Exec Chef Jerry Hollenback Email & Phone Number

Birmingham, Alabama, United States

Apr 2021 – Present – Alabama Clinical Schools, Birmingham ALDirector of Dietary/Executive Chef*Manage a $800 K year budget *Published in company’s national newsletters both clinical and culinary for recipes and innovation to create cooking classes*Achieved the highest food satisfaction scores ever received for Alabama Clinical Schools*Received high ratings from local county health inspector *Consistently maintained Food Budget and earned commendation from corporate office for exceeding performance requirements*Started catering at the school for dignitaries and other visitors which had never been accomplished*Always ensuring compliance with company and government standards*Upgraded Staff quality and performance results by developing and executing customized training programs for the region*Instruct proper techniques of therapeutic diets *Responsible for supervision of food production to include purchasing, inventory, sanitation and training of staff*Menu Development as well as Menu Food Community Meetings with residents*Meets with all patients to review their diets.*Inspired cooks about the importance of following recipes and tasting the food before it is considered complete*Determined quality and quantity of items prepared and prepared menu items as determined for daily use*Created employee work schedules, and worked with employee’s adjustments and assignment*Responsible for the hiring, training, and counseling of the unit staff*Created a working relationship with sales reps

Tucson, Arizona

Dec 2016 – Apr 2021 – Palo Verde Behavioral Health, Tucson AZDietary Manager/Executive Chef*Created different stations for patients to have a choice. Like having multiple units in one.*Was a guest Chef at Westward Look Resort on a monthly basis, working with Executive Chef Todd Sicolo creating new dinners for guest*Manage a $800 K year budget *Awarded by Premier and US Foods, National Recipe of the Year “Classic with a Twist” contest *Awarded Nutrition Alliance’s Apple Award for Enovation. This award has only been awarded 5 times in their 19 year history.*Nominated Employee of the Month 6 times*Published in company’s national newsletters both clinical and culinary for recipes and innovation to create cooking classes*Achieved the highest food satisfaction scores ever received for Palo Verde*Received high ratings from JACO “best hospital food”, Cleanest Kitchen to date 2019!”*Choose as one of the Top 20 Chefs of Tucson 2017, 2018, and 2019 to participate in the Flavors of Tucson for the American Liver Foundation*Consistently maintained Food Budget and earned commendation from corporate office for exceeding performance requirements*Upgraded Staff quality and performance results by developing and executing customized training programs for the region*Live cooking classes (5 times a week) for patients, teaching how to use simple items to make a nutritious meal following My Plate program

Tucson, Arizona

*Manage a $750,000.00 year budget *With a 6.91 PPD saving 35K in the culinary budget in 2015*Received 5 “A” ratings form Pima County Health Department. The only “health care facility to receive such ratings in Tucson!*Choose as one of the Top 20 Chefs of Tucson 2016 and participated in the Flavors of Tucson for the American Liver Foundation*Consistently maintained Food Budget and earned commendation from corporate office for exceeding performance requirements*Upgraded Staff quality and performance results by developing and executing customized training programs for the region*Instruct proper techniques of therapeutic diets *Weekly live cooking demos at patient’s breakfast and lunch*Manage dietary services for 116 bed facility meeting each resident and assisting their needs*Responsible for supervision of food production to include purchasing, inventory, sanitation and training of staff*Menu Development as well as Menu Food Community Meetings with residents*Inspired cooks about the importance of following recipes and tasting the food before it is considered complete*Ensured every meal was served with a garnish that enhanced the plate*Determined quality and quantity of items prepared and prepared menu items as determined for daily use*Created employee work schedules, and worked with employee’s adjustments and assignment*Over 75 caterings and special events completed every year*Responsible for the hiring, training, and counseling of the unit staff*Created a working relationship with sales reps*Responsible for supervision of food production*Responsible for all special catering events to include forecasting, inventory, and sanitation*Ensured compliance with established policies and procedures*Enforce sanitation standards and cleaning standardsKey Accomplishment Summary:Saved over $4000.00 in the first month by teaching staff to cook from scratchEducated and tested each kitchen worker on Serv Safe i

