Michael Hardrick
Ypsilanti,MI.
Summary
Executive Summary: A seasoned Executive Chef \ Food Service Manager with over 22 years of management Experience and 32 year of food services in a variety of areas which include full services dining, casual dining, catering, hotels, healthcare services and corporate dining services. Experience in customer service, skills training, and quality control. Goal is to find a position that is challenging and provides advancement for career.
Please take note that though it may look as if I moved around the truth is I was with Sodexo\ Ford Motor Co. from February 1994 to August 2017.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Director of Culinary Services
Atria Senior Living
11.2021 - 06.2023
- Scheduled kitchen staff of 10 people.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Purchased food and cultivated strong vendor relationships.
- Managed staff schedules and maintained adequate coverage for all shifts
- Oversaw food preparation and monitored safety protocols
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines1
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines
- Verified prepared food met standards for quality and quantity before serving to customers
- Purchased food and cultivated strong vendor relationships
- Maintained effective supply levels by monitoring and reordering food stock and dry goods
- Coordinated with catering staff to deliver food services for special events and functions
Food Service Director
Cedar Woods Assist Living
05.2020 - 11.2021
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
General Manager
Pancheros
12.2019 - 05.2020
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Trained new employees on proper protocols and customer service standards.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Assisted in recruiting, hiring and training of team members.
- Reported issues to higher management with great detail.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits
- Reduced operational risks while organizing data to forecast performance trends
Executive Chef
Harper Hospital DMC/TENET
09.2018 - 12.2019
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Mentored more than 18 kitchen staff at all levels to prepare each for demanding roles.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Supervised and enhanced work of 45-person team producing more than 1000, plates per day.
- Properly handled and stored food to eliminate illness and prevent cross-contamination.
- Trained and managed kitchen personnel and supervised all related culinary activity.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Managed 30, culinary personnel in service to 1000 customer base.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Collaborated with Dietitian in production or modification of menus and selections.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Initiated training for Cooks and other food production staff on various culinary techniques to improve productivity and increase kitchen workflows.
Club Manager
Bellvillie Yacht Club
05.2018 - 09.2018
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Planned, organized, and coordinated special events and celebrations
- Scheduled staff shifts to meet business demands and coordinate adequate coverage
- Trained and supervised staff to consistently meet performance goals and customer service standards
Executive Chef
College Chefs
08.2017 - 02.2018
- Planned menus to accommodate diverse customer base.
- Designed, prepared, and decorated food for catering.
- Trained staff on proper handling of food
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Trained and managed kitchen personnel and supervised all related culinary activity.
Executive Chef
CMC Mercy \ Sodexo Services
06.2016 - 04.2017
- Planned menus to accommodate diverse customer base Identified new methods for reducing operating costs while increasing services by using food system management program.
- Trained, and supervised staff of 67.
- Directed various activities for production and the retail operation > Increased sales in cafeteria by 10% > Reduced food cost by utilizing recipes and sales history > Trained staff of 67 in proper handling of food, customer service, and recipe compliance > Designed, prepared, and decorated food for catering.
- Implemented inventory controls > Prepared and planned food for EFY for 185 bed hospital and retail for 1200 patrons daily.
Executive Chef
University of Michigan Flint \ Sodexo Services
10.2015 - 05.2016
- Planned menus to accommodate diverse customer base Identified new methods for reducing operating costs while increasing services by using food system management program.
- Trained, and supervised a staff of 28 Designed, prepared, and decorated food for catering.
- Implemented inventory controls > Managed C Store / Resident Student Dinning/ Grill Shop/ and Catering.
Executive Chef
Hurley Medical Center Hospital\ Sodexo Services
03.2014 - 10.2015
- Planned menus to accommodate diverse customer base Identified new methods for reducing operating costs while increasing services by using FMS.
- Trained, and supervised a staff of 80.
- Directed various activities for production and the retail operation > Increased sales in cafeteria by > Reduced food cost by 15% by utilizing recipes and sales history > Trained staff of 80 in proper handling of food, customer service, and recipe compliance > Designed, prepared, and decorated food for catering.
- Implemented inventory controls > Prepared and planned food for AYR for 350 bed hospital and retail for 1175 patrons daily.
Executive Chef
Trinity Mother Frances Hospital\ Sodexo Services
02.2013 - 03.2014
- Planned menus to accommodate diverse customer base Identified new methods for reducing operating costs while increasing services by using FMS.
- Trained, and supervised staff of 110.
- Directed various activities for production and retail operation > Increased sales in cafeteria by 20% > Reduced food cost by 15% by utilizing recipes and sales history > Trained staff of 60 in proper handling of food, customer service, and recipe compliance > Designed, prepared, and decorated food for catering.
