Work Preference
Summary
Overview
Work History
Education
Skills
Accomplishments
Affiliations
Timeline
Generic
Open To Work

Savior Colón

Florence,South Carolina

Work Preference

Job Search Status

Open to work
Desired start date: Open to discussion

Desired Job Title

Culinary & Product Development DirectorDirector of Culinary OperationsSenior Food Service DirectorFood Service DirectorRegional Director

Work Type

Full Time

Location Preference

RemoteHybridOn-Site
Location: Florence, South CarolinaNorfolk, VAHamtramck, MIDearborn, MI
Open to relocation: Yes

Important To Me

Career advancementWork-life balanceCompany CultureFlexible work hoursPersonal development programsWork from home optionPaid time offTeam Building / Company Retreats401k matchStock Options / Equity / Profit Sharing4-day work weekPaid sick leaveHealthcare benefits

Summary

Results-driven management professional with proven ability to lead teams to success. Strong focus on team collaboration, operational efficiency, and achieving measurable outcomes. Adept at strategic planning, process improvement, and fostering culture of accountability and excellence. Known for adaptability and consistently meeting changing organizational needs.

Overview

14
14
years of professional experience

Work History

Research & Development Chef/Technologist

Sopakco
Bennettsville, South Carolina
11.2021 - Current
  • Create new food formulations and samples.
  • Document product specifications and processes for the consistent production of various manufactured food products.
  • Manage food product document control and records, including specifications, food safety, verification, product identification, traceability, and incident management.
  • Collaborate with the R&D team to ensure accurate development of all specifications (ingredient, formula, making, finished product, trade, labeling, and handling) before product launch.
  • Oversee product development, batch testing, product test runs, and Pilot Plant validations
  • Regularly conduct benchtop work on current and new products and formulations to maintain product consistency and improve operational efficiencies.
  • Develop SOPs in coordination with quality and operations to ensure the product consistently meets sensory 'gold standards' and product specifications.
  • Develop prototypes and scale up to pilot plant and production levels for shelf-stable side dishes and entrees.
  • Coordinate and provide technical direction, including the development of formulations, procedures, and specifications, for all plant trials and start-up items.
  • Write ingredients, nutrition, and allergen statements for new products and changes in existing products.
  • Conduct product demonstrations and cuttings to upper management of new products, reformulations, and ingredient substitutions.
  • Record and analyze data from experiments and keep electronic files and/or hard copies of data that can be retrieved later.
  • Support Production with Cost Reduction Efforts by evaluating alternative vendors and ingredients.
  • Routinely perform benchtop work on current and new products and formulations to maintain product consistency while driving operational efficiencies.
  • Develop Standard Operating Procedures (SOPs) in conjunction with quality and operations to ensure the product consistently meets sensory 'gold standards' and product specifications.
  • Evaluate opportunities for processing improvements by researching innovative technologies, equipment, work processes, and/or formula changes to improve our 'gold standard' products and drive operational efficiencies.
  • Own and maintain all Bills of Materials (BOMs) and work in conjunction with operations, quality, and accounting to ensure BOMs are correctly reflected in systems and work processes.
  • Routinely monitor production runs at facilities to identify areas of improvement in the raw processing, cooking, and finished pack-out of our products.
  • Conduct project experiments, including bench-top, pilot plant, and production plant trials.
  • Run Design of Experiments (DOE), including bench-top, pilot, and production plant trials.
  • Organize and execute routine product performance and analytical evaluations, and document/present results.
  • Provide Research and Development (R&D) oversight on commercialization and innovation projects working with Marketing, Supply Chain, and Operations. Own the product design, feasibility, and trial runs/performance for projects.
  • Participate in plant scale-up runs, ensuring the product meets necessary specifications while running efficiently in the facility.
  • Identify and validate new ingredients in partnership with Procurement: request samples, evaluate key information (e.g., specifications, quality), and conduct tests to validate and approve
  • Achievements:
  • Creating the first MRE beverage for the Military program (Natick)
  • Developing a legacy line of chef-inspired sauces for the company’s owners
  • Member of the Unaka A-Mase-d leadership mentee program, designed to grow the company’s high performers into the leaders of tomorrow.
  • Developing numerous successful start-up business products & getting them to market.

