Kevin Cruz
Holt,MI
Summary
Results-driven Culinary Expert specializing in menu development, kitchen management, and high-quality food preparation. Known for adaptability in fast-paced settings, consistently ensuring rigorous culinary standards are met. Strong leadership fosters a culture of innovation while enhancing team collaboration and operational efficiency.
Overview
1
1
Certification
24
24
years of professional experience
Work History
Executive Chef | East Neighborhood Culinary Services
Michigan State University Dining Services
East Lansing, Michigan
11.2008 - Current
- Provide strategic and operational leadership for culinary operations serving Michigan State University's East Neighborhood dining facilities, including The Edge at Akers Hall and Holmes Hall Dining. Lead culinary teams while ensuring exceptional food quality, operational efficiency, food safety compliance, and an outstanding student dining experience.
- Provide leadership and oversight for large-scale residential dining operations serving thousands of students daily.
- Directed culinary operations through organizational and operational changes, ensuring service excellence throughout transitions.
- Played a key leadership role in the opening and reopening of multiple renovated Michigan State University dining facilities.
- Coordinated the development, testing, implementation, and standardization of nearly 800 recipes in preparation for the opening of Brody Dining Hall.
- Collaborated with chefs, dietitians, operational leaders, and support teams to ensure seamless facility transitions and successful operational launches.
- Developed and implemented standardized operating procedures that enhanced food safety, quality assurance, and operational consistency.
- Leads menu development efforts while supporting dietary accommodations and evolving student dining preferences.
- Collaborated with university stakeholders to enhance special events, student engagement initiatives, and operational excellence programs.
General Manager / Executive Chef
Sodexo
Detroit, Michigan
01.2007 - 01.2008
- Managed culinary and retail operations for a hybrid coffee shop and deli concept serving college clientele. Managed financial performance, staffing, menu development, inventory control, and client relations.
- Oversaw daily operations to ensure compliance with health and safety standards.
- Developed strategic initiatives to enhance service delivery across multiple sites.
- Implemented cost-saving measures, improving operational efficiency by optimizing resource allocation.
Executive Chef
Sheraton Lansing Hotel
Lansing, Michigan
01.2006 - 01.2007
- Directed culinary operations for restaurants, banquets, catering, and Starbucks, overseeing large culinary team. Supervised 28 culinary employees and kitchen staff to ensure high standards. Achieved the highest food quality score among Sheraton properties in North America. Managed culinary operations generating approximately $7 million in annual revenue.
- Oversaw daily kitchen operations ensuring high standards of food quality and presentation.
- Developed seasonal menus incorporating local ingredients to enhance guest dining experiences.
- Trained and mentored culinary staff, fostering a collaborative and efficient kitchen environment.
Sous Chef
Gaylord Palms Resort
Orlando, Florida
01.2005 - 01.2006
- Supported large-scale hotel food operations, overseeing pool restaurant, room service, special events, and guest dining experiences. Served over 800 guests daily for In Room Dining experiences, ensuring high-quality service in a convention-style hotel.
- Supervised kitchen staff, ensuring adherence to quality standards and safety guidelines.
- Developed and executed creative menu items, enhancing guest satisfaction and dining experience.
- Trained new culinary team members on kitchen protocols and food preparation techniques.
Sous Chef
Iroquois Hotel
Mackinac Island, Michigan
04.2004 - 10.2004
- Supported daily culinary operations and menu production, enhancing guest experience in dining room. Directed production for employee dining programs, ensuring quality meals for approximately 50 staff members daily. Coordinated scheduling, ordering, inventory, and quality assurance functions within kitchen management team.
- Supervised kitchen operations, ensuring timely preparation and delivery of high-quality dishes.
- Trained and mentored junior chefs, fostering skill development and team collaboration.
- Developed innovative seasonal menus, enhancing guest dining experiences and increasing customer satisfaction.
Food & Beverage Purchasing Manager
Vail Marriott Resort
Vail, Colorado
09.2002 - 05.2004
- Managed $1.5 million monthly food and beverage inventory to ensure optimal stock levels and minimize shortages.
- Negotiated vendor partnerships and purchasing agreements, enhancing pricing strategies and improving product availability.
- Implemented inventory controls and waste-reduction initiatives, contributing to overall cost management and sustainability efforts.
Education
Associate of Occupational Studies (A.O.S.) - Culinary Arts & Culinary Management
Le Cordon Bleu
Pittsburgh01-2003
Skills
- Culinary Operations Leadership – Training and Developing Staff to their fullest potential
- Menu Development & Innovation – Keeping up on Current Culinary Trends
- Project Management of New Operational and Concept Openings
- Cost Control & Financial Management of Operational Food Expenditures
- Staff training
- Inventory Management – aiding in the integration of Net Menu
- Labor Management & Scheduling
- Team Development & Coaching
- Performance Management
- Interdepartmental Collaboration on Projects
- Continuous Improvement – creating a improved welcoming environment in Culinary Services
- Student & Guest Experience – follow ups on Allergen Concerns
Accomplishments
- More than 20 years of culinary leadership experience.
- More than 17 years leading operations within Michigan State University Dining Services.
- Leadership role in opening and reopening multiple major dining facilities at Michigan State University. The Vista at Shaw, Brody Square and Sparty’s Market at Holmes revamp menus
- Coordinated development and implementation of nearly 800 recipes for Brody Dining Hall and The Vista at Shaw.
- Extensive experience managing large-scale residential dining operations.
- Highest food quality rating among Sheraton properties in North America.
- Proven success developing high-performing culinary teams and future leaders.
- Strong record of operational excellence, food safety compliance, and customer satisfaction.
- Establishing a Ronald McDonald meal program
- Chinese Chef Exchange
- Co-Coordinator Big 10 Chef Conference at MSU
- Big Ten Conference attendee at Rugers University
- U Mass Chef Conference
Certification
American Culinary Federation Member, Serve Safe Instructor/Proctors Since 2006, Chauffeur License Since 1999
Timeline
Executive Chef | East Neighborhood Culinary Services
Michigan State University Dining Services
11.2008 - Current
General Manager / Executive Chef
Sodexo
01.2007 - 01.2008
Executive Chef
Sheraton Lansing Hotel
01.2006 - 01.2007
Sous Chef
Gaylord Palms Resort
01.2005 - 01.2006
Sous Chef
Iroquois Hotel
04.2004 - 10.2004
Food & Beverage Purchasing Manager
Vail Marriott Resort
09.2002 - 05.2004
Associate of Occupational Studies (A.O.S.) - Culinary Arts & Culinary Management
Le Cordon Bleu
PROFESSIONAL DEVELOPMENT AND TRAINING
- Crucial Conversations
- Conflict Resolution
- Feedback That Works
- Leadership Development Program for Supervisors
- Leading Teams Through Change
- Implicit Bias Training Series
- Diversity, Equity, Inclusion & Belonging (DEI&B)
- Team Leadership Development Programs
Personal Information
Driving License: Chauffeur License