- Implemented inventory controls > Prepared and planned food for AYR for 400 bed hospital and retail for 1200 patrons daily.
- Operated action station five times a week.
Doctor's Hospital of Sarasota\ Sodexo Services
03.2012 - 10.2012
- Planned menus to accommodate diverse customer base Identified new methods for reducing operating costs while increasing services.
- Hired, trained, and supervised staff of 25.
- Directed various activities for production and retail operation Catering inside and outside events was my responsibility.
Executive Chef
Woman's Hospital of Texas\ Sodexo Services
06.2007 - 02.2012
- Planned menus to accommodate diverse customer base Identified new methods for reducing operating costs while increasing services.
- Hired, trained, and supervised staff of 45.
- Directed many activities for production and retail operation > Increased sales in cafeteria by 34% > Reduced food cost by 10% by utilizing recipes and sales history > Trained staff of 45 in proper handling of food, customer service, and recipe compliance > Designed, prepared, and decorated food for catering.
- Implemented inventory controls > Prepared, planned and trained staff for 265 bed, new kitchen and cafe expansion.
Executive Sous Chef \ Retail Manager
Harper Hospital DMC\ Sodexo Services
09.2006 - 06.2007
- Planned menus to accommodate diverse customer base Identified new methods for reducing operating costs while increasing services.
- Hired, trained, and supervised staff of 35.
- Directed many activities for production and retail operation at Harper Hospital > Increased sales in cafeteria by 10% in 1.2 million dollar operation > Reduced food cost by 5% by utilizing recipes and sales history > Trained staff of 35 in proper handling of food, customer service, and recipe compliance > Help implement HACCP Program.
Executive Chef
01.2001 - 01.2006
- Responsible for overall operations in kitchen Coordinated production, scheduling, purchasing, and providing financials in operation that had sales of 3 million dollars per year > Scheduled resources per business needs.
- Designed, prepared, and decorated food for catering.
- Implemented inventory controls which reduced food cost by 8% from previous year.
- Union account Help implement HACCP Program and passed 3 NFS audit Ford Motor Co.\ Sodexo Services Detroit MI.
Sous Chef\ Training Chef
02.1994 - 02.2001
- Responsible for operation that had sales of 2 million dollars per year. Coordinated special menus which increased sales by 10%.
- Trained staff of 8 in proper handling of food, customer service, and recipe compliance Ford employee and advanced from line chef to production manager.
- Union account.
Education
Associate of Arts - Hotel Restaurant Management
Oakland Community College - Orchard Ridge Campus
Farmington Hills, MISkills
- Strong verbal communication
- Conflict resolution
- Team leadership
- Staff development
- Self-motivated
- Team liaison
- Data management
- Powerful negotiator
- Food Safety Knowledge
- Knife Skills
References
- References available upon request.
Certification
- ServSafe Certifired- 1/11/2022 to 1/11/2027
Additional Information
Training the Trainer Former Union Rep
Food Management System a data Program used for inputting and forecasting usage and creating and managing menus.
I received the spite of sodexo award, for going to New York to help feed the worker at the world trade center right after 9\11
Food Management System a data Program used for inputting and forecasting usage and creating and managing menus.
I received the spite of sodexo award, for going to New York to help feed the worker at the world trade center right after 9\11
Timeline
Director of Culinary Services
Atria Senior Living
11.2021 - 06.2023
Food Service Director
Cedar Woods Assist Living
05.2020 - 11.2021
General Manager
Pancheros
12.2019 - 05.2020
Executive Chef
Harper Hospital DMC/TENET
09.2018 - 12.2019
Club Manager
Bellvillie Yacht Club
05.2018 - 09.2018
Executive Chef
College Chefs
08.2017 - 02.2018
Executive Chef
CMC Mercy \ Sodexo Services
06.2016 - 04.2017
Executive Chef
University of Michigan Flint \ Sodexo Services
10.2015 - 05.2016
Executive Chef
Hurley Medical Center Hospital\ Sodexo Services
03.2014 - 10.2015
Executive Chef
Trinity Mother Frances Hospital\ Sodexo Services
02.2013 - 03.2014
Doctor's Hospital of Sarasota\ Sodexo Services
03.2012 - 10.2012
Executive Chef
Woman's Hospital of Texas\ Sodexo Services
06.2007 - 02.2012
Executive Sous Chef \ Retail Manager
Harper Hospital DMC\ Sodexo Services
09.2006 - 06.2007
Executive Chef
01.2001 - 01.2006
Sous Chef\ Training Chef
02.1994 - 02.2001
Associate of Arts - Hotel Restaurant Management
Oakland Community College - Orchard Ridge Campus