Summary
Overview
Work History
Education
Skills
Timeline
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Montez Crawford

Montez Crawford

Grand Prairie,Texas

Summary

Provide exceptional culinary support to Atria communities with enthusiasm and high quality. QUALIFICATION Over 18years of culinary experience with Atria Senior Living. Internally promoted with Atria, and continued to provide stellar quality and support to my communities while assisting other Atria’s in need. Atria University Employee Leadership Summit Exceptional Service Award Winner 2011, and 2012 Employee of the Month – 2013 and 2014 Dept Director University – March 2016 Insightful Manager with experience directing and improving operations through effective employee motivational strategies and strong policy enforcement. Proficient in best practices, market trends and regulatory requirements of industry operations. Talented leader with analytical approach to business planning and day-to-day problem-solving.

Overview

18
18
years of professional experience

Work History

Regional Culinary Specialist

Atria Senior Living Group
Louisville, KY
01.2016 - Current
  • Delegate tasks to make sure and maintain the highest levels of cleanliness
  • Ensuring that all food is prepared, stored, and served according to health code requirements
  • Responsible for preparing items for the Engage Life and Marketing events
  • Inventory and purchasing of supplies
  • Assisted various departments with change by communicating new improvement plans and expectations.
  • Tracked and analyzed reports to determine needed improvements.
  • Used [Software] to model data and forecast trends.
  • Generated reports of findings to help management with making key decisions.
  • Managed costs and quality of [Business Name].
  • Developed and updated tracking spreadsheets using [Program].
  • Evaluated performance and policies against metrics.
  • Enforced regulatory and company policy compliance to improve workplace and employee safety and readiness.
  • Streamlined operations by outsourcing services, resulting in savings on labor, supplies and maintenance.
  • Motivated and trained employees to maximize team productivity.

Director of Culinary Service

Atria Home Town
Porter, TX
10.2014 - 01.2016
  • For Atria at Hometown – NRH
  • Motivated team of 10 employees to maintain high standards of food preparation and efficiency for 25 hours per shift.
  • Hired 15 team members to work on high-demand team of professionals.
  • Lowered restaurant costs by 3% through creative ingredient sourcing and food waste efficiency.
  • Maintained kitchen hardware and repaired tools or ordered equipment.
  • Scheduled kitchen staff of 16 people.
  • Motivated staff to perform at peak efficiency and quality.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • 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.
  • 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.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Developed unique events and special promotions to drive sales.

Director of Culinary

Atria Kingwood
Houston, TX
12.2012 - 10.2014
  • QE – Increased from 85% to 91
  • Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
  • Established food preparation procedures and guidelines to promote meal consistency and quality.
  • Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
  • Prepared and served food to approximately 65 personnel in average 3 meals.
  • Planned menus and ordered various food stock to provide balanced and nutritious meals.
  • Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
  • Motivated staff to perform at peak efficiency and quality.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • 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.

Assistant Culinary Director

Atria Stony Brook
Louisville, KY
01.2004 - 01.2012
  • Of Culinary it is my responsibility to assist the director on the day to day operation in the kitchen for our community.
  • Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
  • Established food preparation procedures and guidelines to promote meal consistency and quality.
  • Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
  • Prepared and served food to approximately 160 personnel in average 3 meals.
  • Inspected deliveries for accuracy and safety.
  • Planned menus and ordered various food stock to provide balanced and nutritious meals.
  • Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
  • Motivated staff to perform at peak efficiency and quality.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • 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.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.

Education

Serve Safe Certification -

J. Graham Brown High School
1997

Senior Culinary Certification - undefined

Sullivan University
1994

Skills

  • Special Requests
  • Supply Ordering and Management
  • Performance Improvement
  • Cleaning and Sanitation
  • Staff Recruiting and Hiring
  • Transaction Reporting
  • Equipment Purchasing
  • Food Preparing, Plating and Presentation
  • Delivery Inspections
  • Front of House Management
  • Staff Scheduling
  • Equipment Maintenance
  • Special Events and Catering
  • Employee Performance Evaluations
  • Fire Safety Regulations
  • Proper Storage Procedures
  • Monitoring Food Preparation
  • Quality Assessments
  • Staff Supervision and Coordination
  • Managing Deliveries
  • Recipe Development
  • Health Code Compliance
  • Standards Compliance
  • Culinary Staff Management
  • Scheduling Equipment Repairs
  • Labor and Overhead Cost Estimation
  • Delegating Assignments and Tasks
  • Cooking Procedures
  • Vendor Relationships
  • Health Inspections
  • Food Safety and Sanitation
  • Dietary Restrictions
  • Team Goals
  • Maintaining Reports
  • Customer Satisfaction
  • Cash Control
  • Food Procurement
  • Waste Minimization
  • Hospitality Service

Timeline

Regional Culinary Specialist

Atria Senior Living Group
01.2016 - Current

Director of Culinary Service

Atria Home Town
10.2014 - 01.2016

Director of Culinary

Atria Kingwood
12.2012 - 10.2014

Assistant Culinary Director

Atria Stony Brook
01.2004 - 01.2012

Serve Safe Certification -

J. Graham Brown High School

Senior Culinary Certification - undefined

Sullivan University

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Montez Crawford