Educational Consultant Literacy Director resume example with 20+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK
Home: (555) 432-1000
Cell:
resumesample@example.com
Summary
Chef with over 12 years of critically acclaimed work preparing delicious, healthy dishes. Specializes in preparing menus that attract and retain customers. Looking for a challenging role in culinary management.
Core Qualifications
Sous vide technique
ServSafe certified
Focused and disciplined
High volume production capability
Well-tuned palette
Focus on portion and cost control
Inventory management familiarity
Achievements
Successfully managed a kitchen staff of 40+ employees during high volume dinner services for more than 500 diners each night.
Professional Experience
Educational Consultant Literacy Director, 2013 to Current Abm – La Porte, TX,
Conducted workshops, Literacy Leadership teams, and conferences designed to promote intellectual, social, and physical welfare of students.
Prepared recommendations on instructional materials and curricular choices.
Conducted Lesson Study groups with teachers in order to promote best practices and in classroom modeling opportunities.
Conducted Instructional Reviews to determine and provide feedback to administrators about the effective teaching practices by their Reading and English/Language Arts Departments.
Created school-wide action plans with a focus on Reading to meet state standards and AYP guidelines, resulting in student-growth.
Worked with Teacher Leaders in order to develop capacity and leadership within the school.
Executive Chef, 2006 to Current Cumberland Therapy Services, Inc. – Chicago, IL,
Implemented and supported company initiatives and programs.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
Established and maintained open, collaborative relationships with the kitchen team.
Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
General Education Teacher, 2002 to 2013 Aramark Corp. – Albany, NY,
Developed classroom learning centers; Maintained pupil records and attendance Tested and evaluated students.
performance; provided information to parents on student's academic progress.
Participated in staff planning and evaluation conferences; Developed and implemented FCAT training materials.
Trained students and parents in test taking skills.
Chef Instructor/ Student Service Resource Coordinator, 2007 to 2009 Le Cordon Bleu Culinary College – City, STATE,
Instructed developmental classes for in coming students.
Provided classroom instruction demonstrations and student support.
Coordinated student culinary activities.
Organize student functions, facilitated.
Developed and implement English Second Language program.
Created student educational presentations; create and organize student resource services.
Chef, 2006 to 04/2006 Sun Life Stadium – City, STATE,
Planned and prepared menu for Game day Buffet.
Conducted inventory of food items necessary for production.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
Followed proper food handling methods and maintained correct temperature of all food products.
Prepared healthy, enjoyable meals and platters for private entertaining quarters.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.
Correctly and safely operated all kitchen equipment in accordance with set guidelines.
Food Service Manager Cafeteria/Catering, 03/1990 to 07/1994 Maimonides Medical Center – City, STATE,
Managed and monitored daily operation of cafeteria.
Assisted in implementing and managing special catering functions.
Plan weekly schedule for employees.
Conducted in-service for quality assurance Monitored sanitation and quality assurance of serving kitchen.
Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.
Provided courteous and informative customer service in an open kitchen format.
Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
Implemented and supported company initiatives and programs.
Quickly and courteously resolved all guest problems and complaints.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Enforced appropriate work-flow and quality controls for food quality and temperature.
Developed strategies to enhance catering and retail food service revenue and productivity goals.
Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Actively participated in staff meetings and operated as an effective management team leader.
Built and fostered a team environment.
Education and Training
Master of Arts: Educational Leadership, Expected in October 2015 California Coast University - , GPA:
Associate of Applied Science: Culinary Arts, Expected in 2007 Le Cordon Bleu Culinary College - Miramar, Fl GPA:
Bachelor of Arts: Elementary Education, Expected in 1998 Brooklyn College - Brooklyn, NY GPA:
Associate of Applied Science: Clinical Nutrition, Expected in 1986 La Guardia Community College - Queens, NY GPA:
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Resume Overview
School Attended
California Coast University
Le Cordon Bleu Culinary College
Brooklyn College
La Guardia Community College
Job Titles Held:
Educational Consultant Literacy Director
Executive Chef
General Education Teacher
Chef Instructor/ Student Service Resource Coordinator