Dining Services Manager / Chef with over 25 years of experience in assessing staffing needs, recruiting staff, planning and preparing delicious healthy menus in the healthcare environments. Worked with population over 220 residents and a annual budget over $1.2 million. Well versed in controlling food cost without compromising food quality. Ability to connect ideas and resources, a diverse perspective in collaboration and partnerships, a commitment to achieving excellence through shared passion for results. SurvSafe Certified, Computer literate with a demonstrated proficiency in various financial and purchasing software programs.