Sandra Suria
Virginia Beach,VA
Summary
Ambitious Executive Culinarian with strong functional and transferrable skills. Leadership abilities with improving team performance, developing compelling seasonal menu creations and updating processes within the culinary arena. Excel at communication, problem-solving and adaptability to drive marketing success with creating functional and aesthetically pleasing kitchen and dining spaces. Engaged in fostering strong relationships with clients and team members. Looking to apply knowledge and expertise to contribute to business sustainability and growth.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Project Manager - Ex. Chef | Director
Compass Group USA - CCL
Virginia Beach, VA
09.2018 - Current
- Key Responsibilities: Lead and influence cross-functional teams and stakeholders in a matrixed organization to optimize resources and promote focus, accountability, performance, transparency, efficiency, and effectiveness.
- Proficient with My Orders, Buy Smart and process of acquiring/requesting new product within the communities
- Proven ability to take industry knowledge and translate it into actionable operational excellence. Meet tight deadlines and plan ahead.
- Employ extreme resourcefulness and draw on diverse resources to provide solutions and find insights on various trends and information to make high-quality decisions.
- Conducted regular staff meetings to discuss menu changes, special events, promotions. Worked with Purchasing to maintain solid food cost.
- Established a culture of safety in the kitchen by enforcing strict safety protocols, along with sanitation guidelines and expectations.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Ability to train new management, Executive Chef, and Culinary Director.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
Ex. Chef
FLIK Hospitality
Virginia Beach , VA
08.2015 - 06.2018
- Developed and implemented menus at CCRC Senior Living Community for 750 residents. Included multiple restaurants, catering events, and private parties.
- Implemented a brigade system within the kitchen so team members could be cross-trained.
- Participated in the Virginia Beach 'She-Crab Soup' culinary competitions as a representative of Westminster Canterbury of Chesapeake Bay. Won the People's Choice Award and Critics' Choice - Honorable Mention (we weren't a restaurant open to the public).
- Design Team Member for $10 million kitchen and restaurant renovations within the community.
Ex. Sous Chef | Lurie Children' Hospital
Morrison Healthcare Management
Chicago, IL
09.2011 - 01.2015
- Developed daily specials utilizing seasonal ingredients.
- Monitored inventory levels to ensure adequate supplies on hand.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Collaborated with Michelle Obama's healthy food children program.
- Created 18 acute care diet programs.
- Worked with parents on dietary programs for their children and administration of those programs
Education
Culinary Arts Degree
Cooking and Hospitality Institute of Chicago
Chicago, ILSkills
- Root Cause Analysis
- Workforce training
- Financial Administration
- Inventory Control
- Project development
- Contract Management
- Cost Control
- Productivity Improvement
- Procedure Development
- Vendor Sourcing
- Project Planning
- Compliance Monitoring
- Staff retention
- Customer relations specialist
- Purchasing and procurement
- Merchandising Strategies
- Promotional planning
Accomplishments
- Restaurant Experience - Ex.Chef for Wolfgang Puck/Spago Corporation | 7yrs
- Founder/Private Chef -"Worldwide Flavors Private Chef for Private Places" | 8yrs
- Critic Choice Award Peoples Choice Award - VB "She Crab Soup"2019
- Les Dames d'Escoffier - Former Board Member | 3yrs | Chicago
Certification
- ACF Member | Food & Safety Certified
- Nominee for Compass CCL Innovation CIA Chef of the Year 2024
Timeline
Project Manager - Ex. Chef | Director
Compass Group USA - CCL
09.2018 - Current
Ex. Chef
FLIK Hospitality
08.2015 - 06.2018
Ex. Sous Chef | Lurie Children' Hospital
Morrison Healthcare Management
09.2011 - 01.2015
- ACF Member | Food & Safety Certified
- Nominee for Compass CCL Innovation CIA Chef of the Year 2024
Culinary Arts Degree
Cooking and Hospitality Institute of Chicago
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