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Christopher Gardner

SanDiego, USA


Experience Add positionClick to add a video, image, document, presentation...Drag to rearrange profile sections Volunteers of America Southwest Click to edit position titleDirector Of Food Services Click to edit company nameVolunteers of America Southwest Click to edit position time period, followed by position location nameJuly 2014 – Present (7 months)|san diego and imperial counties Click to edit position descriptionResponsible for program development and management of the Fresh and Healthy social enterprise including marketing, business development, human resources and operations according to the business plan. Research, develop and manage the integral components of the Food Services/Nutrition Program business plan, including an implementation timeline. Proficient with USDA regulations and effectively implement the business plan. Research and maintain current knowledge of the local marketplace, including competitors and vendors. Cultivate relationships with community partners. Create a marketing program in alignment with the business plan. Develop and manage proposals, bids and contracts. Manage recruitment, training and staff development. Developing a culinary training program for Adult Rehab clients. Developed a Healthy Meals Program that services Grade Schools in the National School Lunch Program. Developed a transport system and food services to service Senior Assisted Living Facilities. Click to edit position titleDirector Of Food Services Click to edit company nameIntegral Senior Living Click to edit position time period, followed by position location nameMay 2013 – April 2014 (1 year)|Lantern Crest Senior Living Click to edit position descriptionFood Service Director~ Santee, CA • Responsible for dining services and kitchen operations. • Responsible for the efforts and results of Food and Dining Service employees. • Ensures all residents and their guests are served in a timely manner with a restaurant styled approach. • Implemented a new menu style, along with weekly and monthly specialty buffets for the residents and their guests. • Quality of food is kept to a high standard that displays the skills and food knowledge of my entire team. • Wrote, trained, and implemented the first community specific recipes, • Prepares and Serves special diet orders (such as pureed, vegetarian, dairy free, and mechanical soft). • Implemented a fresh produce program, utilizing local purveyors. • Oversee the completion of meal census for the daily meals and food served. • Meet daily, weekly, as needed with dining room supervisor to ensure the operations for table service are kept to a high standard. • Ensures that all food, chemicals, and supplies are ordered from reputable vendors. • Ensures proper levels of food, chemicals, supplies and linen are maintained including appropriate storage and rotating of supplies, • Maintains a sanitary, healthy, clean, and fun environment. • Attend weekly department head meetings, as well as one on ones to ensure constant communication and flow of information. • Interview, hire, evaluate, discipline, recognize, and appreciate all employees in the food service department. • Meet with family members and residents for a complete understanding of the needs, wants and expectations of all concerned. • Perform well under the expectations of a budget, by monitoring spending, and processing all food service invoices. • Coordination with Marketing Director on all special events to ensure seamless execution of large catered events both on and off property. • Responsible and included in design, and ordering of equipment for the next phase to open 2014. Click to edit position titleExecutive Chef Click to edit company nameEddie V's Click to edit position time period, followed by position location nameJune 2012 – May 2013 (1 year) Click to edit position descriptionJune 2012-Present Eddie V’s Prime Seafood-Darden Executive Chef Partner ~ La Jolla, CA • Responsible for kitchen operations of $7.5 million fine dining seafood restaurant in La Jolla, CA. • Research and develop new menu items including utilizing exotic and local fresh fish as well as locally grown and seasonal produce. Create daily “fresh” specials, wine pairing menus and catering menus. • Responsible for all ordering and inventory of all products while maintaining a low food cost. • Daily butchering and portioning of all Seafood, monitoring of sanitation and cleanliness of entire restaurant and ensuring areas of responsibility are above industry standards. • Coordination with Private Dining Director on all events to ensure seamless execution of large catered events both on and off property. • Coach, mentor and train kitchen staff of 25-30 to ensure proper execution of recipes, sanitation expectations and elicit growth in the skills for team members. • Annual attendance at Foley’s Fish School to continue growth of menu development, food education and stay on top of current food trends with in this specialty market Add Location Fleming's Prime Steakhouse & Wine Bar Click to edit position titleChef Partner Click to edit company nameFleming's Prime Steakhouse & Wine Bar Click to edit position time period, followed by position location nameJune 2000 – June 2012 (12 years 1 month) Click to edit position descriptionFleming’s Prime Steak House and Wine Bar Executive Chef Partner ~ La Jolla, CA / San Diego, CA/Seattle, WA • Manage 25 kitchen staff for a 270-seat, $5.2 million restaurant in La Jolla, previously 170 seats in San Diego with 20 kitchen staff, as well as a 280-seat restaurant in downtown Seattle. • Contribute to double-digit sales growth, controlling costs by lowering labor while increasing guest counts. Continued improvement on food costs while implementing cost saving initiatives. • Maintain a high level of food quality and kitchen cleanliness, achieving #1 100% on external shopper’s reports and utilize third party Sanitation Steri-tech inspections. • Worked in pre-opening environment to hire staff and establish procedures and techniques for new fine dining restaurant in downtown Seattle, Virginia, and San Diego. • Responsible for staff hiring, training, scheduling, performance reviews, product ordering, maintain healthy pars, mid-month and end-of-month inventory, Profit and Loss Statements, labor, linen, china glass and silverware percentages and effective food costs. • High standard of communication between corporate and restaurant level to maintain standards and new programs. • Excellent communications skills with guests, and associates. • Research and development of menu items to include daily in-house menu specials and “Fresh Sheet”, and design wine dinner menus for both in-house and national events. High level off site Catering and Fund raising events. Onsite butchering to include prime cuts of beef using band saw, and fresh cut seafood. • Staying current on Food trends by attending Food Classes, and reading Literature and Cook Books. • Worked task force as kitchen trainer for other new Fleming's and OSI branded restaurants. Test kitchen for new menu development and cost saving programs. • Received Chef Partner of the Year award in 2005, 2006, 2007and 2011. • Top ranking restaurant within the organization for external food and sanitation audits. Add Location Click to edit position titleBanquets Click to edit company nameW Seattle ~ Starwood Hotels Click to edit position time period, followed by position location name1999 – 2000 (1 year)|Seattle, Wa Click to edit position descriptionAssistant Banquet Chef / Sous Chef in Training ~ Seattle, WA • Worked with Executive Chef and Banquet Chef in pre-opening environment to establish procedures and techniques for banquet kitchen. • Assisted in menu development for hotel banquet events and met with customers to produce tasting menus for catered meals. • Prioritized tasks for banquet cooks. Coordinated and successfully executed banquet and catering events up to 400 people


SanDiego, USA