Kevin Wanamaker Email & Phone Number

Towson, Maryland, United States

Baltimore, Maryland Area

• Supervise a staff of 35 employees at a commissary kitchen. • Ensure all quality and sanitation standards are met through active monitoring of food production. • Responsible for hiring, scheduling and training new staff members. • Conduct weekly inventory with Food Service Director. • Collaborate with Senior Management to ensure all financial goals are met. • Review Cycle Menus with Client, Dietitian, and Food Service Director to ensure all nutrition requirements are met.

Dallas/Fort Worth Area

• Supervise a staff of 25 employees at a commissary kitchen. • Supervise the production of 5,700 hot and cold meals per day for Meals on Wheels and congregate sites. • Responsible for all production systems: Production Records, Recipes and Temperature Logs. • Ensure all quality and sanitation standards are met through active monitoring of food production. • Responsible for purchasing food and supplies through approved vendors. • Conduct preventative maintenance checks on all equipment to ensure our Client’s financial objectives are met. • Educated our Client with our knowledge and services offered by Valley Services, Inc.• Conduct monthly safety meetings to ensure all safety standards are adhered to. • Responsible for continuous employee coaching and development. • Conduct annual employee reviews and individual progressive development plans. • Meet all company-wide Initiatives by participating in webinars, conference calls, Managers Monthly Training and Company Communications.

Dallas/Fort Worth Area

Supervised a staff of 12 employees at a senior living facility. •Prepared entrees for general production, serving up to 450 meals daily.•Prepared and distributed food to multiple locations on campus. •Responsible for kitchen safety and sanitation standards.•Responsible for scheduling and catering events. •Responsible for customer food presentation.

Plano, Tx

• Managed a 160 bed Hospital culinary program which included Hot and Cold food production for Patient Service Tray Line and Retail.• Managed a staff of 50 employees with 15 direct reports.• Trained Culinary Staff in proper food applications, techniques, sanitary standards and presentation. • Maintain all food production systems, safety and sanitation standards.• Prepared purchasing orders, weekly inventory and monthly schedules. • Conducted daily monitoring of production equipment and weekly safety and food audits.• Patient rounding and surveys to ensure patient’s needs and food quality standards were met.• Created In-House Catering menus and specials • Conducted team meetings, coaching as needed and annual performance reviews to ensure company policies and procedures were met.

New Castle, De

• Managed a staff of 11 employees at two café locations within Comcast Cable and provided service to over 900 Comcast employees daily. • Maintained all financial applications according to Business Conduct Policies and Procedures; Payroll, Accounts Payable and Receivables, Inventory Control systems. • Utilized Weekly Purchasing Budgets to control food cost and directs to meet financial goals. Decreased food cost by 2.1% and directs by 3.7%. • Drive customer participation through monthly marketing and specials; which increased café flow by 5% during and generated a combined revenue of over $700k between two locations yearly.• Conducted annual performance reviews and employee development plans to assist employees in setting obtainable goals for future development. Executive Chef (Comcast) March 2005 - July 2008 Executive Chef (Boeing Helicopters) June 2004 - February 2005 Chef Manager (Discover Card) January 2004 - June 2004 Sous Chef (Astra Zeneca) August 1998 - December 2003