Summary
Work History
Education
Skills
Timeline
Generic

Robin Shire

Bend,OR

Summary

Forward-thinking professional Chef with over 25 years of experience leading fast paced and profitable culinary operations including multi-unit restaurants, catering, hotels, resorts, and facility management companies. Skilled at staying focused on growth of company revenues, improving team performance, and resolving internal and external challenges quickly and efficiently. Tenacious in building new business, securing guest loyalty, and forging strong relationships with business partners and clients.


Work History

Licensed Nursing Home Administrator

Regency Pacific Management
2018 - 2025
  • Increased NOI by over 300% from 2020 to 2025.
  • Implement corporate operational policies and procedures for eight communities in the greater Central Oregon region.
  • Coordinate long-range planning and establishment of goals and objectives for each community and remain responsive to local concerns and input.
  • Monitor and evaluate the performance of each Administrator and facility. Ensure accountability for performance and results for all departments.
  • Assist Administrators in control of fiscal programs. Evaluate and monitor effectiveness of existing, new and future programs.
  • Ensure communities’ compliance with all governmental operating guidelines.
  • Recruit, train, and mentor new Administrators as AIT Preceptor.
  • Manage daily operations of a 74 bed Skilled Nursing Facility.
  • Delegated tasks, monitored compliance and implemented performance improvement plans.
  • Responded to, researched and resolved issues from internal staff, external departments and customers.

Executive Chef

Regency Pacific Management
2016 - 2018
  • Plan, develop, and implement menus based on strict State and Federal Government regulations for long term care facilities.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Control aggressive food costs, sanitation, and safety practices.
  • Developed close relationships with suppliers to source best ingredients.
  • Recruited, trained, and monitored performance of Culinary leaders throughout the Central Oregon region.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Maintained a 98% positivity score on quarterly customer and staff satisfaction surveys.

Executive Chef

Bice Restaurant Group
2010 - 2014
  • Oversaw all Culinary operations for a multi-location foodservice company with a $10 million annual revenue stream.
  • Developed and executed seasonal menus in Fine Dining, Bar/Pub, Take Out, Room Service, and Fast Casual venues. Controlled food costs and oversaw quality, sanitation, and safety processes.
  • Recruit, train, supervise and discipline FOH and BOH leaders and line staff.
  • Ensure compliance with food handling and sanitation standards.


Executive Sous Chef

Fisher Island
2009 - 2013
  • Coordinated catering operations for events serving up to 1000 guests, ensuring timely service and impeccable presentation.
  • Developed customized menus for weddings, gala dinners, and corporate events.
  • Oversaw Culinary operations for the island's private fine dining restaurant, The Garwood Club.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Coordinated employee schedules and developed staff teams to boost productivity.

Director of Dining Services

Bonaventure Properties
2007 - 2009
  • Direct all Dining activities and staff for a 110-unit Independent and Assisted Living community.
  • Ensures that day-to-day operations are performed effectively, within a timely manner, in accordance with all applicable regulations, and with the highest level of service.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Motivated staff to perform at peak efficiency and quality.

Education

Bachelor of Science - Economics

Strayer University

Certified Chef De Cuisine -

American Culinary Federation
2009

Culinary Arts Apprenticeship - Culinary Arts

American Culinary Federation
1993

Skills

  • Strategic organizational leadership
  • Comprehensive facility oversight
  • Strong verbal and written communication
  • Project coordination
  • Budget management
  • Culinary expertise
  • Event planning and catering
  • Client relations

Timeline

Culinary Arts Apprenticeship - Culinary Arts

American Culinary Federation

Licensed Nursing Home Administrator

Regency Pacific Management
2018 - 2025

Executive Chef

Regency Pacific Management
2016 - 2018

Executive Chef

Bice Restaurant Group
2010 - 2014

Executive Sous Chef

Fisher Island
2009 - 2013

Director of Dining Services

Bonaventure Properties
2007 - 2009

Bachelor of Science - Economics

Strayer University

Certified Chef De Cuisine -

American Culinary Federation

Similar Profiles

CREATE PROFILE