RAUL CUNNINGHAM
Port Saint Lucie,FL
Summary
Accomplished Food Service Director dedicated to increasing sales, diversifying menus and optimizing policies to transform food service operations. Quality-oriented and decisive leader with proactive approach.
Overview
10
10
years of professional experience
Work History
Food Service Director
Windward Palms
08.2022 - 05.2023
- Plans menus via Grove Menu system
- Purchase foods and supplies; Inventories and supervises storage of incoming food and supplies
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Prepares meals according to planned menus, including any special diet requirements
- Participates in special events planning and preparation
- Maintains equipment, including dishes, cookware, utensils, supplies, and reorders items when needed
- Participates in required meetings, training, and associate programs.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Developed strategies to improve food service levels for busy facility handling 300 meals each day.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Director of Culinary Services
Atria Senior Living
12.2019 - 05.2022
- Motivated team of 22 employees to maintain high standards of food preparation and efficiency for 8 hours per shift.
- Lowered restaurant costs by 14% through creative ingredient sourcing and food waste efficiency.
- Scheduled kitchen staff of 22 people.
- Managed staff schedules and maintained adequate coverage for all shifts.
- 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.
Private Chef/ (NFL) Athlete
Private Chefs
06.2015 - 05.2020
- Created customized meal plans based on client dietary restrictions and preferences.
- Shopped for ingredients.
- Evaluates food products to assure that quality standards are consistently attained Interacts with food and beverage management to assure that food production consistently exceeds the expectations of clients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Oversees execution and food planning for all private events
Executive Chef
Wolf Foods
05.2019 - 09.2019
- Implements and supports all culinary related programs to include resident dining, catering, retail, and all other dining functions
- Responsible for all food safety and sanitation programs ensures compliance with all policies and procedures with emphasis on quality and attention to detail
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Full cycle management, on boarding, training, development and growth of the culinary team Serves as a liaison to dining and client leadership
- Responsible for feeding the population off 300+ for 3 meal periods daily.
Executive Banquet Chef
Gurney's Montauk Resort & Seawater Spa
12.2015 - 09.2016
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
- Directed and managed banquet functions for 200-500 person event.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Executive Chef / Food Service Manager
Chrysalis Health
05.2013 - 12.2015
- Monitor compliance with health and fire regulations regarding food preparation, serving and building maintenance in lodging and dining facilities
- Investigate and resolve complaints regarding food quality, service, or accommodations
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs
- Keep records required by government agencies regarding sanitation, and food subsidies when appropriate
- Order and purchase equipment and supplies
- Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control
- Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items
- Create specialty dishes and develop recipes to be used in dining facilities.
Education
Associate of Arts - Culinary Arts
Broward College
Fort Lauderdale, FL05.2012
A.A - Culinary Arts
Atlantic Technical College
Pompano Beach, FL05.2011
High School Diploma -
PLANTATION HIGH SCHOOL
Plantation, FL06.2002
Skills
- Recruitment and hiring
- Purchasing
- Team management
- Friendly, positive attitude
- Multitasking
- Customer service
- Menu Development
- Labor and Overhead Cost Estimation
- Chef Consultations
- Business Leadership
Timeline
Food Service Director
Windward Palms
08.2022 - 05.2023
Director of Culinary Services
Atria Senior Living
12.2019 - 05.2022
Executive Chef
Wolf Foods
05.2019 - 09.2019
Executive Banquet Chef
Gurney's Montauk Resort & Seawater Spa
12.2015 - 09.2016
Private Chef/ (NFL) Athlete
Private Chefs
06.2015 - 05.2020
Executive Chef / Food Service Manager
Chrysalis Health
05.2013 - 12.2015
Associate of Arts - Culinary Arts
Broward College
A.A - Culinary Arts
Atlantic Technical College
High School Diploma -
PLANTATION HIGH SCHOOL
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