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Summary
Results-oriented administrative support professional with over 8 years experience in enhancing customer service across various industries, seeking to take next career step with a respected organization dedicated to delivering world-class service and enhancing customer satisfaction. A dedicated leader with the ability to lead teams to process and manage large account volumes without compromising service or quality.
Skills
  • Strong Organizational Skills
  • Adaptive Team Player
  • Proficient in Microsoft Office Suite
  • Effective Time Management Skills
  • Conflict Resolution
  • Type 50 WPM
  • High Customer Service Standards
  • Dedicated to Process Improvement
  • Managerial/Supervisory Skills
  • Strong Interpersonal Skills
  • Exceptional Oral and Written Communication Skills
  • Experience Working in Diverse Population
Education and Training
Master of Science: Human Services Drug and Alcohol Counseling May 2018 Post University, Waterbury, CT GPA 3.8
Bachelor of Science: General Studies 2016 Eastern Connecticut State University, Windham, CT
Sociology and Communications concentration
GPA 3.7
Experience
Masonicare Home Health Wallingford, CT Food Service Supervisor 07/2015 to 02/2016
  • Supervises 5 dietary aid engaged in serving food in a 100+ bed nursing home. 
  • Maintains a high 98% inspection rating.
  • Assigns and coordinates work for employees to promote efficiency of operations.
  • Streamlined the food service workflow resulting in a 30% increase in process efficiency.
  • Inspects kitchen and dining areas and kitchen utensils and equipment to ensure sanitary standards are met May assist dietitian in planning menus.
  • Handle cash and maintain accurate booking account.
Yale University New Haven , CT Custodian 05/2014 to Current
  • Cleans and dusts areas such as suites, offices, classrooms, kitchens, living spaces, dormitory rooms, laboratories, lobbies, museums, locker rooms, stairways, corridors and elevators.
  • Maintains service rooms and storage areas in a clean and orderly manner.
  • Observes safety standards and practices at all times Performs any other duties normally within the scope of a custodian's duties and as indicated or dictated by special characteristics of the building currently assigned.
Yale University New Haven, CT Dining Hall Staff Worker 09/2011 to 05/2014
  • Performed regular inspections of work areas and food deliveries.
  • Served food maintaining a 97% audit rating.
  • Operated and processed over 200 daily cash and credit payments with 100% accuracy.
  • Sorted and arranged beverage and snack items on a regular basis.
  • Loaded carts and trays for transport to various cafeteria locations.
Eastern Connecticut State University Willimantic, CT IT Support 05/2011 to 08/2014
  • Provided thorough support and problem resolution for customers.
  • Maintained composure and patience in face of difficult customer situations.
  • Built and maintained successful relationships with service providers, dealers, and consumers.
  • Trained 6 new employees and explained protocols clearly and efficiently.
  • Assisted management with scheduling, service protocol improvements, and quality assurance.
  • Achieved consistent #1 or #2 rankings in monthly metrics, including call duration, number of calls per shift, and customer satisfaction ratings.
Community Service
Columbus House Inc. Volunteer July 2007- Aug 2011
Fearless. Motivational. Builders Inc.: President July 2011- Jan 2013
Bereavement Care Network: Director of Volunteer Services Aug 2012-Jan 2016
New Haven Reads Organization: Tutor. Sept 2012- Sept2013
F.L.Y Girls (First Love Yourself): Co-Founder. June 2013- Aug2014
IRS Vita Program: Volunteer Tax Preparer. Jan 2015- Present
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Experience
Project Manager
August 2017 to Current
L & S Services LLC Fort Benning, GA

Project Manager reports to the President of L & S Services and performs the following duties:

  • Ensure all operational Dining Facilities within the site will be visited as needed to ensure that the Deputy project manager and Area managers and Quality control manager are performing their duties to the standards of the contract and (PWS).
  • Attend daily operational briefing with the Government as set forth, unless otherwise coordinated by the Government.
  • Meet with the COR weekly to discuss daily operation questions and talk about customers comments cards.
  • Ensure the Area Managers keep the DPM/PM appraised of any personnel actions on the project.
  • They should contact the DPM immediately under the following condition.
  • A written report should be completed for each weekend by the weekend manager indicating the performance of work over the weekend.
  • Work with the HR Department to ensure all employees are treated fairly and only our last choice is to terminate them, find the problem and see if we can fix the situation before harsh action is taken.
  • Oversee the budget hours and supply cost to confirm that we make every attempt to stay with-in budget.
  • Meet weekly with Supply and Property manager to ensure all supplies and property is being ordered and control properly and in according with the Army requirement.
  • Ensure training meeting are setup for all personnel to ensure all are well trained in the work position they are working.
  • Ensure all senior leaders are trained to the highest standards IAW Army standards and guidelines.
  • Review monthly reports for hours used as directed and prescribed by the contract, must stay within budget.
  • Help plan and organize events that L & S Services has taken part of to ensure the event is done in a professional manner.
Project Manager
April 2014 to July 2017
John Jones Services Fort Lee, VA

