Ileana Medina -Shelton
Stem
Summary
Results-driven Executive Chef with expertise in menu planning, cost control, and kitchen management. Proven track record in streamlining operations and enhancing customer satisfaction through innovative menu development and effective team training.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Executive Chef
Duke Regional Hospital (Aramark)
Durham, NC
10.2017 - 06.2026
- Directed culinary team in creating diverse, high-quality menus aligned with client expectations.
- Streamlined kitchen operations to enhance efficiency and reduce food waste through effective inventory management.
- Implemented cost control measures, optimizing ingredient utilization and overall budget adherence.
- Mentored junior chefs, fostering skill development and promoting a collaborative kitchen environment.
- Ensured compliance with health and safety regulations, maintaining a clean and safe food preparation area.
- Collaborated with vendors to source fresh, sustainable ingredients while negotiating favorable pricing terms.
- Developed training programs to enhance staff knowledge of culinary techniques and food presentation standards.
- Analyzed customer feedback to refine menu offerings and elevate dining experience consistently.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
Executive Chef
Duke University(Aramark)
Durham,NC
01.2013 - 10.2018
- Oversaw business operations, inventory control, and customer service for restaurant.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food production to verify quality and consistency.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
Executive Chef
Miami University ( Aramark)
Miami, FL
10.2011 - 01.2013
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented cost control measures, optimizing ingredient utilization and overall budget adherence.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Chef De Cuisine
Southside Regional Hospital (Aramark)
Petersburg, VA
09.2007 - 10.2011
- Led culinary team in menu development, ensuring adherence to dietary guidelines and patient preferences.
- Oversaw daily kitchen operations, maintaining high standards of food safety and sanitation protocols.
- Collaborated with nutritionists to design meal plans that met diverse dietary needs of patients.
- Implemented cost-control measures, optimizing ingredient usage while minimizing waste.
- Developed seasonal menus that enhanced patient satisfaction and dining experience.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Arranged for kitchen equipment maintenance and repair when needed.
- Hired, managed, and trained kitchen staff.
- Placed orders to restock items before supplies ran out.
- Created recipes and prepared advanced dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Chef
Mont Lawn Camp, Bowering Mission
Bushkill, PA
04.2002 - 09.2007
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Set up and broke down kitchen for service.
- Ensured compliance with health and safety regulations, maintaining a clean and safe food preparation area.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Chef De Partie
Casa Emilio Restaurant
San Juan, Puerto Rico
01.2000 - 06.2006
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Developed innovative menu items reflecting seasonal ingredients and culinary trends.
- Streamlined food preparation processes, enhancing efficiency and reducing waste.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Implemented cost-control measures, optimizing kitchen operations while maintaining exceptional service levels.
Education
Pastry Chef - Professional Pastry Arts
Escoffier
Austin, TX (Online Class)Associate of Arts - Culinary Arts
Institure of Bank of Comerce
San Juan,PRChaplain Certificate -
ICAM
Bayamon,PRServsafe -
Certificate
Durham, NCBachelor of Interior Design -
Sagrado Corazon, University
San Juan,PRBible Certificate -
Colegio Teologico Asambleas De Dios
Bayamon,PROrdain Minister -
Colegio Teologico De Las Asambleas De Dios
Bayamon,PRHospitality And Tourism Administration,BS -
North Carolina Central University
Durham, NCChristian Counseling -
Colegio Teologico Asambleas De Dios
Bayamon, PR05-2026
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Hospitality service expertise
- Strong work ethic
- ServSafe certification
- Hiring, training, and development
- Inventory control
- Kitchen management
- Inventory management
- Banquets and catering
- Recipes and menu planning
- Nutrition
Accomplishments
- Recognized for Best Catering, Food Quality & Presentation .
- Awarded Employee of the year in 2023 for Impact & Humanitarian Ward .
- Prepared 400 meals, including appetizers and desserts, for high-volume catering event.
- Supervised team of 70 staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Certification
- Chaplain License -
- Servsafe Training - Certificate
Languages
English
Full Professional
Timeline
Executive Chef
Duke Regional Hospital (Aramark)
10.2017 - 06.2026
Executive Chef
Duke University(Aramark)
01.2013 - 10.2018
Executive Chef
Miami University ( Aramark)
10.2011 - 01.2013
Chef De Cuisine
Southside Regional Hospital (Aramark)
09.2007 - 10.2011
Executive Chef
Mont Lawn Camp, Bowering Mission
04.2002 - 09.2007
Chef De Partie
Casa Emilio Restaurant
01.2000 - 06.2006
Pastry Chef - Professional Pastry Arts
Escoffier
Associate of Arts - Culinary Arts
Institure of Bank of Comerce
Chaplain Certificate -
ICAM
Servsafe -
Certificate
Bachelor of Interior Design -
Sagrado Corazon, University
Bible Certificate -
Colegio Teologico Asambleas De Dios
Ordain Minister -
Colegio Teologico De Las Asambleas De Dios
Hospitality And Tourism Administration,BS -
North Carolina Central University
Christian Counseling -
Colegio Teologico Asambleas De Dios