Summary
Overview
Work History
Education
Skills
Certification
Military Service
Additional Information
Languages
Timeline
Generic

Hoggy N. Carrel

Summary

Dynamic management professional with a proven track record of leading teams to achieve exceptional results. Expertise in fostering collaboration, enhancing operational efficiency, and driving measurable outcomes through strategic planning and process improvement. Committed to cultivating a culture of accountability and excellence while demonstrating adaptability to evolving organizational demands. Recognized for aligning team efforts with business objectives to ensure sustained success and growth.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Food Service Manager

Oakwood Care & Rehabilitation
08.2024 - Current
  • Managed the daily operations of a bustling food service environment, ensuring a seamless and efficient workflow.
  • Oversaw a dedicated team of 23 staff members, ensuring they received the necessary training, support, and performance assessments.
  • Created and put into action standard operating procedures to enhance efficiency and ensure consistent food preparation, service, and sanitation practices.
  • Ensured optimal inventory management through consistent audits, careful monitoring of stock levels, and timely ordering as required.
  • Maintained adherence to health and safety standards through consistent inspections and by educating staff on appropriate food handling practices.
  • Gathered resident feedback via surveys and personal interactions to pinpoint opportunities for enhancing service quality and menu selections.
  • Established solid partnerships with suppliers to secure advantageous agreements for product quality while adhering to budget limits.
  • Developed staff schedules by taking into account anticipated events and holidays, while also being mindful of labor expenses and necessary skill sets.
  • Carried out consistent evaluations of team members, highlighting outstanding contributions and identifying areas for growth through supportive coaching and further training options.
  • Addressed resident concerns swiftly by actively listening, understanding their feelings, and providing suitable resolutions.
  • Ensured a tidy and orderly workspace by upholding hygiene standards and performing routine checks.
  • Oversaw budget management, focusing on labor, food, and operational expenses; consistently met or surpassed financial goals.
  • Created training resources for new team members covering company policies, procedures, resident care standards, and safety measures.
  • Worked closely with the human resources team to bring in, interview, hire, and welcome new staff members.
  • Showcased effective leadership by cultivating a supportive work environment that encouraged collaboration, responsibility, and opportunities for professional development.
  • Held frequent meetings with the kitchen team to ensure the quality of menu items remained consistent, while also discussing any concerns or ideas for enhancement.
  • Kept current with the latest trends in the food industry, including new cuisines and dietary needs, to ensure menu options are relevant and appealing.

Food Service Director

Healthcare Services Group
08.2022 - 08.2024
  • In my role as a Food Service Director, my responsibilities encompass guaranteeing that every patient is served meals that are both nutritious and appealing, and delivered promptly. This position necessitates a comprehensive understanding of various dietary requirements and limitations, and efficient orchestration of a significant kitchen staff. Recognizing diverse food allergies and conditions, such as diabetes or celiac disease, is crucial to uphold patient safety. I am also charged with organizing schedules, allocating tasks, and preserving impeccable cleanliness in the kitchen to align with health and safety regulations.
  • Oversaw all aspects of food service operations, including menu planning, food preparation, and quality control
  • Managed a team of 27 staff members, providing training, guidance, and performance evaluations
  • Developed and implemented cost-effective strategies to optimize food production and minimize waste
  • Analyzed customer feedback to identify areas for improvement in menu offerings and dining experience
  • Implemented an inventory management system, resulting in a reduction in food costs through better tracking and ordering practices
  • Conducted regular audits on kitchen equipment, ensuring proper maintenance, leading to reduced downtime
  • Collaborated with nutritionists/dietitians/health professionals on creating healthy meal options promoting wellness among customers/staff
  • Conducted regular market research to stay updated on industry trends, incorporating new concepts into menu offerings
  • Ensured compliance with sanitation regulations through regular inspections and staff training sessions

Assistant Culinary Manager

Westminster Healthcare center
03.2021 - 07.2022
  • In my position as Assistant Culinary Manager, my main duty was to supervise the smooth execution of daily operations and ensure the successful completion of tasks and projects by our team. I also had the honor of preparing meals for our community of over 200 residents, sticking to their specific dietary needs, which included advanced and puree diets. Moreover, I handled tasks like creating schedules, ordering fresh produce, and constantly enhancing the dining experience for our clients. I also played an active role in leading and carrying out interviews as part of my responsibilities.

Sous Chef

GUNTRY Maryland
01.2021 - 02.2022
  • As a sous chef, my responsibilities encompassed the orchestration and oversight of kitchen preparations. This included the procurement of necessary produce and supplies, as well as the creation and enhancement of dishes and menus. I was also instrumental in upholding rigorous standards of cleanliness and food handling to ensure a safe, hygienic culinary environment.

Sergeant

United States Marine Corps
11.2016 - 02.2022
  • As a Sergeant in the United States Marine Corps, my role as a reservist was one that was anchored in discipline. I uphold the highest levels of integrity and commitment in all my endeavors.

