Kevin Fleming

• Chef/Director of a 104-bed hospital. I am in charge of all culinary operations from patient services to retail.
• Working closely with RD's to assure that all patients dietary needs are met. Following all IDSSI protocols for modified/specialized diets.
• Follow all company policies, sanitary policies and procedures, and HACCP. Maintaining a clean and safe work environment.
• Hiring, training, and disciplinary measures for team members. Doing timely in service trainings to assure that employees are accurately performing their positions.
• Control labor costs, food costs, staying within budget.
• Coordinate and execute all catered functions, board meetings, etc.
• Menu development, ordering, and monitoring inventory levels, maintaining good relationships with all vendors.

• Operate plasma cutter, cut customs parts, signs, monograms for clients
• Monitored machine performance and conducted routine maintenance to enhance operational efficiency.
• Interpreted technical drawings and schematics to ensure accurate fabrication specifications.
• Performed accurate [Type] tool changes and offsets.
• Completed projects on time by efficiently managing workload and prioritizing tasks according to deadlines.
• Inspected finished parts by checking for defects to meet quality standards.
• Performed daily cleaning to keep machines in good working condition and prolong equipment lifespan.

I ran my own food truck business for 10 years. I was very successful at this and enjoyed it very much.

I worked mainly community events. Carnivals, Car shows, Music, and Art Festivals, etc.

I provided standard concessions foods. Corndogs, Burgers, Hot dogs, Sausages, Cheese Fries, Quesadillas, Tacos.

I also did private catered activities. Church gatherings, Family Reunions, Birthday Parties, Golf tournaments.

I did this business on my own with the assistance of my mother(retired). I had no employees.

• Established vendor relationships to secure quality supplies at competitive prices.
• Coordinated event logistics for mobile food services, ensuring timely setup and execution.
• Analyzed customer feedback to refine menu offerings and enhance dining experience.
• Managed day-to-day business operations.
• Consulted with customers to assess needs and propose optimal solutions.
• Developed and implemented successful marketing strategies, resulting in increased brand awareness and customer base.
• Assessed income and expenses and adapted plans to improve profit levels.

• Executive Chef of the conference center. Could do large events(600-700) with multiple banquet rooms.
• Directed culinary operations, ensuring high-quality food preparation and presentation.
• Mentored kitchen staff, enhancing skills and fostering teamwork in fast-paced environment.
• Collaborated with management to improve guest satisfaction through innovative dining experiences.
• Streamlined kitchen workflows, increasing efficiency in meal preparation and service delivery.
• Established health and safety protocols, ensuring compliance with food safety regulations.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.

• Directed culinary team in menu development, enhancing guest experiences through innovative dishes.
• Collaborated with management on budget planning, optimizing cost controls while maintaining quality service.
• Developed seasonal menus using locally sourced ingredients, promoting sustainability and community engagement.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.