Juan Rodríguez
Colorado Springs
Summary
Results-driven Director of Dining with extensive experience in optimizing food service operations. Demonstrated success in managing staff, inventory, and budgets to drive efficiency and profitability. Expertise in upholding exceptional standards of food quality, safety, and customer satisfaction. Committed to fostering a culture of excellence in dining services.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Director of Dining
FISD at Fountain Valley School
Colorado Springs
06.2014 - Current
- Advanced to Director of Dining position after serving as Executive Chef for three years.
- Provided comprehensive culinary support to various locations.
- Streamlined budgeting processes with accurate forecasting methods.
- Enhanced team capabilities through targeted training initiatives.
- Maintained strong commitment to ensuring positive customer experiences.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Provided training for new employees on job duties, safety protocols, and sanitation procedures.
- Maintained updated knowledge through continuing education and advanced training.
- Coordinated catering services for large events or meetings held on-site or off-site locations.
- Worked effectively in team environments to make the workplace more productive.
- Scheduled shifts for staff members based on business needs.
- Established quality control standards that are consistently met throughout the dining facility operations.
- Directed a staff ensemble of 21 members.
- Supervised financial oversight for $2.5 million budget.
Executive Chef
FISD at Fountain Valley School
Colorado Springs
07.2014 - 06.2017
- Progressed from Sous Chef position to Executive Chef role in just two months.
- Developed and implemented menus for multiple units, and high-end catering events.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Improved performance of team members resulting in high-quality meals produced daily.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Utilized local, fresh food products to support local economies and showcase community support.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
Executive Chef
Youth Challenge Academy
Juana Diaz
06.2011 - 06.2014
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Provided guidance and support for Sous Chefs during peak service hours.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Supervised food preparation staff to deliver high-quality results.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Education
Associate - Culinary Arts
Universidad del Este
Cabo Rojo, PR01.2014
Skills
- Budget planning
- Financial forecasting
- Client relationship management
- Budget forecasting
- Employee training and development
- Food safety compliance
- Culinary expertise
- Staff management
- Menu development
- Team building and leadership
- Waste reduction
- Banquets and catering
- Operations management
- Recipes and menu planning
- Hiring, training, and development
- Retail operations
Certification
- ServSafe
Personal Information
Work Permit: Authorized to work in the US for any employer
Languages
- English, Expert
- Spanish, Expert
Additional Information - Qualifications
Excellent experience in confection and preparation of large quantities of foods, public relationships, and team work oriented; fully bilingual. I can work under pressure with or without supervision.
Military Service
Army National Guard, United States, E4, 05/01/04, 07/01/14
Languages
English
Professional
Spanish
Professional
Accomplishments
- 2023 President Award Winner
References
References available upon request.
Timeline
Executive Chef
FISD at Fountain Valley School
07.2014 - 06.2017
Director of Dining
FISD at Fountain Valley School
06.2014 - Current
Executive Chef
Youth Challenge Academy
06.2011 - 06.2014
Associate - Culinary Arts
Universidad del Este
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