The Project Manager reports to the President of John Jones Services and performs the following duties:

  • In conjunction with the Vendor Manager, responsible for total contract performance and direct interface with the KO, COR, and Food Program Manager.
  • Readily available to meet with Government representatives within 30 minutes of call.
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  • Monitors all food service operations and manage all personnel to deliver constant improvements.
  • Act as primary executive point of contact to the Government client(s) on all contract operation matters and to other external official Government entities.
  • Create an environment for total customer satisfaction that focus on Quality, People, Contractual Compliance, Systems and Finance.
  • Provide training as per Training Plan and Government requirements.
  • Identify hiring and/or employment action needs for management and staff positions.
  • Initiate hiring process and make final decision with support from Corporate and Human Resource team.
  • Develop and approve all Government required reports and deliverables.
  • Provide dissemination of all new and updated directives received from the Government.
  • Responsible for total contract performance and direct interface with the (KO) and (COR).
  • Authority to expend financial resources within budget.
  • Authority to hire, promote and recommend termination of all personnel.
  • Authority to obligate the company and be responsible for overall performance (to include subcontractors) of the contract to meet the specified performance standards.
  • Meets with VP on all contract and quality matters.
  • Provides direction to subordinate management.
  • Ensures corrective action is taken on all issues.
  • Ensures seamless and smooth transition.
  • Ensures contract compliance and performance.
  • Ensures all personnel are trained on their jobs.
  • Ensures financial soundness of the project.
Project Manager
August 2013 to April 2014
Phillips Enterprises Fort Eustis, VA

The Project Manager responsible for planning, managing , and coordinating Food Service support as the Full Food Service Contractor.

  • Supervising payroll and employee time sheets, establishing internal management controls, certifying labor hours each pay period, interviewing and hiring new personnel, counseling and rating employees, mentoring 3 subordinate supervisors, validating dining facility cash collections, and monitoring dining facility accounts for compliance to Army regulations.
  • Briefed Commanders, Directors, Installation Food Program manager and the COR concerning food service support related matters; personally managed customer complains to resolve matters quickly and effectively.
  • The management team and I established an effective junior management program and food service training program that provides employees the ability to move up to positions of greater responsibility within the organization, employee incentive programs for outstanding performance, manager awards for maintaining excellent safety statistics, and other bonuses to recognize superior performance.
Project Manager
September 2007 to May 2013
Johnson Food Services Fort Jackson, SC

The Project Manager responsible for planning, managing , and coordinating Food Service support as the Full Food Service Contractor.

  • The scope of the operation includes the installation's food service contract valued at over $32M serving over 10 million meals annually, managing over 900 employees, and operating 10-13 Army dining facilities.
  • During this period our team was able to adjust to all contract modifications and adapt to all terms by achieving all established objectives.
  • Other duties and responsibilities included preparing contract labor estimates, managing facility maintenance requests for 10-13 large dining facilities, developing equipment replacement requirements, assisting in the establishment of new facilities, clearing and closing old facilities, supervising payroll and employee time sheets, establishing internal management controls, certifying labor hours each pay period, interviewing and hiring new personnel, counseling and rating employees, mentoring 43 subordinate supervisors, validating dining facility cash collections, and monitoring dining facility accounts for compliance to Army regulations.
  • Briefed Commanders, Directors, Installation Food Program manager and the COR concerning food service support related matters; personally managed customer complains to resolve matters quickly and effectively.
  • As Project Manager working with a Cost Plus Contract I was able to support Army cost savings initiatives that resulted in saving the Government over 2 million dollars annually.
  • The management team and I established an effective junior management program and food service training program that provides employees the ability to move up to positions of greater responsibility within the organization, employee incentive programs for outstanding performance, manager awards for maintaining excellent safety statistics, and other bonuses to recognize superior performance.
Project Manager
March 2007 to September 2007
H & B Food Service Fort Gordon, GA
  •  60 Responsibilities include analyzing and operations, including supply maintenance, storage, food service, facilities, budgetary requirements, and other logistical matter with primary emphasis on the unit readiness.
  • Provides oversight direction over the implementation of and compliance with the Government policies, plans and procedures.
  • Recommends changes to Army Food Service Program and develop, reviews and advise the Contracting Officer representative and the Food Program Manager the status, need and problems and recommends solutions.
  • Plans and coordinates special meals and /or field feeding to tactical units.
Project Manager
September 1995 to February 2007
Ronlyn Food Service Fort Gordon, GA

