Glenn J. Hixson has over 30 years of experience in the culinary and healthcare industries. He is currently the System Director for 7 hospitals in Ohio, overseeing budgets, audits, client retention, and systems. Previously he held executive chef and director roles at hospitals, restaurants, and entertainment venues, with responsibilities including all foodservice operations, staff management, budgeting, and training. He has a Associate of Occupational Sciences degree from The Culinary Institute of America and several certifications.

1. Glenn J. Hixson FMP, CDM, CFPP
959 Afton Rd Columbus, Ohio 43221
(330) 605-9476 Cell/ Home
Objective
To utilize every facet of my 30+ years of culinary knowledge and expertise within the Hospitality &
Healthcare Industry’s.
Experience:
Morrison Foodservice- Sr. Director of Food & Nutrition Services
February 09- Present
Started with Heartland Behavioral in Massillon, Ohio and am presently @ Twin Valley Behavioral
Healthcare in Columbus, Ohio. I am the Director for both Units, all duties as per Morrison Job Description,
these are both P&L accounts. I have also become E-Champion for our Region this past summer. I like to
visit different units and help with whatever is needed. I have also had a Dish Article published soon after I
began with Morrison. We have accomplished being Regional Account of the year 2 years consecutive.
Patient Satisfaction scores system wide is also above average. We have instituted as much of the Living
Well menu items as possible. I work closely with all system hospitals to be cost efficient for both parties
utilizing the Compass systems to do so, Which I am very hands on with all CEO’s and COO’s. Very
community active and a mentor for all Directors in our system. I work closely with RDO’s for the past 4
years. As of April of 2013 I assumed the created position of System Director for the ODMH, which
consists of 7 Hospitals, within the state of Ohio. I am responsible fiscally for all Budgets, Audits, Client
Retention, and Systems adherence for all, with reporting to the present RDO & Regional VP/DP.
St Mary’s Medical Center & Children’s Hospital Executive Chef
Tenet Healthcare
May 07-January 09
Total Control of all feeding both patient and employee with a strong emphasis on the Administration of the
Medical Center. To include very high end catering to visiting dignitaries and the boards. As well as catered
functions up to 1600 people. Strong emphasis on the Retail Area with action stations 3 times a week, as well as
creating and executing an omelet station in the Maternity Ward every Friday morning all of which drove Patient
Satisfaction Scores.
Retraining the staff in culinary techniques as part of instituting new cycle menus for the above mentioned.
Responsible for all purchasing, training, sanitation & safety. Total control of the Back of the House functioning in
a Union Environment. Total meals served annually are 825,000.
Seasons 52 Restaurant February 2004 – March 2007
New Business Development
Darden Restaurants
Concept Development Working Chef
To start was part of the first class to go through the intense and educational training program set up by
Darden. To include Nutritional, Leadership, Sanitation and Hands-On, training of the newest concept
offered to an ever growing market.

2. Of which at that time there was only one Flagship restaurant and 6 test markets to follow of which 3 I
was on the opening teams.
Hiring and qualifying all personnel to the concept as well as making public appearances to educate the
public in various Public Related charity, and health related functions.
Training of all employees on our intense sanitation practices as well as the newest cooking techniques
to provide Healthy and nutritional food all fresh and prepared as such.
Serv-Safe Certified Instructor.
Also responsible for all Food and Labor Cost Budgets.
The Crab House Restaurant Executive Chef
Jupiter, FL.
August 2002- January 2004
Held responsibilities as a Concept Executive Chef for Landry’s Restaurants w/ this $12M property.
Full authority of a staff of 25 employees
Implementing, executing and training revised catering menu’s for on and off premise functions.
Responsible for all budgeting and fulfilling requirements.
Implementing employee retention and award programs.
Conducting Public Cooking Classes for a maximum of 70 participants monthly.
Evaluating and succession training of all employees.
Dave & Buster’s Executive Kitchen Manager
Cleveland, Ohio – Chicago, Illinois – Atlanta, Georgia
July 2000 – August 2002
Full Authority of a Staff of 65 cooks along with 2 Banquet Chefs, and 3 Assistant Kitchen Managers and a
Purchasing Agent.
Responsible for training and assessment of all personnel with succession plans in a competitive and
growth atmosphere, Food and Labor Cost Budgets, Sanitation training.
Certified Serv-Safe Inner-state travel for menu training and reviewing consistency issues, of which where
corrected on site. These properties where all above the $15 million range with extensive catering.
Military History:
Mess Management Specialist 3rd Class
U.S. Navy
1975 - 1982
EDUCATION & TRAINING
The Culinary Institute of America
Associate of Occupational Sciences 1982