Utility/Dishwashers assuring that daily sanitation and work is done to completion
- Operate and input information into Geri-Menu system that monitors resident's diet assignment and nutritional requirements
- Responsible for Main Kitchen and Health Care kitchen sanitation assuring that State and Local health codes are maintained
- Plan and coordinate scheduling of Dishwashing and Diet Aide staff
- Maintain great customer service with the Residents by greeting and making daily rounds in the Dining Room.
- Oversaw the onboarding process for new employees, ensuring proper training was provided for seamless integration into the team.
- Worked on inventory and supply use procedures to enhance efficient and economical use of equipment and supplies.
Line Cook, Healthcare Cook
Friendship Village of Schaumburg
05.2010 - 09.2010
- Responsible for the preparation of 280 daily meals in a high-volume setting
- Maintains a clean and sanitary working environment
- Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
- Season and cook food according to recipes or personal judgment and experience
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
- Weigh, measure, and mix ingredients according to recipes using various kitchen utensils and equipment
- Portion, arrange, and garnish food, and serve food to waiters or patrons
- Regulate temperature of ovens, broilers, grills, and roasters
- Substitute for or assist other cooks during emergencies or rush periods
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
- Estimate expected food consumption; then requisition or purchase supplies or procure food from storage
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches
- Coordinate and supervise work of kitchen staff
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking
- Bake breads, rolls, cakes, and pastries
- Prepare relishes and hors d'oeuvres.
Executive Chef
Morrison Senior Dining
12.2007 - 03.2010
- Coordinated all catering functions
- Opening of Tills and balancing cash drawers
- Plan special menus for weekly and daily specials and coordinating special events
- Manage kitchen / dining room and Bistro which include staff of over 40 people
- Communicate with other departments placing emphasis on client and customer satisfaction
- Responsible for all ordering, inventory control, payroll, in-services, training, and passing city and state health inspections
- Enforces strict company guidelines for HACCP and sanitation exceeding the standards set by the state
- Oversees food production for healthcare and independent dining which feeds approximately 340 meals for residents, guests and employees daily
- Attend corporate meetings and training sessions and implement ideas and programs as required.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Director of Dining Services
Morrison Senior Dining
06.2006 - 12.2007
- Financially accountable for the dining service department
- Operates the department in accordance with the approved budget, while providing the Client with the maximum value for the dollars spent
- Ensures that the food offered to the residents, guests and employees of the community would be of superior quality
- Service to these groups will always result in an enjoyable dining experience, eliminating food as an issue for Administration
- Maintains the department in an “inspection ready” state at all times, assuring the department operates within federal, state, and local regulations
- Directs and conducts safety, sanitation programs
- Managed Client employee's total 88
- Total direct reports are 5 managers: Executive Chef, Assistant Foodservice Director/Dietician, Sous Chef, Dining Room Manager and a Diet Technician
- Total Managed Volume for 2008 is 3,000,000
- Total Budgeted Food cost for 2008 is 1,000,000
- Total Resident Census for The Moorings is 485 residents.
- Coordinated with catering staff to deliver food services for special events and functions.
Executive Chef
Morrison Senior Dining
04.2001 - 06.2006
- Coordinated all catering functions
- Planning special menus for weekly specials and special events
- Manage kitchen / dining room which include staff of over 40 people
- Communicate with other departments placing emphasis on client satisfaction
- Responsible for all ordering, inventory control, payroll, scheduling, in-services, training, and passing city and state health inspections
- Enforces strict company guidelines for HACCP and sanitation exceeding the standards set by the state
- Performed cooking demonstrations
- Oversees food production for healthcare and independent dining which feeds 1000 meals for residents, guests and employees daily.
Education
Two years core curriculum -
Augusta State University
Augusta, GACulinary Arts 1991-1993 -
Augusta Technical Institute
Augusta, GASkills
Employee Scheduling
Team Leadership
Employee Performance Evaluations
Delegating Assignments and Tasks
Food safety knowledge
Event Coordination
Cost controls
Customer Service
Menu Pricing and Writing
Sanitation Standards
Recipes and menu planning
Fine dining experience
Contract Negotiation
Relationship Building
Employee Supervision
Coaching and Mentoring
Accomplishments
I was named the Green Jacket Bearer at Augusta National Golf Club in 2023. This was a very prestigious honor that was bestowed upon me. It shows that I value doing what is right, continuous improvement, attention to detail, and teamwork. These values all come naturally to me.
Certification
State of Georgia Serve Safe Certification, 8747582, 01/18/22
Timeline
Employee Dining Room Manager
Augusta National Golf Club
12.2011 - Current
Line Cook
Frog Hollow Tavern
03.2011 - 12.2011
HealthCare Diet Office Supervisor
Friendship Village of Schaumburg
09.2010 - 03.2011
Line Cook, Healthcare Cook
Friendship Village of Schaumburg
05.2010 - 09.2010
Executive Chef
Morrison Senior Dining
12.2007 - 03.2010
Director of Dining Services
Morrison Senior Dining
06.2006 - 12.2007
Executive Chef
Morrison Senior Dining
04.2001 - 06.2006
Two years core curriculum -
Augusta State University
Culinary Arts 1991-1993 -
Augusta Technical Institute
State of Georgia Serve Safe Certification, 8747582, 01/18/22
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