Stuart Slutzky

This role provides culinary leadership of the largest Unidine account which equates to 59 million dollar budget, with oversight including Patient Services, menu planning, program execution, and staff management & training for five outlets.

Works directly with internal and external clients managing the catering process from beginning through execution.

• Streamlined operations for increased efficiency by identifying bottlenecks in sales processes and implementing targeted solutions.
• Cultivated a culture of continuous improvement by promoting open communication channels for feedback from all levels within the organization.
• Negotiated favorable contract terms with vendors, leading to significant cost savings while maintaining product quality and timely delivery.
• Boosted operational efficiency through implementation of lean principles, resulting in reduced waste and improved production timelines.

• Managed kitchen operations for efficient production, maintaining high quality standards and minimizing food waste.
• Trained employees in various cooking techniques, food safety regulations and corporate policies.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Managed budgetary constraints effectively while maintaining high levels of customer satisfaction through creative menu planning and cost control strategies.

• Responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities for a 125 person Assisted Living and Memory Care Units. Kept accurate tallies of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards.
• Assisted with increasing occupancy levels with my dietary welcoming program.
• Lead all food and equipment procurement activities, including the plan for disaster readiness, to maintain par levels and in compliance with budget.
• Recruit, hire, train, discipline, and actively coach all dining staff in order to ensure the highest levels of customer service and satisfaction
• Adhere to operating budget (financial and productivity) and complete reporting responsibilities on a daily/weekly basis.

• Deliver senior oversight for culinary operations, including P&L responsibility, for 14 Arbor communities with 5,500 residents and a staff of 1,500. Partner with the executive team to plan, implement, and evaluate all aspects of the culinary department in order to drive $4 million in annual revenue. Develop menus that are innovative, seasonally appropriate, and responsive to the desires of residents per guidelines and regulations.
• Designed Master Recipe Book of over 50 recipes to ensure consistency and quality; created recipes for diabetics and those with special dietary concerns such as Keto, Paleo, and Vegan.
• Participate in the planning and execution of all community marketing, engagement, family, and resident events involving food.
• Lead all food and equipment procurement activities, including the plan for disaster readiness, to maintain par levels and in compliance with budget.
• Recruit, hire, train, discipline, and actively coach all dining staff in order to ensure the highest levels of customer service and satisfaction.

• Administered a $2.5 million budget to manage a culinary teaching department with 13 faculty members. Designed and implemented interactive teaching/learning curriculum for five classes per semester. Assessed the culinary skills of each student to design complimentary labs focused on increasing each student’s proficiency.
• Culinary Lead and subject matter expert for the department’s Recipe Development and Sustainability initiatives.
• Augmented three culinary course’s curricula to introduce new projects that utilized current technology, social media, and industry trends.
• Increased enrollment by 50% by participating in student recruitment efforts; attended community food shows and events to network and scout future students and interns.

• Taught multiple academic classes and culinary labs including Introduction to Culinary Arts, Advanced Culinary Principals, Garde Manger and Hospitality Management. Lead faculty in the implementation of the new interactive learning system, curriculum writing and the training of new instructors. Promoted to Department Curriculum Coordinator of Culinary Arts my first year employed which added the job responsibilities of policy decisions, students advising, instructor evaluations and training
• Updates and develops curriculum to provide quality programs.
• Interacts with students on a regular basis and facilitates initiatives that sustain targets.
• Works with Admissions department on forecasting and anticipates incoming enrollment.
• Works with the Division Dean and the Registrars office on scheduling and registration processes for the department.
• Ensures that all areas of Culinary are operated efficiently, managing to the program budgets, meeting key metrics, food cost %, acceptable operating margins, and student retention.
• Assures compliance with local, state and national accrediting and regulatory bodies.
• Works with the Director of Public Relations to showcase the culinary department in the community.
• Culinary Team Coach for Paul Smiths College competition team (NYS first runner-up 2009)