Henry Scott
Mennonite Home Communities
Delta
25
years of professional experience
Results-oriented professional with extensive experience in culinary arts, event planning, and business operations. Expertise in managing operations, staffing, budget oversight, and inventory management to enhance service delivery. As Head Chef and Operations Supervisor, led team collaboration and improved operational efficiency. Strong background in accounting and marketing supports organizational success.
Work History
Chef Manager
2 Years 7 Months- Directed culinary operations to ensure high-quality food production and service standards.
- Developed menus that align with nutritional guidelines while minimizing food waste.
- Managed inventory control systems to optimize supply chain efficiency and reduce costs.
- Implemented training programs for staff to enhance kitchen efficiency and foster skill development.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Pitched in to work line during busy periods or in place of sick employees.
- Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
Operations manager dining services
7 Years 8 Months- Directed the overall operations of dining services for Mennonite home communities.
- Streamlined operational workflows to enhance service delivery across departments.
- Led cross-functional teams in implementing process improvements and best practices.
- Developed and executed training programs for staff to elevate performance standards.
Dining Services Director
2 Years 10 Months- Directed operations to ensure high-quality dining experiences for residents and staff.
- Implemented innovative menu options, enhancing nutritional value and resident satisfaction.
- Oversaw vendor relationships, negotiating contracts to improve service delivery and cost efficiency.
- Developed training programs for staff, fostering a culture of excellence in customer service.
- Managed budgeting processes, ensuring financial accountability while maintaining quality standards across services.
- Enhanced overall dining experience by implementing innovative menu selections and presentation techniques.
- Negotiated favorable contracts with suppliers, securing high-quality products at cost-effective prices.
Head of Security, Shift Manager
17 Years 10 Months- Provided a safe and secure establishment for staff and customers, scheduled shifts, and addressed customer needs and wants.
- Led security operations, ensuring compliance with safety protocols and regulatory standards.
- Developed and implemented comprehensive security plans to mitigate risks across facilities.
- Trained and mentored security personnel, enhancing team performance and effectiveness.
Production manager
1 Year 5 Months- Oversaw daily operations of multiple kitchens and dining areas, ensuring smooth service delivery. Stay at or under budget for labor and food costs. Coordinated ordering from multiple vendors, streamlining supply chain management. Facilitated team-building activities to enhance collaboration among staff.
- Streamlined production processes to enhance operational efficiency and reduce waste.
- Led cross-functional teams to implement quality control measures, ensuring compliance with industry standards.
- Developed and maintained production schedules to align with community needs and resource availability.
Executive Chef
3 Years- Prepared multiple lunch services, handled executed meal preparation and menu planning to align with seasonal ingredients, managed inventory control, collaborated with the dietitian on meal planning, and catered events while keeping the service and kitchen areas clean.
- Developed and implemented diverse menus catering to dietary needs of visually impaired students.
- Led kitchen staff in preparing high-quality, nutritious meals while ensuring safety standards compliance.
- Streamlined inventory management, reducing food waste through effective purchasing and storage practices.
Executive Chef/General Manager
2 Years- Introduced and developed new dishes, priced menu items, controlled food costs, hired and trained new staff, opened and closed the restaurant, ordered supplies, catered events, and ran the line.
- Developed innovative menu offerings, enhancing culinary appeal and customer satisfaction.
- Streamlined kitchen operations, improving efficiency and reducing food waste.
- Led a team of chefs, fostering collaboration and maintaining high culinary standards.
Operations Supervisor
5 Years- Hired and coached staff, supervised floor layout and customer service to enhance operational efficiency. Processing weekly payroll for 200+ employees, editing employees' payroll, upkeep of employees' personal files, P&L report monthly and yearly, scheduling, hiring and coaching employees and cash management.
- Supervised daily operations, ensuring compliance with company policies and procedures.
- Trained and mentored staff on efficient inventory management practices.
- Implemented process improvements that enhanced workflow efficiency across departments.
Education
Associates - Culinary Arts Restaurant Management
Skills
Culinary Operations
Menu Planning
Food Preparation
Meal Preparation
Catering
Cooking
Food Safety
Restaurant Management
Kitchen management
Inventory control
Inventory (10+ years)
Cost Control
P&L management
Profit & Loss
Operations management
Sales expertise
Event Planning
Banquet Experience
Training expertise
Staff Development
Supervising Experience
Leadership
Strategic planning
Culinary Experience
Food operations
Client relations
Culinary Innovation
Client relations
Culinary Innovation
Timeline
Chef Manager
Metz Culinary
02.2024 - CurrentRead More
Dining Services Director
Integracare
04.2021 - 02.2024Read More
Operations manager dining services
Mennonite Home Communities
01.2019 - CurrentRead More
Production manager
Tel Hai Retirement Community
08.2017 - 01.2019Read More
Executive Chef
Overbrook School for the Blind
01.2012 - 01.2015Read More
Executive Chef/General Manager
Front street fountain
01.2010 - 01.2012Read More
Operations Supervisor
Best Buy
01.2003 - 01.2008Read More
Head of Security, Shift Manager
Joclyns
01.2002 - 11.2019Read More
JNA Institute of Culinary Arts
Associates from Culinary Arts Restaurant Management
Read More
Assessments
- General manager (hospitality) — Proficient
- July 2021
- Solving group scheduling problems and reading and interpreting P&L statements
- Full results: Proficient
- Administrative assistant/receptionist — Proficient
- October 2021
- Using basic scheduling and organizational skills in an office setting
- Verbal communication — Highly Proficient
- Speaking clearly, correctly, and concisely
- Full results: Highly Proficient
- Sales skills — Highly Proficient
- November 2021
- Influencing and negotiating with customers
- Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.
Additional Information
- -Supervisory skills
- -Culinary arts education
- -Employee recruitment expertise, hiring and training
- -Problem resolution
- -Over 15 years of progressive management
Personal Information
Work Permit: Authorized to work in the US for any employer