Paul Patrick Email & Phone Number

Pollock Pines, Ca, Us

United States

United States

San Juan Capistrano, California, United States

Claremont College

Westlake Village, California, United States

Project Management, Demonstrative Cooking, Instructional Cooking Technique, Booth Presentation, Travel

Walnut, California, United States

Catered for all College Events, including VIP Board Dinners, BBQs, All School Events, Exhibition Cooking.

Arcadia, California, United States

Managed 18 employees for the Food Service Department. Responsible for all Employee Correspondence, Hiring, Disciplinary, Training, Sanitation. Created custom off site catering events in coordination with the Foundation for Methodist. These were high end events in private households of families who make charitable contributions for the Foundation at Methodist Hospital. Responsiblities also included Physician Lounge weekly appearances, Board Dinners, Medical Staff Events, All employee parties, Themed Hospital Events, and Global Cuisine for the Cafeteria.

Marina Del Rey, California, United States

Supported and developed client initiatives which resulted in higher patient satisfaction scores. Created a positive atmosphere in a union controlled environment. Managed 17 employees. Surpassed all Catering expectations for the Administration.

Orange, California, United States

Managed 40 employees. Controlled weekly Food Inventory and all employee correspondence. Kronos payroll, staff training, employee evaluations, scheduling in one of Aramark's Top Fifty Accounts.

Lakewood, California, United States

Managed 30 employees. I was responsible for all Food Production, Recipe Compliance, Purchasing, Food Inventory, Budget Compliance, and monitoring of HACCP. Helped design and implement Exhibition Cooking in the Physicians Lounge which was instrumental in Food Satisfaction Survey.

Irvine, California, United States

Department Director. Provided leadership for the Clinical Nutrition Manager, Food Production Manager, Supervisor, and 20 full time employees. 1.6 million in volume. I was also a resource manager for many other Sodexo accounts within the District. During this time, I passed the State Certified Dietary Managers exam. CDM,CFPP.

San Jose, California, United States

Managed 30 employees. Food Quality, Patient Menu Design, Scheduling, Cafeteria Menu Development, Purchasing, Food Costing, Inventory, Cash Management.

Berkeley, California, United States

Instrumental in downsizing a work force of approximately 100 employees down to 60 employees by consolidating jobs and strategic planning. Responsible for 1000 patient meals per day and 800 cafeteria meals per day. Catered off site events and parties for 1000 guests. This was an account which was represented by 2 large unions. I also helped out several other accounts in the Bay Area during this time.

San Jose, California, United States

My first job in Healthcare coming from my Hotel years with Marriott. Ordering, Implementing Morrisons Patient Menu, Catering, establishing food quality controls, training, Cafeteria Menu re-development.

San Francisco, California, United States

Burlingame, California, United States

Charter Member of the opening team for the Marriott SFO. Started as a line cook while attending Culinary School. Worked all stations for both restaurants, Orchids & Veroniques. Banquets including Weddings, Taste Panels, Specials, and the San Francisco 49ers. Promoted to Lead Cook, then Food Production Manager.

Certificate, Culinary Arts/Chef Training

Highschool Diploma

Activities and Societies: Baseball, Golf, Tennis High School Diploma