R&D Chef and Culinary Consultant

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Summary

This R&D Chef and Culinary Consultant has a 20+ year career managing research and development teams at Damon’s and Marzetti and they lead the Dining Evolution at AMFM.  They are a proven leader in culinary innovation and implementation of new product strategies. This Consultant has a successful track record of building trust across organizations, with multiple clients. Structured business approach to optimize sales and maximize profits. They have expertise in commercial food service channels as well as retail packaged goods and they also utilize culinary background to deliver strategies for custom food service and branded retail projects.

Highlights

• Menu Design and Innovation Strategy
• Entrepreneurial Vision
• Speed to Market Experience
• ServSafe Management Certified
• Restaurant Operation Acumen
• Competitive Benchmarking
• Strong Technical Culinary Skills
• Project Management
• Capital Equipment Knowledge and Budget Management
• Change Management
• Relationship Building
• Expert in Flavor Systems

Relevant Accomplishments

• Plans, develops, organizes, and implements, the Dietary Department’s programs, menus, and activities in accordance with department, state, and federal government policies and procedures.  
• Develops department budgets and maintains costs within budgeted parameters.  
• Selects food and supply vendors; Conducts cost comparisons when appropriate. 
• Work with healthcare workers to determine most cost-effective food items for resident programs and special dietary requirements. 
• Recommends sourcing strategies and food specific purchasing guidelines. 
• Develops and implements programs designed for kitchen staff on-the-job training. 
• Routinely audits the dietary areas and practices for compliance with current regulations and policies Monitors adherence to cleaning schedules. 
• Checks food production and service to ensure proper safety and sanitation procedures are maintained through routine meal service, safety, and sanitation audits. 
• Completed CMS Targeted COVID – 19 Training for Nursing Home Management. 
• Led award-winning Foodservice Research & Development Culinary Team responsible for creating new menu items for national restaurant chains using the Marzetti family of products and in-house custom sauces & dressings, often under tight time constraints. 
• Prepared and presented items to executive marketing, purchasing, sales, and R&D representatives at national restaurant chains, grocery stores, and hotels. 
• National Chains worked with include: Taco Bell, Wendy’s, Jack in The Box, Carl’s Jr., Golden Corral, Red Lobster, Olive Garden, Longhorn Steakhouse, Bahama Breeze, Buffalo Wild Wings, Bob Evan’s, Donato’s, Boston Market, Kroger’s, Domino’s, Little Caesar’s, Meijer’s, Popeye’s, Pizza Hut, Long John Silver’s, Firehouse Subs, Costco, Chili’s, On The Border, Whataburger, Krystal, Arby’s and Chick-fil-A. 
• Plated items for visual presentation and photographed items; created presentation materials. 
• Stayed abreast of industry trends and networked with national chefs to exchange ideas.  
• Partnered with Food Scientists to produce bench samples and develop recipe-match formulas, based on customer’s requests. 
• Prepared and served various items to Board of Directors and other Executive Leaders on multiple occasions. 
• Developed, coordinated and prepared salad samples highlighting Marzetti dressings for booth at 2017 Produce Marketers Association conference; served several thousand guests attending the two-day trade show. 
• Conducted sensory panels for company personnel. 
• Developed a ServSafe program for Foodservice R&D Team.
• Responsible for the development of all food and beverage items, including both core and promotional items.   
• Facilitated testing of new products by conducting sensory panels and by utilizing company and franchise restaurants.   
• Developed new food product specifications.   
• Performed cost analysis of all new products.   
• Created and managed promotional timelines.   
• Conducted training sessions for managers and field staff.   
• Oversaw photo shoots to ensure product integrity and consistency.   
• Assisted in writing menu copy.   
• Evaluated equipment and small wares for use system wide.   
• Maintained vendor relations. 
• Managed a team of 6 cooks, 20 service staff. 
• Led all catering activities and kitchen operations. 
• Worked with local food purveyors and farmers to develop home meal replacement menus. 
• Networked with winemakers to create wine tasting dinners. 

Roles

• Executive Healthcare Chef
• Culinary Specialist
• Research and Development Manager
• Executive Chef

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