Montgomery Street, San Francisco, CA94105(555) 432-1000, resumesample@example.com
Professional Summary
I am a Certified Dietary Manager with over 40 years of successful experience in Food Service and Nutrition. Recognized consistently for performance excellence and contributions to success in Food Service industry. Strengths in Purchasing, Inventory Control, Employee relations, Menu Planning, and the ability to work with and report to all Federal and State Entities. My skill is backed backed by training in Nutrition and Management.
Skills
Department management
Menu planning abilities
Delivery oversight
Budgeting
Kitchen staff coordination
Scheduling
Cost controls
Recipes and menu planning
Safe food handling
Recruitment
Workflow planning
Strategic Planning
MS Office
Kitchen equipment operation and maintenance
Supply coordination
Work History
08/2020 to CurrentCertified Dietary ManagerBeacon Health Management | Folkston, GA,
Consulted with dietitians to plan menus appropriate for patient needs.
Monitored production to check safety, standardized production and appropriate portioning.
Visited with residents to inquire about satisfaction, quality and personal preferences.
Interviewed, hired and trained dietary personnel to provide optimal service.
Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
Set schedules for 10 staff by planning and designating shifts and hours.
Purchased food and cultivated strong vendor relationships.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Hired and managed all kitchen staff.
06/2019 to 08/2020KItchen SupervisorBenchmark Hospitality | New Brunswick, NJ,
Set and oversaw weekly and special event menu plans.
Developed recipes and menus by applying understanding of market demand and culinary trends,
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Created new recipes, outlined steps and training staff on correct preparation.
Controlled food costs and managed inventory.
Educated Direct Care Staff employees on menu updates and procedural changes.
Monitored food preparation, production and plating for quality control.
06/2016 to 08/2020Certified Dietary ManagerBeacon Health Management | Jesup, GA,
Monitored production to check safety, standardized production and appropriate portioning.
Consulted with dietitians to plan menus appropriate for patient needs.
Visited with residents to inquire about satisfaction, quality and personal preferences.
Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Verified prepared food met all standards for quality and quantity before serving to customers.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
11/2005 to 09/2012Food Service DirectorCapital District Ymca | Glenville, NY,
Planned operations to effectively cover all needs while controlling costs and maximizing service.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
Maintained sound financial footing by overseeing department profit, loss and budgeting.
Purchased food and cultivated strong vendor relationships.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Verified prepared food met all standards for quality and quantity before serving to customers.
Set schedules for 29 staff by planning and designating shifts and hours.
Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Oversaw food preparation and monitored safety protocols.
Hired and managed all kitchen staff.
Managed employees throughout preparation and service of 4000 meals per day.
Worked with USDA Child Nutrition Program coordinators, inspectors, and Commodities
Worked with State Of Oklahoma Child Nutrition Division inspectors, coordinators, and other representatives.
Filed all necessary reports for reimbursement of meals.
Education
Expected in 06/1972High School Diploma | Clairemont High School, San Diego, CAGPA:
Expected in 09/2006 | Dietary Management CertificationHigh Plains Technology Center, Woodward, OKGPA:
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