  • Supervises Contract food service managers and personnel assigned work, provide instructions and interpret food service regulations and policies.
  • Develop leave schedules and initiates performance reviews/appraisals.
  • Determine training needs through on the job assignments and available positions.
  • Also was the overseer for the (TISA) Operation to ensure the progress of the Army Food Service Program kept it Army professional standards.
  • Troop Issue Subsistence Activity has always been the first protocol when ordering food for the dining facilities.
  • Monitors and verifies company's performance is in accordance with technical requirements of the contract and in accordance with the contract terms, conditions and specifications.
  • Direct appropriate action to effect correction in accordance with the contract and verify that the company has corrected all deficiencies.
  • Prepare maintain liaison and direct communication with the Government, control 100% of Government-furnished property at all time.
  • Maintained adequate records to sufficiently describe performance of my duties as project manager the life of the contract.
Installation Food Service Supervisor (Master Sergeant)
September 1993 to August 1995
US Army Fort Jackson, SC

Served as the Food Service Supervisor and the principle authority on food service matters.

  • Participate fully in directing, planning and coordinating the Installation Food Service Program, including operating programs for the dining facilities.
  • Serve as advisor to the Commanders and Director on all aspects of the Army Food Program.
  • Exercise technical supervision over the food service activities of the installation.
  • Provide general guidelines, policies and objectives, reviews results and performance achieved.
  • Manage the installation integrated prime vendor program.
  • Institute and monitor all training for food service works and supervisors.
  • Conduct classes for commanders, food service officers and staff pertaining to the Army Food Service Program.
Acting Food Service Sergeant Major, (Master Sergeant)
June 1992 to September 1993
US Army Fort Jackson, SC

  • Planned and supervised the food service program for eleven dining facilities and 350 food service personnel in support of 15,000 soldiers.
  • Performed as assistant to the COR, evaluated contractor performance against contract specifications and checklist-inspection techniques and procedures.
  • Developed surveillance techniques and procedures to evaluate and inspect contract management and contract functions to determine quality, efficiency, timeless, and effectiveness of performance.
  • Ensured evaluation methods provided systematic, consistent and equitable review of the contracted services and include methods of determining acceptability/non acceptability of performance and related deducted amounts.
  • Inspected complete contract services and notify the Government COR of any violations, discrepancies and omissions noted, particularly in the area of management, food service, sanitation and hygiene, housekeeping, ground maintenance, and technical contract requirements.
  • Managed purchasing of food items for usage at Fort Jackson, Monitored work orders for twelve dining facilities and the main office and ensured repairs were performed in a timely manner.
  • Worked with Windows, Words, Excel.
Quality Assurance Chief
September 1991 to May 1992
US Army Fort Jackson, SC

  • Served as a evaluator for the DPTM Assurance Branch, responsible for evaluating Drill Sergeant training to new recruits in Basic Training for rifle range, grenade range, Class room training and Drill and Ceremonies and conducted unscheduled inspections; review safety training for soldiers,.
  • Analyzes interrelated issue of effectiveness, efficiency, and productivity; develops recommendations to solve problems; and applies PM principles to guide program accomplishment through the various phases of training cycle.
  • Conduct briefings, presentations, and demonstrations on program status and training.
Food Service Supervisor
December 1989 to August 1991
US Army Bamberg, Germany
  • Provided staff level food service supervisory support to five consolidated dining facilities.
  • Conduct Quality control service performed monthly unannounced evaluation and quarterly audits on other dining facilities to ensure compliance with regulatory requirement.
  • Was responsible for developing, implementing, and monitoring training program for 100 food service personnel.
  • Managed a $ 1 million budget for procurement of expendable supplies, kitchen equipment, and decor items for command dining facilities.
  • Was responsible for the Culinary Arts Program.
  • Monitored work orders for the facilities and ensured repairs were performed in a timely manner.
  • Worked and trained soldier for Operation Desert Storm which was very successful.
Dining Facility Manager (Staff Sergeant)
April 1986 to December 1989
US Army Fort Jackson, SC

  • Successfully managed and supervised of 28 personnel in the area of food service operations, inventory management, inspecting and reporting of food service sanitation practices , engineer work orders request.
  • Maintained an accountabilities of $900,000 work of dining facility equipment.
  • Implement a working system that will improve the facility's operating account, always met the Army end of Year annual budget.
  • Provided a daily leadership for a smooth operation.
Dining Facility Manager
July 1973 to April 1986
US Army
  • Managed and supervised of 12 personnel in the area of food service operations, inventory management, inspecting and reporting of food service sanitation practices , engineer work orders request.
  • Maintained an accountabilities of $100,000 work of dining facility equipment.
  • Implement a working system that will improve the facility's operating account, always met the Army end of Year annual budget.
  • Provided a daily leadership for a smooth operation.
Education and Training
High School Diploma Monroe High School Albany, Georgia
General Studies National Training College
  • 80 hours of food preparation and serving
  • General Law Enforcement
Instructor Training Course
7th Army NCO Academy Course
Dining Facility Manager Course
Food Preparation and Service Course
Advance Individual Training
Advance Non-Commission Officer Academy
Activities and Honors
  • Bronze Star Medal
  • Meritorious Service Medal (3rd)
  • Army Commendation Medal (5th)
  • Army Achievement Medal
  • Army Good Conduct Medal (7th)
  • National Defense Service Medal (2nd)
  • Southwest ASIA Service Medal (Bronze Star)
  • Noncommissioned Officer's Professional Development Ribbon w/ number 3
  • Army Service Medal Overseas Service (4th Award)
  • Kuwait Liberation Medal
  • Expert Marksmanship Qualification
  • Expert Pistol 45 cal.
Certifications
  • ServSafe Certificate
  • ServSafe Certified Instructor
  • ServSafe Examination Proctor
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Summary