Culinary & Product Development Director

Halal Carte LLC
Florence, South Carolina
01.2021 - Current
  • Ideation & Strategic Planning: Developing new creative product concepts, menus, and recipes
  • Product Development & Scaling: Leading R&D from bench samples to pilot plant trials. Developing and scaling standardized recipes for commercial production with an emphasis on maintaining quality standards.
  • Commercialization & Logistics: Executing cross-functional teams and coordinating with Logistics, Quality Assurance, Sales & Marketing, & Purchasing to ensure successful product launches, which include formulation, packaging, and shelf-life testing.
  • Consultation: Expertise in menu innovation, food science, and product commercialization. Strong emphasis on quantifiable results, such as product stability, food safety, food quality, increased sales, and reduced costs
  • Cost Control & Specification: Inventory management, ingredient specification management, and ensuring accurate food costing for profitability optimization.
  • Regulatory Compliance: Adherence to safety, sanitation (HACCP), and nutritional standards.
  • Team Leadership: Providing guidance to Executive Chefs and Culinary technicians on new product innovations, startups, and culinary techniques.
  • Technical expertise and understanding of food processing technology, formulation development, and ingredient functionalities.
  • Achievements:

Executive Chef 2

Sodexo Coker College
Hartsville, South Carolina
10.2018 - 10.2021
  • Executive Chef/ Director of Retail
  • Assumed GM role in his absence
  • Managing overall production of catering with multiple venues, retail production, & a coffee kiosk cart
  • 1.5 million in Financial Managed Volume
  • Manage 3 Supervisors and 40 non-unionized employees
  • Evaluate performance activities of 40 + employees
  • HACCP and DHEC compliance
  • Service an approximately 600-student campus, 500 + scheduled meal plans (excluding catering & special events) & servicing approximately 310k customers yearly
  • Patient Dining Meal plan development and pricing
  • $30K in Catering and Conference volume
  • $500K in Retail Sales
  • Oversee HACCP and Kitchen Safety programs
  • Hire, schedule, and conduct orientation and training
  • Oversee overall food ordering, food production, sales, staff development, food costing, menu planning, and patient satisfaction
  • Managed and maintained a weekly inventory of under 18K
  • Managed and maintained a 30 - 32% food cost
  • Assisted in the implementation of supporting the hunger initiative, providing meals for the local soup kitchen.
  • Aided Darlington County Public School Systems during the COVID-19 Pandemic with 500+ meals
  • Achievements:

Director of Culinary Operations

Ashlee Wedding & Events
Portsmouth, Virginia
01.2012 - 01.2021
  • Overall production
  • Indoor and outdoor catering events
  • Inventing, testing, modifying, and launching new dishes according to client specifications
  • HACCP compliance
  • Supervision & training of employees
  • Customer service, food & labor cost, ordering, and inventory management
  • Coordinate with management and staff to ensure extraordinary customer service
  • Menu development and budget management
  • Oversee HACCP and Kitchen Safety programs
  • Hire, schedule, and conduct orientation and training
  • Collective Bargaining Agreement negotiation and oversight
  • Menu consultation
  • Achievements:
  • Planned 4 different types of menus to cater to the different types of client base, including vegan, children, budget-conscious, and health-conscious
  • Acquired a larger demographic by catering to clients’ special needs and requests, such as vegan and gluten-free cuisines
  • Boosted earnings by 54% by implementing core catering services marketing plans to meet the varying needs of clients for wedding services

