Gregory Lowe Email & Phone Number

Syracuse, New York Area

Fayetteville Ny

Responsible for maintaining a positive physical and social environment for residents and staffInterview, hire, schedule, supervise, direct and train all food service staffEffectively communicate and enforce all company policies, perform employee evaluationsInventory, ordering, menu recipe development, equipment evaluations and sanitationPrepare nutritional, appetizing food, snacks, and desserts for Assisted living community

Syracuse, New York Area

Relief Chef Manager promoted to Executive Catering Chef May 2013Managed food production and menu development using fresh seasonal ingredients for all volumes of catering eventsManaged internal and external catering venues, involved in set up, service and break down of eventsMaintained excellent client communicationsManaged various kitchens within the company, responsible for all kitchen operations such as daily breakfast and lunch line production, as well as ordering, inventory and sanitation

North East United States

Facility Executive Chef promoted to Northeast Floating Chef June 2005, Promoted to Regional Chef August 2005Provided direction and oversight in a hands-on manner to assure consistency amongst facilities within the regionAssisted in introducing new programs, menu planning, sanitation and safety evaluations, marketing, employee training and recruitingWorked with accounts to optimize profits by controlling food and labor costs on a daily basisVisited properties on a weekly basis and completed reporting in a timely manorAssisted in opening, transitioning and the marketing of new buildings and acquisition propertiesCommunicated effectively with all team members including management, customers and associatesMaintained high standards as part of a regional team working together to meet company standards and goalsAs Facility Chef: hired, trained, and motivated staff; maintained resident relations, catered events, facilitated a cycle menu program, performed administrative duties including: inventory, scheduling, HACCP logs, reviews, budgeting, menu planning, production and development training