This document is a CV for David Jeffries, a British-born culinary professional with experience in luxury hotels, country clubs, and long-term care facilities in both the UK and US. It outlines his career history working in executive chef and food service management roles, with a focus on menu planning, staff management, budgeting, and ensuring quality. His most recent role was as chef manager for a large company, where he oversaw meal preparation and service for 400 employees.

1. Mobile: 815.354.9882
david.jeffries6@googlemail.com
David Alan Jeffries CV
Director of Dining Services / Food Service Manager / Executive Chef
Career Culinary / Assisted Living Food Service Professional, British born: Dartford, Kent UK
Career Profile
As a career culinary, from 4-star English inns and luxury hotels to U.S. country club and long-term
care/retirement communities, I have cultivated a hands-on, team-leading skill set of gourmet
menu planning, meal preparation and plated presentation of both daily culinary demands as well
as special event/catered functions. A consummate team-building culinary leader, I manage
through practices that support sustainability, growth and continuous improvement, by focusing
on ‘from scratch’ gourmet meal preparation and team mentoring that directly supports quality
and proven ROI in the volume environment.
Culinary Career Summary
Skilled in the culinary arts and committed to the ongoing pursuit of excellence in the field of food
service management, Chef David driven by international training and experience is a hands-on
manager with a well-received reserved leadership style. With a proven skill set, Chef David carries his
natural ease into relating well with highly diversified pools of staff, upper management, and residents,
effectively and efficiently leading his food service teams to meet well-established and outlined goals
and objectives. An organized, articulate communicator, Chef David at once mentors while remaining
open to new ideas. With an ever-wary eye on hygiene and sanitation practices, he consistently delivers
the leadership and skill so needed in today’s LTC food service professionals. As DDS Chef David
accomplishes what few candidates can, he is a hands-on hybrid of consistent culinary excellence with
accountable foodservice management.
Core Competencies
 FOOD SERVICE OPERATIONS: Plan, organize, supervise daily LTC food service operations
 STAFF MANAGEMENT: Interview, select, train, evaluate supervisory/support staff. Mentor,
direct, coordinate kitchen, dishroom sand service staff, incl. conflict resolution and scheduling.
 LEADERSHIP: Demonstrated interpersonal skills, ability to relate well with diversified groups
 MENU P&D: Plan, develop, implement, oversee prep of menus, special & catered functions.
 SPECIAL EVENTS: Plan, develop, supervise and participate in preparation of special functions
 HYGIENE & SANITATION: Maintain superior preparation, safety and sanitation standards
 FOOD SAFETY & HANDLING: Evaluate food safety practices, ensure ongoing safety standards
 QA/QC: Ensure quality standards and consistency across various operations.
 INVENTORY CONTROL: Monitor, maintain, measure and manage foodstores inventory controls
 EQUIPMENT: maintenance schedules, temp logs, routine service calls and maintenance logs.
 BUDGET ADHERENCE: Control revenue/budget allocation; meet fiscal goals, P&L reporting.
 CERTIFICATIONS: Ongoing sanitation, food handling and hygiene over career, CDM pending.
Awards, Certifications, Education & Memberships
Jan. 2013 State of IL Food Service Sanitation Managers Certificate (FSSMC) Hearthstone
Apr. 2012 ServSafe Food Handlers Certificate Online Course
1990-2010 Basic Food & Hygiene / HACCP, Health& Safety Certificates All positions
Jun. 2003 Regional Kitchen of Excellence Award The Cock Hotel
Feb. 1997 Established Kitchen Procedures & Staff Training Manual Swan Revived
Aug. 1989 City & Guilds Culinary Certificates 706-1, 706-2: Army School ofCatering, Aldershot, UK

2. Mobile: 815.354.9882
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David Alan Jeffries CV, continued…
Work History
Jun. ’15 – Present Guckenheimer/Medline SPT Waukegan, IL
As Chef Manager with Guckenheimer Foodservice Management I assumed
the responsibility of managing Medline’s employee restaurant in Waukegan, Illinois.
