James Fitzsimons

Experience

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  Compass Group North America

  Jan 2005 - Jan 2006

  Assistant Chef

  - Implemented and optimized Menu-tainment station which boosted business by 50-100 customers daily.- Set up kitchen for daily production.- Responsible for beginning breakfast before other staff arrives.- Prepared product for lunch service.- Carried out inventory and checking in new product.

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  Evergreen Assisted Living and Elder Care Solutions

  Jan 2006 - Jan 2008

  Assistant Chef

  -Assembled daily salad station and brunch lines.-Analyzed health center patient's dietary needs.-Reviewed and Implemented menu for health center.-Responsible for receiving inventory including aiding in daily inspections of incoming dairy, meat, and produce.-Trained health center staff in safety and sanitation.

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  Plan B Burger Bar

  Jan 2006 - Jan 2006

  Opening/Training Chef

  -Analyzed facilities highly limited space and implemented kitchen and dining room layout.-Tested recipes for yield, ease of production, and variety.-Optimized timing of orders from dining room to kitchen and back out as finished product.-Instilled safe and efficient work practices by training staff and chefs.-Oversaw kitchen during service while coaching chef and staff so opening and beyond ran smoothly.

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  American Cruise Lines

  May 2006 - Aug 2006

  Sous Chef

  -Prepared Crew and passenger meals in small kitchen requiring maximum efficiency and organization.-Responsible for checking in, inspecting, and properly stowing Inventory including all fresh meat, dairy, and produce.-Responsible for all passenger deserts while executive pastry chef.-Implemented safety and sanitation practices

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  Aramark

  Jan 2009 - Aug 2011

  Oversaw up to 8 food service locations with 32-40 employees.-Oversaw quality Control of service and product.-Responsible for inventory and cash report for each location up to $30,000 nightly.-Maintained location alcohol compliance,-Compiled nightly profit/loss and inventory audits for each location as well as consumption and waste reports.-Responsible for all incoming product including frozen and fresh meat and produce.-Administered weekly and monthly safety audits of entire facility.-Communicated with operations management and aided management in correcting issues Show less

  • Concessions Supervisor/ Safety Coordinator

    Jun 2010 - Aug 2011

  • Food Service Supervisor

    Jan 2009 - Jan 2011
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  BJ's Wholesale Club

  Aug 2011 - Mar 2014

  Produce Inspector

  -Inspecting incoming and residual produce for quality, damage, and date issues. -Overseeing rework/repack team. -Communicating with inventory team, buyers, and replenishment teams about issues.-Producing a variety of reports using word, excel, and outlook.-Researching reported quality concerns.

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  SAGE Dining Services, Inc.

  Sept 2014 - Jan 2019

  Chef

  Franklin academy boarding school

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  Self-Employed

  Mar 2015 - Jan 2019

  Chef

  Currently in physical rehab from work place accident.

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  Chartwells Higher Education Dining Services

  Jan 2019 - Dec 2022

  Assistant Director of dinning services

  Supervisor of Food Services at Trinity College Hartford CT

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  Morrison Healthcare

  Dec 2022 - now

  • Dining Services Manager

    Oct 2023 - now

  • Retail Food Service Supervisor

    Dec 2022 - Oct 2023