Tucson, Arizona

Cooking show host

Dayton, Ohio Area

I had to leave this position due to a recent death in the family. My elderly father in law needs our assistance and we must move to help him. We are moving to Tucson Arizona 10 Sep 2012. I will miss this job and the people that I worked with. Although I only worked at this position for a short time, I improved the quality of food and service. During a recent State Inspection the dietary department received positive comments from the inspectors. Cross Roads Rehab received its first perfect inspection. Also in the short time educated the staff on sanitation, how to cook from scratch, and garnish each plate. Production time was cut in half and residents were gaining weight again. First month I saved 8K and averaged over 4K monthly. I changed production line style (freezer to oven food) cooking and creating fine dining with real food and flavor) for my residents. I love when a resident with a puree diet asks for seconds.In a five month time period, changedAll processed food to real food being cooked. Saved 8k the first month and steady 3k under budget every month.Updated the sanitation in the kitchen and received a perfect score from durning our annual state inspection.

Dayton Ohio

***THIS WAS A GREAT JOB AND COMPANY. NEEDED TO TAKE SOME TIME OFF AND RE EVALUATE THE DIRECTION OF MY CAREER. SO I HAVE BEEN VOLUNTEERING AT MY CHURCH, SCHOOLS, AND WITH LOCAL VFW’S TEACHING, FOOD TECHNIQUES, FOOD PURCHASING, BASIC COOKING FROM SCRATCH AND ASSISTING WITH FUND RAISING. *Menu Development as well as Menu Food Community Meetings with residents*Inspired cooks about the importance of following recipes and tasting the food before it is considered complete*Team coaching, motivating, inspiring, and training my team *Manage food cost by forecasting*Ensured every meal was served with a garnish that enhanced the plate*Determined quality and quantity of items prepared and prepared menu items as determined for daily use*Created employee work schedules, and worked with employee’s adjustments and assignment*Over 300 caterings completed every year*Responsible for the hiring, training, and counseling of the unit staff*Created a working relationship with sales reps*Responsible for supervision of food production*Responsible for all special catering events to include forecasting, inventory, and sanitation*Ensured compliance with established policies and procedures*Enforce sanitation standards and cleaning standardsKey Accomplishment Summary:Turned around the sanitation of the facility kitchen. Educated and tested each kitchen worker on Serv Safe important food handling on a weekly testing systemAcknowledgement of special needs of residentsEducated my staff on the importance of a clean uniformDeveloped a working relationship with dinning room employees and kitchen employeesThe kitchen was in an “unsat” condition and now is in an outstanding condition per Green County Health Inspector and the State of Ohio Health Department

Springfield Ohio

*****I only work for Morrison Senior Dining for a short time due to Morrison loosing the contract with the Ohio Masonic Home*****
*Responsible for supervision of food production to include purchasing, inventory, sanitation and training of staff
*Developed new menus, and selections
*Inspired cooks about the importance of following recipes and tasting the food before it is considered complete
*Team coaching, motivating, inspiring, and training my team
*Manage food cost, inventory, control and inventory
*Ensured every meal was served with a garnish that enhanced the plate
*Determined quality and quantity of items prepared and prepared menu items as determined for daily use
*Created employee work schedules, and worked with employee’s adjustments and assignment
*Over 100 caterings completed
*Responsible for the hiring, training, and counseling of the unit staff
*Created a working relationship with local sales reps
*Responsible for supervision of food production
*Responsible for all special catering events to include forecasting, inventory, and sanitation
*Ensured compliance with established policies and procedures
*Enforce sanitation standards and cleaning standards
Key Accomplishment Summary:
Ensured proper sanitation in the facility kitchen.
Educated and tested each kitchen worker on Serv Safe important food handling on a weekly testing system
Acknowledgement of special needs of residents
Developed a working relationship with dinning room employees and kitchen employees
The kitchen passed with no write ups from the State of Ohio Health Department

