Steven Thompson
Manchester,NH
Summary
Creative and well organized food service manager with over twenty years experience in leadership, planning and mentorship of less experienced staff to stay focused on customer/resident/family satisfaction. If given the opportunity, I will bring skills, knowledge and experience as Food Service Director to help the entire department come together as a team to achieve and improve resident's quality of life and assist in meeting the strategic goals of this facility
Overview
7
7
years of professional experience
Work History
Executive Chef
Courville Communities Manchester
12.2006 - 12.2007
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Assistant Foodservice Director
Hanover Hill Health Care Center
04.2001 - 12.2006
- Hired and directed teams to achieve daily and long-term operations and business goals.
- Worked closely with organizational leadership and board of directors to strategically affect operational direction.
- Managed daily operations while overseeing multiple locations to foster increased productivity.
- Monitored office workflow and administrative processes to keep operations running smoothly.
- Delegated assignments based on plans, project needs and knowledge of individual team members.
- Directed staff and managed annual capital budget.
- Established performance goals for each department and provided feedback on methods for reaching those milestones.
- Collaborated with management and fellow supervisors to organize operations and achieve demanding schedule targets.
- Mitigated costs while collaborating with vendors to manage inventory items.
Education
Associate of Arts - Hospitality Administration And Management
NHC Culinary Institute
Manchester, NH05.1996
Skills
- Vendor Relations
- Fine Dining Expertise
- Process Improvement
- Food Preparation and Safety
- Cost Control
- Purchasing Management
- Special Events
- Delegating Work
- Verbal and Written Communication
Websites
Timeline
Executive Chef
Courville Communities Manchester
12.2006 - 12.2007
Assistant Foodservice Director
Hanover Hill Health Care Center
04.2001 - 12.2006
Associate of Arts - Hospitality Administration And Management
NHC Culinary Institute
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