Bruno Young Email & Phone Number

Wv

Managed Dietary operations at twelve Skilled Nursing facilities throughout West Virginia.Was responsible for maintaining food cost, food quality and sanitation at all locations.Maintained vendor relations- and relationships with Administrators.Maintained managed order guides for clients.Designed and developed menus.Conducted site visits and conducted unit audits to assure compliance with state and federal regulations.Selected all products to be used for cycle menus.Conducted site evaluations and assisted in the proposal process for prospective new clients.Implemented new policies and procedures regarding budgetary compliance, HR, and food production.Reduced PPD cost by 30 percent.Reduced commercial nutritional supplement cost by 26 percent through the successful implementation of a fortified food program.Worked directly with REA Inc. in the development of proprietary menu and recipe software.Assisted in opening business dining accounts.

Wv

Created, developed, and implemented menus and recipes.Conducted product sampling to ensure quality and value.Trained hourly associates in recipe preparations, use of production guides, and proper sanitation.Evaluated spend down summaries, invoices, and production logs to identify inefficiencies and opportunities for savings.Maintained vendor relationships.Created Managed Order Guide for clients to help ensure consistency and control cost.Developed and implemented menus for trade shows and regional conferences.Provided culinary support to facilities in NC.

Scott Depot, Wv

Ensured responsibility for the quality and quantity of food served via menu program, production systems and food specifications.Adhered to all sanitary and food safety regulations governing handling and serving of food.Utilized policies, procedures, and systems as per Company operations manual and industry standards. Investigated trends and developments in dietary practices and techniques, and evaluated their adaptability to dietary program.Developed, revised and adapted work techniques and methods for more efficient operation of unit and for training employees.Prepared and served food in accordance with national standards, administrative policies and below budgeted allowances.Conducted test trays, satisfaction surveys and admission interviews.Reviewed and evaluates the work performance of the dietary personnel as well as counseled/disciplined staff according to established company personnel policy.Trained and developed staff to maintain a high level of performance.Put Customer Service First: Ensured that customers and families received the highest quality of service in an attentive and responsive atmosphere which recognized the individuals' needs and rights.Increased resident satisfaction scores from 71% to 96%.

South Charleston, Wv

Planned and supervised all aspects of food production to ensure quality food service to patients, employees, and visitors.Adhered to all sanitary and food safety regulations governing handling and serving food.Oversaw meals are prepared and served on schedule.Stayed current with trends and developments in dietary practices and techniques.Oversaw meal distribution to ensure diet accuracy and resident/patient satisfaction.Assisted in development of the operating budget and operate within the established budget.Reviewed and evaluated the work performance of dietary personnel, as well as counseled/disciplined/ terminated staff.Oriented, trained, and developed staff to maintain a high level of performance

Huntington, Wv

Co-partnered with Chef/owner in building/opening a successful fine dining restaurant with annual sales of over2.2 million dollars.Managed a staff of fifteen- including all chefs, line cooks, wait staff, and bartenders.Was responsible for overseeing all aspects of food preparation.Organized kitchen operations and participated in the hiring of all staff including bar and wait staff.Maintained a safe, orderly, and sanitary kitchen.Was responsible for sourcing all locally procured ingredients.Assisted in developing all menus and recipes.Ensured kitchen staffed prepared, portioned, and plated all menu items in accordance with the restaurant's standards.Created all nightly specials.Oversaw both food and labor cost control in the establishment.Assisted in development of wine menu.Placed all necessary food and supply orders for kitchen, and bar.

Teays Valley, Wv

Responsible for the set-up and break down of off-site catering events.Assisted in the preparation of food items for catering events.Assisted in menu planning and recipe costing for events.Managed as many 12 contract labor staff during large events.

Urbana-Champaign, Illinois Area

Responsible for daily operations of the kitchen, and provided professional leadership and direction to kitchen personnel.Ensured that all recipes, food preparations, and presentations met restaurant's specifications.Maintained a safe, orderly and sanitized kitchen.Prepared daily production list.Ensured all stations were stocked before and during service.Ensured all staff followed all recipes and portion servings correctly.Placed food and supply orders as directed, as well as received product and verified invoice and the freshness of product delivered.Managed staffing levels throughout shift.Oversaw kitchen food and labor costs.Performed any duties requested by owner/Executive Chef.