Raymond Myhand
Carrollton,TX
Summary
Professional culinary leader with deep expertise in kitchen management and strong commitment to quality and innovation. Proven ability to drive team collaboration and adapt to changing needs, consistently ensuring high standards and exceptional results. Skilled in menu development, cost control, and staff training, bringing creativity and leadership to every culinary endeavor. Recognized for reliability and results-driven approach.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Executive Chef Manager
the Pearl Senior Living
09.2024 - 01.2025
- Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
- Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
- Increased guest satisfaction scores through personalized service and attention to detail in both front-of-house and back-of-house operations.
- Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.
- Collaborated with suppliers to source high-quality ingredients at competitive prices, maintaining optimum inventory levels.
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Developed a strong team of culinary professionals through effective hiring, training, and mentoring strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Recruited and hired employees to build effective culinary team.
Director Food & Nutritional Service
Parsons House Preston Hollow
02.2024 - 09.2024
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Executive Chef/Kitchen Manager
Unidine Compass Group
01.2020 - 10.2023
- Managed complete culinary operations, including profit and loss, scheduling, food procurement, and oversight of a team delivering 500 meals daily
- Developed and implemented menus emphasizing local produce and sustainable practices, while ensuring adherence to cost and quality standards
- Trained and led a team of 50 staff in food preparation, safety, and sanitation, maintaining equipment, and adhering to standardized recipes and portion controls
- Maintained stringent inventory controls, conducted regular quality assessments of prepared meals, and managed food and non-food supplies within budgetary constraints
Chef Manager / Multi-Unit Operations
AC Hotel / Residence Inn
03.2019 - 11.2019
- Managed culinary operations with annual sales exceeding $1M, serving a daily clientele of over 400 guests, and ensured high-quality service and guest satisfaction
- Led and developed a team including banquet chefs, cooks, and dishwashers, while implementing standard operating procedures, recipes, and presentation techniques to maintain consistent quality
- Provided culinary leadership and support across multiple units, contributing to new account openings, renovations, and the professional growth of culinary staff through training and development initiatives
Private Chef Consultant
Fit2Eat Meal Consultants LLC
05.2017 - 12.2018
- Developed and executed regular and specialized menu plans adhering to dietary and nutritional guidelines, ensuring consistent quality through taste tests and adjustments
- Conducted comprehensive training for kitchen personnel on food preparation, safety protocols, equipment usage, and sanitation in compliance with company and regulatory standards
- Managed and maintained inventory control, keeping within budget constraints and ensuring availability of essential supplies, while enforcing cleaning and maintenance schedules for kitchen efficiency.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Increased client satisfaction by developing comprehensive consulting strategies tailored to each business's unique challenges and objectives.
Food Operations Manager
Baylor Scott and White
06.2015 - 05.2017
- Managed the preparation of specialized diets and advised on feeding schedules and methods to align with individual nutritional requirements
- Acted as a key nutritional resource, providing dietary counseling to patients and collaborating with health care professionals to enhance service quality
- Conducted research on nutritional components of foods and menus, consulting with physicians to support patient weight and hypertension management initiatives
- Trained, supervised and motivated 30 employees to enhance customer service and encourage repeat business.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Dietary Manager
Brentwood Terrace Health Care and Rehab
04.2014 - 06.2015
- Formulated patient-specific meal plans considering demographic factors and medical conditions, ensuring adherence to dietary guidelines and cultural or religious needs
- Evaluated nutritional needs to determine dietary sufficiency and served as a key nutrition consultant for both departmental staff and healthcare professionals
- Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Conducted regular audits of food storage areas, ensuring adherence to cleanliness and food safety protocols.
- Ensured compliance with state and federal regulations through meticulous record-keeping and documentation of all dietary department activities.
- Evaluated nutritional content of menus regularly to ensure alignment with industry standards as well as specific patient requirements.
- Collaborated with interdisciplinary healthcare teams to create customized care plans that enhanced patients'' overall health outcomes.
Dietary Manager
Texas Health Presbyterian Hospital
01.2014 - 06.2015
- Managed nutritional program, ensuring dietary requirements and meal quality met health and therapeutic standards
- Directed kitchen staff training in food preparation, safety, and sanitation, adhering to company and regulatory guidelines
- Maintained inventory control and complied with health and sanitation regulations, as evidenced by successful audits
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Director of Food Operations (Retired)
United States Army
11.2006 - 01.2013
- Directed comprehensive training and supervision for a team of 90 personnel, ensuring high standards of job performance and operational efficiency
- Managed kitchen operations, maintaining accountability for equipment assets exceeding $100 million, and overseeing the daily food service processes for 700 individuals
- Implemented cost-saving strategies that reduced food and labor expenses by 25%, simultaneously elevating sales, meal quality, and customer satisfaction
- Reengineered menu offerings and dining space configuration, successfully negotiated vendor contracts, and minimized waste, fostering a unified team environment and enhancing overall dining experience
- Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
Education
Professional credentials - Culinary Arts
Culinary School of Ft Worth
Fort Worth, TX11.2018
Skills
- Training & Staff Development
- Inventory
- Staffing & Scheduling
- Profit & Loss
Business Operations
- Food Safety
- Inventory Control
- Sanitation
- Operations Management
- Menu development
Certification
- ServSafe Food Protection Manager Certification - National Restaurant Association.
- 3-3-2024 3-3-2029
Timeline
Executive Chef Manager
the Pearl Senior Living
09.2024 - 01.2025
Director Food & Nutritional Service
Parsons House Preston Hollow
02.2024 - 09.2024
Executive Chef/Kitchen Manager
Unidine Compass Group
01.2020 - 10.2023
Chef Manager / Multi-Unit Operations
AC Hotel / Residence Inn
03.2019 - 11.2019
Private Chef Consultant
Fit2Eat Meal Consultants LLC
05.2017 - 12.2018
Food Operations Manager
Baylor Scott and White
06.2015 - 05.2017
Dietary Manager
Brentwood Terrace Health Care and Rehab
04.2014 - 06.2015
Dietary Manager
Texas Health Presbyterian Hospital
01.2014 - 06.2015
Director of Food Operations (Retired)
United States Army
11.2006 - 01.2013
Professional credentials - Culinary Arts
Culinary School of Ft Worth
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