This contract was to provide Breakfast and Lunch for the 400 employed at this
large distribution and administration center. Heading up a small team of seven
employee’s we produced fine dining restaurant style food from scratch freshly
made daily and food was served from five stations, Deli, Health Bar, Bistro, Grill
and Live Global Exibition. In addition to the responsibility of the effective and
efficient functioning of the operation within the guidelines established by the client
organization as well as the Corporation my by providing high quality, cost effective
food service, My other duties included Supervising, directing and scheduling all
food service personnel in the production of daily menu items using industry
standard tools, equipment and techniques. Employee training and development to
include food quality and presentation, food safety, personnel and customer safety,
and high level customer service. To maintain a sanitary and safe operation in
accordance with Federal, State and local health regulations. Ordering, receiving
and inventory of all products and supplies, To maintain budget in all financial areas
- food, labor, operating costs and inventory control. Maintain accurate financial
records and timely reporting. Developing, in conjunction with Guckenheimer food
standard programs, attractive menus meeting the needs of the customers at my
location. Providing the highest professional standards in food, utilizing recipes and
programs developed by Guckenheimer and my personal creativity, skill and
experience.
Nov. ’13 – Feb. ‘15 Pathway Senior Living/Victory Centre Vernon Hills, IL
Originally a contracted Operations Support Manager through Unidine, I was
acquired by Pathway SL when the contract between the parties expired and was
not renewed. Hired as the Dining Chef Manager (Director of Dining Services) I
steppedwithease intothe position after running the Dining Services Dept. for 5
months.As DCM, I directedandtrained15+ diningservicesstaff, setthe schedule,
interviewed/hired candidates, performed training and mentorship, maintained
weekly inventory ledgers and orders, planned and executed menus and special
events, while meeting all budget, quality and schedule constraints. During my
appointment, I created an open rapport with residents, staff and executive
management to ensure that the level of excellence in service and product were
maintained above corporate standards.Althoughmyoriginalcontracted‘traveling
position’ through Unidine ended, my being hired is a direct result of my
performance duringthe 4 monthsI managed the Victory Centre dining services. I
ended 2014 $18,000+ under budget, while implementing a whole foods/from
scratch menuas well asbeinghailedthe only DCMto implement ongoing special
diningserviceseventsthe residentscame tothoroughlyenjoy.Imade it a point to
engage equally with the 118+ residents and staff and have become known (and
often showcased) as one of the most successful DCMs in the Chicago region.

3. Mobile: 815.354.9882
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David Alan Jeffries CV, continued…
Jun. ’13 – Nov. ‘13 Unidine Corp./Oak Hills Supportive Living Round Lake Beach, IL
As an Operations Support Manager, I assumed the responsibilities of the OHSL
Dining Services Director while on Medical leave. Stepping with ease into the
Executive Culinary Management position, I directed and trained staff, arranged
the schedule, interviewed candidates, oversaw training and mentorship,
maintained weekly inventory ledgers and orders, planned and executed menus
and special events, while meeting all budget, quality and schedule parameters.
During the five months of this temporary assignment, I created an open rapport
withresidents,staff andexecutive managementtosee thatthe level of excellence
in service and product were maintained to Unidine corporate standards. This
‘travelingposition’ isintendedtofill temporarygapsinopen positions and in new
facilities as the Unidine Corporation realizes rapid expansion.
Oct. ‘12 – Apr. ‘13 Hearthstone Communities (A’viands FSM), Chef Woodstock, IL
Having declined the Exec. Chef/Dining Services Director offer at Crossroads, I
accepted a position in this residential care community, where I made a point of
being available to assist the current Director of Dining Services as well as
colleaguesandpeers.Primarydutiesconsist of assisting with planning and menu
developmentandpreparationof dailyeveningmealsandspecial event functions.
As throughout my career, I continue to receive very positive comments on my
managementstyle,cookingtechniquesandworkethic. Although Ienjoy mywork,
simply acting as chef no longer challenged me as much as a DDS position does.
While I enjoyed my chef position, the DDS position was filled and low census
cutbacks reduced staff, driving my seeking a position elsewhere.
