Ken Eddy Email & Phone Number

Elyria, Ohio

Embraced the opportunity to return home to Ohio by accepting the role of Executive Chef at an established account with the world’s largest contract foodservice company. As the Head of all food production at this senior living facility, provide leadership, cutting-edge initiatives, strategically-mapped directives, and creative solutions as challenges arise throughout all facets of overseeing the preparation and presentation of all the dishes for all of the facility’s 7 specialty departments, all the events, and all the daily meals for the 400 residents and their guests.• Supervise, inspire, train, evaluate, and lead a top-notch staff of full and part-time employees, including: a production cook, bakers, and prep workers.• Ensure all food for various events, private parties, and daily breakfasts, lunches, and dinners are prepared and served according to industry protocols, the establishment, and the dietician’s special diet menus for designated residents.• Maintain kitchen inventory; manage a monthly food budget of $80,000; order food and kitchen supplies from local vendors via phone or online.• Plan and supervise the food for special events, including: birthday parties, luncheon for volunteers, holiday buffets, and seasonal celebrations.• In the spring 2018, the facility had an unannounced audit by the State of Ohio and receiving “zero” violations.

Ohio And Pennsylvania

Earned consistent promotions throughout my career with this established food service contractor.•Selected to serve as the GM at the company’s brand new account with the Sisters of Mercy Covenant ~ handling every facet of account management on a daily basis, including ordering the inventory and preparing three nutritious and delicious meals a day for 80 nuns total, 54 eating in one of two dining rooms at the convent and 26 in a skilled care unit. •Promoted to the role of Assistant Director at the 233-bed Pocono Medical Hospital ~ an account servicing patients, their visitors, and employees. Reorganized, streamlined, and enhanced the cafeteria, and highlighted the displays of previously-overlooked food items; as a result, increased sales by 7% from the previous year. Initiated the launch of room service for patient feeding.•Collaborated with the Director of the continuing care retirement community in the planning of all dining and hospitality services throughout the facility’s various diverse divisions. Hired, trained, mentored, and led a team of kitchen staff in the planning, preparing, presenting, and delivering of 1,300 quality and nutritious meals daily. •Shared fiscal management responsibility of the facility’s $2.4 million dollar annual budget. Identified opportunities to reduce costs, including a $60,000 annual reduction by implementing a food production log sheet to minimize wastes, and an $18,000 reduction re-negotiating a supplier contract.•Analyzed existing practices, developed and executed new practices, gained buy-in from staff and residents for improved changes, including:o the elimination of a tray-line service replaced with a restaurant-style dining programo The implementation of a new initiatives o The implementation of a software system•Recognized for contributing to the Director of the facility earning the Metz Presidential Award.•Collective improvements resulted in achieving zero citations in state audit.

Warren, Ohio

Actively recruited by this contractual food service company to serve as the Executive Chef at their account with Progressive Auto Insurance.• While managing the food operations at this account throughout the years, the facility expanded from 500 employees at one building to 2,800 employees throughout five buildings. • Collaborated with senior leadership in launching new food service operations in Progressive’s new complex; expanded food choices and implemented multiple food stations, including: a deli station, a pizza station, a grill, an expo, and an entrée system. The enhanced menu increased profitability.• Wrote a Cleaning & Sanitation Manual; trained employees to comply with strict standards.• Scheduled, oversaw, and mentored staff, coordinated preparation and presentation of food, purchased inventory, and maintained budget.• Under my leadership, Progressive’s cafeteria became one of Cleveland’s premier cafeterias serving 1,700 employees and guests per day.

Elyria, Ohio

As the Executive Chef at this private country club, was ultimately responsible for managing the kitchen employees and directing the preparation, presentation, and delivery of all breakfast, lunch, and dinner selections for members, guests, and visitors and all special events food items. • Daily duties were diverse and all-encompassing, and entailed: personnel and operations management, menu design, inventory control, vendor relations/purchasing, and food preparation.• Recruited, interviewed, hired, trained, motivated, evaluated, promoted members of a team of top culinary talent, including: sous chefs, line cooks, a pastry chef, and other kitchen personnel. • Created and implemented specialty entrees and appetizers for buffets, brunches, and the daily menu.• Prepared scrumptious dishes for events and gourmet parties, including: a la carte services, clambakes, outdoor seasonal parties, galas and wine tasting• Developed policies, procedures, and job descriptions.• Purchased capital equipment, managed inventory, and ensured strict adherence to safety and sanitary practices.• Increased gross profit by $170K.