Jerome A. Powers Email & Phone Number

College Park, Maryland, US

Newton, Massachusetts, US

Newton, Massachusetts, US

 Evaluate community culinary operations using CQI audits for sanitation, dining standards and resident satisfaction for 45 communities in Delaware, Pennsylvania, New Jersey, New York, Maryland and Virginia  Team leader with creating and implementing all corporate menus twice per year Review all P&L’s for respected region on raw food, labor and supplies.

Newton, Massachusetts, US

 Negotiated lower pricing with vendors for major annual functions, resulting in savings of approximately $1500 Created a regional trend for action stations and buffets without utilizing chafing dishes Provided support and leadership for 6 senior living properties in Delaware, food & beverage  Head or steering committee for local chef competitions and.

Newton, Massachusetts, US

 Reduced department loss from -60,000 in 2008 to +20,000 in 2009  Reduced product inventories by $6K via menu engineering and implementing more efficient ordering practices Created training manuals for culinary staff to be more efficient and knowledgeable Significantly lowered food costs by reducing inventory levels, streamlining menu offerings, and.

Philadelphia, Pennsylvania, US

 Managed and accountable for more than several high end food operations, such as: The Diamond Club fine dining restaurant, Bulls Beef, hall of Fame Club and all food and beverage concessions. Manager of over 60 team member’s including 3 Sous Chefs & 3 Lead Cooks which included: identifying and delivering training, scheduling as well as planning and.

Philadelphia, Pennsylvania, US

 Created all curriculum, training and development of all students, which resulted in 95% job placement and 90% post Program College and culinary placement Managing student operated café Purchased and managed all inventory Mentored inner city youth students on proper interviewing skills and dress attire Implemented/managed healthy recipes that drove.

 Collaborated with the Executive Chef with all planning, cost and execution of seasonal restaurant menus Prepared three daily specials and expedited high volume line, Managed all food production Re-vamped daily specials utilizing local fresh ingredients that increased sales by $1,000 per week, conducted weekly inventory and managed/supply budget.

Stamford, CT, US

 Rapidly promoted from Sous Chef, managing the Westin kitchen to Executive Sous Chef Directed operation for 4 food outlets and banquets for a 261 and 220 room hotel with 15 meeting rooms Simultaneously supervised both fast paced, high energy hotel kitchens including banquets, room service and restaurants Trained/managed a staff of 45 and directed food.

Education record

High School Diploma, Business/Commerce, General

Education record