Sean Roe Email & Phone Number

Deerfield, Massachusetts, United States

Excited to start a new chapter at The Bement School. They have a long illustrious history of excellence in holistic education.

Greenfield, Massachusetts, United States

Stone Soup cafe is a pay-as-you-can operation serving the community of Greenfield.

Holyoke, Massachusetts, United States

Director of Holyoke Medical Center Hospital.

Westminster, Massachusetts, United States

Northeast Region

Westminster, Massachusetts, United States

RCA Westminster (Inpatient Drug and Alcohol Rehabilitation)

Westminster

RCA Westminster (Inpatient Drug and Alcohol Rehabilitation)

Bene Plates Cafe At Scnm In Tempe Az

Bene Plates Cafe is the first of its kind, bringing the concept of therapeutic meal service to a brick and mortar location. We are dedicated to nutrient dense food designed to please the palate and help prevent chronic illness. We are honored to have SCNM and to the community of Tempe as our new home. I will be working everyday to provide the best Coffee (Peixoto), Tea/Herbs (Alchemy of Avalon), and Fast Casual Dining and Meal Prep services (Bene Plates) to all of our guests for years to come!

Gilbert, Az

*** Incorporated my business AGILE CULINARY GROUP LLC as Founder in July 2017- Worked with Arizona Event Catering and Portable Pubs Bartending.- Previous contracts with Nature's Purpose (nutritional Paleo meal service) Fran's Kitchen (organic therapeutic diet meal service), Beneplates (organic therapeutic diet meal service), and JPP Apothecary (classic method top tier mineral bone broths production)• Manage food production and staff to provide exceptional food and experience for clients. • Develop menus that increase sales and customer satisfaction. • Ongoing concept development for client brands that disrupt their relevant food industries.• Develop methods and practices to standardize recipes and food procurement to increase profits and food quality overall.

United States

I worked as a contract chef coordinating large events in Phoenix metro area including weddings and corporate events in association with Arizona Event Catering.

Chandler, Az

• Developed concept and execution of five software programs for retail and restaurant management based on client specifications to secure initial launch customer.• Worked to provide strategic, operational, and fiscal leadership while working to reach the company’s long term goals and maintain organizational vision.• Implemented Agile development as the SCRUM master for our team to increase productivity and communication to ensure deadlines are met.

Scottsdale, Az

• Developed retail and catering menus that increased sales and client satisfaction. • Developed the menu and produced the catering events at each location along with pricing. • Responsible for the budget and accounting by way of a weekly on-line reporting system that includes inventory, purchasing, labor expense, billing, invoice processing, sales entry, and benchmarking. • Supervised production staff which included hiring, training, progressive discipline, and termination. • Became the multi unit manager and handled accounts in the Phoenix Metro area. Companies I have worked with include Honeywell, State Farm, General Dynamic, and CVS Caremark. • Re-organized staffing and scheduling for labor cost reduction at select locations• Re-structured food programs that reduced labor and food costs while maintaining steady growth at select locations.

Salem, Or

• Overhauled retail, catering, patient food concepts to increase sales, profitability, and overall satisfaction and Increased retail sales annually by 40%. • Developed comprehensive set of training manuals for food production staff that standardized food quality and safety. This included step-by-step techniques and cooking methods to increase the overall competence and efficiency of the production staff.• Was instrumental in creating concepts, layout, design, and equipment to be utilized in several new construction/remodel facilities which enabled faster food delivery times. These included new patient room service facility, full service dining facilities, off-sight feeding programs, and centralized prep areas. • Developed new Room Service menus and recipes for tastier nutritional outcomes mandated by the patients and increased overall Press Gainey satisfaction survey scores.• Developed a nutritional education program as the Head Chef for the Gellar Wellness Kitchen in the Community Health Education Center that was instrumental in community outreach goals set by the hospital. • Re-organized staff schedules and job duties for inpatient food program to save 25% in labor costs.• Re-organized staff schedules and job duties for off-sight inpatient food program to save 40% in labor costs.

Scottsdale, Az

• Developed comprehensive set of training manuals for food production staff that standardized food quality and safety. This included step-by-step techniques and cooking methods to increase the overall competence and efficiency of the production staff for all 3 hospitals.• Was instrumental in creating concepts, layout, design, and equipment to be utilized in several new construction/remodel facilities which enabled faster food delivery times. These included new patient room service facility, full service dining facilities, off-sight feeding programs, and centralized prep areas. • Assisted with the Developing of new Room Service menus and recipes for tastier nutritional outcomes mandated by the patients and increased overall Press Gainey satisfaction survey scores.• Co-Developed a nutritional education program as a guest chef for the Scottsdale Healthcare Community Health Education Center and Virginia G. Piper Cancer Center.

Scottsdale, Az

I started my Hospital Career as a medical records clerk and worked my way up to the lead position within eight months. As Lead MRP I trained new employees, audited records, and monitored physician records. I was in charge of fines and suspensions of physicians when excessive record variances were made.

I started my culinary career as a seasonal baker and worked my way into full time employment. I was then promoted to Lead Baker status in charge of training new employees. As a production team we produced over 500,000 brownies per year. I also was in charge of the packaging and labeling of product for shipping and retail sales.

Associates, Culinary Arts, 4.0

Activities and Societies: Alpha Beta Kappa (Honors Society)Scottsdale Culinary Institute is a Le Cordon Bleu Schools North American.

High School, College/University Preparatory And Advanced High School/Secondary Diploma Program

Arcadia High School is a public high school located in Phoenix, Arizona. The school enrolls 1,680 who primarily come from feeder schools.