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Brett Cunningham

The Citadel, Class of 2015
From Charleston, SC
I am the Executive Chef at the Medical University of South Carolina. I am passionate about creating high-quality, sustainable food for our patients, staff, and family members. I work hard to accomplish my goals. I have over 20 years in the Food & Beverage industry including; Fine Dining, Casual Dining, Catering, Hospital Dining, Patient Feeding, and Cooking Demonstrations. My current role has had a significant impact on increasing patient satisfaction scores through Press Ganey and Avatar.
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The Citadel

The Citadel Graduate College recognizes earned degrees

Members of The Citadel Graduate College were recognized for completing advanced degrees earned for excellence in leadership, service and academics. Top areas of study for the class of 78 students i...

January, 22 2016 - Verified by The Citadel
Executive Chef III at Medical University of South Carolina
- Lead a team of 40+ individuals, including managers, supervisors, team leaders, cooks, prep cooks, utility staff, and transportation staff. - Oversee the day-to-day food production campus-wide for a 750 bed acute hospital. - Maintain all HACCP standards - Utilize FMS (Food Management Systems) to produce menus, recipes, forecast customer counts, production reports, and HACCP sheets. - Track employee time through E-Time. - Host Bi-weekly culinary conference calls in District 581. - Mitigate accidents by insuring proper PPE is available for all staff. - Reduce waste by tracking food production versus sales & waste. - Train staff members and dietetic interns; knife skills, knife sharpening, food safety, and food production techniques. - Host daily culinary planning meetings to discuss any previous issues or future issues. - Conduct daily taste panels to insure quality food.
December 2011 - Present
Executive Chef III at Sodexo
January 2007 - Present

Graduation

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