Executive Chef 2

Morrison Healthcare– Carolina Hospital Systems
Florence, South Carolina
10.2016 - 10.2018
  • Executive Chef/ Director of Retail
  • Assumed Director role in his absence
  • Managing overall production of catering with multiple venues, retail production, patient services & a coffee kiosk cart
  • 205 million in Financial Managed Volume
  • Manage 5 Supervisors and 80 non-unionized employees
  • Evaluate the performance activities of 85 employees
  • HACCP and DHEC compliance
  • Service to an approximately 420-bed hospital, 1,460 scheduled meal plans (excluding catering & special events) & servicing approximately 310k customers yearly
  • Patient Dining Meal plan development and pricing
  • $750k in Catering and Conference volume
  • $1.3 Million in Retail Sales
  • Oversee HACCP and Kitchen Safety programs
  • Hire, schedule, and conduct orientation and training
  • Oversee overall food ordering, food production, sales, staff development, food costing, menu planning, and patient satisfaction
  • Managed and maintained a weekly inventory of over 20K
  • Achievements:
  • Successfully improved customer/client relations by establishing a demographic-friendly menu
  • Supported the catering budget with minimal staffing
  • Developed a master cleaning guide specification with an easy-to-use Excel spreadsheet
  • Introduce new Retail Brands supporting the Sodexo Mindful program
  • Reinforced and enforced Sodexo standards and protocols

Executive Chef

Christopher Newport University
Newport News, Virginia
01.2015 - 02.2016
  • 1.2 million in Financial Managed Volume
  • Assumed Operations Manager role in her absence
  • Manage 5 Supervisors and 80+ non-unionized employees
  • HACCP compliance
  • Serviced a census of over 3,000 students daily
  • Assisted in the planning and organization of themed meals to boost overall student morale
  • Oversee HACCP and Kitchen Safety programs
  • Hire, schedule, and conduct orientation and training
  • Manage and maintain a weekly inventory of over 30k
  • Achievements:
  • Implemented an allergy-free zone to cater to specified students with extreme food allergies
  • Supported an 500k catering budget by providing manpower & managing essential personnel
  • Developed a menu guide specification with an easy-to-use Excel spreadsheet, which increased the establishment's overall efficiency
  • Assisted in the planning and organization of themed meals to boost overall student morale
  • Introduced menu items that supported and catered to the demographic served with original recipe ideas

Lead Cook/Kitchen Supervisor

Compass Group (Morrison Healthcare) – Bon Secours Maryview Medical Center
Portsmouth, Virginia
08.2013 - 01.2015
  • Assumed Executive Chef role in his absence
  • Adhering to the company policies of production and dietary restrictions for patients
  • 10 employees supervised
  • HACCP compliance
  • Service an approximately 357-bed hospital, 1,460 scheduled meal plans (excluding catering & special events) & servicing approximately 200k customers yearly
  • Followed standardized recipes and maintained and enforced Serv Safe policies and procedures
  • Exhibition table menu development and execution weekly.
  • Responsible for daily meal preparation, serving over 500 patients and patrons
  • Assisted with Inventory, ordering, and receiving
  • Achievements:
  • Assisted the Food Service Director and Executive Chef in achieving a passing health inspection with the highest grade in the Hampton Roads region
  • Generated the most in Retail sales by any employee when promoted to lead cook
  • Improved customer/client relations with trending new menu ideas and execution
  • Introducing original recipes and dishes, which improved employee and customer morale and sales

Sous Chef

Kincaid’s Restaurant: Classic American Grill
Norfolk, Virginia
12.2012 - 02.2014
  • 5 million in Financial Managed Volume
  • Assumed Executive Chef role in his absence
  • Managed 20 back-of-house (BOH) employees
  • HACCP compliance
  • Serviced an approximate 100k customers yearly
  • Daily Special Meal Plan Development and Pricing
  • Menu Development and Execution
  • Oversee HACCP and Kitchen Safety programs
  • Hired, scheduled, and conducted orientation and training
  • Inventory, ordering, receiving & costing
  • Managed and maintained a weekly inventory of over 40k
  • Achievements:
  • Promoted from Garde Manger to Sous Chef in less than a year
  • Managed and maintained a food cost of 32%
  • Overseen the completion of assignments
  • Ensured proper training and adherence to training compliance of hourly staff
  • Cash management
  • Inventory control
  • Adherent to all Company Food Safety policies
  • HACCP compliance
  • Customer Service

