HOWARD MACDONALD
Salisbury,NC
Summary
Passionate and accomplished Executive Chef with over 29 years of experience in leading culinary teams and managing high-performing kitchens. Proven track record of culinary excellence, cost control, and customer satisfaction. Skilled in menu development, team leadership, and implementing innovative strategies. Highly organized and detail-oriented, with a strong focus on food safety and quality. Certified Executive Chef with a Bachelor's degree from the Culinary Institute of America. Exemplary leadership skills coupled with a creative flair make me the ideal candidate for the Executive Chef role at your organization. Let's work together to create a better food future.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Executive Chef
Merry wood on the park
01.2023 - Current
- Ensures that patients and families receive the highest quality dining service experience in an attentive and responsive atmosphere which recognizes the individuals' needs and rights
- Maintains guest confidentiality
- Follows menus, recipes and menu systems to prepare and serve meals and snacks in accordance to prescribed patient diets and requests
- Minimizes food waste by practicing appropriate culinary techniques and mise en place
- Meets established meal time schedules for dining
- Performs quality improvement activities including, but not limited to maintaining Temperature logs and performing HAACP and safety surveys
- Maintains clean, organized and sanitary work areas
- Performs after-use and scheduled cleaning of surfaces and equipment in accordance with established policies and cleaning procedures
- Operates equipment in a safe manner, observes temperatures of refrigeration units and reports malfunctioning equipment to FSD
- Adheres to Food and Nutrition Services policies and procedures
- Preparation and service of marketing events and functions
- Training of the dining services staff
- Offers guidance to Cook on the preparation, cooking and presentation of food/meals
- Ensures customers are served efficiently and effectively
Executive Sous Chef
Atrium Health Care
01.2020 - 01.2023
- Cooks and prepares food following approved recipes and production standards
- Ensures all deadlines are met based on production orders
- Supervises hourly food service associates
- Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate
- Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures
- Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures
- Maintains sanitation of equipment, supplies and utensils
- Cleans workstation thoroughly before leaving area
- Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements
- Interacts with customers to resolve complaints in a friendly, service-oriented manner
- Relays relevant information directly to supervisor
- Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers
- Monitors inventory and deliveries of product and supplies
- Tracks product production, consumption and waste
- Informs supervisor when supplies or product are low
- Performs other duties as assigned
- Assigned to all catering events
Culinary Instructor
Star Academy
01.2014 - 01.2019
- Teach adult students basic culinary skills and cooking techniques
- Teach SERVSAFE curricula for students to receive certification
- Work with C-CAP leadership on adhering to all program requirements and goals
- Work with the C-CAP team on job placement for graduates of the program
- Create weekly food menu for classes
- Order food and other supplies for classes
Executive Chef
Unidine Corporation
01.2008 - 01.2014
- Menu design and execution
- Responsible for managing the food budget
- Placing all food, produce, and paper/chemical orders
- Training/ servicing staff members on plate presentation, safety, portion sizing, and equipment use
- Member of the Unidine OSG(Oh So Good) culinary council
- Planned and execute banquets, lunch meetings, happy hours, culinary demonstrations, and other events
- Have assisted in other locations for special events such as lunch in meets, and openings Responsible for receiving logs, time-temperature control, cooling logs
- Taking and inputting physical inventory once a week Knowledge of puree and mechanical soft diets
- Inputting new diet orders and producing resident diet tickets
- Performing meal rounds with residents
- Tasting and logging test tray
Education
Bachelor of Science -
Culinary Institute of America
Hyde Park, NYServSafe Certificate / Allergens Certification -
Food Protection Manager
01-2026
Certified Dietary Manager -
01-2019
Certification in Digital Photography and Fine Arts -
Pace University-Midtown
New York, NY01.2017
Skills
- Menu development
- Food cost management
- Sanitation standards
- Food presentation
- Teamwork and collaboration
- Food safety
- Time management
- Inventory management
- Kitchen management
- Healthcare food service
- Customer satisfaction
- Menu planning
Accomplishments
- Collaborated with team of 6 in the development of puree with a purpose.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Reduced food costs by 15% while maintaining high-quality standards through effective inventory management.
.
Certification
- Gluten-Free Certification Program (GFCP) Endorsed by Beyond Celiac.
- Plant-Based Nutrition Certificate – T.Colin Campbell Center for Nutrition Studies and eCornell.
- Safe Quality Food Practitioner Certificate – Safe Quality Food Institute.
- Certified Executive Chef (CEC) - American Culinary Federation (ACF).
Timeline
Executive Chef
Merry wood on the park
01.2023 - Current
Executive Sous Chef
Atrium Health Care
01.2020 - 01.2023
Culinary Instructor
Star Academy
01.2014 - 01.2019
Executive Chef
Unidine Corporation
01.2008 - 01.2014
Bachelor of Science -
Culinary Institute of America
ServSafe Certificate / Allergens Certification -
Food Protection Manager
Certified Dietary Manager -
Certification in Digital Photography and Fine Arts -
Pace University-Midtown
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