Daniel Mossman has over 24 years of experience in culinary and foodservice operations management. He has held roles such as Executive Chef, Culinary Operations Managing Director, and Operations Support Manager. Mossman has expertise in menu development, budgeting, staff management, and improving customer satisfaction. Currently, he works as an independent consultant providing solutions to difficult problems in the foodservice industry.

1. Daniel E. Mossman
6931 Kettlemar Drive, Houston, TX 77084
941-270-1195, dm71647@gmail.com
QualificationSummary
Culinaryandfoodservice professional withmore than24 yearsof experience whoidentifiesand provides
solutionstodifficultproblems,whilebuildinginfrastructure andstrategyforthe long-termsuccessof the
organization. Areasof specialtyinclude long-termcare foodservice management,menudevelopmentfor
individualswithdietaryrestrictions,banquetcatering, global cuisines, andfrontandback of the house
restaurantmanagement.
Experience
Hospital HousekeepingSystems(HHS),CulinaryOperationsManagingDirector 10/2015-
10/2016
(Travelingposition,basedinHouston)
 Responsible forthe roll out,implementation,andcomplianceof all systemsandprocessesin
accordance withHHS standards.
 Assistedinthe transitionof new accountsbyfillingmultiplerollsatthe facilitiesIwassupporting.
 My mostrecentrole wasas the DiningServicesDirectorattwoLong Term Acute Care facilities.I
was able tofindan additional 20% of potentiallylostrevenuedue tothe facilitiespreviouspolicies
and correct thiswithinthe firsttwoweeksof operation.
 Cut the laborhours at eachfacilityby25 hourseach afterreviewingthe facilitiesneedsand
adjustingthe schedule inorder tomore accuratelyreflectthe productivehoursneededtoservice
the facility.
 Directoversightof the budgetandwas taskedwithbringingthe facilityintolinefiscally.Utilized
multiple trackingmetricstocapture all revenue.
 Establishedcleaningandsanitizationschedulesinordertocorrectfor deficienciesinthisarea.
 Implementedafacilityspecificmenubyengagingwiththe patients,andstaff andincorporating
theirpreferencesintothe menu.
 Measuredresidentsatisfactionscoresthroughthe implementationof acommentcard system.
 Designedandpreparedmenusformultipleevents:Marketingevents,CEOEventwiththe CEO’sof
all stakeholdersforthe facility,HealthFair,Medical Executive Committee,etc.
Unidine Corporation,OperationsSupportManager 11/2013 –
10/2015
(Travelingposition,basedinHouston)
 Responsible forthe roll out,implementation,andcomplianceof all systemsandprocessesin
accordance withUnidine standards.
 Assistedinthe transitionof new accountsbyfillingmultiplerollsatthe facilitiesIwassupporting.
 My mostrecentrole wasas the interimDiningServicesDirectoratan independentseniorliving
facility.
 Directoversightof the budgetandwas taskedwithbringingthe facilityintoline.Adjusted
purchaseswithinthe facilityinconjunctionwithaddingtrackingmetricsinordertocapture any
additional spendingnotaccountedforpriortothe transition.
 Establishedsupervisorguidelinesforthe managementteaminplace.
 Established cleaningandsanitizationschedulesinordertocorrectfor deficienciesinthisarea.

2. Daniel E. Mossman
6931 Kettlemar Drive, Houston, TX 77084
941-270-1195, dm71647@gmail.com
 Implementedafacilityspecificmenubyengagingwiththe residentsandincorporatingtheir
preferencesintothe menu.
 Measuredresidentsatisfactionscoresthroughthe implementationof acommentcard system.
 Designedandpreparedmenusformultipleevents:Marketingevents,newresidentlunches,
residentbirthdays,charityevents,etc.
 Previousrollsinclude:Leadculinarian,ExecutiveChef,SystemsTrainer.
Student, Relocated to Hyde Parkto completebachelordegree at The Culinary Instituteof America 2011 - 2013
Hyde Park,NY
Vinnie R’s Italian,Front of House/GuestRelationsManager 2008 - 2011
Navarre,FL
Additional CulinaryExperience
Starbucks Coffee, AssistantStore Manager2007 - 2008
Oh ’Mulligans,General Manager,2006 - 2007
Babymoon Café, Front of House Manager 2005 - 2006
The MeadowsCountry Club, KitchenManager,2004 - 2005
BreezyPoint OfficersClub, CulinaryInternship,2003
DisneyParks, BanquetChef 2000-2001
UnitedStates Coast Guard, Food Service Specialist,1998 - 2000 (Honorable Discharge)
Education
The CulinaryInstitute of America,Bachelorof ProfessionalStudiesinCulinaryArtsManagement 2013
Hyde Park,NY
The CulinaryInstitute of America,Associate of OccupationalStudiesinCulinaryArts 2004
Hyde Park,NY
UnitedStatesCoastGuard, FoodService SpecialistA-School 1998
Petaluma,Ca
Certificationsand Memberships
National Registryof FoodSafetyProfessionals,Current
CertifiedFoodSafetyManager,2013
TIPSCertified,2012