using the following resume info, 4262 LOYS DRIVE,JACKSONVILLE,US,32246·J_WIMSaYMAIL.COM·
904.713.5571
JEFF WIMS
Dining Services Director
PROFESSIONAL SUMMARY
Visionary Dining Services Director with over 10 years of adeptness in leading extensive dining operations,excelling in fiscalmanagement,creative menu development,and effective team leadership.Demonstrates a strong commitment to compliance andoperational excellence,ensuring high standards of nutrition and safety.Proactively drives improvements in service deliverythrough strategic oversight and staff empowerment,aiming to enhance student health and satisfaction.
EMPLOYMENT HISTORY
EXECUTIVE CHEF
2023-2024
Compass Group
Jacksonville,FL
◆ Spearheaded dining operations for 16K patrons weekly,ensuring top-notch quality and efficiency.
·Fostered teamwork and skill development among a team of 40 culinary staff.
·Managed a $9M inventory budget,effectively optimizing resource allocation and cost control.
·Strictly adhered to health regulations,consistently achieving successful audit outcomes.
EXECUTIVE CHEF,WEST COAST REGIONAmerican Cruise Lines
2021-2023
Gailford,CT
Directed 600+daily meals preparation ensuring top quality and safety
◆ Efficiently managed $1.5M annual food budget,optimizing resources
·Upheld stringent FDA and USCG standards,enhancing food safety
·Swiftly adapted to sudden requests,exhibiting problem-solving skills
EXECUTIVE CHEF
2019-2021
Legend Senior Living
Jacksonville,FL
◆ Orchestrated staffing logistics to meet service and fiscal objectives,enhancing team productivity.
·Spearheaded recruitment and training initiatives for kitchen staff,boosting service quality and team performance.
·Managed inventory and procurement,ensuring optimal stock levels.
◆ Established performance metrics,promoting staff accountability and development.
◆ Addressed customer feedback and grievances,enhancing overall dining experience.
EDUCATION
CULINARY ARTS
Sullivan University
INFORMATION SYSTEMSSUNY Canton College of Technology
Jan 2011-Jun 2013
Aug 1999-May 2001
COURSES
FOOD PROTECTION MANAGER CERTIFICATIONSERV Safi
ALLERGEN CERTIFICATION
May 2026
May 202s
ADDITIONAL INFORMATION
CERTIFICATIONS
Current TWIC &Passport Documents
SKILLS
Staff Training,Regulation Compliance,Program Development,Claims Processing,Meeting Facilitation,Budget Control,Leadership,Staff Management,Continuous Improvement.

please draft a compelling cover letter for the following job: The Culinary Director has the primary duty of supporting culinary operations for OVG's Hospitality division under the Business Startup Team. The Culinary Director responsibilities include overseeing each new business venue's culinary success and operational performance and maintaining positive client relations. This position reports to the VP of Business Startup while working closely with the VP of Premium Services and Corporate Director of Concessions. The Culinary Director provides oversight, mentoring and ongoing direction to all culinary, suites, clubs, seat service and restaurant services within the new business facility. This person will also serve as a key liaison between corporate, regional and location-based personnel. As such they will be expected to actively participate in OVG's Culinary Council and to be an expert on our specified products and standard policies and procedures. The Culinary Director will also be the point person on coordinating cross regional culinary support for venue transitions and new business and be prepared to coach the on- site team regarding effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision.

This role pays an annual salary of $90,000 to $110,000

Benefits for full-time roles: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

This position will remain open until June 6, 2025.

Responsibilities:
Serves as the culinary point of contact for new account onboardings
Coordinates cross unit culinary support for new business and\or staffing gaps
Supports new business units in maximizing compliance results
Supports new business units in training and monitoring food safety programs — identifies common gaps and supports action plans to address
Conducts on site evaluations and creates action plans for new accounts

Knowledge, Skills and Abilities:

Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
Ability to be self-directed while working in a team-oriented environment.
Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
This position required up to 70% travel
Qualifications:
Minimum of 5+ years kitchen management experience.
Demonstrated and verifiable track record of meeting projected costs.
Professional appearance and presentation required.
Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
Maintains a current Food Handler’s card and alcohol service permit if required by state or local government.
Working knowledge of employee scheduling in a hospitality environment.
Ability to obtain and maintain certification in a nationally recognized sanitation program.