Daniel Henry

About Daniel Henry

A Chef with the vision and experience to launch new food service operations successfully…

Experience

1. Executive Chef at Loyola University

   Parkhurst Dining

   May 2018 — Present

   Lead a 12-outlet campus-wide culinary program including retail, board plan, branded concepts (Starbucks and Chick Fil a), catering and faculty dining across all University campuses and facilities. • Provide executive leadership to the culinary operations team across multiple campuses in a high service environment. • Formulate and manage client and corporate budgets to meet client income goals in a fee account setting. • Manage multiple departmental Executive Sous Chefs and a support team of Sous Chefs to oversee 200+ unionized team members. • Implemented Aller-train allergy awareness training program, certifying every manager, Chef, Sous Chef and supervisor on campus. • Support university’s charitable outreach efforts by coordinating with the York Road Initiative Fresh Crate Program, Beans and Bread, and student organizations. • Manage the University’s surplus food donation. • Support marketing department’s social engagement strategy with multi-media content generation on multiple platforms. • Lead training initiatives including classroom style and video recorded informational and instructional sessions for team member training as well as student and faculty engagement. Teach food safety courses biannually for any eligible team member. • Developed and launched 7 different concepts (ranging from vegan grain bowls to fried chicken sandwiches to smoothies) to increase participation in retail environments and drive diversity in offerings. • Oversee planning and execution of all pandemic-related modifications to culinary operations, including service-style modifications, dining hall redesigns, satellite location development, and management of meal service to students in quarantine and isolation housing.

Education

• Boston University

  BAS, Hospitality Administration

  2001 — 2003

• Johnson & Wales University

  AAS, Culinary Arts

  1998 — 1999

Skills

• Cuisine
• Cost Control
• Concept Development
• Culinary Skills
• Restaurants
• Menu Costing
• Pastry
• Fine Dining
• Banquets
• Wine Tasting
• New Restaurant Openings
• Culinary Management
• Hospitality Management
• Restaurant Management
• Food Quality
• Food Service
• Hospitality
• Cooking
• Human Resources
• Labor Management
• Media Relations
• Food & Beverage
• Hiring
• Wine
• Brewing
• Food
• Recipes
• Spanish
• Catering
• Gourmet
• Menu Creation
• Finance
• Menu Development
• Chef
• Country Clubs