Eric Burdett Email & Phone Number

Responsible for overseeing and providing support to 11 dietary departments located in a skilled nursing facility within the Charlotte and Western North Carolina regions as well as 7 skilled nursing facilities throughout Kentucky. Inspect and advise the managers and staff to ensure that foods are served attractively, at proper temperatures and following all diet orders. Review cost reports and multi-unit reports monthly and make recommendations to the dietary manager, administrator, and/or regional director in ways to cut cost.

United States

Directs all contract management service operations at a single account/unit. Plans and supervises special functions. Maintains cash control and payroll records. Hires and trains unit personnel. Maintains customer satisfaction and good public relations. Manages through managers and is accountable for the contract. Senior-most person assigned to a one client accountKey Duties- Provides team leadership & training- Controls unit financials- Directs daily food operations for quality & safety standards- Supervises day to day activities- Delegates authority- Assigns & prioritizes activities- Monitors operating standards- Establishes a safe work environment- Support workplace inclusion activities

Raleigh, North Carolina, United States

Responsible for overseeing standards and procedures of food preparation, menu development, service, equipment, sanitation, infection control, and employee safety.Ensures quality of menu, food, and service. Prepares, orders, and ensures accurate and sufficient inventory.Keeps facility compliant with all health department, TJC, state, and federal regulations.

United States

Manages food supplies and personnel to ensure that operations for areas of responsibility are performed efficiently within established budget and in compliance with local, state and federal health regulations, company’s policies, procedures and quality standards. • Ensures all food is served with the highest quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner.• Meet regularly with the Executive Director, residents and family members to confirm that high satisfaction levels are maintained.

Raleigh, North Carolina, United States

Supervise and plan the day-to-day activities and classes for students’ enrolled in the Culinary training programs. Coordinate orientation for individuals entering the training program. Provide job development/placement services, job support counseling, and job coaching as needed. Train, supervise, and counsel students regarding their work habits, attitudes, behaviors, strengths and weaknesses to assist the students in establishing vocational skills. Develop and coordinate job tours, job shadowing, job sampling, on-the-job situational assessment, supplemental evaluation, and other similar community services.

Durham, North Carolina, United States

Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food. Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and plan and price menus. Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen. Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.

Butner, North Carolina, United States

Developed, creates and delivers a curriculum for the Federal Correctional Facility Medium 2 that includes the basic culinary arts fundamentals, baking & pastry, sanitation (HACCP) program, Restaurant and Culinary Management(ProStart), ServSafe Food Managers and Culinary(Cooking) Certifications.Plan and implement appropriate instructional and/or learning strategies and activities, including determination of appropriate kind and level of materials, provide appropriate learning experiences, manage allotted learning time to maximize student achievement, and utilize a variety of instructional materials, available multi-media and computer technology to enhance learning.Developed a "short order service" that works in tandem with our inmate and staff dining. This service allows us to offer a wider variety of foods to all staff and guests. The program also fosters and supports a hands-on collaboration between the front line and short order service as well as casual dining.Manage the behavior of inmates in an instructional setting to ensure environment is conducive to the learning process, while assisting and participating in management of inmate behavior in other areas to include religious service, the dining facility, and housing units.