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supervisor of food and nutrition resume example with 7+ years of experience

Jessica Claire
, , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - : - -
Summary

Knowledgeable Nutrition Assistant with 20 years of experience serving meals in a variety of settings that adhere to USDA guidelines. Skilled at planning menus, organizing ingredients and food preparation for any number of individuals. Considered reliable and adaptable employee easily works with various types of people and learn new skills. Nutrition and wellness expert focused on conducting detailed nutrition consultations and creating personalized meal plans to meet needs of each client. Practical in developing realistic menus for busy people.

Talented Chef with 20 years of experience preparing memorable dishes. Specializing in menus known for attracting and retaining customers. Provides culinary management skills to fast-paced kitchens.

Punctual worker experienced in following menus and recipes to prepare foods. Skillful in setting up and cleaning equipment for daily food preparation and receiving, stocking and ordering ingredients and kitchen supplies. Excellent multitasker recognized for supporting successful kitchen operations.

Skills
  • Taste testing and recipe development
  • Interpersonal and written communication
  • Dining and cooking cleanup
  • Distributing meals
  • Working collaboratively
  • New employee training
  • Strategic thinker
  • Exceptional communicator
  • Staff leadership
  • Reliable and trustworthy
  • Friendly, positive attitude
  • Customer service
  • Collaboration
Experience
09/2020 to Current
Supervisor of Food and Nutrition Salvation Army Usa Rolla, MO,
  • Selected foods appropriate for individual patients dietary needs.
  • Delivered food to patients and asked if meal met dietary needs.
  • Planned menus and ordered specific foods to meet medical restrictions.
  • Supported lunch and dinner service for facilities to offer meal options to customers with various dietary limitations and allergy restrictions.
  • Created new dishes to develop healthier meal options for patients.
  • Assembled prepared food on trays for patients with regular and modified diets.
  • Collected dishes, loaded dishwasher and unloaded after completed cycles to keep clean dishes on-hand.
  • Helped kitchen staff by preparing items such as salads and desserts in advance.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Trained kitchen workers on culinary techniques.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Entered order details into system and inputted updates accordingly using computer.
01/2017 to 09/2020
Cook/Rotisserie EMMC Northern Light City, STATE,
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Grilled and deep fried various foods from meats to potatoes.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Replenished food items from inventory and rotated ingredients.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
02/2015 to 01/2017
Line Cook/Breakfast Cook Governors Restaurant City, STATE,
  • Kept stations stocked and ready for use to maximize productivity.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Grilled and deep fried various foods from meats to potatoes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Created nutritious, visually appealing, innovative and properly prepared and flavored food.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Precooked garnishes for later use to top off fresh dishes.
  • Developed process to accurately track food costs more efficiently, saving in food waste.
  • Supervised cooks and kitchen staff, providing direction in preparing specialty items and ethnic cuisine.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
01/2014 to 02/2015
Grill Manager Chipotle Grill City, STATE,
  • Maintained cleanliness and organization of line workstations.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Distributed prepared food to servers.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
  • Monitored kitchen productivity and assessed overall productivity and workflow.
  • Reviewed quality standards and verified continuous application throughout kitchen environment.
  • Planned and prepared schedules for food preparation.
  • Utilized kitchen utensils and equipment to weigh, measure and mix ingredients according to recipes or personal judgment.
  • Stored foods in designated areas by following standard wrapping, dating and rotation procedures.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
  • Mentored front of house personnel on company policies customer service techniques and professional communication.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Supervised staff preparing and serving [Number] meals per day.
  • Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
  • Worked closely with [Job title], chef and cooks to determine menu plans for special events or occasions.
  • Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
  • Built revenue by delivering innovative catering services, leading region in catering sales.
  • Created new safety procedures manual that met local regulations and disseminated to bartenders and wait staff.
  • Obtained highest rating from county health department year over year.
01/2012 to 12/2013
Head Chef Okelleys Bar And Grill City, STATE,
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Approved and polished dishes before delivery to customers to maintain signature reputation.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Oversaw hiring, training and development of kitchen employees.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Prepared various local and seasonal specialties for boutique restaurant.
  • Improved performance of team members resulting in high-quality meals produced daily.
Education and Training
Expected in 05/2007 to to
Associate of Science: Registered Nursing
EMCC - Presque Isle, ME,
GPA:
Expected in 05/2004 to to
High School Diploma:
Hodgdon High School - Hodgdon Maine,
GPA:

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Resume Overview

School Attended

  • EMCC
  • Hodgdon High School

Job Titles Held:

  • Supervisor of Food and Nutrition
  • Cook/Rotisserie
  • Line Cook/Breakfast Cook
  • Grill Manager
  • Head Chef

Degrees

  • Associate of Science
  • High School Diploma

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