mcallister resume
TRANSCRIPT
Michael S. McAllister 31 Timber Ridge Drive
Spencerport, NY 14559
(585) 455-3763
I am an accomplished upbeat and positive hard working professional with management experience in
healthcare, multiple unit establishments, resorts, restaurants, and sales. I have had a progressive career
and am established in managing high-volume operations. I excel in reducing costs while maintaining
and producing a high level of quality and customer satisfaction. I provide outstanding communication
with a defined ability to keep managers and employees engaged in their positions. I am strong in
delegating tasks as well as being hands on and providing mentoring to future leaders. My successes are
only defined by the successes of my team.
EXPERIENCE
Atria Senior Living 2014-Present
The Landing of Brighton, Brighton, NY Director of Culinary Services
Set up Culinary Services programs for this new Assisted Living and Dementia Community.
Hired opening team and trained on culinary and service standards.
Work with Marketing department assisting in sales and performing catered events.
Developed all culinary services systems and procedures based on Atria's standards.
Created Dietician approved cycle menus and restaurant style menus for the residents.
Participate in all areas as required by the needs of the business.
Compass USA/ Morrison Healthcare 2010-2014
The Monroe Community Hospital, Rochester, NY Executive Chef Culinary/Retail
Reduced spending by sixty thousand dollars for fiscal year 2013 with an annual food spend budget of 1.7 million.
Targeted catering sales growth of eighteen thousand dollars for our “at-cost” operation.
Managing sanitation standards with employees resulting in deficient free Steritech and State Health inspections.
Utilizing recourses to grow employee engagement ultimately resulting in a turnover rate below 20 percent and
raising customer satisfaction scores from an overall percentage of 89 to 96 this year.
Hold weekly meetings with cooks and supervisors to ensure core standards and practices are followed.
Participate in the hiring process as well as discipline and termination of employees.
Perform weekly kitchen inspections to ensure proper cleaning, storage, and safety standards are being exceeded as
well as equipment issues and needs.
Implemented waste tracking program in order to create accountability and reduce waste costs.
Work side by side with cooks and catering staff weekly checking recipe compliance, consistency, and to enhance
communication.
Perform daily “Great Service” meetings with the cooks and retail workers for core standard service training as well
as to motivate, check food quality and temperatures.
Hold quarterly menu meetings with hospital residents performing demonstrations and educational pieces in order to
enhance their experience.
Travel to other Morrison Healthcare accounts to provide support during new account openings.
Travel to accounts or host managers at my account to provide training, support, and teach systems and organization.
SYSCO Foods Syracuse 2008-2010
Rochester, NY Marketing Associate
Grew sales in current accounts and gained a solid base of new accounts by being persistent and providing excellent
customer service.
Developed relationships with clients by proving myself as a person of integrity willing to go above and beyond to
exceed their needs.
Assisted clients with menu development and design as well as food cost calculations to help make their
establishments profitable.
Kept clients up to date on current trends by providing education and showing new products weekly.
Was able to help out in customers kitchens when they were in critical situations.
The Gables at Brighton 2007-2008
Rochester, NY Director of Dining Services
Overall staff of 24people including an Executive Chef, Sous Chef, Dining Room Manager, cooks, servers and
dishwashers.
Maintain HACCP logs and ensure the dining services department is in compliance with Brookdale standards as well
as Monroe County standards.
Responsible for maintaining the departmental budget including purchasing, scheduling, capital purchases and
repairs and maintenance.
Training and development of the dining services management staff and wait staff.
Menu planning and special event planning including weekly resident meetings for discussions on future menus and
service issues.
Flanders Hotel Banquet and Conference Center 2004-2007
Ocean City, NJ Executive Chef
Preparation of creative and delicious consistently-prepared entrees for dining room patrons, private parties, and
events of 750+ guests.
Annual budget planning –budgeted for 30% food cost, but have consistently maintained an average of 24-27%.
Food quality control and consistency
Kitchen operations, sanitation, purchasing, and receiving
Menu planning and cost control
Hiring, promotions and termination of all culinary and sanitation staff (40+ employees)
Bi-annual staff evaluations and team building training
Weekly communication meetings with Vice President of Operations
Three Kings and a Queen Inc. 2002-2004
Doylestown, PA Executive Chef- Multi Unit
Managed chefs and supervisors.
Managed daily culinary operations.
Decreased food costs from 40% down to 32% by revising processes and menus.
Led staff development in following standards and providing consistent results.
Overall financially responsible for the following culinary sectors Roosevelt’s Blue Star Restaurant Uncle Sam’s Ice Cream and Gourmet to Go
Blu’s Deli Blue 52 Bar and Night Club
Blu’s Banquets and Catering
Hotel Del Coronado 1999-2002
Coronado, CA Executive Banquet Chef
Supervised a culinary staff of forty five employees in providing creative and innovative meals for brunch, meetings
and banquets for parties as large as four thousand guests.
Additional tasks included recruiting, training, ordering, scheduling, and annual staff evaluations.
Two Sisters Catering 1997-1999
Dallas, TX Sous Chef
Calling on purveyors for ordering products.
Responsible for creating menu specialty items such as soups, entrees, salads, appetizers, desserts and side dishes.
Work in close consultation with the Executive Chef on all aspects of kitchen management and overall production.
Restaurant Linde 1995-1997
Schlieren, Switzerland Sous Chef
While in Switzerland to gain culinary experience, I was in the role of Sous Chef at the Restaurant Linde where I
worked
closely with the Executive Chef in learning meal preparation, planning, budgeting and sanitation.
EDUCATION
1995- Graduate AOS- The Culinary Institute of America
1993- Food Service Specialist- United States Army
1992- Bucks County Community College Culinary Arts Program
PERSONAL ACCOMPLISHMENTS
Substitute for Kelly Miller on the 13 wham Health in a Hand basket segment
Successfully completed over twenty courses on management through Compass training programs
Received People First award for going above and beyond from Compass USA
Engaged in The United Way, Kidney Foundation, and American Red Cross
Active Member of The American Culinary Federation Rochester Chapter
Volunteer performer at various local Retirement, Long Term Care, and Assisted Living Communities
Awarded several medals in the ARMY including two Commendation Medals for going above and
beyond the call of duty