PETER MORTON
Lansdowne,PA
Summary
Experienced Chef/Food Service Supervisor with 25 plus years of working at multiple levels of the food industry. I have spent time working in restaurants, hotels, student dining at schools and colleges, and currently in healthcare. Seeking an opportunity to innovate the food service experience for kitchen staff and customers. Experienced with Epic, CBOARD, and OSHA compliance protocols. SERV Safe Food Safety Manager Certification.
Dedicated to effective policy, procedures and service updates. Successful at organizing, assigning, and overseeing work with a firm, focused management style.
Overview
25
25
years of professional experience
Work History
Food Services Supervisor
Main Line Health/Aramark at Riddle Hospital
Media, PA
11.2020 - Current
- Company Overview: Main Line Health – Media, PA.
- Helped redesign employee job flows for the successful launch of the state-of-the-art kitchen in the Pavilion at Riddle Hospital, enabling the efficient use of space, staff, and resources.
- Oversee 20 staff members who provide meal service for patients and retail customers, so that food is delivered of quality, on-time and in compliance with medically-required nutritional guidelines.
- Support food and patient safety expectations by inspecting kitchen and dining areas, kitchen supplies, and equipment to ensure sanitary conditions are met.
- Maintain systems for menu management and nutritional data to align food options with patient allergies and dietary restrictions.
- Maintains temperature logs for department equipment, production records as requested, and pre-service checklists.
- Adhere to established systems and training programs to provide a safe working environment that complies with all OSHA regulations and other local, state, and federal regulations.
- Responsible for end-of-day financial tasks, including counting and logging drawers from retail services, for accurate money management.
- Main Line Health – Media, PA
Cook
Main Line Health System at Riddle Hospital
Media, PA
02.2015 - 11.2020
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Improved menu offerings, incorporating seasonal ingredients, and innovative cooking methods.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Demonstrate strong multitasking skills, managing multiple orders simultaneously, without sacrificing quality or presentation.
Production Manager, Sous Chef
Sodexo at Cabrini College
Radnor, Pennsylvania
08.2003 - 01.2015
- Managed a staff of 20 cooks, with training on efficiency and productivity protocols.
- Ordered and managed inventory of all products in main dining facility, retail operations, catering department, and events.
- Prepared and expedited catering events on and off campus.
- Addressed personnel issues and scheduling conflicts promptly.
- Managed product quality to guarantee compliance with quality policies, procedures, and systems.
- Drove daily production activities with effective communication and leadership.
- Cabrini College
Assistant Pastry Chef / Cook
Sofitel Philadelphia
Philadelphia, Pennsylvania
06.2000 - 11.2003
- Consistently baked high-quality items by accurately mixing, dividing, shaping, and proofing.
- Decorated and merchandised bakery goods to build business reputation and revenue base.
- Developed new products based on seasonal ingredients, holidays and dessert trends.
Education
Bachelor of Science - Digital Filmmaking and Video Production
The Art Institute of Philadelphia
Philadelphia, PA09.2016
Associates - Illustration and Graphic Arts
Community College of Philadelphia
Philadelphia, PA06.2000
Skills
- Menu management
- Nutritional analysis
- Food safety
- Employee training
- Quality control
- Customer service
- Team leadership
- Time management
- Regulatory compliance
- Effective communication
- Problem solving
- Conflict resolution
- Food assembly supervision
- Kitchen equipment operation and maintenance
- Food plating and presentation
- Food safety management
- Written communication
- Opening and closing procedures
- Equipment inspection
- Staff supervision
- Food delivery oversight
- Interpersonal skills
- Culinary techniques
- Recipe creation
- Food preservation
- Kitchen oversight
- Sanitation standards
- Multitasking capacity
- Cooking
- Recipes and menu planning
- Staff motivation
- Inventory control
- Cash handling
- ServeSafe manager
- Kitchen equipment operation
- Nutritional knowledge
Certifications
- ServeSafe Certified
Timeline
Food Services Supervisor
Main Line Health/Aramark at Riddle Hospital
11.2020 - Current
Cook
Main Line Health System at Riddle Hospital
02.2015 - 11.2020
Production Manager, Sous Chef
Sodexo at Cabrini College
08.2003 - 01.2015
Assistant Pastry Chef / Cook
Sofitel Philadelphia
06.2000 - 11.2003
Bachelor of Science - Digital Filmmaking and Video Production
The Art Institute of Philadelphia
Associates - Illustration and Graphic Arts
Community College of Philadelphia