Gregory Thomas is an experienced executive chef and director of culinary operations seeking a position as Director of Culinary for an established CCRC. He has over 30 years of experience in culinary academies and positions as Executive Chef, Food Service Director, and Director of Culinary Operations at several retirement communities and food service companies, managing budgets up to $2.5 million and staffs up to 60 employees. His experience includes overseeing all aspects of food service operations including hiring, training, scheduling, budgeting, inventory control, and ensuring compliance with health regulations.

1. Gregory Thomas
Garland Texas
Phone: 817-404-7409
E-mail: chefchef61@yahoo.com
Objectives
To secure a position as Director of Culinary for an established CCRC.
Education
Culinary Academy
Cerritos College - Cerritos,CA
1984 to 1986
Business Administration
Orange CoastCollege - Fountain Valley, CA
1982 to 1984
Experience
Director of Culinary Operations
Advance Health - Garland, TX - 2015 to Present
Responsibilities
I am Responsible for two facilities to ensure thatcompanypolicy is being implemented.
Also responsible for overseeing a staff of 60 employees.Inventory control, labor,budgeting,
Controlling food cost.
Executive Chef/Dining Service Director
Unidine Food service - Boston,MA - July 2014 to July 2015
Responsibilities
Hiring,scheduling and budgeting with a budgetof 2.5 million a year. Managing a staff of 75 people while
producing up to 1200 meals a day. Maintain and ensuring all chefs are following budgetaryguidelines.
Accomplishments
Was able to take one of the main facilities and change itto a viable working environment.Also have been
able
to train and cultivate young chefs to move up to executive positions.Established greatworking relationships
with clients.
Skills Used
Motivational speaker,leadership,computer knowledge,communication both verbal and written as well
diversifying culture.

2.  Resume: Gregory Thomas
Executive Chef
Aramark - December 2011 to January 2014
Over all Food and nutrition services.Responsible for scheduling inventory,and managing a staffof 30
employees.Ensuring that all Guidelines are in place for state and federal Regulations.Controlling food cost
for a budgetof 1.5 million dollars a year.
Food Service Director
Quail Park RetirementVillage,L.L.C - July 2007 to January 2011
Responsible for consistentlybeing below departmentbudgetsaving companythousands since acquiring
position.Responsible for hiring,training,directing,and calculating all kitchen staff and dining room
supervisor while ensuring all food service staffmembers are properlytrained and certified if required.Create
and monitor kitchen staff schedules and make dailytask assignments to guarantee efficientand effective
meal preparations,responsible for ordering adequate inventory of all food supplies service and clean up.
Maintains knowledge base ofcurrentOSHA, local and state regulatory agency guidelines as well as kitchen
and food service program compliance.
Serves as member ofthe CommunityManagementTeam and assists Executive Director with other
managementduties as needed.
Establish menus and recipes as approved bya Dietary Consultantand ensure meals provide a variety,
interestand appeal while meeting the nutritional needs ofthe residents.
Communicates frequentlywith residents,families,guests and staffmembers,to address concerns and
suggestions relating to the food service program and maintain residentsatisfaction.
Mirabella Assisted Living
Food Service Director
Marabella Senior Living - Fort Worth, TX - December 2005 to May 2007
Responsible for all kitchen, front and back of the house operations.
Responsible for purchasing,payroll,inventory, monthlybudgeting,menu planning and scheduling.
Establish menus and recipes as approved bya Dietary Consultant.
Hired,trained, directed and assigned dailytask to ensure efficiency and effectiveness
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