Jeremy Alderman
Grand Junction,Colorado
Summary
Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Nutrition Services Manager
Community Hospital Grand Junction Colorado
06.2024 - Current
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Heavily involved in leadership development and coaching for supervisors to help them excel in their individual roles.
- Streamlined catering requests to better fit the abilities of the department.
- Reevaluated cafe space and made updates to improve flow in peak times and reduced inventory to maximize storage areas.
- Updated point of sale system to reflect proper price points and increase revenue.
Executive Chef II
Sodexo @ St. Mary's Medical Center
04.2021 - 06.2024
- Accomplished in menu development and forecasting, with cost-conscious decision-making, ensuring optimal resource utilization and profitability.
- Oversaw food production activities for a staff of 75 for all food items to ensure it is assembled, prepared and cooked to predetermined standards.
- Assign and direct supervisors to assist in appropriate oversight of employees on specific tasks such as: preparing entrées and salads, assembling ingredients for recipes, slicing and portioning of meats, preparing and wrapping sandwiches, and preparation of fresh produce for use in patient services and cafe.
- Proficient in strategic food budgeting and meticulous inventory management, optimizing resources to ensure cost-effectiveness without compromising quality.
- Implement and maintain weekly evaluations and provide oversight for daily inspections across all areas of responsibility to ensure high quality food, appropriate food safety, and cleanliness are maintained of the various work areas to meet the high standards of the organization.
- Ensure all food handling meets industry standards, state policies, internal and external audit controls including: Local Health Regulatory Agency, EcoSure, and The Joint Commission.
- Monitor staff performance and recognize high-performers and hold poor performers accountable to department and organizational standards.
- Actively participate in ongoing professional development of individual culinary staff via education, mentorship, and competency development. Including LIFT Mentoring Program
- Maintain an expertise in the selection and use quality improvement methodologies/tools to maximize project outcomes and mentor and develop staff in this area as appropriate.
- Provide leadership and oversight for culinary and clinical nutrition’s major projects as appropriate.
- Identify, develop and monitor all food production areas to ensure they meet the following: a) food is prepared in accordance with recommended dietary guidelines and aligns with the hospital diets; b) food is labeled with appropriate and accurate nutrition information; c) that food and supplies are all handled according to policy and procedures of the department, hospital, state and federal rules and regulations; d) quality and cost controls are in place and appropriate action is taken to improve organizational performance; and e) food safety and cleanliness standards are exceeded.
Chef
Spectrum Catering and Concessions
02.2019 - 03.2020
- Food preparation for fast paced high volume music festivals and sporting events.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food.
- Train and oversee multiple local employees in numerous cities across the country on a weekly basis.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
Marketing Associate
Sysco Intermountain Food Services
06.2015 - 02.2019
- Managed customer digital marketing strategies to meet client goals and objectives.
- Performed research to analyze behavior of customers, including purchasing habits, trends and preferences.
- Monitored restaurant trends and provided insight on products to keep customers educated on said trends.
- Reached out to accounts regularly to check on needs, offer new services and increase business opportunities.
- Improved profit margins by streamlining operations and workflow and negotiating competitive vendor contracts
Sous Chef
Aramark @ St. Mary's Medical Center
08.2014 - 06.2015
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
- Directed staff in the production kitchen as well as patient services.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Helped staff adhere to healthcare nutrition requirements through effective motivation.
Chef
Kannah Creek Brewing Company
08.2005 - 08.2014
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Developed innovative menu with over twenty offerings at two separate locations.
- Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
- Managed kitchen staff team of twenty five and assigned various stages of food production
Education
Skills
- Complex Problem-Solving
- Workflow Optimization
- Cost Control
- Meal Preparation
- Equipment Maintenance
- Regulatory Compliance
- Operations Management
- Kitchen Operations
- Recipe Development
- Business Management
- Menu Development
- Advanced Computer Skills
Certification
ServSafe Managers Certification ServSafe May 2021
ServSafe Certified Proctor
OSHA 10-HR General Industry OSHA March 2023
LIFT Mentorship Program LIFT Mentoring July 2023
Timeline
Nutrition Services Manager
Community Hospital Grand Junction Colorado
06.2024 - Current
Executive Chef II
Sodexo @ St. Mary's Medical Center
04.2021 - 06.2024
Chef
Spectrum Catering and Concessions
02.2019 - 03.2020
Marketing Associate
Sysco Intermountain Food Services
06.2015 - 02.2019
Sous Chef
Aramark @ St. Mary's Medical Center
08.2014 - 06.2015
Chef
Kannah Creek Brewing Company
08.2005 - 08.2014
ServSafe Managers Certification ServSafe May 2021
ServSafe Certified Proctor
OSHA 10-HR General Industry OSHA March 2023
LIFT Mentorship Program LIFT Mentoring July 2023
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