Brandon Bone Email & Phone Number

Supervise and direct daily operations for whole dietary department. Medical facility campus: assisted living/memory care. Responsibilities include: execute breakfast, lunch, dinner services, special events collaboration with Activities Director, monitor strict protocol for specific dietary needs by resident logs (Diabetic, Gluten free, diary free, vegan). Weekly teach & train modules for both cooks & dietary aides.Hotel resort setup.Core values set: professionalism, organization, sanitation, customer service,"residents comfort care" mentality.(Revamp & Rebuild : cycle menu implanted, scratch kitchen bringing in a local great quality produce company)*Personal goal: 5 months doubled occupancy progress, added new building to account as the Culinary Director.Successful completion of health department visit.

Under direction of Executive Chef & Executive Sous Chef - facilitate restaurant area for club. Including menu development, league menu specials, seasonal rotation items, soups, artisan salads. Assist with banquet production, corporate events, golf outings,fish-fry, bridal/baby events.Organize and execute specific food stations for holiday brunches, wedding afterglows. Professional brigade system, superior standards, high volume business, and food revenue.

Assisted living, memory care, rehabilitation clinic. (Under direction of Executive Director & Culinary Medical Director, 1/3 Head Chef supervisors)Supervise kitchen, coordinate, and execute resident patient meals for specific dietary needs.Promote teamwork, unity, time management, leadership, accountability, superior customer service, sanitation high standards, organization, daily production consistency.Cycle menu: variety main protein, starches, vegetables, soups, desserts.Resident occupancy : 95Supervised: 3 prep cooks, 6 dietary aides.Succesful completion : Health department, State of Michigan Surveyor visit.Contributed to other accounts: Clarkston, Fenton, Grand Blanc

Palace of Auburn Hills / DTE Music Theater / Freedom Amphitheater. Prepare all cold food, deli sandwiches, sauces, and house-made dressings for venues. Including superior attention to catering spreads for VIP suite holders, press/player pre-post meals. Time management, core standards, and detailed precision.

Associate Of Arts And Sciences - Aas, Culinary Arts / Hospitality Management

Bachelor Of Fine Arts - Bfa, Communication And Media Studies