Christopher Pires Email & Phone Number

Dallas, Texas, United States

• Culinary Director to Dallas’ Premiere Independent Living Community providing three meals daily to 130 residents in a formal dining setting.• Working Executive Chef directly responsible for cooking three full service 100% meals made from scratch based on seasonality, regionalism & resident cultural & religious preferences.• Strategically implemented fresh rotating, nutritious, seasonal menus, based on local availability and corporate SOP.• Reduced food cost 11% from previous year, reduced labor cost 5% from previous year, with a $30,000 aggregate savings for BOH operational costs• Implemented a Cleaning and Sanitation program resulting in 95% or better on all internal, state federal and third party audits. • Instituted a catering program for on-site and off-site venues to attract potential residents as well as increase revenue • Restored team trust, and relationship with residents through inviting residents to be a part of the dining program with family recipe sharing and regular community meetings

National

National

Hands-On Executive Chef responsible for spearheading the opening, transitioning and support of new and existing accounts for catering, cafeteria and retail operations in hospitals, corporate dining, education and senior living Provide culinary leadership to large 5 Star catering operations for both onsite and offsite operations for existing and potential clients, including extensive union and Kosher experience Liaison between Unidine and multiple clients forming a communication bridge to determine needs, build trust and get buy in all while becoming a partner in the local community Drove training at existing and new accounts for both salaried and hourly team members in classic cooking techniques both basic and advanced such as, protein fabrication, baking, Therapeutic diets, texture modification, sous-vide and cook chill, fresh food philosophy, service styles and healthy cooking Launched strategic menu development, with creating, planning, design and execution of all recipes and food production for retail, catering and commissary operations, including farm to table while maintaining 25-28% food cost and kept labor cost below 15%, which led to client and corporate recognition Executed multiple menu styles highlighting seasonal local product availability, American and international regional cultural diversity, religious variety and all therapeutic diets As New Account Opening Strategic Project Leader; Executed the Opening of Northeast Georgia Heath System Hospital-30 Million yearly revenue, Mass Mutual Insurance-10 Million yearly revenue, both providing 7K meals daily, as well as several dozen new accounts Provided leadership in culinary performance and growth managing 10 accounts including 9 CCRC’s in 5 mid-west states as Director of Culinary for luxury senior living accounts, direct management of 40+salaried managers Consistently achieved strong financial performance by slashing costs annually, to sustain long term client relationships

National

for Compass Group NA’s FISD division servicing 65 accounts in K-12 private education institutions throughout New England, NY, and NJAid unit level chef’s & managers in daily dining activities including production, service, catering, purchasing, sanitation,accounts receivable, payroll and maintenance of corporate S & PAssist corporate executive chef in revising old recipes and developing and implementing new recipes highlightingglobal flavors, products procured through sustainable farming methods; both land & aquatic, and utilizing as many organic foods as possible through corporate vendorsAssure compliance with all HACCP programs related to food safetyPerform Quality Assurance inspections of all food preparation, service and storage areas

Executive Chef and Operations manager to Fairfield County’s premier 90 unit retirement and senior living facility. Plan and direct the overall operation of the dining services department to assure that superior nutritional services are provided on a daily basis and that the department is maintained in a clean, safe, and sanitary manner. Assure that 3 full service meals are served daily A la Carte, in accordance with established dietary guidelines, nutrition, seasonality, cost as well as resident satisfaction. Maintain awareness of potential hazards in work areas by assuring proper adherence to all HACCP programs. Oversee all purchasing, receiving and accounts receivable for dining department . Conduct monthly in-service training to a staff of 30 as required by community and state regulations pertaining to proper cooking procedures, service standards, issues of expenditures, teamwork and sanitation. Responsible for recruitment, interviewing, selection, training, support, management and termination when appropriate of dining staff

Executive Chef, Operations Manager and FOH Dining Services Coordinator to 115 unit senior living facility. Execute 3 meals daily based on resident satisfaction, cost, nutrition, and dietary restrictions. Daily interaction with residents to discuss food quality and consistency as well as service. Responsible for all hiring, training, support, and termination of personnel

BOH Culinary Director to one of CT’s most prestigious private golf clubs with 478 members. Responsible for coordinating culinary operations for off and on premise catering functions with capabilities to service up to 700 guests

Aos Culinary Arts, Culinary Arts/Chef Training, 3.3

Associates Of Science; Bachelor Of Arts, Culinary Arts; History

Bachelor Of Arts (B.A.), History