Stacey Wynter
Cambria Heights,USA
Summary
Professional chef and Director of Culinary with proven success in overseeing food service operations and improving operational efficiency. Strong background in staff management, inventory oversight, and financial accountability, ensuring profitability and customer loyalty. Adept at enforcing food quality and safety regulations while leading teams to achieve performance targets. Passionate about creating exceptional dining experiences through effective leadership and creative practices.
Overview
20
20
years of professional experience
Work History
Director Of Culinary Services
Atria Senior Living
Forest Hills, NY
11.2021 - Current
- Monitored and maintained quality standards for front of house and back of house operations.
- Collaborated with restaurant manager and event director to coordinate catering and banquet services.
- Ordered supplies and managed inventory, ensuring timely invoicing.
- Oversaw payroll and scheduling for all staff members.
- Created menus addressing dietary needs while maintaining nutritional standards for community.
- Established sanitation procedures for kitchen staff and ensured adherence.
- Ensured compliance with health codes and safety regulations in kitchen areas.
- Negotiated supplier contracts to secure competitive pricing without compromising quality.
- Prepared monthly financial statements and reports, including balance sheets and profit and loss statements.
Food & Beverage Director
Courtyard Marriot JFK
Queens, NY
02.2019 - 01.2021
- Increased food and beverage budget by $100,000 through quarterly average of $25,000.
- Reduced operational overhead by 15% via implementation of flexible scheduling.
- Developed seasonal menu to enhance variety and customer appeal.
- Managed payroll processes to ensure timely and accurate compensation.
- Delivered exceptional hospitality and customer service standards across all operations.
- Oversaw vendor management, fostering relationships with new accounts.
- Coordinated banquet and catering services to meet diverse client needs.
- Oversaw daily operations of restaurant, bar, catering services including staffing schedules and cash management procedures.
- Managed guest complaints in a professional manner by resolving issues quickly and efficiently.
- Supervised employees' performance ensuring they adhere to established policies and procedures while providing excellent customer service.
- Coordinated catering services for corporate events or private parties according to client specifications.
- Reviewed invoices from vendors and submitted payment requests in a timely manner.
- Improved presentation and sales approaches to increase revenue.
- Managed food service sales, costs and budget administration to keep operations in line with financial targets.
Culinary Manager
Compass Group/Levy Restaurants (Barclay Center)
Brooklyn, NY
04.2015 - 01.2018
- Supervised over 30 cooks across multiple concession stands to ensure efficient operations.
- Managed staff scheduling to optimize workforce allocation and meet service demands.
- Oversaw invoice processing and inventory management for seamless operation flow.
- Provided exceptional customer service to VIP guests in suite areas during events.
- Provided guidance on portion sizes, plate presentation and garnishing techniques.
- Monitored employee attendance records to ensure compliance with company policies.
- Maintained an organized work environment by delegating tasks among staff members.
- Managed a team of chefs, cooks and other kitchen staff; monitored performance and provided feedback for improvement.
- Conducted regular meetings with staff to discuss changes in policies or procedures in the kitchen.
- Displayed strong leadership skills by motivating employees during busy periods of service.
Supervisor
Chartwells (St. Johns University)
Queens, NY
09.2009 - 01.2015
- Trained employees across all kitchen positions, ensuring versatility in back of house and front of house roles.
- Uphold customer service procedures to maximize guest satisfaction.
- Supervised kitchen operations, managing a staff of over 20 and optimizing inventory management.
- Ensured compliance with safety and sanitation standards throughout kitchen processes.
- Monitored food par levels to control costs and reduce waste effectively.
- Handled cash and credit transactions, executed nightly deposits, and allocated cash to cashiers.
Chef Assistant / Line Cook
LL Dent Restaurant
Carle Place, New York
03.2007 - 01.2009
- Prepared high-quality dishes in a fast-paced kitchen environment, focusing on presentation.
- Executed all kitchen stations, including baking, broiling, smoking, grilling, frying, and roasting.
- Developed and adhered to recipes and presentation standards established by restaurant management.
- Catered for various events and conventions, ensuring customer satisfaction.
- Fulfilled additional responsibilities assigned by Executive Chef and Kitchen Manager.
Dietary Aide
Cold Spring Hill Nursing and Rehab Center
Seaford, New York
06.2005 - 02.2007
- Prepared meals for large-scale nursing facility, accommodating special diets and individual needs.
- Ensured compliance with HACCP and JCAHO policies to maintain food safety standards.
Education
Bachelor of Culinary Management - Culinary Management
Monroe College
Bronx, NY06-2012
Associate's D - Culinary Arts / Professional Chef
Culinary Academy Of Long Island
other01.2007
Skills
- ServSafe and NYC food protection certifications
- TIPS certification
- Culinary expertise
- Microsoft Word and Excel proficiency
- Communication skills
- Menu development
- Health code compliance
- Quality assurance
- Event planning
- Team leadership
- Employee training
- HACCP compliance
- Cost control
- Knife skills
- Foodservice management professional
- Minimizing food waste strategies
- Culinary techniques
- Task delegation
- Team building
- Profit and loss management
- Catering management
- Inventory cost control
- Promotion management
- Staff training programs
- Kitchen equipment maintenance and operation
- Supply ordering and management
References
References available upon request.
Certifications And Skills
- Managers Serv Safe
- NYC Food Protection Certificate
- TIPS Certificate
- 15 + years Culinary experience
- Proficient in MS WORD and EXCEL
- Excellent communication and verbal skills
Timeline
Director Of Culinary Services
Atria Senior Living
11.2021 - Current
Food & Beverage Director
Courtyard Marriot JFK
02.2019 - 01.2021
Culinary Manager
Compass Group/Levy Restaurants (Barclay Center)
04.2015 - 01.2018
Supervisor
Chartwells (St. Johns University)
09.2009 - 01.2015
Chef Assistant / Line Cook
LL Dent Restaurant
03.2007 - 01.2009
Dietary Aide
Cold Spring Hill Nursing and Rehab Center
06.2005 - 02.2007
Bachelor of Culinary Management - Culinary Management
Monroe College
Associate's D - Culinary Arts / Professional Chef
Culinary Academy Of Long Island