Keith Darlington
Jackson,United States
Summary
Knowledgeable Desired Position with robust background in diverse culinary environments. Proven history of creating innovative dishes that align with modern dining trends and enhance customer satisfaction. Demonstrated expertise in menu planning and kitchen management.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Director of Dining Services
Morrison Healthcare
Lansing, MI
10.2024 - Current
- Developed a positive work atmosphere by encouraging team cohesion across all departments.
- Maintained strict health and safety standards in accordance with local regulations.
- Developed tailored dietary offerings for guests with specific needs or restrictions.
- Increased operational efficiency by improving scheduling and task allocation.
Chef Manager
United Methodist Retirement Center
Chelsea, MI, US
09.2019 - 08.2024
- Directed kitchen management and staffing for UMRC spanning five years.
- Conducted recruitment and facilitated staff development.
- Ordering, inventory & budget management
- Weekly menu plannng
- Coordinated catering services for various events.
- Supervised daily functions of a 60-person staff.
- Implemented customized meal plans considering the unique dietary restrictions of elder residents.
Lead Cook A.M.
The Standard Bistro & Larder
Ann Arbor, MI, US
03.2017 - 09.2019
- Generated and executed preparation lists for different stations.
- To spot check product temperatures and record, report and fix potential problems
- Maintain an orderly and clean work environment
- To set-up and break-down the station during the shift change and report to oncoming chefs any changes to the menu and counts of proteins for the evening
- Collaboration with the station heads and chef on menu changes and/or ideas for new dishes
Sous Chef/Line Cook
Pretzel Bell-Mission Management
Ann Arbor, MI, US
03.2016 - 01.2018
- Collaborated with head chef to open and manage restaurant.
- Established SOPs for cleaning tasks.
- Served as primary manager during shifts.
- Ordering, inventory & stock rotation.
- Ensured proper labeling & dating.
- Organized recurring meetings to ensure alignment on duties and menu updates.
Sous/Lead Line Supervisor
Mission Management - The Blue Tractor BBQ & Brewery
Ann Arbor, MI, US
02.2012 - 03.2016
- Initiated and established successful dessert offerings for business.
- Shift lead
- Ensured quality control during smoked meat preparation.
- Trained new staff
- Generated preparation checklist.
- Ordering & inventory
Service Member
United States Marine Corps
United States
09.2001 - 09.2005
- I served as part of an infantry platoon in Iraq
- 2 tours, Served as both a team leader and then a squad leader
- Both leadership positions were meritoriously, and both during my time overseas
Education
Associate - Baking & Pastry/Bakery Management
Washtenaw Community College
Ann Arbor, MI01.2018
Associate of Applied Science - Culinary Arts & Hospitality Management
Washtenaw Community College
Ann Arbor, MI01.2015
Skills
- 20 years in Culinary
- Kitchen Management Experience
- Supervising Experience
- Leadership
Certification
- ServSafe Food Handler
- ServSafe Alcohol
- ServSafe Food Protection Manager
- MFP Certified
- Hospitality Management and Supervision
Personal Information
Work Permit: Authorized to work in the US for any employer
Military Service
United States Marine Corps, United States, E-4, 09/01/01, 09/01/05, Served as part of an infantry platoon in Iraq. 2 tours, Served as both a team leader and then a squad leader. Both leadership positions were meritoriously, and both during my time overseas.
Timeline
Director of Dining Services
Morrison Healthcare
10.2024 - Current
Chef Manager
United Methodist Retirement Center
09.2019 - 08.2024
Lead Cook A.M.
The Standard Bistro & Larder
03.2017 - 09.2019
Sous Chef/Line Cook
Pretzel Bell-Mission Management
03.2016 - 01.2018
Sous/Lead Line Supervisor
Mission Management - The Blue Tractor BBQ & Brewery
02.2012 - 03.2016
Service Member
United States Marine Corps
09.2001 - 09.2005
Associate - Baking & Pastry/Bakery Management
Washtenaw Community College
Associate of Applied Science - Culinary Arts & Hospitality Management
Washtenaw Community College