Responsible, hard-working individual seeks employment with a reputable company where he can further his career and gain new experiences as a CDL Driver. Individual has a Current Class A CDL , exceptional communication skills and impeccable sense of direction.  Accident-free driver with clean MVR, hard-working and dedicated with the ability to work long hours in all weather conditions, strong communication and time management skills.


Skills
  • Class A CDL
  • Current CDL license
  • Up to date on DOT Regulations
  • Air Brake Certification
  • Cargo Handling
  • Clean MVR
  • 24-foot bob-tail driver
  • Trained in Kansas Safety Regulations
  • Efficient trip planner
  • Lifting 75-100 lbs
  • Possesses vehicle insurance and bodily injury coverage
  • Dependable and reliable
  • Excellent practical driving skills.
  • Ability to read and interpret documents, such as safety rules, operating and maintenance instructions, and procedure materials.
  • Ability to work independently.
  • Exceptional road safety awareness.
  • Excellent customer service skills.
  • Experience driving trucks with automatic and manual transmissions.
  • Strong work ethic.
  • Ability to comply with federal and state regulations.
  • Able to read, speak, and write English well
Experience
Prep Cook Nov 2017 to Jul 2018
Dean and Deluca Leawood, KS

Oversaw and completed kitchen tasks and preparation for opening and closing shifts.  Executed proper techniques to prepare menu item ingredients.  Diligently cleaned, sanitized and organized food speed racks, food bins, dry storage racks and chemical storage room.  Followed proper procedures for handling of tenders, use of tares, sales of alcoholic beverages and use of PLUs and UPCs.

Security Guard Feb 2015 to Feb 2017
Allied Universal Protection Kansas City, Mo

Patrolled the facility and served as a general security presence and visible deterrent to crime and rule infractions. Patrolled industrial and commercial premises to prevent and detect signs of intrusion and ensure security of doors, windows and gates. Issued security badges and visitor passes to all guests. Checked passes and credentials of persons seeking to enter the property.

Food Service Supervisor May 1985 to Jan 2014
United States Federal Pennetentary Leavenworth, KS

Monitored inmate behavior to prevent crime, escape attempts and other dangerous activities. Implemented defensive tactics and physical restraints to maintain the safety and security of personnel and the general public. Conducted internal security checks. Maintained records and logs of man hours, materials and equipment used. Supervised the meal distribution and observed inmates during meals. Maintained communications with all other areas of the facility at all times. Instructed inmates on work details and transported them to work sites. Employed de-escalation techniques, verbal commands and used physical and mechanical restraints to address unruly inmates. 

Certifications

First Aid/CPR Certified

CDL Class A

Education and Training
High School Diploma, General Studies 1975 Lake Park High School Roselle, IL, United States
CDL, Class A CDL 2017 APEX CDL INSTITUTE Kansas City, KS, United States
Personal Experience

You will serves as the district level fleet manager for the Corps of Engineers Logistics Activity. This position is supervised by the Logistics Delivery Point Supervisor. Day to day work is performed under the general guidance of the supervisor who makes assignments by defining objectives, priorities, and deadlines; and assists the employee with unusual situations which do not have clear precedents. You will be assigned the continuing responsibility for assignments involving the planning and accomplishment of district fleet management. Assignments pertaining to fleet management are received via directives, memorandums, regulation changes, conference requirements and requests and are related to Corps-owned or GSA-leased vehicles, or related to their management and administration. Assignments and priorities are established by regulations, directives, and self-initiative for establishing priorities. Immediate/special actions are set by the supervisor. Provides fleet management, transportation support services, fuel management, and possibly passport services, and other matrix logistics support to customers under the direction of the District Logistics Manager. Operates at a logistics delivery point as part of a logistics management office charged with the furnishing of common logistics services to a USACE district / laboratory / center. Serve as a field delivery point Fleet Manager as part of a district/laboratory delivery point team. Manages, plans, directs the operation, maintenance, repair and replacement of a fleet of motor vehicles / trailers, ranging from sedans to heavy trucks of which some are classed as special-purpose vehicles (boat trailers to 60-ton semi-trailers). Technical and administrative responsibility to manage all district / laboratory Corps-owned and GSA-leased administrative use and special-purpose motor vehicles and trailers. Responsibility for the U.S. Government Tag registration program.

