LinkedInMike Tortella
Mike Tortella

Mike Tortella

System Director/Executive Chef Food & Nutrition Services

Geneva, New York
Hospital & Health Care
  1. Finger Lakes Health
  1. Crozer-Chester Medical Center / Taylor Hospital,
  2. St. Agnes Hospital (closed),
  3. Murphy's Marketplace of South Jersey
  1. Rochester Institute of Technology
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Finger Lakes Health

Finger Lakes Health

System Director/Executive Chef Food & Nutrition Services

– Present

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"My inspiration is Chef Charlie Trotter and his relentless pursuit of excellence in all we do. That pursuit defines how we should live life."-MJT

Mike is an Award Winning Food Service/Culinary Administrator with significant experience in both Single and Multi-Unit Operations in Healthcare, CCRC's, Upscale Food Markets, Country Clubs and Restaurants. Seen as an intuitive leader with a demonstrated ability to provide strategic direction to maximize the patient & customer experience. He is particularly accomplished in the area of staff development & increasing productivity. Mike takes a certain pride in that many of his direct reports have been inspired to move on and become leaders in the industry. In the financial growth & performance arena, he consistently outperforms the expectation of established targets. He has a true passion for service to others and is known for developing avant-garde menus.

An alumnus of RIT, he continues the lifelong journey of learning having earned several professional certifications. His culinary training and love of food began at 12 years old in his family's catering business. He spent several years apprenticing in high profile kitchens at Bally's, the Greenbriar and University Club of Rochester under the watch of Chef's Bouchard, Smith and Bendixen. In 2004, he was recognized by the FMI for his work in Prepared Foods To Go in supermarkets. Mike also has significant experience in maintaining Glatt Kosher kitchens and catering.

Areas of Expertise:
Zero-Based & Historical Budget Process
Recipe & Menu Development
Kashrut Law
Inventory/Supply Chain Management
Patient Service - Trayline / Room Service
The Patient Experience
HACCP Training & Audits
TQM Principles/4DX
Staff Development
Independent or Contract Operations
Go Green Initiatives
GPO/Prime Vendor Contracting
Staff Relations & Participation
Merchandising & Effective Communication
Promoting Workplace Diversity
Social Media Advantages
Branding/Market Differentiation


System Director/Executive Chef Food & Nutrition Services

Finger Lakes Health
– Present (11 months)Finger Lakes, NY

This position serves a dual capacity in Food & Nutrition Services for Finger Lakes Health System as the Administrative Director and Executive Chef. Responsible for the operation of the entire Division in multiple venues. Accountable for an annual operating budget of $9.7M in managed volume and overall for retail, food quality, food production, menu development, Vending, Staff training and development, food safety, patient and customer satisfaction, workplace diversity, State, TJC and regulatory preparedness. I have 10 direct reports along with a total of 128 indirect reports that account for 98 FTE’s. Finger Lakes Health is an integrated 700 bed Health System comprised of 2 Acute Care Hospitals, 2 Short Term Rehab Units, 5 Long Term Care facilities, 3 retail venues, 6 community outreach food service programs and a School of Nursing. It is spread out over 3 campuses in 7 buildings covering the entire Finger Lakes Region in Upstate New York.

Director/Executive Chef Food & Nutrition Services

Crozer-Chester Medical Center / Taylor Hospital
(5 years 2 months)Delaware County, Pa

Serving a dual role for Nutrition Services at Taylor Hospital; responsible for the operation of the entire Department. Accountable for an annual operating budget of $2.7M in managed volume. The position was responsible for retail, food quality, production, menu development, food safety, patient and customer satisfaction, workplace diversity, State, TJC survey preparedness. 5 direct reports and a staff of 45 that accounts for 29 FTE’s. Administer all department evaluations and performance appraisals. There were five Deficiency Free Food Service Surveys from 2008-2013. Operating budgets were consistently 8-15% below targeted numbers every year during a time of constant census fluctuation and health system resources being redistributed. Recommended, developed and implemented a requested staffing plan to reduce labor force by 20% to accurately reflect the loss of patient volumes from 35.6 FTE to 28.4 FTE. Throughout the process services were increased as we developed a hybrid Room Service program for our patients during Lunch and Dinner Service. Our Clinical Team, under my direction, became recognized leaders in the development of future RD's and Food Professionals having active internship programs in partnership with 6 Universities. Installed ALOHA POS system in the retail area that increased first year revenues 5% without raising prices by giving us the ability to accurately track sales and implement proper product mix. Developed retail menus that truly reflected our Diverse workforce that featured Cuisine from the Middle East, Southwest US, Vietnamese, Creole and Mexican Cuisine. Our cafeteria was named the "Best Kept Dining Secret" for 2011 by the Delaware County Times and our patients rated us in the top percentile for Meal Satisfaction for a hospital of our size. Proudly developed programs to feed our Senior Citizens in the Community, sponsorship and participation in the Ridley Park Farmers Market promoting use of local farmers and fresh produce.

