Dennis Bord

Experience

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  Turning Stone Resort Casino

  Jan 1999 - Jul 2003

  Sous Chef

  Assume total responsibility for a kitchen in a high volume restaurant. Duties include supervising and directing fellow team members in their job duties, assigning daily prep, preparing performance reviews, conducting interviews, placing orders, scheduling, menu planning and costing, preparing soups and sauces including dinner specials and preparing large quantity entrees. Ensure all sanitation and safety standards are being followed. Assist Executive Sous Chef in day to day operations. Perform any and all job duties of fellow team members when necessary.Lead Cook Assure the quality of all food served meets company standards. Assist Sous Chef in the supervision of co-workers and the sanitation of the kitchen. Perform all job duties of a Line Cook.Line Cook Prepare, to order, all menu items in a high volume restaurant. Responsible for providing our guest a quality food product. Duties included cooking on the line, sanitation, customer service and general prep when needed. Show less

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  American Food & Vending

  Jul 2003 - Apr 2004

  Corporate Chef

  Exec. Chef position in an institutional style kitchen. Responsible for implementing a five week cycle menu including costing it out, standardizing recipes, ordering, inventory when necessary, cashier, line service and any necessary task to ensure the days business is a success.

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  Masonic Care Community of New York

  Nov 2004 - Jun 2011

  Food Production Manager

  Responsible for the preparation and production of all food items in a long term care facility serving over 1000 meals per day which includes an assisted living facility and child care in compliance with state and federal regulations. Daily responsibilities include direct supervision of all cooks to ensure company policies and procedures are being followed, ordering all supplies necessary for day to day operations which includes a high emphasis on catered events for residents and outside groups, checking inventory on hand to see if levels need to be deceased or specials run to utilize product and watching to make sure all items are portioned properly and prepared to the proper consistency. Weekly and monthly duties include meeting with sales representatives and brokers in a hope to introduce new product while staying in compliance with the corporate standards, preparing weekly cleaning schedules, holding meetings with cooks and supervisors to discuss upcoming events and production issues, inventory of all product on hand and tracking food purchases to compare against the budget. Show less

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  Sodexo

  Jun 2011 - Sept 2023

  Responsible for the day to day operations of the dining and nutrition department in a 120 bed skilled nursing home along with a 30 bed adult home and 12 bed memory care cottage with a total operating budget of $1.5m. This is the senior most position in the unit with 3 full time Sodexo managers, 1 Clinical Nutrition Manager and a part time RD, 15 full time employees and 20 part time employees in a union environment. Duties include complete financial responsibility and reporting of both client and Sodexo finances, staff development and retention, client relations and overall department performance in accordance with Sodexo policies and procedures. Show less Position : Executive Chef IIStart Date : August 2016 - March 2021Details :Responsible for the day to day operations of a high volume college campus kitchen serving over 1000 meals per day with allergen free and vegan options with an operating budget of approximately 3 million dollars. This is the most senior position in the kitchen that directly supervises 4 full time supervisors and 46 full and part time employees in a union environment. Job duties include food and labor budget management, menu development, recipe scaling, ordering food and equipment, inventory, safety and sanitation inspections, daily job assignments for all staff, scheduling, conduct training in-services, performance reviews, disciplinary reports, daily preservice staff meetings and high volume catering. Allertrain certified, Servsafe certified. Position : Executive Chef IStart Date : June 2011 - August 2016Details : Responsible for the day to day operations of the dining services department in an independent living facility with a $750,000 yearly budget. Responsible for the successful operation of a full service café, full service dining room and a dinner buffet. This is the most senior position in account with one full time restaurant supervisor, 3 full time cooks and 28 part time employees. Job duties include menu and recipe development, scheduling, ordering, inventory, invoicing catered events, client/customer relations, corporate and community mandatory training as well as catering for senior leadership, marketing and resident events. FMS is currently used in conjunction with Village Merchant POS to forecast dining room sales. Servsafe certified Show less

  • Operations Manager

    Apr 2021 - Sept 2023

  • Executive Chef

    Jun 2011 - Mar 2021
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  Aramark Collegiate Hospitality

  Sept 2023 - now

  Executive Chef

  Responsible for the day to day culinary operations of the residential dining hall, food court and catering operations on a college campus with an operating budget of approximately 6 million dollars. This is the most senior culinarian on campus that directly supervises 2 managers 4 supervisors and 50 full and part time employees in a union environment. Job duties include food and labor budget management for the campus, menu development, recipe scaling, ordering food and equipment, inventory, safety and sanitation inspections, daily job assignments for all staff, scheduling, conduct training in-services, performance reviews, disciplinary reports and daily preservice staff meetings and high volume catering. Show less