Executive Culinary & Foodservice Operations Candidate

SEEKING A ROLE AS:
Executive Chef, Culinary Manager, Culinary Operations Manager, or Food Production Manager with a small to mid-sized food manufacturing, foodservice, hospitality, or corporate dining organization.

IN LOCATION:
Currently located in the Dallas-Fort Worth Metroplex (Plano, TX area). Not open to relocation. Seeking onsite opportunities throughout the DFW area.

SKILLS & ACHIEVEMENTS:
Accomplished culinary and foodservice leader with more than 25 years of experience spanning corporate dining, healthcare, higher education, hospitality, and luxury private culinary operations. Brings a unique blend of executive culinary leadership, operational management, and exceptional client service developed through 17 years with Aramark followed by more than eight years managing high-end private culinary operations.

– 25+ years of culinary leadership across corporate dining, healthcare, hospitality, higher education, and private service
– 17 years of Executive Chef leadership with Aramark supporting corporate dining, healthcare, hospitality, and higher education operations
– Expertise in menu development, food production, purchasing, inventory management, vendor relations, and kitchen operations
– Planned and executed daily dining service and special events for groups ranging from intimate family meals to events serving more than 100 guests
– Experienced leading culinary teams while maintaining high standards for food quality, safety, sanitation, and guest satisfaction
– Trusted to serve Fortune 500 executives, CEOs, dignitaries, and VIPs while maintaining complete discretion and professionalism
– Strong background in client relationship management, operational planning, and adapting to fast-paced, high-expectation environments

EDUCATION:
– Associate Degree in Culinary Arts & Hospitality Management, The Culinary Institute of America
– ServSafe® Food Protection Manager Certification

COMPENSATION:
Seeking a base salary in the $100,000+ range, depending on responsibilities, total compensation, and opportunity.

If you are interested in speaking with this culinary leader who:
– Brings over 25 years of executive culinary and foodservice leadership experience
– Has successfully led culinary operations across corporate dining, healthcare, hospitality, higher education, and private service environments
– Excels at menu development, operational leadership, purchasing, inventory management, and delivering exceptional dining experiences
– Is seeking to lead a culinary, food production, or foodservice operation where quality, leadership, and customer satisfaction are top priorities, then…Contact:
Stephanie Mattice
stephaniem@kinsa.com
Worksite Preference:Onsite
Employment Preference:Permanent