1. Guido
Baiocchi Sr.
15904 N.E. 1st Cir.
Vancouver, Washington
98684
360-260-9514l
Cell 360-771=8592
guyman42@comcast.net
Work Experience
9/2006 to Present -Sodexo
Food Service Director/Resource Manager
As a Rosi Executive Chef, General Manger III and Resource Manager Ihave:
 Worked in both Western and Eastern Regions
 Within Sodexo Hospital and Senior divisions
 Opened or provided support in 20+ Senior Communities
 Implemented AYR in 5 Hospitals
As General Manager III my responsibilities included:
 Overall management of front-of-the-house dining rooms
 Facilities management
 Financials
 Training both department staff and managers
As Executive Chef I have:
 Supported 15 accounts
 Created menus, rescripts and production Protocols
 Managed food costs
 Trained Cooks, Sous Chefs and Executive Chefs
I am Serve Safe Certified.
As resource manager, I have been responsible for
 Full spectrum residential dinning, catering and retail
 Implemented composting and recycling programs
 Advocate the use of sustainable products
My last position was with Jennings McCall Senior Center. I managed 2
dining rooms, 85 independent and 150 assisted living and continuation care
residents, and 10 residents in secure care. I trained dining room staff in
tableside service, trained all staff on HACCP requirements and
documentation and was responsible for food cost controls and menu
planning to including diet restrictions.
____________________________________________________________________
Food Service Director/Resource Manager-Morrison Senior Dining
4/2004 - 3/2006 Present Morrison CherryWood Village, Portland, Oregon
Managed 2 dining rooms, 300 independent and 100 assisted living residents. Increased
sales in Independent dining room by $42,000 in two years. Responsible for food cost
controls and menu planning, including diet restrictions and religious restriction.
4/2006—9/2006 Training managers and running senior facilities for Morrison in the
western region.
Food Service Director
3/2001 - 4/2004 Morrison-Terrace Gardens, Milpitas, California
Chef Manager of an Independent Senior facility with a 150 residents, P & L account with
20 employees. Reduced the cost to residents by 10% and increased profit by 20%.
Food Service Director
5/2000 - 3/2001 Morrison-Chateau 1 and 2, Pleasant Hill, California

2. -
Food Service Director for 150 independent residents and 45 assisted living residents.
Brought costs back to budget compliance. Ran two separate dining rooms with 65
employees. Created menus for both dining rooms and special functions for activities
department.
Food Service Director
9/1998 - 5/2000 Morrison-Chateau 3, Pleasant Hill, California
Food Service Director for 150 independent residents with 25 memory care residents.
Transitioned from Self -operation to Morrison Management Specialist. Created HACCAP
training and work procedures for all staff. Created Menus and Special functions with
activities department. Brought food service department into budget compliance.
Food Service Director
6/1994 - 8/1998 Montego Heights, Walnut Creek, California
Food Service Director for independent and assisted living residents. Brought labor and
food cost under control. Payroll inputting for all departments. Ran the housekeeping
department.
Education
9/1976 - 6/1978 Diablo Valley College, Pleasant Hill, California
▪ Hotel and Restaurant Management
References
Reference Name: Rob Bourgen
Reference Company Sodexo Senior Living
Reference Title Divisional Manger
Phone 206-351-4766
Type Professional
Reference Name: Marc Parce
Reference Company Morrison Management Specialist
Reference Title Regional Director of Operations
Phone 925-951-9569
Type Professional
Reference Name: Larry Bellona
Reference Company Sodexo Hospitals
Reference Title Divisional Manager
Phone 253-732-2561
Type Professional