El Centro Ca

*Responsible for supervision of food production to include purchasing, inventory, sanitation and training of staff*Menu Development*Team Coaching*Developed a choice of foods that would satisfy all Racing Fans as well as the Pit Crews quickly*Ensured quick service to all customers *Determined quality and quantity of items prepared and prepared menu items as determined for daily use*Over 200 caterings completed every year*Responsible for all accountability of monies from sales*Created a working relationship with sales reps*Responsible for supervision of food production*Responsible for all special catering events to include purchasing, forecasting, inventory, and sanitation*Ensured compliance with established policies and procedures*Enforce sanitation standards and cleaning standardsKey Accomplishment Summary:*Increased profit by 90% in less than 6 months*Increased Ticket sales to the races by 25% due to the choices of food*Created a hamburger that was served with shredded cabbage instead of lettuce. This increased sales on burgers by 75%*Created a “Bun less” hotdog for those that cut bread out of their diets*Added chicken, hamburgers, nachos, candy, popcorn, pizza, sodas, water, and energy drinks to the menu*Never ran out of food…due to good logistics and batch cooking

El Centro Ca

*Responsible for supervision of food production to include purchasing, inventory, sanitation and training of staff*Complete menu creation and development*Inspired cooks about the importance of following recipes and tasting the food before it is considered complete*Team coaching and training*Determined quality and quantity of items prepared and prepared menu items as determined for daily use*Created employee work schedules, and worked with employee’s adjustments and assignment*Responsible for all alcohol ordering and inventory*Over 200 caterings completed every year*Responsible for all accountability of monies from sales*Responsible for the hiring, training, and counseling of the unit staff*Created a working relationship with sales reps*Responsible for supervision of food production*Responsible for all special catering events to include purchasing, forecasting, inventory, and sanitation*Ensured compliance with established policies and procedures*Enforce sanitation standards and cleaning standards*During quarterly health inspections by the county received no write-upsKey Accomplishment Summary:*Was a center point for conferences for southern CA, catered over 100 conferences*Added the sale of Beer and Wine to the menu*Increased profit of each sale by 25%

Lake City Fl

*After less than 6 months as an Asst Food Service Director, promoted to Food Service Director*Kept accurate production records, ensured proper use of cleaning schedule, and maintained accurate inventory*Responsible for supervision of food production to include purchasing, inventory, sanitation and training of staff*Determined quality and quantity of items prepared and prepared menu items as determined for daily use*Created employee work schedules, and worked with employee’s adjustments and assignment*Ensured compliance with established policies and procedures*Enforce sanitation standards and cleaning standards*Responsible for weekly purchasing and inventories*Ensured food was prepared on time and meet nutritional standards*Responsible for the hiring, training, and counseling of the unit staff*Created the budget and financial results of the unit along with client and customer relations*Supervise 8 staff members and over 100 inmates*Oversees HACCP and Safety Program in operationKey Accomplishment Summary:*Reduced food costs to be within budget*Implemented a new training program to ensure that all staff and inmates were current on food safety, machine use,and personal grooming standards*Food cost increased only $.06 after increasing inmate population from 350 to 900 inmates*Grew to 900 inmates in two months, able to foresee an increase in food and production without run-outs or substitutes*Instated a daily e-mail to CCA Staff describing daily meals increasing sales 75%*Received an Outstanding rating from CCA corporate inspection team *During quarterly health inspections by the county the facility kitchen received no write-ups

Tucson Az

*Served as the department head for culinary operations during weekends*Responsible for supervision of food production for catering events and weekends*Responsible for all special catering events to include purchasing, forecasting, inventory, and sanitation*Assisted Executive Chef in ordering/purchasing of food*Assisted Executive Chef on event planning*Assisted in food cost controls, training, and sanitation*Responsible for HACCP and Safety Program in operationKey Accomplishment Summary:*Acting Exec Chef on several occasions in Exec Chef’s absence*During quarterly health inspections by the county received no write-ups

Non Commissioned Officer in charge of Supply Orderly Room: March 2001 to December 2003. Assigned to provide Human Resource, and Computer Training for operations and support organizations with up to over 160 employees. In January 2004 was reassigned to the base Dining Facility as a chef and trainer due to my education in food service. I would teach children at the base after school program how to cook without fire and how to help mom and dad make dinners

Culinary Arts

Bus Mgt