Leaded the culinary team in high volume (18Kdaily meals, 22 locations), complex, multi-unit foodservice operations including 3 Award-wining Residential restaurants, 9 retail locations, full service restaurant, branded concepts and full-service Catering department. Responsible for all food production including menu planning, purchasing, waste management, food and labor costs, safety & sanitation while efficiently leading and developing a team of 80+ culinary associates and Executive Chefs.
* Responsible for menus for all outlets on & outside campus.
* Training and implementation of Aramark standard of operations
* Successful opening of new outlets on campus