Bosc - Executive Chef - Birmingham, AL, USA

Michael Bosc

Birmingham, AL, USA


Executive Chef


I have a passion for food. I focus on fresh local ingredients using fresh herbs, little salt. I am experienced in all forms off cooking including Sous Vide. As a country club chef, I have prepared many a dinner at the homes of members as well as chef tables.

Work History

Executive chef

Brookwood Medical Center

February 2005 - May 2014

l Skillfully developed departmental goals, objectives, standards of performance, policies and procedures.
l Led the planning and achievement of goals and objectives consistent with the agency mission and philosophy.
l Recruited, hired, trained and coached on average of number new employees per year. 3
l Interpreted and communicated new or revised policies to staff.
l Developed and at times achieved financial and growth goals.
l Encouraged creative thinking, problem solving, and empowerment as part of the facility management
group to improve morale and teamwork.
l Routinely collaborated with department managers to correct problems and improve services
l Maintained good communication between department heads, medical staff and governing boards by attending Ops meetings and synchronizing interdepartmental functions.
l Assisted in resolving and satisfying client requests and internal operational issues.
l Established standards for selection, promotion and termination of staff.
l Identified process improvements in the day-to-day functioning of the department.
l Analyzed patient and family feedback to identify opportunities for staff recognition as well as areas for improvement.

Assistant Director

June 2004 - January 2005

l Created and maintained computerized record management systems to record and process data and generate
l Established staff schedules and assignments based on facility needs and equipment availability.
l Managed and directed fiscal operations, including planning budgets, authorizing expenditures, accounting,
establishing service rates and coordinating financial reporting.
l Monitored Infection Control and Critical Incidents, Risk Management and Quality Improvement plans.

Executive chef

Prairie Dunes Country Club

November 2001 - May 2004

My responsibilities were but not limited to menu planning, hiring, inventory, Sunday Brunches.
Hosted the 2002 US Women's Open
Served 1000 to 1500 a day.

Qualifications & Certifications

Walter Johnson HS

Skillpages has been acquired by! is pioneering the way people find local services. Skillpages is the world’s premier directory of service providers.

Find out more

Supported Countries
Choose your country