Food & Nutrition Director

St. Agnes Hospital (closed)
(1 year)Philadelphia, PA

GM for a small CHE affiliated hospital. During my tenure the managed volume was approximated at $1.5M. Followed all SODEXO policy & procedures. Implemented several cost saving measures through their complete closure.

Category Manager Deli, Bakery, Prepared Foods

Murphy's Marketplace of South Jersey
(4 years)Medford, NJ

Category Manager and Executive Chef for the largest independent Upscale Supermarket Chain in South Jersey. Was responsible for Deli, Bakery and Prepared Foods. Conceptualized and developed a fresh and innovative Prepared Foods program that was recognized by FMI in 2004. The increase in volume is proprietary, but the GM% was increased from 32% to 42% in less than 4 months from implementation. I developed and crafted all recipes, case merchandising, ad writing and promotions for the Fresh Foods Power Aisle. I had 7 Direct reports and served as consultant for 5 store managers. Also developed fresh cut Cheese Program, Olive Bar and implemented a Fried Chicken and meal substitute program.

Director of Dining Services

The Fountains @ Cedar Parke CCRC (closed)
(1 year)Atco, NJ

Food Service Specialist

Genuardi's Family Markets (closed)
(2 years)

As a supervisor/merchandiser for the Prepared Foods/Deli departments my position assisted the stores in new product introduction, product display, HACCP inspections, customer service and staff training. Assigned to the pre-openings, openings or remodels of seven Genuardi's markets. Opened four in store Kosher Deli' and Kosher Prepared Foods Sections. Under the supervision of the prevailing Mashgiach, we put together prepared food and catering programs that adhered to strict KASHRUT LAWS and designed around the existing demographic so our foods were specific to each market.

Corporate Food Services Director

Briarmed Nursing Homes (closed)
(2 years)NJ

Food Services Operatons Manager

Kennedy Health System
(4 years)NJ


Rochester Institute of Technology

Bachelor of Science (BS), Food Services Administration, cum Laude

Activities and Societies: Sigma Pi Fraternity, HSMA, NBMB's

Rochester Institute of Technology

Associate of Arts and Sciences (AAS), Dietetics


Serv-Safe Instructor & Test Proctor

National Restaurant Association / ANSI, License 1158588

Serv-Safe Certification

National Restaurant Association / ANSI, License 10146581

Certified Professional Food Manager (CPFM)

ANSI, License 15900012936
– Present

Employee Relations, Team Building and Conflict Resolution Training

Middlestates Employer Association
– Present

Train the Trainer

General Mills Corp
– Present

Workplace Diversity Training

– Present

Inventory/Supply Chain Management

– Present

Professional Level French Wine Certification

SOPEXA-USA, License 1783
– Present

Cheesemaking and Merchandising

Wisconsin Dairy Board, License 45464
– Present

Affirmative Action Training

– Present

Interview Process Training I & II

– Present

Principles & Qualities of Genuine Leadership

– Present

TIPS Program (Alcohol Awareness Program)

National Restaurant Assoc / ANSI, License 582873
– Present

CKHS Management College

CKHS Leadership Skills Program
– Present

Effective Communication

CKHS Leadership Skills Program
– Present

Honors & Awards

Community Health Alliance / Promoting Healthy Living

Health System Association of Pennsylvania (HAP)

Recognition for Community Service

Ridley Park Town Council

Manager of the Quarter

Taylor Hospital

Certificate of Appreciation

Ridley Park Meals on Wheels Program


  • Food Service
  • Culinary Skills
  • Nutrition
  • Menu Development
  • Dietetics
  • Food
  • Food Safety
  • Nutrition Education
  • Food Service Operations
  • Training
  • Catering
  • ServSafe
  • Health Education
  • Hospitality Management
  • Food Quality
  • Enteral Nutrition
  • Health Promotion
  • Food & Beverage
  • Fine Dining
  • Healthcare
  • Healthcare Management
  • See 8+  See less


Susan G. Komen Foundation

Raised awareness and have provided comfort and Culinary expertise and counseling to people affected by a horrible disease


Taylor Foundation

Committee Member

Provided Culinary expertise for several events throughout my tenure at Crozer

MANNA (Metropolitan Area Neighborhood Nutrition Alliance)

CPFM (Certified Professional Foodservice Manager)

FMI (Food Marketing Institute)

Sigma Pi Fraternity


Somehow carrying a 6

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