Summary
Overview
Work History
Education
Skills
Membership
Certification
Timeline
Generic

Leslie Moyers

Vero Beach

Summary

Obtain a position where I can maximize my leadership skills, management experience, education, and exemplary results to add value to a professional organization that offers stability and growth.

Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.

Overview

20
20
years of professional experience
1
1
Certification

Work History

Executive Chef

ACTS Retirement-Life Community
04.2022 - Current
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
  • Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
  • Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
  • Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.

Director of Culinary Services

Treasure Coast Food Bank
07.2020 - 01.2022
  • Managed, supported, hired, and trained all Culinary Services employees creating a professional cohesive team
  • Utilized my expert knowledge of food and catering trends, focusing on quality (fresh, local, and in-season), production, portion control, and sanitation to produce recipes for use in meal service programs
  • Managed the Culinary Training, Catering Program, Contract Meals Programs, and Emergency Response Prepared Food Support Program
  • Conducted menu and meal cost analysis to respond to volume and food service deliveries
  • Worked with the Procurement Manager on the Sealed Bid Process across all subsidized programs
  • Ensured compliance with regulatory standards and improved systems and processes
  • Created marketing strategies with the team's support
  • Established new relationships with prospective Contract Meal and Catering clients
  • Developed the curriculum for the Culinary Training Programs
  • Earned accreditation from the American Culinary Federation
  • Delivered educational expertise to students to optimize their performance

Chef Owner

Chef Carpe Diem Inc. Dba Carpe Diem International
02.2018 - 06.2020
  • Ability to read/interpret profit and loss reports and create an annual budget as required
  • Ability to travel and work weekends and evenings as required
  • Able to analyze the daily operations of the business units to determine more productive and cost-effective ways of providing services at the contracted and established quality levels
  • Able to foster a professional, fun, and engaging work environment and highly efficient operation
  • Achieved under-budget and on-time project management to adhere to project goals
  • Ensuring there is a balance between financial performance and maintaining exceptional standards
  • Out-of-the-box thinker who can lead and generate best practices while developing enhanced processes
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
  • Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
  • Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
  • Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
  • Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.

Chef Instructor

Louisiana Culinary Institute
02.2017 - 12.2017
  • Instructed students on the fundamentals of culinary, baking, and pastry arts, as well as Garde Manager, Charcuterie, Regional and International Cuisine, Hospitality Management, and Marketing
  • Developing top talent to drive the business forward
  • Conducted daily food safety inspections
  • Conducted potential student interviews and created enrollment/training processes and protocols
  • Deliver culinary expectations within the brand – train the students to ensure proper recipe execution and ACF standards
  • Fostered corporate citizenship by serving and supporting local communities’ Nonprofit organizations
  • Lead and inspire the students with a people-first mentality to build on a best-in-class culture

Lead Culinary Instructor

Education Corp. Off America/Virginia College
07.2014 - 01.2017
  • Develop processes to help students maintain a high level of learning effectiveness in Cooking, Baking, and ServSafe
  • Development of a strategic plan for identifying at-risk students to improve the retention rate
  • Create and maintain a community involvement strategy that enables students to give back productively
  • Drive and reinforce the culinary culture beginning with the student experience through orientation and beyond to ensure a thriving, cohesive workforce
  • A dynamic, enthusiastic, creative culinary instructor who thrives under pressure and can perform multiple functions and troubleshoot when needed
  • Engage in networking and professional development opportunities
  • Formulate partnerships in the community to deliver a value-added service to the student that reflects the organization's business objectives and values

Adjunct Assistant Professor

Reynolds Community College
08.2008 - 06.2014
  • Raised student completion rate and increased placement rate by 90% through developing partnerships within the hospitality community
  • Developed curriculums in hospitality and culinary aligning with the National Restaurant Association Educational Foundation
  • Created and managed an expansive culinary program, including ServSafe, On Cooking, and Baking certification
  • Deliver culinary expectations within the College – train the students to ensure proper recipe execution and ACF standards

Chef / Store Management

Kroger
10.2004 - 06.2013
  • Successfully lowered food cost percentage from 55% to 22% within 9 months
  • Responsible for ensuring product availability using projection tools and leading the shift to achieve fast, friendly service with great product quality in clean surroundings
  • Analyzed and provided reports for the Store Manager and Regional Director on monthly profit & loss statements for the Deli & bistro with revenues over $ 1 million
  • Budget monitoring and maintaining, buying and supply ordering along with Profit and Loss experience and knowledge with over 1 million in revenue
  • Built and strengthened area partnerships to reap benefits such as new revenue channels and enhanced public awareness
  • Coordinated catering and marketing events within the community to boost store sales
  • Develop and maintain a positive team environment, coordinating daily huddles and ongoing training and development programs
  • Developed innovative sales proposals to promote supervision and training product quality and showcase market comparisons
  • Effectively works with the management team to meet training and sales goals
  • Enhanced staff productivity and workflows by heading training initiatives for newly promoted and recently hired managers
  • Provided a professional, advisory, and executive support service to the Store Manager to assist in meeting strategic goals

Education

B.S. - BUSINESS ADMINISTRATION – Hospitality

Strayer University
Washington, DC
03.2015

A.S. - ASSOCIATE OF SCIENCE – Culinary Management

Daytona State College
Daytona Beach, Florida
08.1999

Skills

  • Food safety
  • Culinary expertise
  • Food safety and sanitation
  • Customer relations
  • Menu planning
  • Allergen awareness
  • Hands-on instruction
  • Cost control
  • Client service
  • Food safety knowledge
  • World cuisines
  • Hospitality service expertise

Membership

  • Golden Key International Honour Society
  • Alpha Sigma Lambda Honor Society
  • The National Society of Collegiate Scholars

Certification

  • Food Protection Manager Certification - ServSafe or National Restaurant Association.
  • NRAEF ManageFirst Professional® Credential – National Restaurant Association Educational Foundation.
  • [State] Driver's License

Timeline

Executive Chef

ACTS Retirement-Life Community
04.2022 - Current

Director of Culinary Services

Treasure Coast Food Bank
07.2020 - 01.2022

Chef Owner

Chef Carpe Diem Inc. Dba Carpe Diem International
02.2018 - 06.2020

Chef Instructor

Louisiana Culinary Institute
02.2017 - 12.2017

Lead Culinary Instructor

Education Corp. Off America/Virginia College
07.2014 - 01.2017

Adjunct Assistant Professor

Reynolds Community College
08.2008 - 06.2014

Chef / Store Management

Kroger
10.2004 - 06.2013

A.S. - ASSOCIATE OF SCIENCE – Culinary Management

Daytona State College

B.S. - BUSINESS ADMINISTRATION – Hospitality

Strayer University

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