Derek Brewington C.E.C. Email & Phone Number

Philadelphia, Pennsylvania, United States

Philadelphia, Pennsylvania, United States

★ Play a key leadership role in overseeing all aspects of culinary operations of a multi-unit Senior Living Community, housing 560 residents while directing and guiding a management staff of 8.★ Developed and implemented a robust food production program that included inventory control and transformed the Care Kitchen operation to optimize delivery times and food quality.★ Established efficient food production processes to reduce food costs and simplify ordering processes… Show more ★ Play a key leadership role in overseeing all aspects of culinary operations of a multi-unit Senior Living Community, housing 560 residents while directing and guiding a management staff of 8.★ Developed and implemented a robust food production program that included inventory control and transformed the Care Kitchen operation to optimize delivery times and food quality.★ Established efficient food production processes to reduce food costs and simplify ordering processes, developed standardized recipes to maintain consistency, and led training initiatives for front- and back-of-the-house staff. Show less

University Of Maryland Medical Center Towson, Maryland, United States

★ Served as the Culinary Lead for the new kitchen renovation project and oversaw the end-to-end training and professional development of the Executive Chef on Morrison standards.★ Introduced new purchasing procedures that streamlined the company's accounts payable process, successfully eliminating incidents of missed and late invoices.

Greater Philadelphia Area

★ Reduced PRD by $0.17 in the first 18 months by implementing new order procedures and production standards while attaining a 6% decrease in liquor costs by designing a bar menu and offering drink specials.★ Played an integral role in opening 3 new communities and delivered ongoing support to 7 other sites while boosting the community quality assurance score by 15 points. ★ Introduced a Room service delivery program during the COVID-19 pandemic, resulting in elevated guest… Show more ★ Reduced PRD by $0.17 in the first 18 months by implementing new order procedures and production standards while attaining a 6% decrease in liquor costs by designing a bar menu and offering drink specials.★ Played an integral role in opening 3 new communities and delivered ongoing support to 7 other sites while boosting the community quality assurance score by 15 points. ★ Introduced a Room service delivery program during the COVID-19 pandemic, resulting in elevated guest satisfaction and reduced food costs across the region.★ Facilitated in-person and virtual cooking classes to educate residents and family members in healthy eating practices, in addition to serving as the in-house expert on cost/labor control, food quality, and training. Show less

Greater Philadelphia Area

Conceptualized, launched, and successfully operates a personal chef service. Provided private gourmet dining, cooking classes, small event catering and meal services for individuals and families with a concentration on serving healthy menu options rooted in local, organic garden recipes. Provided high-quality food with service excellence.

Oxford, Pa Ware Presbyterian Village

With a proven track record of success, I formulated, developed and effectively operated the culinary operation across 5 health care dining rooms and the catering operation, a commercial restaurant, Bar and Bistro for a senior living facility. Converting the F&B program from frozen foods to fresh/scratch cooking driving a noticeable improvement in the food quality and taste. Focused on designing and implementing an alternative menu to meet the needs of a senior guests, I created a farm-to-table… Show more With a proven track record of success, I formulated, developed and effectively operated the culinary operation across 5 health care dining rooms and the catering operation, a commercial restaurant, Bar and Bistro for a senior living facility. Converting the F&B program from frozen foods to fresh/scratch cooking driving a noticeable improvement in the food quality and taste. Focused on designing and implementing an alternative menu to meet the needs of a senior guests, I created a farm-to-table program with cardiac and diabetic alternative options.» Increased guest satisfaction scores through recipe innovation and service excellence» Designed new menus implementing fresh-forward recipes based on scratch cooking and vegetables» Offered cardiac and diabetic focused recipes with allergy and gluten-free selections» Improved inventory system, reduced stock and updated ordering procedures» Introduced green program donating unused food goods to local coops» Taught healthy living cooking courses Show less

