Shannon Agee
Boardman,Ohio
Summary
Energetic culinary professional with diverse experience in creating hiring plans, setting performance objectives, and delivering projects that generated lasting organizational impact. Exceptional flair for getting the best out of a team.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Chef/Dietary Director (CDM), Certified Food Protection Professional (CFPP)
Shepherd of The Valley
07.2022 - Current
- Responsibilities include promoting inter-departmental cooperation in order to achieve high levels of Resident satisfaction
- Hire, train, schedule, evaluate and coach 15 employees
- Manages to serve restaurant style meals to all units on a consistent basis
- Responsibilities to include catering services to the Independent Residents as well as other outside groups
- Consistently meet requirements of a $1.5 million-dollar departmental budget on an annual basis
- Successfully navigated duties of the Weekend Manager on Duty quarterly.
Co-owner, Executive Chef
Chef Shannon and The Caterer LLC
01.2011 - Current
- Recruited and currently manage a diverse team in a fast-paced established catering service, while serving as the Executive Chef
- Supervises overall day to day operations and frequently interact with clientele to ensure the highest quality services in accordance with company standards and customer satisfaction
- Responsibilities to include creating new streams of revenue through regular menu and pricing modifications in line with market pricing trends
- Procure essentials for events ranging from linens and trash collection to security detail
- Control budget and analyze financial statements while fostering budget accountability, anticipating, and minimizing negative budget variances and deficits
- Maintain documentation in relation to sales and budget reports, vehicle maintenance, insurance, and banking
- Organized an annual clambake for 150 tables as Executive Chef
- Boosted revenue by 5% by introducing inventive menus and seasonal dishes
- Scored $35K in funding from small business association during the pandemic.
Director of Dining Services
Providence Care Center
06.2005 - 06.2022
- Certified Dietary Manager (CDM), Certified Food Protection Professional (CFPP) for 180-bed nursing care facility
- Fostered inter-departmental harmony through proper communication channels, ensuring a high degree of resident and team satisfaction at the institute
- Hired, trained, scheduled, evaluated, and coached 31 employees
- Negotiated and instituted the Burlodge heat on Demand tray system with a price tag of $183K in 2017
- Maintained 10% turnover in department for ten consecutive years
- Regulated a budget totaling $1.75M annually.
Director of Campus Culinary Services
The Village at St. Edwards
11.2003 - 06.2005
- Directed Culinary Services department within a CCRC of 360 Independent, Skilled, and Assisted Living residents
- Managed department’s financial standing through preparation of annual budget and met with Vice President of Operations and other Department heads monthly to ensure adherence to the established budget
- Implemented new operational standards resulting in regulatory compliance, service delivery excellence, and increased resident satisfaction
- Procured equipment and other necessary supplies
- Interviewed, hired, coached, and scheduled 41 employees
- Controlled an annual budget of $2.5M
- Transformed tray service to fine dining program for residents of Skilled facility.
Operations Support Specialist
Innovations Services
04.2003 - 11.2003
- Provided interim management support to Skilled and Assisted Living facilities throughout northeast Ohio, specializing in production schedules, setting sanitation standards, position control analyses, and budget control systems
- Successfully accomplished a deficiency-free survey from Ohio Department of Health within several facilities
- Introduced resident satisfaction committees and several incentive-based programs for Dining Services Staff.
Education
Personal Care Home Administrator -
Penn State Beaver
02.2021
Dietary Managers’ Certification Course/Food Protection Professional -
The University of Akron
01.2008
Associates in Specialized Technology (Culinary Arts) -
Pennsylvania Institute of Culinary Arts
Pittsburgh, PA03.1998
Skills
- Service Training – 30-50 participants per class
- Business Development
- Project Management
- Budget control
- Financial Reporting and Analysis
Certification
- First Aid, American Red Cross, 01/2021
- CPR + AED, American Red Cross, 01/2021
- Servsafe
- Servsafe Instructor
Affiliations
- Corporate Compliance Committee - Member
- COVID Infection Control Committee - Member
- Ethics Committee - Member
Timeline
Chef/Dietary Director (CDM), Certified Food Protection Professional (CFPP)
Shepherd of The Valley
07.2022 - Current
Co-owner, Executive Chef
Chef Shannon and The Caterer LLC
01.2011 - Current
Director of Dining Services
Providence Care Center
06.2005 - 06.2022
Director of Campus Culinary Services
The Village at St. Edwards
11.2003 - 06.2005
Operations Support Specialist
Innovations Services
04.2003 - 11.2003
Personal Care Home Administrator -
Penn State Beaver
Dietary Managers’ Certification Course/Food Protection Professional -
The University of Akron
Associates in Specialized Technology (Culinary Arts) -
Pennsylvania Institute of Culinary Arts
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