Education

Master of Food Science -

Kansas State University
Manhattan, KS
12.2026

Bachelor of Science - Food Service Management

ECPI University
Virginia Beach, VA
06.2015

Associate of Applied Science - Culinary Arts

Culinary Institute of Virginia
Norfolk, Virginia
01.2014

Skills

Financial Volume up to 5 million

Fee and P&L Management

Budget Planning and Administration

Labor Relations

Purchasing and Procurement

Team Building, Mentoring, and Leadership

Regulatory Compliance Management

Client & Customer Satisfaction Enrichment

Catering and Food Retail Management (Restaurant, Hospital, School & Government Services)

Marketing Strategies & Campaigns

Start Up & Turnaround Operations

Menu & Recipe Development

Fluent in both English and Spanish

Vegan, Vegetarian & Gluten Free Cuisine Preparation Knowledge

Product Development

Food Safety

Thermal Processing

HACCP

Specialized in Halal cuisines and Halal certification

Computer Skills: Word, Excel, Outlook, PowerPoint, Meal Plan Contribution Modeling, Retail Right Pricing Model, Sales Proforma, Food and Labor Management Systems, Sodexo Menu Graphics, Kronos, Genesis, SQL Server Reporting Services (SSRS), QuickBase, Ross, Trace Gains, Nutricale

Accomplishments

  • Results-driven R&D Scientist & Culinary Strategist with a strong background in product commercialization and team leadership.
  • Expert in managing complex projects, optimizing ingredient functionality for industrial scale, and delivering exceptional sensory experiences.
  • Successfully built and mentored high-performing teams, resulting in improved team efficiency and reduced COGS by 15%.
  • Expert at translating market trends into profitable product lines and leading innovation from concept to commercialization." Dynamic Director of Culinary R&D with a unique blend of formal culinary training and food science proficiency.
  • Expert at driving the commercialization pipeline for major food companies, delivering $10M+ in new revenue through innovative product launches.
  • Skilled in strategic planning, cross-departmental collaboration (Marketing, Quality, Production), and optimizing formulas for texture, taste, and cost.
  • Proven ability to lead and motivate teams to exceed performance goals."

Affiliations

  • Serv Safe & Alcohol Serv Safe
  • Serv Safe Instructor & Examination Proctor
  • Purchasing & Procurement
  • Food Service Management
  • Sodexo Food Service Management
  • Proud member of the American Culinary Federation
  • Better Process Control School – Clemson University

Timeline

Research & Development Chef/Technologist

Sopakco
11.2021 - Current

Culinary & Product Development Director

Halal Carte LLC
01.2021 - Current

Executive Chef 2

Sodexo Coker College
10.2018 - 10.2021

Executive Chef 2

Morrison Healthcare– Carolina Hospital Systems
10.2016 - 10.2018

Executive Chef

Christopher Newport University
01.2015 - 02.2016

Lead Cook/Kitchen Supervisor

Compass Group (Morrison Healthcare) – Bon Secours Maryview Medical Center
08.2013 - 01.2015

Sous Chef

Kincaid’s Restaurant: Classic American Grill
12.2012 - 02.2014

Director of Culinary Operations

Ashlee Wedding & Events
01.2012 - 01.2021

Associate of Applied Science - Culinary Arts

Culinary Institute of Virginia

Master of Food Science -

Kansas State University

Bachelor of Science - Food Service Management

ECPI University

Similar Profiles

CREATE PROFILE