ERIC W. LINSON374 Quaker Hollow Lane, Round Lake Beach, IL 60073

ericlinson@comcast.net c: (847) 732-0197 h: (847) 265-2126

EXECUTIVE CHEF/GENERAL MANAGERWell-rounded, results-driven operations and food service leader with 20+ years of experience leading teams to maximize profits. Proven track record meeting profit goals by identifying and executing growth opportunities in a large variety of restaurant and food service formats. Excellent industry reputation for high quality, innovation, creativity and accountability. Guides teams as large as 50 employees with sincere mentoring and strong communication skills.

Areas of Expertise:

INNOVATION

LEADERSHIP

SALES DEVELOPMENT

INVENTORY MANAGEMENT

BUDGETS AND REPORTING

CREATIVITY

EVENT PLANNING/CATERING

VENDOR MANAGEMENT

COACHING AND MENTORING

QUALITY CONTROL

TEAMBUILDING

STAFF RECRUITMENT/RETENTION

PURVEYOR NEGOTIATIONS

KITCHEN LAYOUT/DESIGN

OPERATIONS AND TECHNOLOGY

PROFESSIONAL EXPERIENCE

CLAREMONT HANOVER PARK / SYMPHONY POST-ACUTE CARE NETWORK – Hanover Park, ILA leading full-service Rehabilitation Resort

FOOD SERVICE DIRECTOR /EXECUTIVE CHEF (2015 – Present)

Director responsible for all facets within operations and food service team to meet the expectations of our Guest. Successfully surpass monthly, quarterly and annual financial and quality goals while contributing creative food and catering expertise.

Immediacy took measures to stabilize the facility food services department by cost control, labor efficiency’s, hiring, training, payroll, scheduling, coaching, motivating, in-service training and performance development. (first three months)

Improved customer satisfaction (patients) to achieve a consistent 87% patient rating of “excellent” (fist two months)

Implement multiple technology systems to improve efficiency such as Pod and Hostess patient food delivery model, Micros POS retail system, Temp Track Temperature Monitoring system and Epic

Develop new sales channels and innovate new product sales opportunities

Complete numerous capital projects such as complete kitchen design and installation of dishware washing system

Accurately manage inventory, invoicing, billing and payments

Recognized for entrepreneurial, “lead by example” management expertise and ability to re-energize staff to reach an ambitious Tier One employee satisfaction level (as measured by Moorhead Company surveys)

Supervise and staff all major catering events and functions including room theme, menus and design

Collaborate with Clinical Nutrition Manager to resolve food-related patient concerns

SODEXO (Contracted to Presence Saint Francis Hospital) – Evanston, ILA leading full-service international food service contractor for 300,000 properties

EXECUTIVE CHEF/FOOD SERVICE OPERATIONS MANAGER (1999 – 2015, direct hospital hire until 2014/then contractor to 2015)

Direct all facets within operations and food service team to meet premier magnet Hospital’s sales and service expectations. Successfully surpass monthly, quarterly and annual sales goals while contributing creative food and catering expertise.

Lead $3 million food services department including supervision of 50 FTE (hiring, training, payroll, scheduling, coaching, motivating, in-service training and performance development)

Analyze and meet targeted annual financial goals to reduce purchase expenses by 25%

Achieved a 50% reduction in work force by implementing more efficient procedures to increase productivity. Benchmarked metrics against nationwide standards developed by Premier Benchmark Solutions.

Design and implement creative products and marketing strategies, successfully improving year-over-year sales in the cafeteria by 44% on annual sales of $1.1 million in addition to gift shop sales of $150,000 annually

Improved customer satisfaction (patients) to achieve a consistent 82% patient rating of “excellent”

Implement multiple technology systems to improve efficiency such as Pod and Hostess patient food delivery model, Micros POS retail system, Temp Track Temperature Monitoring system and Epic

Develop new sales channels and innovate new product sales opportunities

Complete numerous capital projects such as complete kitchen design and installation of dishware washing system

Accurately manage inventory, invoicing, billing and payments

Recognized for entrepreneurial, “lead by example” management expertise and ability to re-energize staff to reach an ambitious Tier One employee satisfaction level (as measured by Moorhead Company surveys)

Supervise and staff all major catering events and functions including room theme, menus and design

Collaborate with Clinical Nutrition Manager to resolve food-related patient concerns

PLANET HOLLYWOOD, INTL – Gurnee, ILGroundbreaking 250-seat theme restaurant

EXECUTIVE CHEF (1997 - 1999)

Directed 25+ employees to ensure consistently excellent guest experience

Member of grand opening management team to introduce celebrity restaurant concept to Lake County

Grew sales to $5 million through savvy menu planning and innovative operations. Reduced labor costs to 9.8% and food costs to 35% per corporate standards.

Hand-picked as Corporate Consultant to troubleshoot efficiency opportunities in other national locations

STACKWOODS – Lincoln, NEForward-thinking BBQ restaurant concept

EXECUTIVE CHEF (1996 - 1997)Contributed technical food and strategy expertise to develop innovative new restaurant

Served as subject matter expert to develop cost-effective menu, source equipment vendors, and design kitchen layout

Collaborated with hand-picked team of experts to fully research market potential for wood-fired cuisine

LETTUCE ENTERTAIN YOU ENTERPRISES (BUB CITY) – Chicago, ILPremier privately-held company specializing in a variety of restaurant concepts ranging from fast casual to fine dining

EXECUTIVE SOUS CHEF (1994 - 1996)Managed all aspects of high volume crab shack themed restaurant kitchen serving 1500 daily dinner guests with $7 million annual sales

Developed inventive menus and produced frequent banquet operations for additional 1000 guests

Researched and launched purchase order system to slash overhead costs via tighter inventory control

EDUCATION & OTHER EXPERTISE

Joliet Junior College, Joliet, ILAssociate Applied Science Degree – Major: Culinary Arts

American Culinary Federation, St. Augustine, FL31 CEU Credits

Management Training through Resurrection Health Care

(Transformational Larder Ship Program)

Risk Management, Diversity Training and “Get Live” program through Sodexo

Member, American Culinary Federation

Member and Previous Board Member, Chefs of Cuisine Chicago Chapter

Licensed by State of IL Department of Public Health in Food Service Sanitation

Recertified ServSafe (2014) City of Chicago Licensed in Food Service Sanitation

Eric W. Linson resume, page 2 of 2