Jun ‘12 – Oct. ‘12 Woodstock Country Club, Chef Woodstock, IL
Hiredontodirectly assisttheExecutiveChef(whowasalsotheactingFood&Beverage
Manager) to run the kitchen during her busy daily schedule. Menu planning and
preparationincludedweeklyanddailyspecials,impromptu affairs and international
specialevents,includinghosting an English Golf Tour during a course competition.
Receivedhighacclaimsformyculinarydishesnever having a single dish returned to
the kitchenforanyreason duringmytenure.Seasonalemployment:schedulereduced
at end of season drove my accepting the FT position at Hearthstone.
Aug ‘11 – Oct. ‘12 Crossroads Care Center, Chef Woodstock, IL
StartingasaChefinthis 115 bed residential care center, this position was my first
experienceintheUSLTCindustry. Withinmyfirstweekofemployment,Iwasrunning
the eveningshiftsinthekitchenreceivingverypositivecommentsonmymanagement
style,cookingtechniquesandworkethic. Despiteanentry-levelwage, I commited to
the organization for a year to work with Iron Chef Randy Rodriguez and learn the
subtledifferences between British and American Care Home/Health industry. My
presencewascalled‘extremelybeneficialto thecompanyandstaff’.When Exec. Chef
left,andasadirectresultof hisrecommendation,IwasofferedtheExec. Chef/Dining
ServicesDirectorposition, butdeclinedduetoa conflict in standards of excellence I
feel is paramount to LTC facilities. Accepted the FT Hearthstone position.

4. Mobile: 815.354.9882
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David Alan Jeffries CV, continued…
Mar 07 – Nov 10 Swan Revived Hotel, Head Chef (Exec. Chef/FSM) Newport Pagnell, UK
http://www.swanrevived.co.uk/ T: +44 (0)1908 610565
SolicitedtoreturnbyOwners aftera run of differentheadchefshaddamaged the
business. Initially I concentrated on improving the existing daily business by
changingthe A la Carte and bar menus using only fresh produce and ingredients.
Supplier’s prices were constantly compared to ensure the best possible profit
margins were achieved. I also completely updated the kitchen records, cleaning
schedules and stock level controls to bring them up to date with the current
legislation. The entire kitchen was deep cleaned and new gas safety measures
were introduced and as a result of our efforts the hotel’s food safety rating was
increasedfrom 3 to 4 stars. The hotels’ business steadily picked up and although
the wedding and functions trade was still down from previous years, our
Christmas trade was the busiest ever. I was responsible for the training and
supervision of all staff to ensure that the food was prepared and presented
properly, wastage kept to a minimum and all equipment/areas and storage
practicesmaintainedto the highest level of cleanliness and hygiene at all times.
Oct 05 – Jan 07 Hilton Hotel, Relief Chef – Jr Sous Chef Milton Keynes, UK
I first started working for the Hilton hotel as a Relief Chef in Oct 2005 and was
offered the full time 3rd
chef position by March 2006. Working within a team of
eight chefs my main duties were to liaise with the head chef and sous chef to
ensure the smooth and efficient running of this extremely busy kitchen and to
ensure thatthe foodwas preparedandpresentedaccordingtothe rigorouslyhigh
standards expected of a Hilton Hotel. The restaurant offers an A la Carte menu
and a daily changing Table d’Hote menu, catering up to 120 covers. The
conference/banquetfacilitiesregularlycaterto+100 people andcontinuestobe a
verybusyweddingand meeting venue. Menu planning is another important and
enjoyable part of my job and I often plan, cost and produce menus for the
restaurantand special functions thatalignwitheventhe mostmodestbudgets.As
part of a large chainthe administrationside of the kitchenisveryimportant; as 3rd
chef I had a lot of input with daily management, ordering, stock control and the
Training& Development of the junior team members. Tel. +44-1908-694-433
Aug. 04 – Oct 05 Milton Keynes Greyhound Stadium, Head Chef/Food Service Manager
http://w w w .greyhounds.co.uk/milton-keynes-greyhound-stadium.html Tel:+44 (0)1908 670 150
Employedas head chef/kitchen manager at this busy greyhound track restaurant
where itwas my sole responsibility to ensure the smooth running of the kitchen
and snack bar operation including all ordering, stock control and management.
