John Richard Labandeira
Columbus,Ohio
Overview
24
24
years of professional experience
1
1
Certification
Work History
Food and Nutrition Services Manager
Grant Medical Center / Ohio Health
Columbus, USA
01.2020 - Current
- Lead and supervise a team of 20+ associates in daily food service operations.
- Review census reports to forecast staffing and product needs for breakfast and lunch.
- Maintain accurate records and documentation to ensure compliance and audit readiness.
- Develop and implement best practices, supporting transitions to new protocols.
- Enforce quality, safety, and sanitation standards throughout all operations.
- Coordinate and communicate with associates, managers, and supervisors across departments.
- Oversee cold prep completion, breakfast station readiness, and equipment maintenance.
- Conduct daily food quality checks, including tasting and temperature monitoring.
- Review and verify HACCP sheets for compliance.
- Manage inventory and requisition food items for two-day supply needs.
- Created company templates to streamline daily operations.
- Restructured recipes for consistency and accuracy.
- Implemented FIFO standards for food safety.
Executive Sous Chef
Guckenheimer Enterprises / Nisource
Columbus, USA
05.2013 - 12.2019
- Supervised, trained, and directed 10 associates in a scratch-made culinary operation.
- Managed on-site and off-site catering for up to 1800 guests.
- Oversaw food court operations including deli, grill, pizzeria, and entrée stations.
- Ensured all closing procedures, labeling, and sanitation standards were met.
- Designed and implemented a new ordering system.
- Conducted line checks twice daily and completed bi-weekly inventory.
- Enforced HACCP log usage on every shift.
- Led by example and provided coverage where needed.
Restaurant Supervisor / Banquet Pastry Chef / Banquet Kitchen Lead
Marriott Renaissance Hotels and Resorts
Columbus, USA
06.2004 - 12.2012
- Created and executed daily menu specials.
- Developed weekly schedules for 20 associates across multiple stations.
- Trained and supervised staff in grill, pantry, buffet, and pastry operations.
- Directed food production for Latitude 41 fine dining restaurant.
- Prepared and led pre-service meetings.
- Developed and implemented new banquet dessert menus.
- Supervised kitchen stations for both restaurant and banquet operations.
- Recognized as Supervisor of the Month twice.
Executive Chef
Aramark Food Services / Battelle Memorial Institute
Columbus, USA
02.2002 - 06.2004
- Supervised 13 associates in pastry, sauté, grill, and meat fabrication.
- Directed Executive Dining and Banquet kitchen operations serving 1200 guests daily.
- Received outstanding guest surveys for menu variety, flavor, and presentation.
- Designed and introduced new weekly menus and recipes.
- Managed food cost, ordering, and product utilization.
- Conducted inventory and ensured product accountability.
- Interviewed, hired, trained, and mentored associates.
Affiliations
- American Culinary Federation (ACF)
- Cooking Club of America (CCA)
Certification
- ServSafe Manager – Safety and Sanitation
- Meat Cutter Certification
- Food, Beverage, and Business Management – ACF
- Small Business Administration Training
Accomplishments
- Prepared and created weekly dinners for local church organizations.
- Presented culinary demonstrations twice annually at Finland Middle School, Columbus, Ohio.
- Awarded Gold Medal (1st place) in local ACE hot and cold food competition.
- Awarded Bronze Medal (3rd place) in ACE hot and cold food regionals in Detroit.
- 3rd place winner, Hottest Breakfast Items competition – Hass Avocados, featured in Chef Magazine.
Timeline
Food and Nutrition Services Manager
Grant Medical Center / Ohio Health
01.2020 - Current
Executive Sous Chef
Guckenheimer Enterprises / Nisource
05.2013 - 12.2019
Restaurant Supervisor / Banquet Pastry Chef / Banquet Kitchen Lead
Marriott Renaissance Hotels and Resorts
06.2004 - 12.2012
Executive Chef
Aramark Food Services / Battelle Memorial Institute
02.2002 - 06.2004