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Professional Summary
Experienced SCDC employee with over 7 years agency experience, seeking a position as a Public Safety Officer in a college campus setting. 
Skills
  • Intuitive people management skills
  • Exemplifies integrity
  • Calm in emergency situations
  • Culturally-sensitive
  • Strong decision maker
  • Extensive food/beverage knowledge
  • Weapons training
  • Food preparation experience
  • Food safety certified
  • Self-motivated
  • Correctional facility procedures knowledge
  • Inmate behavior modification tactics
  • Safety and security-oriented
Work History
Food Service Supervisor SCDC - MacDougall Correctional Institution 04/2015 - Current
  • Food service supervisor responsible for the direct oversight of 25 inmates in the kitchen area.
  • Duties involve direct management of inmates who are actively involved in all aspects of meal preparation, service, sanitation and clean up.
  • Ensure performance of inmate duties as outlined by SCDC policy.
  • Monitor adherence to the state mandated menu, complete reporting requirements, order supplies as needed, maintain an inventory, and prevent inmate theft of food, utensils (including knives or any other potential weapon), and sanitation products.
  • Compliance with DHEC standards for sanitation and cleanliness.
  • This position requires direct contact with the inmate population on a daily basis.
Food Service Supervisor SCDC - Coastal Pre-release Center 04/2008 - 04/2015
  • Food service supervisor responsible for the direct oversight of 12-15 inmates in the kitchen area.
  • Duties involve direct management of inmates who are actively involved in all aspects of meal preparation, service, sanitation and clean up.
  • Ensure performance of inmate duties as outlined by SCDC policy.Monitor adherence to the state mandated menu, complete reporting requirements, order supplies as needed, maintain an inventory, and prevent inmate theft of food, utensils (including knives or any other potential weapon), and sanitation products.
  • Compliance with DHEC standards for sanitation and cleanliness.
  • This position requires direct contact with the inmate population on a daily basis.

Additionally, I volunteered my expertise and time to design and implement an Inmate Food Service Certificate program. Through this program, inmates were trained in the field of hospitality and culinary arts as entry-level line cooks and servers. Students of the program regularly catered special events at the pre-release center. A total of over fifty inmates were trained in basic food prep, sanitation, interpersonal skills, and restaurant management. 

Continuing Education Contract Instructor Trident Technical College - North Charleston, South Carolina, United States 07/2016
  • Contractural instructor of Con-ed culinary offerings on an as-needed basis.
Education
Studied Culinary Arts: Trident Technical College - 7000 Rivers Avenue Completed 57 hours of Culinary Training.
Certificate: Officer/Food Service Training (FS III) SCDC Academy - Columbia, SC 2008
Awards
SCDC Supervisor of the Year Award
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Summary

High performing and loyal culinary professional with sizable experience in food service operations; who thrives in challenging, changing and fast-paced environments, pursuing a solid company-career that's cutting-edge, supportive, and rewarding. Will apply my versatile management, production and culinary talents to drive long-term company profitability. Adept in building teams, successful in improving performance through training & innovative management techniques, and enforcing a high level of quality products and services for the customers. Former military who excels in model leadership, effective communicator, and quickly masters new concepts, roles, products, services and technology systems to achieve positive results.

Core Competencies
  • Certified Culinary Instructor
  • Maintain files, tracking invoices, correspondence
  • Budgeting, P & L, procurement, cost control
  • Computer proficient/MS Office applications
  • Customer/client relations
  • FOH & BOH management
  • Volume & batch cooking/recipe conversion
  • Training Specialist
Accomplishments

Honorably served twenty (20) years in the United States Navy. Quality Catering: created and implemented company's first comprehensive training program for Nutrition First's three (3) major departments. VA-Lovellspearheaded new Room Service Initiative Training Program, and improved department's monthly sanitation inspection scores to 95% by effectively developing and training staff. 

