Skilled as a Manager trainee, Dietary Aide, Cook with 26 years in the food service. Organized, independent worker with strong time management skills. Detail-oriented and able to learn new tasks quickly and
effectively. Experienced in working in a fast-paced environment. Solid team player who offers a positive
and cooperative attitude. ServSafe certified.
Ability to handle fast-paced environment Interviewing and training ability
Ability to handle/resolve problems Knowledge of food preparation and Production
Food handling knowledge Proficiency in inventory and ordering
Successful kitchen staff supervisor Proven leadership skills
Team-oriented Staff scheduling knowledge
Works well under pressure Preparation of various food items
Uses proper sanitation practice
Ability to handle fast-pace environment
Ability to handle/ resolve environment
Food handling knowledge
Successful kitchen staff supervisor
Works well under pressure
Uses proper sanitation practice
Interviewing and training ability
Knowledge of food preparation and production
Proficiency in inventory and ordering
Proven leadership skills
Staff scheduling knowledge
Preparation of various food items
05/2016 to 03/2016
Dining Room SupervisorManor Care Springhouse － Pikesville, MD
As the , I was responsible for the efficient, professional operation of the dining room and for creating a gracious and warm atmosphere through proper supervision, training and coordination of servers, along with careful attention to needs of the residents and guests.
Ensuring that residents on therapeutic diets receive proper menus and that residents food preferences are honored.
I recruited, selected, orients and trains dining room staff, employee performance reviews, counsels, disciplines and terminates personnel as necessary.
06/2009 to 04/2016
Dietary Aide/Cook/Assistant ManagerGolden Living Center － Westminster, MD
Started employment as a Dietary Aide, promoted to Cook and was trained to manage the department.
Training including procurement of all food, beverage and supplies, scheduling, interviewing and hiring, budget management quality assurance audits for sanitation, survey audits snack audits kitchen operation and meal service as well as employee training and discipline.
During this period of employment, our kitchen changed its method of delivery from a standard tray line service.
This change led to vastly improved customer satisfaction scores and improved nutritional outcomes such as below state and national average monthly weight loss several years running.
This style of meal service also allowed for tight production of a raw food ppd of less than $6.00, which we have met each of the years since it started in 2011.
Attend the quality assurance meeting as well as interviewing residents for likes and dislikes.
I was also in charge of order of weekly bread ,ice cream order and ordering our food from Sysco using the DSS system.
Assisted the Food Service Director with making our winter and spring spreadsheets for the Sysco order.
I was responsible for entering any new residents or diet changes in the computer using the meal matric system.
I attend any meeting and in the absent of my Food Service Director.
Assisted with training of any new employees to the deptament.
05/2001 to 06/2009
Diet Clerk/Cook/ Assistant ManagerFrederick Memorial Hospital － Frederick, MD.
Apportioned and served food to facility residents, employees, or patrons.
Checked the quantity and
quality of received products frequently.
Switched between positions as Cold Food prep, Am Cook and
Assistant Manager and Diet Clerk to support changing needs of large industrial kitchen.
Stocked and rotated products, stocked supplies, and paper goods in a timely basis.
Cooked food properly and in a timely fashion using safety precaution.
Ensure first-in-first out system with ingredients labeled and stored properly.
Observed diners to anticipate any additional needs and respond to requests.
Started employment as a Dietary Aide, promoted to Diet Clerk and was trained to manage the department.
I was also trained and assisted the Dietitian with writing care plans and attending care plan meetings.
I checked the quantity and quality of received products frequently.
I frequently switched between positions to support changing needs of the department.
Education and Training
High School Diploma: GeneralSouth Carroll High － Sykesville, MDGeneral
The University of North DakotaNutrition and Foodservice Professional Training Program
Grand Forks, North Dakota
Nutrition and FoodService Professional Training Program at the University of North Dakota. I started in
October of 2014 and have completed 270 contact hours as of July 16, 2015. Am planning on taking my certification exam July 2017.