Luther Pollom
Sodexo Government Services
20
years of professional experience
Strategic leader with expertise in client development and multi-level management, specializing in delivering high-quality culinary experiences on time and within budget. Proven ability to lead diverse teams, optimize processes, and implement innovative solutions that enhance productivity. Focused on building strong relationships and fostering collaboration to achieve organizational goals while driving continuous improvement through training and data-driven insights.
Work History
General Manager 4
1 Year 8 Months- Lead the Daily operations of a mess hall with 5 million dollars in budgeted yearly revenue. Managed 4 managers, 28 Sodexo staff, 30 mess assistant sub-contractors, and 2 dining room manager sub-contractors to ensure efficient operations. Collaborated with production manager to align plate cost with budget guidelines, enhancing financial performance. Executed corporate training programs, developed marketing strategies, and established daily production processes.
- Directed operational excellence initiatives, enhancing service delivery and client satisfaction across multiple government contracts.
- Implemented performance metrics to drive accountability and improve team efficiency within diverse service lines.
- Fostered collaborative partnerships with stakeholders, ensuring alignment of operational goals with strategic objectives.
Director of Culinary Operations
2 Years 10 Months- Leadership of a culinary operation of an upscale retirement community with 125 independent living homes, 85 independent living apartments, and 80 skilled care rooms. Revamped culinary services for 3 diversly different dining rooms, tray room service and grab and go service. Enhancing menu rotations and training staff on current culinary trends. Brought bistro revenue from $1300 a month to $10,000 a month in the first year of leadership. I expanding to over $250,000 in revenue a year. Implemented corporate standards for service and production processes, ensuring consistency and quality across all dining venues. Developed a new catering program which is now $3,000 to 4,000 a month in sales. Won best food at Piedmont Arts Festival 22 and Fast Track 23. Directed culinary operations, ensuring high-quality meal preparation and service for residents.
- Developed and implemented menu planning that reflects dietary needs and preferences of community inhabitants.
- Oversaw staff training programs to enhance culinary skills and operational efficiency across kitchen teams.
Senior Chef de Cuisine
1 Year 1 Month- Ran the daily operations of an 18-million-dollar dining facility with a true farm to table philosophy in a higher education setting, Developed menu rotations for 15 service station dining facility, maintaining 3.50 cost per plate using innovative renewable ingredients, budget development and forecasting, developing and implementation of cost controls, scheduling, ordering, creates daily checklist to control productivity, Trained and developed two first year CDCs and four sous chefs, enhancing kitchen leadership skills
- Led culinary team in creating seasonal menus that enhance guest satisfaction and nutrition.
- Streamlined food preparation processes to improve kitchen efficiency and reduce waste.
- Mentored junior chefs, fostering skill development and promoting teamwork within the kitchen staff.
Campus Chef
2 Years 4 Months- Overseeing all culinary operations of an 8 million dollar a year private college campus, creating, and implementing menu for main dining facility, 1 upscale dining restaurants, 1 pizza sports bar, 5 fast service areas, and catering facilities, implementation of corporate recipes while blending of fine dining recipe, setting up production process, setting of budgets for all culinary operations, supervision of staff of 60, scheduling, overseeing campus ordering, and development of cost controls
- Developed diverse, seasonal menus to enhance dining experience and promote local ingredients.
- Trained kitchen staff on food safety protocols and efficient cooking techniques.
- Streamlined inventory management processes to minimize waste and optimize supply chain efficiency.
Executive Chef
1 Year 11 Months- Led culinary team for a resort doing 3 million in food and beverage located on the intercostal waterways in Florida Oversaw operations of 160-seat upscale seafood restaurant, 200-seat sand bar, pool bar, and banquet services. Developed menus for all outlets and banquet operations
- Directed culinary team in creating innovative menus focusing on local and seasonal ingredients.
- Implemented quality control measures to enhance food presentation and taste consistency.
- Streamlined kitchen operations, optimizing workflow for efficiency and productivity.
Executive Chef
3 Years 4 Months- Ran all operations for a boutique-style café and bistro. Upscale dinning with on farm to table all-natural halal ingredients, menu development for seasonal menus and specials. Sourced and utilized locally grown high-end farm-to-table products.
- Led culinary team in creating seasonal menus focused on local ingredients.
- Streamlined kitchen operations, improving efficiency and reducing food waste.
- Trained and mentored junior chefs to enhance skills and kitchen collaboration.
Executive Chef
3 Years 6 Months- Managed 12000 square ft free standing banquet facility, serving clients with diverse authentic cultural cuisines. Events including weddings, showers, quinquennia’s, birthday celebrations, concerts, corporate meetings, and conferences. Planned and executed multitable events, developed menus, and maintained food cost at 31%.
- Directed culinary operations, ensuring adherence to high standards of food quality and presentation.
- Developed innovative menus utilizing local ingredients to enhance guest experience and satisfaction.
- Managed kitchen staff, providing training and mentorship to ensure efficient workflows and skill development.
Executive Sous Chef
1 Year 8 Months- Oversaw culinary operations of a 480-room hotel and conference center located at the gates of Disney World, managing a $10 million annual food and beverage facility and supervising 2 sous chefs, 2 junior sous chefs, and 50 employees.
- Oversaw daily kitchen operations, ensuring high standards of food quality and presentation.
- Collaborated with executive chef to develop seasonal menu offerings aligned with guest preferences.
- Trained and mentored culinary staff, fostering a collaborative and efficient kitchen environment.
Chef de Cuisine
2 Years 4 Months- Managed day-to-day operations of a 200-seat restaurant with a Latin fusion based menu, created seasonal menus and recipes, ordered supplies, handled inventory, and scheduled staff.
- Led kitchen operations, ensuring high-quality food preparation and presentation.
- Developed innovative Latin fusion recipes, enhancing menu diversity and customer appeal.
- Trained and mentored culinary staff, fostering a collaborative team environment.
Education
A.A.S. in Culinary Arts - Hotel, Resort and Restaurant Management
- Graduated top 10% of class with restaurant management and culinary arts.
- Restaurant management certification
- Serv safe certification
- Nutrition certification
- Worked with profit and loss
Skills
Culinary Leadership
Menu creation
Catering program development
Budgeting and forecasting
Department budgeting
Ordering and inventory
Staff Development
Culinary Management Software
Familiarity with most POS systems
Cultural cuisine expertise
Timeline
General Manager 4
Sodexo Government Services
12.2024 - CurrentRead More
Director of Culinary Operations
Kings Grant Retirement Community - Morrisson Living
02.2022 - 12.2024Read More
Senior Chef de Cuisine
Harvest Table Culinary Group/Aramark at Wake Forest University
01.2021 - 02.2022Read More
Campus Chef
Aramark Benedictine College
09.2018 - 01.2021Read More
Executive Chef
Captain Hiram’s Resort
05.2016 - 04.2018Read More
Executive Chef
Cozee Cafe Corner Bistro
01.2013 - 05.2016Read More
Executive Chef
Soiree Event and Conference Center
06.2010 - 12.2013Read More
Executive Sous Chef
Embassy Suites and Conference Center
10.2008 - 06.2010Read More
Chef de Cuisine
Samba Room Latina Fusion Cuisine
04.2006 - 08.2008Read More
Culinary Art Institute of LA
A.A.S. in Culinary Arts from Hotel, Resort and Restaurant Management
Read More