James Henderson
Lexington,KY
Summary
Resourceful Director of Dining Services known for high productivity and efficient task completion. Skilled in menu planning, staff management, and customer service excellence. Excel in leadership, communication, and problem-solving to enhance dining experience and operational effectiveness. Committed to fostering team collaboration and maintaining high standards of service quality.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Director of Dining Services/Executive Chef
Richmond Place Senior Living
Lexington, KY
05.2023 - Current
- Identified and addressed areas of improvement in food quality, presentation and service.
- Managed the selection, training and development of staff members for all dining services areas.
- Oversaw daily operations of the dining hall ensuring compliance with health department regulations.
- Coordinated special events requiring catering services from outside vendors.
- Created menus that met nutritional needs while remaining cost-effective.
- Implemented marketing initiatives to promote new menu items or specials offers within the cafeteria setting.
- Inspected facilities regularly to ensure they meet safety standards and are properly maintained.
- Analyzed customer feedback surveys to assess overall satisfaction with the dining experience.
- Conducted periodic evaluations of staff performance in order to identify areas for improvement.
- Reviewed invoices from vendors prior to authorizing payment ensuring accuracy of orders placed.
- Trained new employees to perform duties.
- Delegated work to staff, setting priorities and goals.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Trained kitchen workers on culinary techniques.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Executive Sous Chef/Interim Executive Chef
The Kentucky Castle
Versailles, KY
01.2022 - 05.2023
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Ensured compliance with local health department regulations by performing routine inspections.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Monitored meals served for temperature and visual appeal.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
Owner Table 286
Self-employed
Lexington, KY
01.2020 - 01.2022
- Managed daily operations of business, including hiring and training staff.
- Developed strategic plans to increase profitability and efficiency.
- Created marketing campaigns to attract new customers.
- Negotiated contracts with vendors and suppliers.
- Oversaw budgeting and financial management.
- Analyzed industry trends to develop competitive strategies.
- Reviewed legal documents related to business operations.
- Ensured compliance with local, state, and federal regulations.
- Developed policies and procedures for the organization.
- Provided direction and guidance to employees.
- Led startup and creation of operational procedures and workflow planning.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Delegated work to staff, setting priorities and goals.
Education
Bachelor of Arts -
Morehead State University
Morehead, KYAssociate of Arts - Culinary Arts
Sullivan University
Lexington, KYSkills
- Employee Scheduling
- Culinary expertise
- Special diets
- Menu pricing
- Meal Planning
- Sanitation Standards
- Food Safety Compliance
- Health Inspections
- Nutrition knowledge
- Kitchen staff coordination
- Food presentation
- Performance Improvement
- Menu design
- Quality Assurance
- Recruitment
- Relationship Building
- Employee Supervision
- Staff Supervision
- ServSafe Food Manager
- Time Management
- Decision-Making
- Problem-Solving
- Leadership abilities
- Customer Satisfaction
- Anticipating Problems
- Professional Demeanor
- Hospitality Management
Certification
ServSafe Manger
Certified Dietary Manger/ Certified Food Protection Professional
References
References available upon request.
Timeline
Director of Dining Services/Executive Chef
Richmond Place Senior Living
05.2023 - Current
Executive Sous Chef/Interim Executive Chef
The Kentucky Castle
01.2022 - 05.2023
Owner Table 286
Self-employed
01.2020 - 01.2022
ServSafe Manger
Certified Dietary Manger/ Certified Food Protection Professional
Bachelor of Arts -
Morehead State University
Associate of Arts - Culinary Arts
Sullivan University
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