Humberto Leon "jr"

Director of Culinary Services

Atria Senior Living

Tucson, AZ

05.2007 - 01.2025

Monitored food costs and waste reduction initiatives within the kitchen environment.
Initiated changes in cooking methods or ingredients based on customer feedback.
Created a budget and ordered food supplies to meet the needs of the facility.
Managed staffing levels, trained new employees, and conducted performance evaluations.
Worked in close collaboration with team members to ensure that residents and guests received high-quality service.
Established sanitation procedures for kitchen staff members and monitored their implementation.
Reviewed menus regularly to ensure accuracy and make recommendations accordingly.
Trained new employees to perform duties.
Planned and coordinated catering services for large groups or special occasions.
Coordinated with vendors on deliveries, pricing, and quality assurance measures.
Delegated work to staff, setting priorities and goals.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Oversaw food preparation, production and presentation according to quality standards.
Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Collaborated with front of house manager to coordinate marketing, special events and menu changes.
Analyzed financial data to determine cost effectiveness of menu items.
Supervised preparation of meals according to established standards and recipes.
Inspected dining and serving areas for cleanliness and proper setup.
Promoted safe working conditions by monitoring safety procedures and equipment.
Explained goals and expectations required of trainees.
Supervised activities of dining room staff to maintain service levels and support guest needs.
Developed menus for special events and holidays, ensuring that items met dietary requirements.
Directed daily operations of culinary staff members in all kitchens.
Assessed residents' and guests' preferences to develop new dishes or modify existing ones.
Monitored kitchen staff to ensure compliance with company expectations of taste, speed and presentation.
Streamlined kitchen functions through supply reorganization and communication with front-of-house manager.
Maintained records related to inventory, purchases, production costs.
Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
Ensured compliance with health codes and safety regulations in kitchen areas.
Trained front-of-house staff on restaurant policies and procedures, guest service techniques, and communication skills to promote positive experiences for all residents and guests.
Operated a variety of machinery and tools safely and efficiently.
Maintained updated knowledge through continuing education and advanced training.
Managed inventory and supplies to ensure materials were available when needed.
Utilized various software and tools to streamline processes and optimize performance.
Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Approached residents and guests, and engaged in conversation through the use of effective interpersonal and people skills.
Assisted with residents' and guests' requests, and answered questions to improve satisfaction.
Prioritized and organized tasks to efficiently accomplish service goals.
Provided support and guidance to colleagues to maintain a collaborative work environment.
Exceeded residents' and all guests' satisfaction by finding creative solutions to problems.
Provided excellent service and attention to residents and guests when face-to-face or through phone conversations.

Summary

Overview

Work History

Director of Culinary Services

Education

CPR -

High School Diploma -

ServSAFE -

Skills

Languages

Timeline

Director of Culinary Services

CPR -

High School Diploma -

ServSAFE -

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