Education
Bachelor of Science Degree:: Technical Management 2015 DeVry University-School of Business and Management Chicago, IL
  • Emphasis in Health Services Management
  • Coursework in Health Care Management, Marketing, Finances and Policies 
Associate of Applied Science: Business Administration & Hospitality Management College of Lake County Grayslake, IL
  • Coursework in Business, Management, Writing, and Communications (2009-10) & Pastisserie I, Hospitality Leadership (2016) - 65 credits 
Certifications
  • HACCP Certified - 2017 
  • IDPH Food Service Sanitation Manager's Certificate 2015
  • ServSafe Certification - 2015
  • Leadership Training & Kaizen-Goodwill: Certificates/Plaque 2005
  • Culinary Instructor Certification - Navy 1995
  • Master Training Specialist Certification - Navy 1996
Experience
Food Production Manager 01/2017 to 06/2017 Nutrition First by Quality Catering Gurnee, IL
  • Scheduled and managed a food production staff of sixty (60) cooks for the preparation of meals for clients.
  • Headed the food production department; utilized GMP, which produced over 6,000 meals daily for a diverse client base: daycare facilities, numerous school districts and adult daycare centers.
  • Governed a staff of 20 cooks and 40 personnel that assembled over 10,000 ready-to-eat meals.
  • Oversaw the use of standardized recipes to ensure Quality Assurance, to achieve consist products.
  • Analyzed the training needs for three major departments: food production, delivery drivers and warehouse. Researched, developed materials, and implemented a comprehensive food service training program. 
  • Coordinated co-packing and shipping for two E-Commerce major food distributors.
  • Established and purchased a Prep-n-Print computerized labeling machine, which generated 100% accuracy in the food labeling system.
Culinary Chef 05/2016 to 12/2016 Fresh Ideas - Cafeteria at College of Lake County Grayslake, IL
  • Followed standardized recipes to produce high volume breakfast & lunch menu items for students & staff.
  • Worked grill for breakfast and "peak" time during lunch; while, providing notable customer service. Assisted in receiving, inventory and proper storage,
Food Production Management 05/2015 to 10/2015 Aramark-Healthcare Support Services Highland Park, IL
  • Coordinated activities and directed training for chefs, food production and other kitchen workers. Engaged in prepping and cooking foods to ensure a high quality, efficient and profitable food service. 
  • Controlled cafeteria retail sales, answerable for sales & expanded growth, executed marketing and sales promotions for new menu items & specials. Cash handling:opened & closed registers. 
  • Maintained friendly, efficient, positive customer service attitude toward customer's needs.
  • Supervised production and other personnel; coordinated their assignments to ensure economical and timely food production in a safe work setting. Oversaw production process lines and tracked labor & raw products.
Student - Continued education at Devry University from 5/2011 to 10/2015, until completion of BS Degree.
Chef-Cook Supervisor 12/2011 to 05/2013 James A. Lovell Federal Health Care Center (VA) North Chicago, IL
  • Hands-on leader, led a cook staff of nine (9) of over 600 daily patient meals, performing the full range of quality food preparation in the production and service areas in Nutrition and Food.
  • Conducted organizational training: new-hire orientation, customer services, & culinary staff. Established, authored, and executed a weekly food service training curriculum; resulting in stimulating growth of staff. 
  • Controlled a $250,000 a year food budget, by providing support in ordering, receiving, and directed personnel. Monitored proper storage, rotation and daily distribution of food items and consumables. Conducted physical inventories, tracked warehouse high-low limits to ensure food availability.
  • Supervised strict sanitation standards, to ensure 100% of temperature logs were completed. Completed 100% of hospital's mandatory specific training and documented results.
  • Served as a key team member of the hiring panel for the New Room Initiative, assisted hiring six (6) new cooks. Completed 100% of all employee mid-year/annual performance appraisals, delivered accurately & on-time.
  • Recruited, hired and trained 10 new employees for food & nutrition. Enforced administrative policies & practices within department; such as, time cards/leave request, oral & written counseling, progressive discipline and collaborated with internal personnel.
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  • Optimized the overall customer service experience through: improved daily communication, utilized comment & concern box, taste panel for new recipes and monthly food review board & increased surveys scores in FY11 from 3.15 to 4.12.
Multi-Unit Dietary Manager 04/2011 to 12/2011 The GEO Group-Abraxas Healthcare Chicago, IL
  • Utilizing creativity & latitude; governed all daily dietary services for the operation of three (3) residential treatment facilities. Supervised six (6) cooks in handling, preparation and service for meals. Developed and reviewed menus & "cycle" menus. Controlled cost efficient monthly food budget, spot checks & inventories.
  • Reported directly to Executive Director for all responsibilities; handled a $10,000 food operation budget and weekly & monthly financial reports/records.
  • In authority to select & hire cooks, facilitated staff training & development, evaluate job performance, promoted staff and handled any disciplinary actions. Managed cook's schedule, tasks, assigned, & examined work. For client service staff supervised work, conducted group training and performed sanitation inspections.
  • Monitored and maintained GEO's Quality Assurance and controls in the food production area. supervised daily sanitation inspections, on-the-job technical training & cook's meetings. Upheld monthly sanitation score of 95%.
  • Coordinated the maintenance of all equipment at all three (3) facilities; installed new ovens at two (2) sites, maintained preventive repairs of equipment schedule, purchased and inventoried.
Dining Services Manager (Coordinator) 08/2008 to 10/2010 Sunrise Senior Living Wilmette, IL
  • Reported directly to the executive director and provided strong leadership for dining operations-FOH & BOH. Controlled a $5500 inventory budget. Hired, training, terminated, planned schedules and delegated jobs.
  • Upon hire: planned, facilitated, conducted and monitored results of material for a comprehensive culinary training series for FOH & BOH staff, which improved Quality Service Review scores from 85% to 95%. .
  • Developed cycle menus and produced more tasteful & cost effective dishes for the resident's. Facilitated weekly production meetings with my staff to create new menu ideas.
  • Hands-on with three (3) cooks to deliver over 100 high quality therapeutic meals to residents. Catered all events.
  • Partnered with Sunrise's Marketing Director to organize tours, with perspective residents & their families; which increased residential occupancy & revenue.
Customer Service - Retail Sales Manager 03/2007 to 01/2008 Schwan Food Company Round Lake Beach, IL
  • Sold and delivered frozen food products within large geographical areas to customer's home or business; met weekly high volume quota sales & profit, as a "builder" successfully promoted products & secured new customers by completing assigned routes and used company's marketing & sales techniques.
  • Followed good sales practices and made sales presentations to potential customers utilizing Point of Sales.
  • Exercised professional customer relations, displayed products, distributed catalogs and applied expertise to solve complex technical concerns. Banking transactions: payments, records & deposits.
Food Service Supervisor 05/2004 to 03/2007 Goodwill Naval Station Great Lakes North Chicago, IL
  • Managed a casual-dining food service operations with forty (40) diverse program participants in a very fast-paced setting, served over 3000 customer meals daily. Supervised four (4) kitchen cooks in preparation, display of menu items, and overseeing portion control. Catered VIP events.
  • Directly managed, monitored and maintained the daily food production in FOH & BOH operations: ordered materials & supplies, purchased food via Food Serve Management software, controlled all food inventories, and shrinkage control. Well versed in all HACCP practices: sanitation, temperature & safety requirement.
  • Oriented new hires, coached and trained all employees with various disabilities; facilitated varies topic training courses, scheduling, delegated work tasks, audited cashier, and terminated employment.
  • Implemented Continuous Process Improvement by attending internal training - hold Kaizen Certificates.
Culinary Specialist/Cooking Instructor 05/1984 to 05/2004 U S NAVY Great Lakes, IL
  • Maintained an economical food budget, of over 13 million annually, on various Navy ships, in operations. Hands-on manager, mentored and trained over 70 kitchen subordinates in preparation and service of 18,000 plus meals served daily. Catered dignitary functions.
  • Demonstrated and taught in the lab, proper techniques and accurate application methods. Evaluated and followed-up on students performance.
  • As a Master Training Specialist, managed and delivered a training study-program for Navy instructors, to become more effective MTS trainers. 
  • Certified Culinary Instructor - instructed over 400 students in proper cooking skills: meats, poultry, vegetables for any diet type. Weighing & measuring ingredients: soup, sauces, scratch baking and recipe conversion.
  • Proficient in proper food storage, maintained inventory, and daily distribution.
  • Ensured cleanliness & sanitation of dining establishments and achieved consistent Navy standards.
  • Significantly, improved operations/CS; as a, building QA Liaison, by inspecting civilians contractor's work.
This resume is created in 7 minutes.
Summary

