Christopher Peeler Email & Phone Number

United States

Provide regional culinary support for the Novant Health system and support new account openings. Drive participation among Chefs for Retail and Patient culinary initiatives such as Waste Not 2.0, New System Wide Patient Menu, New Retail Menu, Food Trends, Chef Tables, and "Flip the Switch on Patient Meals".

United States

• Oversee 52 direct reports including 2 Sous Chefs that supports a managed volume of more than $12 million• Raised health score from 90 to 97.5 within first 3 months. Current score: 97.5• Reduced culinary staff turnover rate from over 60% to below 30%. • Increased café sales by 15% year over year; Beat budgeted sales by 8% year over year• Conduct daily huddles and test trays• Implement new café and patient menus to reduce food cost and increase cross utilization of products• Increased selling prices by introducing new menu items and value added upsell

Brevard, North Carolina

• Development: Completed Project Readiness which focuses on the development of higher-level management skills such as personal branding, executive presence, and how to identify and engage others with using DiSC profiles.• Oversee a staff of 14, a Sous Chef, and a Dietitian that supports $1.25 million managed volume• Prepare and manage an annual budget• Utilize company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time-keeping, P&L reports, etc.• Oversee daily production of over 300 meals per day including 4 off site locations• Maintain client, customer, employee, and interdepartmental relationships• Conduct weekly and monthly audits to ensure regulatory and safety standards are met

Columbus Regional Hospital

•Assist with administering chef tests and on boarding new Chefs•$2 million managed volume•27 employees•Maintain Tier 1 Employee Engagement•Regional Marketing Champion - provide marketing support for 30+ regional accounts to drive sales growth•Maintain 97 or above health score•Completed the following development courses: Developing Dynamic Leadership, Project Management, Patient Programs Certification, Certified Dietary Manager (CDM), Morrison Retail Certification•Provided opening support for 5+ new accounts•Provide support for large up scale catering events•Assist with on-boarding new Chefs and Retail Managers•Developed new retail, catering, and patient menus with specialized diets

Monroe, North Carolina

During my time as Sous Chef, I took responsibility for managing the retail menu and sales, servicing the Doctor's lounge, Women & Children's Center, and Re-hab Center. I streamlined the paper, beverage, and chemical ordering system to decrease spending by $3,000 per month. In addition, I derived a retail menu from the company core menu that reflects both Morrison's standards for excellence and the clients needs.

Cocncord Mills Mall

I worked with Old Stone to develop recipes and food pairings to complement their award winning wine selection.

Concord, Nc

• Develop menus and expedite orders to generate sales of $2.5 million for the restaurant• Prep for banquets serving up to 1,000 guests and generating $12.5 million per year• Supervised up to 6 prep cooks in cold banquet production

Salisbury, Nc

The intern program at Olive Garden follows their MIT program very closely and offers in depth training for restaurant management. During my time I acted as both a kitchen and dining room manager and completed duties such as ordering, receiving, cash handling, inventory, hiring, training, service recovery, maintenance, and successfully launching Olive Garden's famous "never ending pasta bowl" promotion. This particular location was named a Diamond Club store for the second year in a row and is highly regarded by surrounding stores as the best place to train.

Boca Raton, Fl

Served as Saucier for the Glatt Kosher Passover event for 650 guests. Assisted Garde Manger for events for up to 1,000 guests and prepped for events for up to 2,500 guests

Charlotte, North Carolina Area

Set up dining room for weddings, parties, and special events for up to 1,000 guests. Personally responsible for food and beverage service for up to 60 people.

Rockwell, Nc

Trained a staff of 60+Expedited ordersAssisted with inventory

Bachelor Of Science (B.S.), Culinary Arts & Food Service Management, Senior

Activities and Societies: ACF

College Prep Diploma, Music Performance, General

Activities and Societies: People To People Student Ambassador, Swim Team, Marching Band, Wind Ensemble, Concert Band, Horticulture, FFA