Swen Hunt Jr
Willard,OH
Summary
Dynamic food services leader with a proven track record at Willows at Bellevue, excelling in budget management and team development. Enhanced dining experiences through innovative menu design and effective operations management, fostering a culture of collaboration and continuous improvement, resulting in increased employee engagement and retention.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Director Food Services
Willows at Bellevue
06.2023 - Current
- Maintained a dinning services program that led the industry in standards
- Developed menu options based off of regular resident meetings.
- Enhanced team collaboration through regular communication and goal setting.
- Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
- Established a culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
- Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
- Managed budgetary constraints effectively, optimizing food costs and minimizing waste.
- Led a team of culinary professionals to create memorable dining experiences for guests.
Kitchen Manager
AVI Foodsystems
05.2022 - 06.2023
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
Dietary Manager
Abbington of Pickerington
08.2018 - 05.2022
- Purchased food supplies for department according to budget limitations.
- Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Ensured compliance with state and federal regulations through meticulous record-keeping and documentation of all dietary department activities.
Executive Chef
Licking Springs Trout Club
02.2015 - 08.2018
- Assisted in the opening of renovated golf course under new ownership.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Executive Chef
Buckeye Lake Winery
05.2013 - 01.2015
- Assisted in the opening of a newly constructed winery located on a popular vacation lake in Central Ohio
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Sous Chef
Cherry Valley Lodge
04.2003 - 05.2013
- Developed and implemented menus for restaurants and catering center for a resort style hotel.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Education
Associate of Science - Hospitality And Tourism Management/ Culinary Arts
Columbus State Community College
Columbus, OH03-2009
Skills
- Decision-making
- Operations management
- Team management
- Creativity and innovation
- Employee development
- Budget management
- Issues resolution
- Hiring and retention
- Financial reporting
- Rules and regulations
- Company guidelines
- Multitasking and organization
Certification
- ServSafe Certified, expires 2029
Timeline
Director Food Services
Willows at Bellevue
06.2023 - Current
Kitchen Manager
AVI Foodsystems
05.2022 - 06.2023
Dietary Manager
Abbington of Pickerington
08.2018 - 05.2022
Executive Chef
Licking Springs Trout Club
02.2015 - 08.2018
Executive Chef
Buckeye Lake Winery
05.2013 - 01.2015
Sous Chef
Cherry Valley Lodge
04.2003 - 05.2013
Associate of Science - Hospitality And Tourism Management/ Culinary Arts
Columbus State Community College
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