Hardworking food service manager with 14 years in all aspects of store operations, including management, merchandising, cashiering, stocking and staff training and development.

Highlights
  • Bilingual in [Spanish]
  • Demonstrated "passion" to work with food and enjoy working in a fast pace food service environment
  • Demonstrated ability to provide excellent customer service.
  • Strong ability to work well with people.
  • Demonstrated strengths in written and verbal communication, problem solving, leadership, interpersonal skills and motivation.

  • Strong knowledge of proper food handling and sanitation procedures/guidelines.
  • Flexible and adaptable
Experience
Deli manager
August 2010 to Current
Sprouts Farmers Markets Thousand Oaks, CA

• Manages department inventories by tracking weekly sales reports and orders product and supplies so as to meet customer requirements and the company's gross profit goals.

• Checks and verifies all deli deliveries and invoices to ensure accurate billing from vendors.

.Help unload merchandise and transport to sales floor or storage area.

• Schedules Deli Department employees, oversees and participates in their training, rewards and recognizes their performance and delegates their work assignments so as to most effectively utilize their talents and abilities while maximizing profits for the department.

•Develop and implements merchandising plans.

• Maintain a clean, full, fresh and dry case at all times;

keep merchandise fresh in compliance with all health code regulations and Sprouts standards.

• Ensure quality deli product through proper rotation procedures, monitoring cases for damaged items, and following all health and sanitation guidelines; adheres to Sprouts standards.

