Brian Sullivan Email & Phone Number

New York, Ny, Us

Greater New York City Area

• Direct, manage and supervise hospital-wide food service program • Ensure strict adherence to all state regulations, the Joint Commission, New York Eye and Ear Infirmary and Morrison Management Specialist policies and procedures• Create, manage and procure annual budget for food service department • Direct oversight of required and requested compliance within approved fiscal parameters• Submit monthly and requested financial reports to Morrison Management and local senior leadership• Conduct, organize and provide oversight of training for all employees for the purpose of maintaining exceptional customer service excellence• Create and manage loss prevention strategies resulting in the reduction of food and labor costs• Perform personnel functions including interviewing, evaluating, and supervising personnel to ensure adequate staffing and achieving established and self created financial and operational goals• Inspect food delivery, preparation, storage and service to assure sanitary and healthful conditions maintained• Develop recipes, menu modifications, and participation in product testing and development.• Perform research of cost saving equipment, capital based items and specialty products resulting in safer and higher quality delivery of current and future facility needs

Greater New York City Area

• Prepared nutritious and delicious food items to be purchased at a profit for the institution• Utilized Computrition software management program ensuring cost and nutritional reviews• Responsible for the production of schedules for off-premises catering operations• Ensured compliance with all N.Y.S. Health Laws, J.C.A.H.O. and H.A.C.C.P. standards• Supervised the preparation of all gourmet or special order catering functions• Implemented entire Cook Chill and Kosher kitchen system for Continuum Health Partners• Knowledgeable in Kosher meats and Kosher food items and preparation & serving requirements• Responsible for the operation and maintenance of: Combo Ovens, Pump and Full Stations, Oxygen Reduce Packaging, Tumble Chiller, Cook Tank, Ice Builder, Aggregated Kettles, Tilt Braiser, Blast Chillers

Greater New York City Area

• Supervised 7 employees in all phases or training, supervision and achievement of organizational goals• Sole responsibility of off-premise catering and wholesale food distribution• Oversight for all ordering, control of assets and food disbursement in a safe and sanitary manner• Responsibilities extended to bookkeeping, payroll and ledger entries safeguarding costs and profits

Greater New York City Area

• Adjunct Culinary Instructor conducting lessons and demonstrating cooking techniques for students• Sole supervision of 6 employees• Created, implemented and managed employee and organizational control systems• Conducted all aspects of purchasing, receiving and the distribution of products• Produced monthly inventory calculations and projections• Sole approval of acquiring quality products which ensured the student body with a level of excellence

Culinary Arts Certficate, Culinary Arts/Chef Training, Honors

Business Administration And Management, General