Heading up a team of 5 kitchen staff, it was up to me to develop the. Within 2
months of starting, I changed the menu from a bi-weekly table d’hote style to a
carvery operation. This was met with huge success and within 2 weeks of good
marketing had increased the overall covers served each week by 20%. Left
position when the track was sold to developers.
Third Return

5. Mobile: 815.354.9882
david.jeffries6@googlemail.com
David Alan Jeffries CV, continued…
Jul 03 - Aug 04 Trekkers Tavern, Simpson Village, Head Chef Milton Keynes, UK
http://w w w .cdrex.com/trekkers-taverns-ltd-7222983.html
Employed as head chef at this Sci-Fi themed pub and restaurant from its inception. I
initially worked with the pub owners to design an A La Carte menu that used
predominantly fresh produce as well as some more unusual items, we also had to bring
the kitchen up to a high standard as it had been previously run down. Seating up to 100,
the restaurant had the potential to be a very busy and be a good place to eat, as the
standards of food produced was excellent. Unfortunately the location was not ideal for a
restaurantof this kind and after an initial busy few months the predicted turnover was not
met and the owners could not afford a full time Chef.
Sep 02 – Jun 03 The Cock Hotel, Sous Chef 1 Stony Stratford, Milton Keynes
http://www.oldenglishinns.co.uk/stonystratford/ T: +44 (0) 1908 567 733
Employed as Sous Chef at this famous coaching inn, I used only fresh ingredients to
produce a daily changing A La Carte menu in the 30-seat restaurant as well as the busy
bar. Hotel also boasted a hi-volume corporate and wedding reception venue serving the
kitchen with large functions to cater for on an almost daily basis. Working alongside the
head chef in a team of 5 chefs, my responsibilities included deputising in the head chef’s
absence, staff development, ordering and stock taking and helping to maintain rigorously
high standards of food prep, presentation and kitchen cleanliness. The hard work paid off
with the 2003 Regional Kitchen of Excellence Award.
About me:
Twenty plusyearsaftergraduatingCity& Guilds,Icontinue todevelopmyculinaryskillsandtechniques, but
preferthe more challenging,leadershiprole inmanagementasExecutiveChef Manager/Directorof Dining
Services, where Iamable tofocus onoperationsandteam mentorship withinanassistedlivingenvironment.My
managementtechniquesfollowthe same ‘fromscratch’philosophyIbringtomy cooking, withhonesty,respect,
integrity andaccountability playingthe active ingredientsinmyadministrativerole.My personal mission
supportsmycross-fieldscope forqualityandcreativityregardlessof positionsheld.
As a DDS-FSM,I continue to enjoylearningandsharingmyknowledge with hands-on, full-spectrum
collaboration fromExecutive Managementand entry-level supportstaff tocommunity residents.Equally
passionate aboutcookingandprovidingrespectful care in assistedliving,Istrive towardcontinuous
improvementof both culinary,andmanagementskills,which drivesmyongoingcertificationsandtraining.With
a long-establishedabilitytorelate well toindividualsandgroupswithwidely diversified perspectives,education,
and skill levels,myinternational careerhasfostered anexcellentworkrecord,butmore importantly,has
providedthe broad-basedtrainingIbelieveisakeycomponentthat today’sassistedliving/retirement
community Directorof DiningServices positions demand.
Married toa wildly-talentedwife,we live inacozy cottage in WestWonderLake where we enjoythe crazy
anticsof our rescueddognamed Zoe. Inmy spare time I enjoycookingformywife,familyandfriends,but am
alsopassionate about designingandbuildingcustomracingmotorcycles. Manyof mycustom buildshave
appearedinnumerous UKmagazines.Iam active inmy communitybysupportingourlocal Neighborhood Food
Pantry,attend and volunteerin ourneighborhoodWhiteOaksBayAssociationmeetings,Ibelieveitisas
importantto adhere toqualitystandards athome and inone’scommunity asitis at work,and live accordingly
withinthatbelief.
Thank youfor yourconsideration.
Chef David Jeffries