• Ensure all products are accurately priced and sale prices are up-to-date.

• Investigate and resolve complaints regarding food quality and customer service.

• Controls deli expenses by improving operations and efficiencies, controlling labor costs and reducing losses due to damages, spoiled product and shrink.

• Arrange for equipment maintenance and repairs, and coordinates a variety of services such as waste removal and pest control.

• Ensure employees work and operate deli equipment in a safe manner complying with Sprouts requirements. •

• Ensures compliance with all state, county and local weights and measures laws.

• Monitoring food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

• Testing cooked food by tasting and smelling it to ensure palatability and flavor conformity.

• Identify areas for improvement in customer service and implements changes and procedures to address these needs.

• Maintaining accurate department records on employee performance and corrective actions, sales plans, etc.

• Perform staff duties as required


Food service supervisor
June 1996 to September 2009
Bristol Farms Markets Westlake Village, CA

. Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.

. Developed and maintained exceptional customer service standards.

. Performed restaurant walk-throughs to gauge timeliness and excellent service quality.

. Supervised [14] employees per shift.

. Sliced, served and packaged specialty meats, salads and cheeses.

. Broke down heavy pallet loads of cases, boxes and bags.

. Organized and located inventory and updated store spreadsheets.

Education
Management Training Program : Marketing, 2 Pierce college Woodland Hills, CA, LA
This resume is created in 7 minutes.
Summary


Exceptional communications skills including verbal and written

Highly self-motivated professional with a focus on being a excellent leader in my craft

Detailed knowledge of the principles,procedures and equipment used in the storage,care,preparation,cooking dispensing and serving of food in large quantities;kitchen sanitation and safety measures used in operation,cleaning and care of utensils,equipment and work areas.
Highlights
  •  ServSafe Food Protection Manager Certification

Red Cross CPR certification

Fire extinguisher certification

Experience
Phoenix House Marina Del Rey, CA Food Service Manager 11/2012 to Current

Manage culinary operations,overseeing food service production. Organize,and coordinate all the daily functions.Menu planning,ordering,and inventory.Give vocational training/skill set.Budget for two residential facilities.Cater events and meetings.Ability to analyze situations and take effective action.

Ralph's Grocery Marina Del Rey, CA Chef 06/2011 to 10/2012

Prepared hot and cold food items for display. Ensured staff members followed all polices and procedures in the preparation and display of food items. Built and maintained good customer relations. Ensured cleanliness and sanitation. Made sure food was being properly rotated(FIFO) Prepared fresh food daily,in accordance with established recipes.

 


Lancaster State Prison Lancaster, CA Correctional Supervising Cook 04/2005 to 01/2011

Planned,trained, assigned and supervised the preparation for cooking and serving staff and inmates.Developed menu substitutions,checked and secured supplies and food quantity.Demonstrated proper cooking techniques.Followed HACCP and OSHA procedures,corrected inefficiencies.Evaluated and monitored meal services.


Fairview Development Center Costa Mesa, CA Food Service Supervisor 10/2003 to 10/2004

Supervised meals services for clients on special diets that required eating utensils and specific consistency of food as prescribed by a physician.Prepared documentation(time records,evaluations,performance) Ordered food,conducted meal evaluations,maintained stock.Trained staff in all areas of nutritional services.Conducted weekly in-service training.


Evaluated and wrote performance reports, kept stock, checked temperatures and quality of food.

Monthly in-service training .

Wrote disciplinary actions and informal memos of reprimand.

Education
Associate of Arts: Culinary Arts 1983 Los Angeles Trade Tech College , Los Angeles, CA, USA
This resume is created in 7 minutes.
Summary

 I am looking for an entry level position where I can enhance my career and grow with the company.

Highlights
  • Able to work in a fast paced environment 
  • Personnel training and development​

 


  • Self-motivated
  • Skilled negotiator
  • Complex problem solver
  • Thrives under pressure
  • Organized
Experience
Food Service Supervisor
December 1989 to March 2017
UNIVERSITY HOSPITAL PARMA MEDICAL CENTER Parma, Ohio

Supervised and coordinated activities of cooks and workers engaged in food preparation, service and clean up. Completed monthly schedules, monitored daily, weekly, and monthly cleaning. Completed weekly orders of food and equipment. Implemented and updated policies, procedures and job routines.  Established relationships with medical staff in the care of out customers.  Answered call for patients and visitors on their concerns an questions on their meals.  Worked as an liaison for department both inside the organization and also with vendors.

Education
Bachelor of Science : Dietetics, 1986 University of Akron Akron, Ohio, U.S.A.
Insurance, Property and Casualty, 2017 HONDROS, Independence, Ohio
Personal Accomplishments

Obtained watercraft safety license with Ohio Coast Guard

Obtained Ohio Carry Concealed Weapons  license