Michael Zuelly
Lexington,Kentucky
Summary
To utilize my cooking and leadership skills in an environment that promotes creativity and rewards hard work.
Professional food service leader with strong focus on team collaboration and achieving results. Proven track record in managing kitchen operations, optimizing inventory, and ensuring top-quality customer service. Skilled in staff training, menu planning, and adapting to changing needs. Known for reliability, flexibility, and results-driven approach.
Overview
12
12
years of professional experience
Work History
Food Services Director
Morning Pointe The Lantern
05.2014 - Current
- Company Overview: https://morningpointe.com/morning-pointe-chefplaces-top-10-in-national-cooking-competition/
- Creating, Implementing, and Quality Control of Rotating Menu
- Hiring, Training, and creating a fun environment for the kitchen
- Controlling labor and food budgets
- 2016 Premier Healthy Center of the Plate Recipe Contest Finalist
- Https://morningpointe.com/morning-pointe-chefplaces-top-10-in-national-cooking-competition/
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
- Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
- Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
Culinary Director
Richmond Place Senior Living
11.2020 - 11.2022
- Introduced new culinary techniques and equipment to the kitchen team, elevating the overall skill set and capabilities of staff members.
- Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
- Improved kitchen morale by fostering a positive work environment where team members felt valued and supported in their professional growth opportunities.
- Enhanced dining experiences by developing innovative and diverse menus tailored to various dietary needs and preferences.
Kitchen Manager
Josie's (Chevy Chase)
02.2013 - 04.2014
- Responsible for hiring and training kitchen staff of 18 people
- Created prep lists and made 3 different specials daily
- Expedited on all busy times
Education
Bachelor of Science - Business Management
University of Kentucky
Lexington, KYSkills
- Making work environment enjoyable
- Quick with knife
- Prep work
- Well organized
- Calm during busiest times
- Allergen awareness
- Food presentation
- Menu development
- Recipe creation
- Portioning
Volunteer Experience
Speaker, HealthTAC Conference, 2016, 2017, Pleasing the Senior Palate, Senior Living News
Educationcertification
- ServSafe Certified
- Lexington Fayette Certified Dietary Manager
Timeline
Culinary Director
Richmond Place Senior Living
11.2020 - 11.2022
Food Services Director
Morning Pointe The Lantern
05.2014 - Current
Kitchen Manager
Josie's (Chevy Chase)
02.2013 - 04.2014
Bachelor of Science - Business Management
University of Kentucky
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