Lea Maritt Vaessin
Powell,Ohio
Summary
Director of Culinary Services with over ten years of experience in multi-unit management and senior living environments. Expertise in cost reduction, operational efficiency, and resident satisfaction through innovative menu development and effective staff leadership. Skilled in overseeing culinary operations in regulated settings, ensuring compliance with health and safety standards while delivering exceptional dining experiences. Proven ability to lead large teams and develop culinary talent across multiple locations.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Food & Beverage Director
Westerville Senior Living
Columbus, Ohio
01.2021 - 04.2025
- Lead culinary operations for a senior living community, ensuring exceptional dining services and compliance with health regulations.
- Successfully developed and implemented seasonal and specialized menus tailored to meet diverse dietary needs, including diabetic, low-sodium, and pureed options, ensuring compliance with all state and federal regulations.
- Worked with regional leaders and corporate chef to develop menus and recipes meeting regional dietary preferences of multistate territory while exceeding fiscal and nutritional targets.
- Regional subject matter expert in fiscal analysis, operational plan implementation, inventory, and menu management.
- Conducted site visits, training sessions, and developed action plans for staff performance improvement.
- Reduced food costs by 19% through strategic procurement, and inventory management.
- Mentored and trained staff across multiple facilities, fostering a culture of excellence and continuous improvement.
- Led regional teams of Executive Chefs during culinary training sessions, training on upcoming menus, ensuring consistency and quality.
General Manager
BHKB Hospitality
03.2014 - 12.2020
- Progressively advanced from Bartender and Cook to General Manager, gaining comprehensive operational leadership experience in high-volume restaurants.
- Managed daily operations of multiple locations, focusing on guest satisfaction, employee performance, and cost management.
- Trained and mentored new General Managers, developed location-specific training programs for staff, including assessments and quarterly reviews.
- Created marketing strategies that led to a 17% increase in restaurant revenue year-over-year.
- Expanded and rebuilt budgeting tool used throughout the organization.
- Designed and implemented a new business strategy: Launched new culinary concepts (two brick and mortar, four ghost kitchens).
- Managed social media output to develop new client base, created marketing strategy to partner with new developments in geographical area.
- Developed and implemented Menu creation and design.
- Client acquisition and relationship building.
- Developed and maintained strong relationships with vendors, including termination and improvement of product quality and service delivery, as well as event partnering and menu development.
- Negotiated prices and established new vendor procurements.
Education
Bachelor of Science - Landscape Architecture
The Ohio State University
05.2011
Skills
- Multi-unit management and training
- Culinary operations and menu development
- Fiscal analysis
- Budget management
- Team leadership
- Staff development
- Senior living dining expertise
- Nutritional planning and special diets
- Vendor management
- Procurement strategies
- Project management and execution
- Operational efficiency
- P&L oversight
- Health and safety compliance
- Event planning and catering
- Advanced Microsoft Office skills
- Graphic design proficiency
- Adobe Creative Suite expertise
- AutoCAD skills
- Canva design capabilities
- Yardi proficiency and Excel expertise
Certification
- ServSafe Certification (Food Safety Manager)
- Senior Living Food Safety and Compliance Training
- Leadership and Management Training (Spectrum Senior Living)
Accomplishments
- Reduced operational costs by 10-15% across multiple units through strategic cost-saving initiatives and effective menu planning.
- Played a key role in increasing resident satisfaction by 25%, focusing on tailored meal plans and dining services for diverse dietary needs.
- Successfully managed a multi-unit portfolio, leading to improved dining experiences for over 1,000 senior residents.
- Developed and implemented a training program for culinary staff, resulting in a 20% improvement in employee retention and job satisfaction.
References
References available upon request.
Timeline
Food & Beverage Director
Westerville Senior Living
01.2021 - 04.2025
General Manager
BHKB Hospitality
03.2014 - 12.2020
Bachelor of Science - Landscape Architecture
The Ohio State University