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Michael Morelli
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Culinary Manager
Douglas, Massachusetts, United States
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Campus Executive ChefSodexoFeb 2023 - Sep 2023 (8 months)• Improved staffing, training, and presentation standards. • Revised President's House catering menu. • Submitted work orders to accomplish sanitation improvements. • Designed campus menu through DRIVE software system. • Aligned and organized inventory for maximum efficiency. • Supervised large campus events, including events for 2,000 guests.- BManager, Retail Ops, Business AnalysisBaystate Medical CenterNov 2021 - Jan 2023 (1 year 3 months)• Conducted regular sanitation audits for nine food outlets. • Completed feasibility studies for ongoing culinary expansion projects. • Revised catering menu with updated pricing for maximum profitability. • Replaced various high-priced coffee vendors with New England Coffee; 40% beverage cost reduction. • Updated equipment in satellite retail locations to provide consistent service. • Spearheaded culinary renovations, including installation of a complete set of new walk-in coolers / freezers. • Certified ten managers and supervisors through the ServSafe Manager course. • Supervised hospital-wide vending program, including the initiation of BYTE vending technology.
- SExecutive ChefSt. Francis HospitalMar 2021 - Aug 2021 (6 months)• Oversaw transition from a Sodexo account to a self-operated food program. • Directed 56 cooks and supervisors over two locations. • Cooperated with Purchaser to minimize inventory. • Regularly provided fresh baked goods and hands-on culinary service. • Adjusted scratch recipes for maximum flavor profile satisfaction.
- Director of Dining ServicesAtria Senior LivingJan 2020 - Nov 2020 (11 months)• Scheduled and supervised front and back of house employees. • Developed menus for daily service and special events. • Ordered all food, conducted inventory, and monitored food budget. • Replenished small wares inventory to maximize kitchen efficiency. • Met with Executive Director daily for resident updates and dietary needs. • Hired and trained new kitchen employees.
- HExecutive ChefHoliday RetirementJun 2018 - Jan 2020 (1 year 8 months)• Produced scratch recipes for entrees, desserts, and special events. • Ordered and inventoried all food. • Scheduled back of house personnel. • Achieved "Triple Platinum" designation measuring satisfaction, census, and overall approval ratings. • Scored 100% on Crandall sanitation inspection. Page Continued Experience:
- MExecutive ChefMirbeau HospitalityOct 2017 - Jun 2018 (9 months)• Executed opening operations for Bistro within Spa, including menu development. • Ordered all equipment and small wares. • Hired and trained the entire front and back of house staff. • Worked with Spa Director to create a healthy choices menu. • Devised attractive plating presentations for entire menu. • Appeared on TV show "Weigel at Work" on local Albany NY station.
- JExecutive ChefJacob & Anthony's AmericanFeb 2016 - Oct 2017 (1 year 9 months)• Rolled out a new dessert menu with scratch recipes. • Supervised on-premise and off-premise catering, including exclusive catering for a nearby Hampton Inn. • Revised standardized recipes for improved flavor profiles. • Participated in "Chowderfest," an annual local restaurant competition. • Hired and trained kitchen personnel. • Supported service line with additional prep when needed. • Ordered all food and conducted weekly inventory.
- Campus Executive ChefCompass GroupJan 2013 - Oct 2015 (2 years 10 months)• Slashed food cost $100,000 each school year. • Led regional Chefs in purchasing compliance. • Designed catering and dining hall menus each semester. • Participated in Opportunity Buy purchasing for bulk items, commissary freezer oversight. • Conducted Chef's Tables, International dinners, off-campus recruiting. • Refreshed small wares and other equipment. • Directed on-campus scratch bake shop. • Hired, trained, and supervised kitchen employees, including 128 associates and 6 direct reports. • Coached chef managers on Webtrition usage.
Education
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- LBachelor of ArtsLycoming College
- Master of ArtsUniversity of Cincinnati
- Blue Ribbon GraduateInstitute of Culinary Education
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