MARK HEROD
12174 Old Main St. Silver Creek,NY
Summary
Food Production Manager with extensive experience at Sodexo, specializing in food safety and quality assurance. Proven ability in staff training and development, leading to enhanced operational efficiency and innovative menu planning. Recognized for optimizing operations and maintaining health standards, delivering exceptional culinary experiences.
Overview
20
20
years of professional experience
Work History
Food Production Manager
Sodexo
Buffalo, NY
10.2017 - Current
- Managed daily food production operations and staff scheduling.
- Oversaw compliance with health and safety regulations in food handling.
- Implemented quality control measures for food preparation processes.
- Trained new employees on food production standards and procedures.
- Streamlined workflows to enhance efficiency in food service delivery.
- Resolved any issues that arose during production runs quickly and efficiently.
- Organized scheduling and staffing for production shifts to meet customer demands.
- Trained staff on proper food handling techniques, sanitation protocols, and safety procedures.
Chef
Compass Morrison Healthcare
06.2016 - 09.2017
- Prepared diverse menus catering to patient dietary needs and preferences.
- Supervised kitchen staff ensuring adherence to food safety standards.
- Collaborated with nutritionists to create balanced meal options for clients.
- Managed inventory and ordered supplies to maintain kitchen efficiency.
- Implemented cost control measures to optimize ingredient usage in meals.
Resource Manager /Chef
Sodexo
Buffalo, NY
03.2010 - 06.2016
- Managed resources effectively to support operational goals and client needs.
- Developed and implemented strategies for workforce optimization and efficiency.
- Oversaw compliance with health, safety, and environmental regulations in operations.
- Prepared diverse menus catering to patient dietary needs and preferences.
- Supervised kitchen staff ensuring adherence to food safety standards.
- Collaborated with nutritionists to create balanced meal options for clients.
- Managed inventory and ordered supplies to maintain kitchen efficiency.
- Developed seasonal recipes emphasizing fresh, local ingredients for meals.
- Stored foods correctly using correct storage containers and labeling systems.
Chef/Manager
Buffalo State College
01.2006 - 03.2010
- Developed menus while managing purchasing and controlling costs.
- Supervised and trained kitchen staff to enhance culinary skills.
- Conducted food and safety audits to ensure compliance with regulations.
Education
Culinary Arts -
French Culinary Institute
New YorkSkills
- Safety compliance in food
- Quality control and training
- Inventory management strategies
- Menu design and kitchen efficiency
- Resource allocation and workforce optimization
- Cost control measures
- Inventory management
- Staff scheduling
Timeline
Food Production Manager
Sodexo
10.2017 - Current
Chef
Compass Morrison Healthcare
06.2016 - 09.2017
Resource Manager /Chef
Sodexo
03.2010 - 06.2016
Chef/Manager
Buffalo State College
01.2006 - 03.2010
Culinary Arts -
French Culinary Institute