Bryce Lockard
Laurel
Summary
Seasoned Director of Culinary Services with comprehensive background in food service management and hospitality. Skill set includes menu development, staff training, budgeting, and implementing health and safety regulations. Recognized for enhancing dining experiences while maintaining cost effectiveness. Previous roles have resulted in improved customer satisfaction scores and streamlined operations.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Executive Chef
Compass Group USA
Baltimore
05.2025 - Current
- Led culinary team to create diverse menus for various dining services.
- Managed inventory and sourcing of high-quality ingredients for food preparation.
- Developed training programs to enhance skills of kitchen staff.
- Collaborated with management to plan special events and catering services.
- Implemented cost control measures to maintain budgetary guidelines in food service.
- Fostered a positive work environment through effective team communication and support.
Director of Culinary Operations
Brandywine Potomac
Potomac
04.2024 - 05.2025
- Ensures responsibility for the quality and quantity of food served.
- Adheres to all sanitary regulations governing handling and serving of food.
- Oversees that meals are prepared and served on schedule.
- Investigates trends and developments in Dining Services practices and techniques and evaluate staff's adaptability to Dining Services program.
- Develops, revises and adapts work techniques and methods for more efficient operation of unit and for training employees.
- Prepares and serves food in accordance with national standards, administrative policies and within budget allowances.
- Maintains accurate records and reports in accordance to policy.
- Reviews and evaluates the work performance of the Dining Services personnel as well as counsels/ disciplines staff according to established company personnel policy.
- Plans and posts staffs work schedules at least one week in advance, calculated in FTE and strictly complying with the labor budget.
- Establishes a procedure to assure that all invoices are coded and receiving reports completed on a daily basis.
- Develops procedures to assure that kitchen sanitation is maintained on a daily basis with training for each position and daily side work task lists.
- Ensures all food handling is in conjunction with health and sanitation requirements.
- Adheres to all OSHA regulations and safety procedures when lifting, moving equipment and using chemicals.
- Prepares annual budget for Dining Services Department and works to consistently meet monthly budgetary guidelines.
- Ensures that the location adheres to the legal, safety, health, fire and sanitation codes.
- Puts Customer Service first; ensures that residents and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals' needs and rights.
- Performs all other duties as requested.
Director of culinary experience
Livingston Place Assisted Living
Washington
08.2020 - 01.2022
- Directs and oversees all aspects of the buildings food and beverage planning and service, with duties to include menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards.
Director of Culinary Services
Olney Assisted Living
Olney
01.2014 - 01.2019
- Ensures responsibility for the quality and quantity of food served.
- Adheres to all sanitary regulations governing handling and serving of food.
- Oversees that meals are prepared and served on schedule.
- Investigates trends and developments in Dining Services practices and techniques and evaluate staff's adaptability to Dining Services program.
- Develops, revises and adapts work techniques and methods for more efficient operation of unit and for training employees.
- Prepares and serves food in accordance with national standards, administrative policies and within budget allowances.
- Maintains accurate records and reports in accordance to policy.
- Reviews and evaluates the work performance of the Dining Services personnel as well as counsels/ disciplines staff according to established company personnel policy.
- Plans and posts staffs work schedules at least one week in advance, calculated in FTE and strictly complying with the labor budget.
- Establishes a procedure to assure that all invoices are coded and receiving reports completed on a daily basis.
- Ensures all food handling is in conjunction with health and sanitation requirements.
- Adheres to all OSHA regulations and safety procedures when lifting, moving equipment and using chemicals.
- Prepares annual budget for Dining Services Department and works to consistently meet monthly budgetary guidelines.
- Ensures that the location adheres to the legal, safety, health, fire and sanitation codes.
- Puts Customer Service first; ensures that residents and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals' needs and rights.
- Performs all other duties as requested.
Corporate Executive Chef
KINGDOM CATERING
Upper Marlboro
06.2013 - 09.2015
- Design, create and submit menus for special events both large and small, and organize all items needed for delivery and meal preparation.
- Ensure that all menu items meet the expectation of the customer through advanced tastings and practice runs.
- Organize and source all ingredients needed for every item on the menu for all events.
- Finalize menu items and head counts before the event to guarantee your team is prepared for the job.
- Transport food, tables and other items needed to serve food during an event to ensure that all catering jobs move smoothly and efficiently.
- Organize the serving of the food after it is prepared in order to keep guests from getting hungry or too full all at once.
- Assist with clean up after an event to guarantee that no items are left behind to leave a bad image for the company.
Skills
- Meal Preparation
- Profit & Loss
- Cost control
- Catering
- Training & development
- Restaurant management
Certification
- Food Service Manager
- Food Handler Certification
- ServSafe
- Food Allergens Certification
Timeline
Executive Chef
Compass Group USA
05.2025 - Current
Director of Culinary Operations
Brandywine Potomac
04.2024 - 05.2025
Director of culinary experience
Livingston Place Assisted Living
08.2020 - 01.2022
Director of Culinary Services
Olney Assisted Living
01.2014 - 01.2019
Corporate Executive Chef
KINGDOM CATERING
06.2013 - 09.2015