Chris Hensel Email & Phone Number

St. Davids Medical Center Austin, Texas

Dallas, Texas

A whole heap

Greater Chicago Area

Managed hospital production kitchen, patient room service, retail outlets that prepared over 100,000 meals a month. Managed and maintained an annual budget of over $5 million annually. Created programs and processes to raise customer service over 33% within first 3 months of work. Created cost savings plan that recognized over $300,000 in annual savings. Audited menu and made changes that increased quality of product delivered without increasing cost to deliver product. Created training curriculum that emphasized culinary arts, food safety and safe work techniques. Utilized GPO contracts to get best value for products. Implemented program that brought environment in line with HACCP methodologies and regulatory compliance. Managed 150 employees with a leadership team of 10. Actively mentored and coached employees and leadership teams. Managed retail dining, room service, and multiple unit operations.

Dallas/Fort Worth Area

Managed hospital dining facilities including retail Food Court concepts, retail Cafeteria, satellite Café, catering services, and patient room service that prepared 180,000 meals per month. Managed and maintained an annual budget of $12 million. Implemented customer service initiatives that helped to increase retail customer satisfaction approximately %20. Worked with medical center administrators and senior managed to develop a cost saving initiative that eventually recognized over $250,000 in annual saving- without reducing the quality of food or dining experience. Improved menu through a combination of item replacement and recipe optimization without reducing quality. Managed 81 employees with a leadership team of 6. Actively mentored and coached employees- promoted 10 employees from tray-line positions to management roles. Promoted medical center through events in community. Increased total sales in all areas by 17% and total number of catered meals by %25. Led a $3 million kitchen renovation while keeping customer and patient satisfaction high. Managed the $2.5 million renovation of two retail dining areas, that resulted in much more efficient food production and a higher quality customer experience. Managed vendor relationships and ensured that product received was best value for money spent.

Greater Seattle Area

Managed hospital dining facilities preparing over 100,000 meals per month, including retail Cafeteria, Employee Café, three espresso bars, and catering services, with 17% of meals comprised of patient dining. Managed a budget of $4 million annually. Provided a quality dining experiences while lowering annual costs – achieved 93% client satisfaction. Worked collaboratively with upper level administration to come up with solutions for medical center dining needs. Created and revised menus, including the recipes for menu items. Grew meals served over 300% during tenure. Maintained quality during rapid medical center expansion as well as kitchen based renovations. Managed a team of 75 employees including a leadership team and three sous-chefs. Helped to coach and mentor employees from tray-line positions into management positions. Worked with the community through personally led culinary training at schools, community centers and private events. Created exceptionally functional and desirable employee environment with an average employee tenure of 15-18 years. Managed catering events both in-house as well as for external functions (such as high-profile political events, local charities, weddings, and corporate events).

General Studies Catering, Culinary Arts/Chef Training

Associate Degree, Culinary Arts