Michael Roddey Email & Phone Number

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 support the consistent increase of our patient satisfaction scores month over month since my arrival, increasing from 11% to 34% in three months and to 60%+ in 6 months. Navigating many hurdles, I developed our team through increasing accountability for all, ensuring standards of training are implemented and followed and fostering a workplace culture that applies active listening, responsiveness, collaboration, accountability and providing positive modeling of the behaviors that are expected of the caregivers and management team. Regulatory compliance was the spotlight for all with the managers. Developing relationships was another key to the accelerated success.

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

Los Angeles, California, Us

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 wide in support of operational delivery. Follows all health and safety standards, GMP’s, food safety, visual quality and PPE requirements. Sets priorities and gives direction based upon goals and meets KPI targets for the department. Sets priorities, spot checks result, manages teams to perform with best in class efficiencies in total compliance of all food safety, company, and regulatory agency requirements. Engage with partners for account maintenance and product research. Leading discussions and sessions with potential partners for bid tastings and business acquisition securing over $20M in business. Serve as the trouble shooter and problem solver of business collaborations saving in excess of $10M in business. Tapping into my diverse background I have the skill sets to provide a 360 assessment and make the necessary recommendations for improved customer satisfaction.

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 salaried supervisors and six shift leads. I served as the backbone in the development of SOPs for the facility’s two departments. Under my leadership we charged the majority of HR duties, scheduling & shift pacing, purchasing & receiving, training & development, ordering & receiving and food tracking. All of this was accomplished with the execution of two weekly food production cycles and two weekly customer fulfillments.

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, colleagues, affiliates and customer facing decision makers. Serve as a driving force behind the sales for high level accounts and customers Delivery of personalized lectures, demonstrations, and training programs. Serve as an ambassador in promotion and growth of a specific foodservice brands.

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 training in the field and product R&D were vehicles used to support the customer experience and value add in my role.

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 expert to create dialogue with the purchasing decision makers. Third, determine customer needs and identify solutions for customer concerns. Finally, provide specific customer training in the field. I also served a key developer for the training and development of specified training which provided brokers with tools necessary to engage the sale of new and existing products and identify additional opportunities for ancillary sales while on site with a customer.

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 organization activities, trade shows and events. Serve as the face of the brand for product promotion. First contact for culinary troubleshooting and food authority for the product line. Fully support sales efforts in the field by providing chef to chef sales calls.

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 and fielding a teams to compete in the ACF Baron H. Galand Student Regional Knowledge Bowl.

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 the SkillsUSA National Competition. Lead the development of the ACF Baron H. Galand Student Knowledge Bowl Teams to represent the Department and College at the ACF Regional Conferences.

Randolph Afb, Tx, Us

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.

Ms Ed Teaching & Instruction, Higher Education & Organizational Development

Bachelor Of Applied Science (Basc), Business Administration And Management, General

Certificate, Human Resources Management

Associate Of Arts (Aa), Applied Linguistics Spanish

Associate Of Science (As), Culinary Arts And Related Services

High School, General Studies - Food Service