Line Chef

JBGB Butchery and Restaurant
03.2020 - 01.2022
  • In my role as a line chef, I was responsible for preparing, cooking, and serving fine dining dishes. I also contributed innovative ideas and provided assistance in designing menus. Furthermore, I took the initiative to train fellow chefs in various cooking techniques such as filleting a fish, breaking down a whole chicken, and mastering the preparation of a perfect Carbonara. Additionally, I imparted skills like making homemade pasta and the secrets behind creating a flawless stock.

Prep Cook/Cook Shift Leader

Springwell Senior Living Community
01.2020 - 01.2021
  • At Springwell, a distinguished Senior Living Community, I served as a prep cook and cook for our on-site restaurant. In addition to preparing meals, I had the pleasure of serving our esteemed guests and residents, ensuring they had the most enjoyable dining experience. Furthermore, I was, and still am committed to maintaining rigorous hygiene practices and upholding the highest standards of service at all times.

Line Cook/Prep Cook

Olive Garden
02.2016 - 02.2019
  • My previous role was a line cook at Olive Garden, where I also held the additional responsibility of a certified trainer. I approached my role with utmost seriousness and dedication, similar to any other professional. There were discussions about my potential promotion to the position of a certified culinary professional. However, due to differences in perspectives, I decided to step down from my position at Olive Garden.

Customer Service Representative

A&C SERVICES
05.2015 - 08.2016
  • In my previous role as a Customer Service Representative at A&C Services, a renowned home management company, my responsibilities encompassed a broad range of tasks. These included promptly answering incoming calls, diligently following up on any missed calls, and consistently providing efficient and considerate customer service. I always prioritized treating our customers with utmost respect and strived to assure their satisfaction with our services.

Manager

AZA CONSTRUCTIONS LLC
10.2014 - 04.2015
  • I formerly oversaw operations at a Property Preservation company. I decided to end my tenure with them when they underwent a significant transition. My responsibilities included securing contracts, managing payroll for both the staff and the company as a whole, and coordinating schedules to accommodate various work patterns.

Education

Associate - Law

Community College of Baltimore County
Baltimore, MD
05.2019

HIGH SCHOOL DIPLOMA - undefined

OWINGS MILLS HIGH SCHOOL
Owings Mills, MD
05.2015

General Sciences (General Certificate of Education, Ordinary Level) - undefined

QUEENSWAY INTERNATIONAL COLLEGE
08.2013

Skills

  • Instructional expertise
  • Culinary operations management
  • Proficient in legal research
  • Kitchen management experience
  • Applied research and development skills
  • Financial performance analysis
  • Service excellence
  • Catering service expertise
  • Culinary preparation
  • Culinary skills
  • Sage software knowledge
  • Strategic leadership
  • Inventory stocking
  • Proficient in food service management
  • Coaching and development
  • Accommodations management experience
  • Proficient in administrative tasks
  • Collaborative negotiation techniques
  • Quality assurance
  • Proficient in landscape maintenance
  • Spanish
  • Culinary catering services
  • Proficient in English
  • Regulatory compliance writing
  • Adept at using Microsoft Office software
  • Process optimization
  • Fine-dining expertise
  • Service records
  • Department growth
  • Conflict resolution
  • ServSafe food manager
  • Critical thinking
  • Calm and pleasant demeanor
  • Kitchen equipment operation and maintenance

Certification

  • Food Safety Certification
  • Driver's License
  • OSHA 30
  • Top Secret Clearance
  • ServSafe
  • Secret Clearance
  • Food handler certificate
  • Food Handler

Military Service

  • Branch: United State Marine Corps
  • Service Country: United States
  • Rank: Sergeant
  • November 2016 to February 2022
  • During my tenure as a Marine in the Bulk Fuel field, I consistently demonstrated exceptional performance and fulfilled all necessary requirements for advancement to the next rank. On numerous occasions, I was given duties and responsibilities typically assigned to higher ranks. This is a testament to my steadfast dedication to successfully completing every task assigned to me.

Additional Information

  • Polite
  • Courteous
  • Humble
  • Hardworking
  • Diligent
  • Enjoy work

Languages

Spanish
Limited Working
French
Native or Bilingual
English
Native or Bilingual

Timeline

Food Service Manager

Oakwood Care & Rehabilitation
08.2024 - Current

Food Service Director

Healthcare Services Group
08.2022 - 08.2024

Assistant Culinary Manager

Westminster Healthcare center
03.2021 - 07.2022

Sous Chef

GUNTRY Maryland
01.2021 - 02.2022

Line Chef

JBGB Butchery and Restaurant
03.2020 - 01.2022

Prep Cook/Cook Shift Leader

Springwell Senior Living Community
01.2020 - 01.2021

Sergeant

United States Marine Corps
11.2016 - 02.2022

Line Cook/Prep Cook

Olive Garden
02.2016 - 02.2019

Customer Service Representative

A&C SERVICES
05.2015 - 08.2016

Manager

AZA CONSTRUCTIONS LLC
10.2014 - 04.2015

HIGH SCHOOL DIPLOMA - undefined

OWINGS MILLS HIGH SCHOOL

General Sciences (General Certificate of Education, Ordinary Level) - undefined

QUEENSWAY INTERNATIONAL COLLEGE

Associate - Law

Community College of Baltimore County

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Hoggy N. Carrel