Baltimore, Maryland Area

In this position, I directed the culinary operations for meal planning on a student campus serving over 1,000 students. This included designing and developing a diverse menu with consideration for student’s alternative diets and gluten-free needs. Regularly coordinating off-site catering activities for various functions, I served up to 1,700 guests which included training and mentoring service-focused staff in alignment with aggressive performance metrics» Grew guest satisfaction… Show more In this position, I directed the culinary operations for meal planning on a student campus serving over 1,000 students. This included designing and developing a diverse menu with consideration for student’s alternative diets and gluten-free needs. Regularly coordinating off-site catering activities for various functions, I served up to 1,700 guests which included training and mentoring service-focused staff in alignment with aggressive performance metrics» Grew guest satisfaction through innovative recipe creation and delivering service excellence » Maximized workflow by building commissary and streamlining ingredient control system» Designed and implemented an alternative menu and food station for the diet sensitive and allergen-free Show less

Greater Philadelphia Area

Provided oversight to multiple locations, including 2 Chef Managers and a Sous Chef, as well as 4 corporate cafes and a catering coffee kiosk. Oversaw the proper utilization of HACCP standards, sanitation practices. Significantly lowered food costs by reducing inventory levels, streamlining menu offerings, and implementing order guides. Achieved a perfect score on a NSF Sanitation Audit. Created training manuals addressing several gaps in preparing culinary staff for the culinary department.

Wilmington, De

Here I directed the food and beverage operations across multiple locations for a global healthcare company. Leading a highly skilled team including two Chef Managers and a Sous Chef, as well as four corporate cafes and a catering coffee kiosk, I held responsibility for all aspects of operations including menu creation, inventory control and budget management.» Increased revenue by introducing a new breakfast buffet and improving the salad bar service» Realized substantial cost… Show more Here I directed the food and beverage operations across multiple locations for a global healthcare company. Leading a highly skilled team including two Chef Managers and a Sous Chef, as well as four corporate cafes and a catering coffee kiosk, I held responsibility for all aspects of operations including menu creation, inventory control and budget management.» Increased revenue by introducing a new breakfast buffet and improving the salad bar service» Realized substantial cost savings by streamlining inventory management and renegotiation vendor contracts» Achieved a perfect score on the NSF Sanitation Audit Show less

Charged with directing culinary operations of a 1300-student dining center retail location and catering operation in a high volume setting, generating millions in annual revenue. Reduced labor costs by redesigning kitchen labor schedules, resulting in the elimination of 200 labor hours weekly. Developed cost effective healthy option menus with greater selections and wider appeal.

Accountable for management of operations for the entire multi-million dollar culinary division, including price structuring, purchasing, inventory management, menu design, and food/labor costs. Directed culinary services for a 200-seat restaurant and 2 retail food locations, including 2 kitchen supervisors and 40 kitchen staff.

Tasked with providing full accountability direction to several high end areas of food operations, including: The Diamond Club fine dining restaurant, The Grille Room, 52 Box Suites, Catering, and the Picnic Area seating for up to 1,400 people. Accountable for managing 2 Executive Sous Chefs, 3 Lead Cooks, and 60 kitchen staff. Identified and delivered training, and scheduled staff. Planned/directed special events. Coordinated purchasing and inventory.

Greater New York City Area

Charged with providing the Executive Chef with assistance in the management of all daily operations, food/supply ordering and inventory control. Personally trained/managed a staff of 15, and directed breakfast and lunch food prep. Achieved the high profile honor, New York Magazine’s “Best Place to Have Breakfast”

Directed operations (cold food, fresh salads, dressings, and appetizer) for 4 food outlets and banquets for a 1900- room hotel with 54 meeting rooms. Managed staff and performed all scheduling. Executed service functions for up to 2300 guests.

Managed daily operations, staff, and menu selections for a 225-seat restaurant/lounge, including controlling food/labor costs. Conceptualized/executed wine-tasting menus for private dining functions, establishing a premier restaurant social event. Achieved a 98% percentile customer service ranking within the NY metro area.

Developed and implemented inventory receiving guidelines, resulting in lowered food cost and securing higher vendor quality/service at a 1,400-room, world-renowned, luxury hotel.