For the past 2 years I have been the assistant director of dining services for a 160 bed facility. My duties included managing our tray card system as well as the cooks production sheets and diet spread sheets. I have knowledge of both the SYSCO NETIMPACT system and U.S. FOODS BLUEPRINT system. I also provide assistance to our assisted living building when special events are scheduled.
I have been through 3 state surveys since being at DOGWOOD VILLAGE OF ORANGE. During that time we received zero deficiencies, the last inspection in June resulted in one deficiency, that being equipment related. I have always be within our operating budget . I have a great rapport our residents and family members. I am currently enrolled online with the University of Florida for my CDM certification. I am SERVSAFE certified, and certified instructor/proctor with SERVSAFE.
Ensure quality meals were prepared according to prescribed recipes for a population of 1250 offenders and 200 staff.using inmate labor
Resolved complaints from staff and inmates promptly and professionally
Carefully maintained sanitation, health and safety standards in all work areas.
Made sure cooks and prep workers were properly trained on how to use and clean the equipment and document the training.
Assigned the next days prep duties and followed up on it's completion.
Performed daily kitchen checks for equipment issues.
Trained the cooks to work in a " clean as you go manner "
Made sure deliveries were put away in a timely manner and FIFO procedures were followed.Notified Asst. Dir. of any irregularities.
Completed all daily meal production / temperature forms.
Documented offender performance issues using a Disciplinary Action Form.
Provided new hires training on operating food service equipment and sanitation.
Followed "batch cooking" method when possible to avoid excessive leftovers and maintain food cost.
Utilized leftovers to produce tasty, eye appealing dishes
I have prepared meals during unique situations, no steam, only 1 usable oven, and emergency lockdowns.
Supervised the serving of the meal to ensure proper temperature and portion size.
Monitored the production of therapeutic diets ( renal, diabetic, allergies) and the diabetic snacks.
I performed most of the cooking for any lunch functions requested by the warden. The menu varied between braised fish or baked chicken, sautéed vegetable, starch and dessert. It was normally between 15-40 guests.
Oversaw the proper production of religious meals ( Passover, Ramadan) and common fare meals.
Made fresh " Soup of the day" which was rotated between cream soups and stock soup.Also made our vegetarian soup ( minestrone ) several times a week.
Made our salad dressings from scratch as well as our cannolis, and our signature marinara sauce.
Trimmed and cooked our beef roast for sandwiches
Made lasagnas several times a week for our lunch and dinner meals
marinated and cooked (seared / baked ) fresh chicken for several or our dishes.
assisted with the weekly inventory and worked closely with our SYSCO sales rep to be aware of special buys to add to the menu and any price increases so we could adjust accordingly.
I handled the preparation catering requests that came in. Most notably the PGA golf tournament at Torrey Pines ( the caddie staff ). It consisted of pasta dishes ( Al Fredo, Primavera, Marinara ) sandwiches and salads ( Caesar, Antipasto, ) and a variety of wraps.
Trained the other cooks on proper presentation, sanitation, proper storage of food deliveries, and the use and cleaning of the kitchen equipment.
Scheduled staff, adjusted hours as needed to maintain labor budget
Prepared the weekly production sheets for the cooks for a population of 2200 inmates.This was done with both civilian and inmate workers
Worked with the production mgr, in preparing the staff menu making sure regional favorites were on the menu several times a week.
Performed a daily walk thru of all areas of foodservice, noting any discrepancies and make sure corrective action was taken.
Ensure meals were prepared according to the companies recipes and served on time
Conducted monthly employee meetings and training sessions
Processed the weekly invoices for payment to our vendors
Performed weekly inventories and worked with the unit mgr. in calculating our food cost .
Handled employee performance issues through counseling and documentation.
Met with the Warden and senior staff daily to discuss any issues that needed our attention.
Maintained the sanitation standards set up by the company and state health dept.
Provided catering service as requested by the client.
Monitored meal service to ensure proper portions were given
Instructed the staff on how leftovers were to be utilized.
Monitored the special diets cooks to ensure accuracy.
While in the culinary union I was sent to various hotels as needed. I was trained at several work stations .
Egg station - Made eggs to order as well as omelets to order on the buffet line using an egg pan and propane burners
Carving Station- Carved meats ( prime rib ham, turkey breast ) on a buffet line in view of the guest. I also prepared these items paying particular attention to appearance and proper temperature.
Char broiler - made hamburgers to order at lunch as well as steaks to order at dinner.
Fry station- prepared breaded items as needed for appetizers as well as fries and onion rings.
Prep station- clean/cut chicken,trimmed tenderloins for steaks, cleaned and prepped vegetables a "buffalo chopper " or commerical food processor, made stocks for sauces .
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