Monica M. Reaume
Summary
Dynamic Executive Chef with over 10 years of experience in culinary management. Proven track record of exceeding budgeted food spending and labor costs through effective menu costing and staff training. Successfully improved resident satisfaction while enhancing culinary programs in various senior living communities. Expertise in P&L reconciliation, weekly inventory management, and implementing sanitation audits. Passionate about driving operational excellence and guest satisfaction, ready to deliver exceptional results for any organization.
Overview
21
21
years of professional experience
Work History
Executive Chef
Autumn House-Tanager Culinary Services
Bloomfield Hills
07.2024 - Current
- Authorized schedules and managed budgets while hiring, training, and developing a team of approximately 20 hourly employees.
- Transformed restaurant operations by revitalizing the menu and fostering an inviting atmosphere; initiated a café program to enhance resident satisfaction and promote the location effectively.
- Executed marketing strategies within the community, spearheaded catering sales, and designed front-of-house (FOH) development plans, ensuring I-9 compliance.
- Conducted P&L reconciliation, managed weekly inventory, established ordering par levels, and performed sanitation audits.
- Surpassed the budgeted food expenditure of $22,500 monthly through strategic menu costing and portion control, while optimizing cross-training programs for back-of-house (BOH) and FOH staff to improve preparation and production quality, and maintained robust vendor relations for product availability and pricing.
- Consistently achieved labor budget targets annually through effective cross-training initiatives across FOH and BOH, and crafted optimized schedules to align with peak business periods during breakfast, lunch, and dinner services.
Executive Chef
Jewish Senior Living
West Bloomfield
02.2020 - 06.2025
- Authorized schedules and managed budgets while launching a program to hire, train, and develop around 40 hourly employees.
- Revitalized kitchen operations at the Meer location as Kitchen Manager and successfully transitioned to the Fleischman and Hechtman Kitchens as Executive Chef, aiming to stabilize food costs and enhance quality management.
- Promoted marketing efforts within the community and directed catering sales while creating front-of-house development plans that adhered to I-9 compliance standards.
- Performed P&L reconciliations, spearheaded weekly inventory management, established ordering par levels, and conducted sanitation audits.
- Exceeded the budgeted food expenditure of $28,000 monthly through effective menu costing strategies, precision in portion sizes, and robust training programs for BOH and FOH staff in preparation and production techniques, ensuring positive vendor relationships for product procurement.
- Continually surpassed labor budget expectations by implementing comprehensive cross-training for FOH and BOH staff, and crafting schedules to maximize efficiency during peak business hours for all meal services.
General Manager
Oakmont Senior Living
Livonia
04.2012 - 01.2020
- Authorized schedules and managed budgets while overseeing the hiring, training, and development of about 30 hourly employees.
- Revitalized the Northville location as Dietary Manager before advancing to the Livonia site to enhance food quality and labor cost management.
- Drove marketing initiatives within the community, directed catering sales, and crafted front-of-house development plans while ensuring I-9 compliance.
- Conducted P&L reconciliations, managed weekly inventories, established ordering par levels, and executed sanitation audits, enhancing operational efficiency.
- Surpassed the budgeted food spending of $15,000 monthly through adept menu costing and portion management, alongside effective training of BOH staff in food preparation and production, while nurturing strong vendor relationships.
- Consistently achieved labor budget goals by employing thorough cross-training for both FOH and BOH staff, and systematically drafting schedules to align with peak traffic during each meal period.
Assistant Kitchen Manager
Berkley Court
Livonia
10.2008 - 04.2012
- Orchestrated transition from Cook to Assistant Kitchen Manager, demonstrating effective skill development and leadership potential.
- Managed monthly back-of-house schedules to ensure operational efficiency and adherence to budget constraints for every meal period.
- Implemented comprehensive hiring and training programs, including certifications, weekly inventory processes, food and supply ordering, and sanitation management, while developing both weekly and monthly budget plans.
Kitchen Manager
Steak and Ale
Plymouth
02.2005 - 08.2008
- Progressed from Prep Manager to Kitchen Manager in 2007, showcasing exceptional culinary and management skills.
- Authorized schedules and managed budgets while overseeing the hiring, training, and development of approximately 45 hourly employees.
- Implemented local store marketing strategies and directed catering sales, customizing front-of-house development plans while ensuring I-9 compliance standards was met.
- Conducted P&L reconciliations, managed weekly inventory, established ordering par levels, and executed sanitation audits, supporting operational excellence.
Education
Associate -
Schoolcraft College
LivoniaServesafe manager certified
Allergens certified
Timeline
Executive Chef
Autumn House-Tanager Culinary Services
07.2024 - Current
Executive Chef
Jewish Senior Living
02.2020 - 06.2025
General Manager
Oakmont Senior Living
04.2012 - 01.2020
Assistant Kitchen Manager
Berkley Court
10.2008 - 04.2012
Kitchen Manager
Steak and Ale
02.2005 - 08.2008
Associate -
Schoolcraft College
Servesafe manager certified
Allergens certified