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Michael Morelli

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Culinary Manager
Douglas, Massachusetts, United States
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Résumé

Jobs verified_user 0% verified
  • Sodexo
    Campus Executive Chef
    Sodexo
    Feb 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.
  • B
    Manager, Retail Ops, Business Analysis
    Baystate Medical Center
    Nov 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.
  • S
    Executive Chef
    St. Francis Hospital
    Mar 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.
  • Atria Senior Living
    Director of Dining Services
    Atria Senior Living
    Jan 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.
  • Holiday Retirement
    Executive Chef
    Holiday Retirement
    Jun 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:
  • M
    Executive Chef
    Mirbeau Hospitality
    Oct 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.
  • J
    Executive Chef
    Jacob & Anthony's American
    Feb 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.
  • Compass Group
    Campus Executive Chef
    Compass Group
    Jan 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 verified_user 0% verified
  • Lycoming College
    Bachelor of Arts
    Lycoming College
  • University of Cincinnati
    Master of Arts
    University of Cincinnati
  • Institute of Culinary Education
    Blue Ribbon Graduate
    Institute of Culinary Education
Projects (professional or personal) verified_user 0% verified