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Bosc - Executive Chef - Birmingham, AL, USA

Michael Bosc

Birmingham, AL, USA

Services

Executive Chef

Summary:

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
reports.
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

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