Keith Lataille

• Held and maintained complete accountability for $4,026,776.98 of inventory over a fiscal year, for a multi-location facility
• Oversaw full scope of logistics departments, and developed organizational workflows and policies to optimize financial operations
• Provided oversight and guidance for 8 logistics and inventory management specialists to ensure operational efficiency.
• Handled day-to-day shipping and receiving overseeing a range of packages per day from 100-1,000.
• Directed shipping and receiving of wide range of products daily.
• Trained new staff on job duties, company policies and safety procedures for rapid onboarding.
• Maintained established levels of goods based on sales forecasts and demand to fulfill orders on time.
• Monitored and complied with strict budgets by negotiating freight in alignment with needs and specifications.
• Kept corporate departments and customers updated on critical shipments.

• Managed merchandising products for 16 foot fresh display case, dual sided self serve bar, two multilevel seafood bunkers and a 15 foot frozen seafood freezer displays for a flagship store
• Assisted Team Leader(Department Manager) with Management/Operational responsibility in their absence
• Ensured product accountability, inventory management and purchasing for approximately $3,900,000 of inventory over a 1.5 year period, while holding number 1 sales spot for Wholefoods South Pacific Region
• Used product knowledge, sales abilities and customer relations skills to drive sales increases in Local and premade food products.

Managed multiple job sites simultaneously and ensured proper protocol and safety regulations were followed

• Implemented processes for maximum work efficiency, often overcoming unforeseen issues
• Purchased and obtained tools and materials necessary for all jobs sites while monitoring progress and timeline restrictions
• Monitored OSHA compliance standards at job site.
• Coordinated final walk-throughs of job site before signing off on completion.
• Worked closely with homeowners/clientele to ascertain specifics of project.
• Maintained overall safe work environment with employee training programs and enforcement of safety procedures.
• Supported creation of detailed, technical financial models to value potential acquisition targets.

• Maintained Health code compliance and established proper kitchen safety guidelines
• Guided and facilitated service workflow for the front of house and back of house
• Produced and created innovative menu offerings and multi course tasting menus on a weekly basis
• Conducted and held full accountability for monthly inventories.
• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
• Trained kitchen staff to perform various preparation tasks under pressure.
• Cultivated positive relationships with vendors to source best ingredients at best prices.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Acted as head chef when required to maintain continuity of service and quality.

• Maintained the highest level of customer care for a thriving family run organic farm/grocery store
• Prepared and constructed catering platters and event production for the deli/pastry department
• Worked in fast-paced environment with sense of urgency to serve guests quickly.
• Understood cooking techniques and fundamentals to maximize safe food handling.
• Planned order execution to simultaneously deliver items ordered together as well as large party orders
• Handled portion control activities according to specified instructions provided by chef.

• Identified and facilitated temporary long term/short term MD, NP and PA placement in Psychiatric medical facilities cross country
• Built and maintained close relationships with C-level executives offering solutions to long term and short term staffing issues
• Prevented closure and long term damage to Psychiatric facilities nation wide
• Analyzed territory performance and developed sales territory business plans.
• Tracked economic and industry trends and understood implications on business.
• Serviced existing customer accounts and found opportunities for growth within sales territory.
• Developed account planning strategies, sales opportunities and accounts with growth potential.

• Constructed Sashimi menus for 80 seat Japanese and French restaurant located in Greater Boston
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Managed/oversaw preparation and ordering for Multiple departments simaltaneously
• Applied innovative and diverse teaching techniques to train and give direction to new kitchen staff
• Delivered nightly briefings, over viewing seating charts, menu specials and VIP clientele
• Created and developed items for tasting menus and holiday specials giving careful thought to food cost
• Built and maintained close relationships with all vendors
• Supervised and conducted inspections of all orders received and ensuring products meet quality standards.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Collaborated with other personnel to produce and modify menus and selections.
• Maintained well-organized mise en place to keep work consistent.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Interacted with guests to obtain feedback on product quality and service levels.
• Handled and stored food to eliminate illness and prevent cross-contamination.