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5128 Audrey AvenueIndianapolis, IN Street Address
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EXPERIENCEMcGivney Health Care, Indiana  Dietary ManagerJuly 2014 - PRESENT Monitored production to check safety, standardized production and appropriate portioning per state regulations. Interviewed, hired and trained dietary personnel to provide optimal service. Purchased food supplies for the department according to budget limitations. Visited with residents to inquire about satisfaction, quality and personal preferences. Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment. Maintained effective supply levels by monitoring and reordering food stock and dry goods. Oversaw food preparation and monitored safety protocols. Verified prepared food met all standards for quality and quantity before serving to customers. Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations. Making and updating care plans, completing MDS, and SNAR Meetings.Aramark, Indianapolis  Food Service SupervisorJuly 2013- July 2014 Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages. Tracked food production levels, meal counts and supply costs. Maintained compliance with company policies and procedures for food safety, sanitation and quality. Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety. Maximized quality assurance by completing frequent checks of line. Sebos Nursing and Rehabilitation, Gary IN  Dietary Manager August 2000 - June 2011 Monitored production to check safety, standardized production and appropriate portioning per state regulations. Interviewed, hired and trained dietary personnel to provide optimal service. Purchased food supplies for the department according to budget limitations. Visited with residents to inquire about satisfaction, quality and personal preferences. Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment. Maintained effective supply levels by monitoring and reordering food stock and dry goods. Oversaw food preparation and monitored safety protocols. Verified prepared food met all standards for quality and quantity before serving to customers. Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations. Making and updating care plans, completing MDS, and SNAR Meetings. EDUCATIONIvy Tech, Gary IN  Hospitality AdministrationAugust 1993 - May 1996, Gary, IndianaLew Wallace  High School DiplomaJune 1988 - May 1991, Gary, IndianaCertifications ServSafe Hospitality Management CPRSKILLS Food Service Management - 15 years Kitchen Management Experience - 15 years Food Safety - 15 years Culinary Experience - 15 years Profit & Loss - 15 years Food Service - 15 years Menu Planning Strategic Planning Supervising Experience Food Preparation