Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Torrence DeyAmpert

Hueytown,AL

Summary

Seasoned Associate Director of Food & Nutrition at Morrison's Healthcare, adept in strategic leadership and technical implementation. Excelled in fostering key relationships and driving fiscal oversight, achieving significant organizational efficiency. Renowned for transforming challenges into opportunities, enhancing both customer satisfaction and operational productivity with a blend of hard and soft skills.

Overview

16
16
years of professional experience
1
1
Certification

Work History

Associate Director of Food & Nutrition

Morrisons Healthcare
Jasper , AL
04.2024 - Current
  • Led and drove collaboration with internal teams and partners to meet expected timelines, budget and quality standards.
  • Ensured compliance with all applicable laws, regulations and policies related to the organization's operations.
  • Reviewed completed work to verify consistency, quality, and conformance.
  • Identified opportunities for improvement in processes, procedures, systems and services.
  • Developed and implemented strategies to increase organizational effectiveness and efficiency.

Food Service Director

Miles College
Fairfield , AL
02.2023 - 04.2024
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Resolved customer complaints quickly and efficiently while maintaining positive relationships with customers.
  • Managed food service sales, costs and budget administration to keep operations in line with financial targets.
  • Led sustainability initiatives to reduce waste and promote environmentally friendly practices.
  • Conducted regular inspections of kitchen equipment to maintain a safe work environment
  • Directed daily operations of food service department, ensuring compliance with health and safety standards.
  • Implemented best practices for food preparation techniques, storage methods, and portion control.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Assisted staff by serving food and beverages or bussing tables.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.

Executive Chef

Capital City Club
Montgomery , AL
04.2023 - 09.2023
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.

General Manager/Executive Chef

Mercedes Benz Plant/ AVI
Vance , AL
04.2022 - 04.2023
  • Delivered exceptional client experiences through hands-on leadership of associates and managers.
  • Analyzed existing processes for effectiveness and developed new systems as needed to enhance overall productivity levels.
  • Implemented employee recognition programs to motivate staff members towards achieving organizational goals.
  • Trained employees on duties, policies and procedures.
  • Developed service and sales strategies to improve retention and revenue.
  • Recruited, trained and empowered employees to achieve key performance indicators.
  • Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
  • Built and maintained loyal, long-term customer relationships through effective account management.

Sous Chef

St. Vincents Hospital/ Touchpoint
Birmingham , AL
03.2021 - 09.2022
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Trained kitchen workers on culinary techniques.
  • Resolved customer complaints regarding food quality or service promptly and professionally.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Enforced portion control guidelines to minimize costs associated with overproduction.

Executive Sous Chef/Production Manager

Samford University/ Sodexo
Birmingham , AL
11.2021 - 04.2022
  • Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Performed quality assurance checks on all finished products before they left the kitchen area.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
  • Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
  • Resolved conflicts between kitchen staff members and provided guidance as needed.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.

Sous Chef

B.F. Goodrich/ Canteen
Tuscaloosa, AL
09.2019 - 11.2020
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Trained kitchen workers on culinary techniques.
  • Supervised kitchen food preparation in demanding, high-volume environments.

Executive Sous Chef

University of Alabama/ Southern Foodservice
Tuscaloosa, AL
09.2016 - 11.2019
  • Maintained accurate records of supplier performance metrics such as delivery timelines, cost savings, lead times.
  • Performed quality assurance checks on all finished products before they left the kitchen area.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
  • Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.

Assistant Manager/Sous Chef

T-Mobile Headquarters/ Eurest
Bimingham, AL
02.2015 - 08.2016
  • Assigned work and monitored performance of project personnel.
  • Assisted in the development of operational strategies to ensure efficient and productive operations.
  • Collaborated with management on developing strategic plans for achieving business goals.
  • Held regular one-on-one meetings with employees to review performance and priorities and provide feedback.
  • Developed a system for tracking inventory and ordering supplies as needed.
  • Monitored employee attendance records, timekeeping, and payroll information.
  • Reviewed completed work to verify consistency, quality, and conformance.

Lead Cook

Danberry at Inverness
Inverness, AL
10.2008 - 05.2015
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Operated variety of kitchen equipment to measure and mix ingredients.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Double-checked plated meals for last-minute changes before sending to dining room.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Trained new kitchen staff on cooking techniques and kitchen procedures.
  • Assisted Sous Chef with training and development of culinary staff.
  • Followed recipes and procedures to prepare, season and cook food products.
  • Developed and executed menu items, maintaining consistency with restaurant's culinary standards.

Action Station Cook

Regions Bank RICO/Eurest
Hoover Alabama, AL
03.2014 - 02.2015
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
  • Coordinated with other kitchen personnel to ensure proper functioning of the kitchen operations.
  • Trained new employees to perform duties.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
  • Inspected equipment for cleanliness prior to each use.

Education

Culinary Arts - Culinary Arts

Culinard
Birmingham, AL
03-2009

Massage Therapy - Massage Therapy

Miller Motte College
Wilmington, NC
09-2007

Skills

  • Key relationship management
  • Technical implementation
  • Strategic leadership
  • Fiscal oversight
  • Key relationship development
  • Product management

Certification

ServSafe Food Protection Manager Certification 5/04/2024 to 5/04/2029

Timeline

Associate Director of Food & Nutrition

Morrisons Healthcare
04.2024 - Current

Executive Chef

Capital City Club
04.2023 - 09.2023

Food Service Director

Miles College
02.2023 - 04.2024

General Manager/Executive Chef

Mercedes Benz Plant/ AVI
04.2022 - 04.2023

Executive Sous Chef/Production Manager

Samford University/ Sodexo
11.2021 - 04.2022

Sous Chef

St. Vincents Hospital/ Touchpoint
03.2021 - 09.2022

Sous Chef

B.F. Goodrich/ Canteen
09.2019 - 11.2020

Executive Sous Chef

University of Alabama/ Southern Foodservice
09.2016 - 11.2019

Assistant Manager/Sous Chef

T-Mobile Headquarters/ Eurest
02.2015 - 08.2016

Action Station Cook

Regions Bank RICO/Eurest
03.2014 - 02.2015

Lead Cook

Danberry at Inverness
10.2008 - 05.2015

Culinary Arts - Culinary Arts

Culinard

Massage Therapy - Massage Therapy

Miller Motte College

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Torrence DeyAmpert