Fully Engaged and Highly Motivated in the Art of Culinary

Daniel T. Griffith CCC 18220 NE 159th Street Woodinville, WA 98072 206.227.8662 [email protected] ______Chef de Cuisine Fully engaged and highly motivated in the art of Culinary Over 10 years of cumulative Senior Living management experience and effective leadership skills

Overviews Exemplify leadership qualities with strong approach to culinary trends with Professionalism, backed by a consistent, verifiable record of achievement. Areas of Expertise and Qualifications  Certified Chef de Cuisine (ACF)and Serv Safe Certification  Experienced in leadership, problem solving and issue resolution  Maintain budget parameters with costs of labor, food, and supplies with attention to reduction of costs  Ability to create business plans and action plans. Successfully oversee HACCP, safety and sanitation systems  Clear and concise verbal and written communication  Proven track record with dependability, responsibility, and accountability  Proficient in communication, training and consistency with hands on approach

Professional Experience

Redmond Care and Rehabilitation Center February 2013-Current Ensign Group Redmond WA Dietary Manager  Responsible for abiding by all CMS/State regulations/Food Code 2009/OSHA.  Maintain highs standards, quality of ingredients and meal preparation for clients  Direct report: RD, Speech Pathologist, DNS and ED and oversee staff of 9.  Manage labor, food costs, justified proposals for kitchen improvement and remodel  Responsible for modified diets directly ordered by MD/Nursing with textures and consistencies, recruitment, menu planning, standardized recipes, food safety and sanitation inspections, purchasing, production, schedules and special events  Conduct monthly food committee with residents, kitchen staff in-service, training and dining services meetings to insure quality Exeter House March 2011 – February 2013 PRCN Seattle WA Chef de Cuisine:  Directly manage and oversee 5 cooks and 5 utility with 1 report and compliant with all State and Federal regulations  Directly Responsible for payroll, recruitment, menu planning, resident dietary needs, Assisted Living Service, textured diets, recipes, food safety systems, purchasing, production, schedules and special events  Conduct monthly food committee, kitchen staff and dining services meetings to insure complete satisfaction Pacific Regent April 2008 – March 2011 WRC Bellevue WA Sous Chef:  Supervise Culinary Staff of 16 with Hands on Approach  Under the Direction of the Executive Chef, Assist Managing and Overseeing Culinary Team with Preparation  Directly Responsible for HACCP, Purchasing Cost Control, Production Schedules, Menu Planning, Monthly Inventory, and Catering  Conduct Monthly Food and Physical Safety Audits  Oversee the Quality of Food Production, Creating Daily Specials, Catering, and Holiday Banquets

Career Goals: To strive towards excellence continuing to improve quality of life and health