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Michael Roddey is listed as Goal driven food service leader; supporting staff development, team success, operational excellence, financial expectations & departmental collaboration. based in San Francisco Bay Area, United States, United States. AeroLeads shows a work email signal at uaf.edu and a matched LinkedIn profile for Michael Roddey.
Michael Roddey previously worked as Senior Director of Food & Nutrition Services at Morrison Healthcare and Director of Food & Nutrition Services, Executive Chef (interim) at Dm&A. Michael Roddey holds Ms Ed Teaching & Instruction, Higher Education & Organizational Development from Peru State College.
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Visionary and distinguished chef leader with 25+ years of award-winning, high profile comprehensive and progressive service in various arenas within the foodservice industry. Offering innovative kitchen leadership, including menu planning & development, staff leadership, and operations management, combined with a proven ability to build, mentor, and collaborate within high caliber teams. Progressive and effective operational and budget management strategist via conceptual thinking and strategic planning. Mastery of all aspects of kitchen management, including menu conceptualization, labor cost, resource management, inventory management, and ensuring the highest standards of quality from the chef through the kitchen staff. Highly effective chef with first-class communication skills and interpersonal abilities, including solid presentation abilities, and exceptional process development expertise. Successfully builds organizational relationships, collaborating across boundaries, rapidly developing a positive and productive working rapport. Renowned for curriculum development and effectively delivering program content to Culinary & Pastry Arts students of every level. Adaptable, strong self-starter, with strong organizational and operational management prioritization abilities. Thriving in leadership and staff development of team dynamics, creating a positive environment with excellent motivational, leadership development competencies, team building, training, supervisory, and collaborative abilities.Results driven, focused, meticulously detail oriented, and highly respected chef with an exemplary work ethic, offering the highest levels of integrity, initiative, resourcefulness, and tenacity in working to consistently meet objectives and exceed expectations
Listed skills include Culinary Skills, Menu Development, Food, Training, and 46 others.
A career timeline built from the work history available for this profile.
Atlanta, Georgia, US
Led a team of six managers and 60+ caregivers in all aspects of the service of over 600 patient meals daily, 200+ per meals service. Additionally, served over 400 customers daily in our café resulting in over 1.5M in revenue annually. I was fortunate to assimilate into a team that was responsive to my leadership style. Each caregiver did their part to.
Chula Vista, CA, US
As an Executive Success Coach, I serve in various roles to support the successful execution and operation of a given foodservice operation. Positions include interim Director of Department, Director of Food & Nutrition Services, Executive Chef, Dietary Manager.
Los Angeles, California, US
Santa Rosa, California, US
Los Angeles, California, US
Responsible for working from concept to formulation while supporting scale-up and launch of healthy food choices. Engage cross-functionally with multiple departments, food production team members, and suppliers to build effective processes and deliver the project objective. At eight Culinary Centers provide training and motivation to team members country.
Nashville, Tennessee, US
Within a third-year start-up I was responsible for the facility wide oversight of food production and order fulfillment. On a weekly basis there was a full turnover of over 30,000 lbs. of food produced, weighed, portioned, picked, packaged and shipped to over 2500 subscription-based customers. I lead two departments consisting of over 50 employees, four.
Provide enhancement to business and education within the food service industry through various levels of chef services. Provide menu ideations and recipe development coupled with representative food photography, 360 ̊ assessments of business operations, educational programs, products, etc. Liaise relationships between my established network of clients.
Essex Junction, Vermont, US
Charged with increasing sales of Blodgett, Marsal and PitCo with high focus on the Blodgett Combi-Oven line of the portfolio. This was accomplished by leading customer facing engagements and demonstrations. Relationship building and interaction with the brokers and rep groups was another part of this initiative. Customer support through start-ups, hands-on.
Oklahoma City, OK, US
Supported the sales and culinary focused development plan as set forth by the Corporate Executive Chef. In this role, I primarily engaged with end users, distributors and brokers on multiple levels. I accomplished this in various means to include serving in a support role in the field to help drive and develop sales channels, Second, as an interfacing.
Lansing, IL, US
Oversee menu ideations and recipe development for key accounts as a means to boost sales with focused customers and/or within identified market segments. Lead culinary training, educational modules and lectures. Help design the trade show experience for product promotion and securing new accounts. Represent the brand within various professional.
Carrollton, Texas, US
Provide training and development for customers of TurboChef. Working with clients from an out of the box a new oven training to recipe/formula development, through consulting with manufacturers for integrating a product line to compliment a TurboChef oven.
US
Lead, facilitate and instruct culinary arts degree seeking students in various areas of specialization within an online, distance education setting.
Fairbanks, AK, US
Taught courses throughout the program. Lead the overhaul and realignment of the curriculum toward ACFEF accreditation. Implemented new certificates and developed new AAS degree requirements. Provided structure and flow within the curriculum and kitchen laboratory. Elevated the program into the community spotlight through supporting numerous local events.
Omaha, NE, US
Taught as spectrum of subjects from entry level to advanced courses. Mentored new faculty and lead PT faculty training and development. Oversaw curriculum development and programmatic outcomes and assessments. Served as the SkillsUSA Advisor for the both Baking & Pastry and Culinary Arts leading students to over 20 medals and one students placing 2nd in.
Supervised inmate preparation and service of daily meals totaling 1200+ per day.
Sole responsibility of the pastry department including ordering and production for 100 passengers and 25 staff daily.
Lead the operations of the truck including menu planning, ordering, production, and service for cast and crew on various movies and TV series production.
Snowbird, UT, US
Gained diverse experience and knowledge throughout my tenure employed with the resort
In summer season, catered to a family at Camp Cavendish, an Old Adirondack Great Camp on Lake Placid.
Quick answers generated from the profile data available on this page.
Michael Roddey is listed as Goal driven food service leader; supporting staff development, team success, operational excellence, financial expectations & departmental collaboration..
AeroLeads has found 1 work email signal at @uaf.edu for Michael Roddey.
Michael Roddey is based in San Francisco Bay Area, United States, United States.
Michael Roddey has worked for Morrison Healthcare, Dm&A, Revolution Foods, Council On Aging Of Sonoma County, and Nomnomnow.
You can use AeroLeads to view verified contact signals for Michael Roddey, including work email, phone, and LinkedIn data when available.
Michael Roddey holds Ms Ed Teaching & Instruction, Higher Education & Organizational Development from Peru State College.
Michael Roddey is listed with skills including Culinary Skills, Menu Development, Food, Training, Leadership, Cooking, Team Building, and Catering.
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