Mike Viola

About Mike Viola

Dynamic, Dedicated & Innovative Culinarian with 25 years experience from menu development to leadership managing fine dining to food service. Vast background in recipe development across various cuisine types. Passionate decisive leader with analytical, collaborative, and team building skills. Demonstrated success in managing large scale project lifecycles from concept to completion, including strategic planning & R&D. Known for an entrepreneurial spirit & building high performance teams to achieve goal execution. Cognitively and verbally agile individual who thrives in face paced, high pressure environments. Build strong working relationships with clients, colleagues and executives.

Experience

1. Sr Culinary Development Manager - Prepared Foods

   Boar's Head Brand

   Jul 2017 — Present · New York, NY, US

   Lead innovation of menu development and ingredients for all prepared foods, new product launches as well as specialty category R&D projects-Facilitate new culinary programing nationally with Key Independent retailers, Chain Partners and special projects-Execution of multiple market development plans to build market share, profitability and average unit volume in QSR company owned & franchised stores-Achieved sales growth 12% YOY by developing and implementing innovative sales playbooks and customized prepared foods programs for grocery retailers including Ahold, Albertsons, Publix, Kroger, HelloFresh, HEB and all branded commissary programs-Manage Key Relationships in food service both nationally and internationally in B&I, Leisure, College & Universities, K-12 and Military including Compass, Sodexo, Aramark, HMS Host-Coordination of all large presentations, nationals meetings, and key retailer top to top reviews.

Education

• New York Restaurant School

  AOS, Culinary Arts / Restaurant Management

  1997 — 1999

Skills

• Food & Beverage
• Gourmet
• Customer Service
• Food Industry
• Cooking
• Fine Dining
• Food Service Sanitation
• Restaurants
• Culinary Skills
• Payroll
• Banquets
• Cost Control
• Food Service Operations
• Sauces
• Culinary Management
• Chef
• Purchasing
• Hiring
• Food Cost Management
• Menu Development
• Sanitation
• Cuisine
• Serve Safe Certified
• Servsafe
• Food Cost Analysis
• Food Preparation
• Event Planning
• Food
• Inventory Management
• Accounting
• Parties
• Food Safety
• Ingredients
• Restaurant Management
• Event Management
• Multi-Unit
• Menu Costing
• Recipes
• Food
• Recipe Testing