Kerry Schultz Email & Phone Number

Healthcare - Usa

Special projects for district Healthcare Accounts including, not limited to:Leading the close down, remodel and reopening the public & staff’s Café, Menu planning, production planning, HACCP program, procurement. 1. Marin General Hospital – Menu development in FMS, SMG2. Contra Costa Hospital – Menu development in FMS, SMG, staff training3. Sunrise Hospital – Training Executive Chef, Menu development in FMS, SMG, TMC.4. Queen of the Valley Medical Center - Hired to upgrade all Food Service Operations, Patient, Café, Retail, & Catering. Planned and executed a huge temporary 1 day turnaround from a full service kitchen closing down for renovation to a temporary service kitchen utilizing an outsourced food service company supplying meals to microwave for Patients & a menu for the Café. 200 licensed bed acute care hospital/Managed Volume – $3.5 million. Managed staff of 405. Evergreen Washington – Acting GM overseeing operations and financials 6. Mee Hospital King City – Menu development, training staff & Mgt.7. Wichita Hospital Kansas – Assisted with preparing for the Federal Audit, training staff with proper labeling on shelf life of products8. Santa Rosa Sutter – Acting Executive Chef & Operations Manager, menu development, proper food storage, reduced heavy inventory with ordering structure.

Usa

Sodexo Divisions Worked:Healthcare: 2016 - 2019K-12: 2015 - 2016University Dining: 2003 -2015

Napa Valley Unified School District

Food Program Consultant for Napa Valley School District – 29 schools with 8 production kitchens. Turned around the 5 year business decline by improving participation.• Quickly discovered the menu entrees were not available throughout the meal period. Structured tools to better project entrée availability.• Changed the processed visual entrees to fresh plated offering bar which enabled diners to build their own ie; burrito bar, burger bar, hot dog bar, tostada bar, etc. that increased participation.• Improved the Salad Bar choices by changing raw vegetables to roasting, blanching, marinating, pickling, & lightly seasoned that increased consumption.

University Of Davis

Managed the Food Management System Software, including inventory items from 14 purveyors and maintained & repaired accurate recipe yields.Opened the new state of the art dining facility at the University of California Davis. Guest count exceeded 4,400 daily.• Based on the food quality, extensive menu, great focus on sustainability, cleanliness, and smoothness of operation, resulted in Sodexo utilizing UCD Dining Services as a showcase for enticing new clients.• Controlled the successful opening for the 60,000 square feet State of Art Dining Facility featuring eight themed Platform Kitchens and one main Production Kitchen.