Tim Davis

Experience

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  Gate Gourmet

  May 2004 - May 2007

  EXECUTIVE CHEF / ACCOUNT MANAGER

  •Responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.•Meet culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques. •Improve menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Show less

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  Flying Food Group

  May 2007 - Mar 2009

  UNIT MANAGER / EXECUTIVE CHEF

  • Supervision of Hot and Cold Food department which includes; scheduling of employees, production schedules, HACCP, Food cost improvements, menu adherence, expert menu development, and other daily operational needs including adherence to productivity measures. •Prepare menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. •Maintain safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. •Accomplish culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Show less

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  Grand Canyon Railway/Xanterra Resorts

  May 2011 - Jun 2012

  EXECUTIVE CHEF

  • Interview, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs• Manage and control food, supplies and equipment for food and beverage operations to ensure quality, adequacy of supply and cost control within budgetary guidelines. • Develop and present innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations• Ensure compliance with all federal, state, and local regulations, sanitation standards, guidelines for equipment and facilities, strict controls of FIFO and Food storage guidelines• Over-site of 3 kitchens, 4 food venues Show less

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  ARAMARK Healthcare

  Jun 2012 - Jul 2015

  Executive Chef / Production manager

  • Oversee food purchasing, inventory control, quality and quantity of supplies and minimize all waste. and reduce food cost• Ensure food production quality standards are met and amounts are sufficient to meet expected need; make substitutions and changes to menus as needed, work with dieticians and other health professionals to develop quality meals within the constraints of special dietary restrictions.• Manage all budgetary decisions related to the Food Services department. Develop budgetary recommendations based on fiscal requirements; ensure compliance with established budget; implement appropriate action to eliminate any budget variances• Balance work flow between 3 main hospitals and 1 rural accurate care facility. Show less

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  Sodexo

  Jul 2015 - Dec 2015

  Executive Chef

  • Provide hands on leadership and direction for 60 hourly employees and two chefs.•Oversee food service production for inpatient, long-term care residents, retail locations and catering .•Oversee all aspects of the culinary function for the production environment including menu development, inventory, purchasing, waste control, and cost analysis.•Manage the Food Management System and all Sodexo goal check standards.•Oversee food service operations including menu design, purchasing, labor control, waste control, culinary training, safety and sanitation.•Accountable for positively impacting patient satisfaction with associated with food service.•Provide ongoing training and coaching to the culinary team Show less

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  Flying Food Group

  Jan 2016 - Oct 2016

  General Manager

  - Plan, organize, and manage daily operations to ensure customer, employee, and financial targets are met.- Lead Supervisors through coaching, training, and follow-up using the accountability model.- Facilitate and support SAFETY Programs.- Oversee HACCP, USDA, FDA and other regulations compliance.- Manages all aspects of supervisor scheduling in support of budgetary commitments.- Utilize Best Practices to maintain food cost, productivity targets and variables AIP’s.- Document and follow-up on all department processes in order to implement improvements. Show less

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  Kindred transitional care

  Dec 2016 - Oct 2017

  Culinary Director

  Daily operations• Make regular inspections of units to observe and evaluate food production efficiencies and food quality, maintain superior levels in service and meal execution; monitor food appearance; uphold standards for cleanliness and sanitation of all production and service areas, uphold the proper use and safety standards of food related equipment and preserve our company standard for employee appearance.o Maintained a zero deficiently rating on CMS survey.o Passed all county inspections with 98% or higher rating.o Zero tags on Fire department in annual inspections• Develop and coordinate all training activities for employees essential to culinary driven positions, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.• Direct patient contact through daily/weekly/monthly rounding.• Develop recipe standards and portion specifications in accordance with company philosophy and unit specific tastes.• Coordinate and oversee menu planning activities to include the determination of purchasing specifications and menu related recipe support. Capture the significance of using of seasonal food products through training and menu development.• Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.• Recruiting culinary and diet aide talent. Show less