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Candidate's Name 2735 SW 35TH PL Gainesville, Fl 32608 352-665-1665 EMAIL AVAILABLE Well-qualified to lead food service teams in preparation, handling and delivery of more than 2800 meals per day at the University of Florida. Knowledgeable about balancing business operational requirements with nutritional standards and guest satisfaction. Articulate and Personable leader decisive in leadership style managing 120 team members. Seasoned Dining Services Director offering over 7 years of experience keeping food delivery clean, sanitary and safe for all diners. Well organized and proactive with good relationship-building, problem-solving and planning skills. Energetic Kitchen Chef Manager enthusiastic about working with high performance teams. personable, responsible, and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service. Driven leader with strong problem-solving and customer service skills. Dedicated to providing the highest level of customer service and creating pleasant work environment for staff. Extensive Knowledge in food safety and sanitation protocols. EDUCATIONJohnson & Wales University North Miami, FLAssociate of Science: Culinary Arts Graduate, November 19, 2016 Bachelor of Science: Food Service Management Graduate, February 24, 2018 Compass Group Management - in - Training (MIT) Graduate, February 28, 2019 US NAVY RETIRED 1990-2010/2010-2020.SKILLS MENU PLANNING HIRING AND RECRUITMENT STAFF SCHEDULE MANAGEMENT SUPPLY ORDERING WORKFLOW PLANNING COST CONTROLS KITCHEN STAFF COORDINATION SAFE FOOD HANDLING KITCHEN EQUIPMENT OPERATION AND MAINTENANCE RECIPES AND MENU PLANNING FOOD PLATING AND PRESENTATION HIGH CUSTOMER SERVICE STANDARDS FINANCIAL REPORTING MONITORING FOOD PREPARATION TEAMWORK AND COLLABORATION PORTION CONTROL FRONT AND BACK OF THE HOUSE MANAGEMENT FOOD SAFETY AND SANITIZATION SERVE CUSTOMERS DELEGATING ASSIGNMENTS AND TASKS CATERING SERVICES SUPPLY ORDERING AND MANAGEMENT ANTICIPATING PROBLEMS INVESTIGATING COMPLAINTS COOK FOODSPROFESSIONAL HISTORYCompass Group USA-Chartwells Higher Education University of Florida Gainesville, FloridaOctober 2022-presentDining Service Assistant Director FOH/BOH Managed, trained and directed 120- person team of dining services professionals. Manage and direct 6 FOH Supervisors. Certified Diet Restriction Chef/Manager to answer customer questions on diet restrictions and food Allergies, as well monitor FOH personnel on policies regarding food allergies, diet restriction and cross contamination. Led daily staff meetings (Line ups) to implement polices and update team members on meal plans. Monitored food production and corrected issues in preparation, portioning, presentation and other areas of concern. Maintained exceptional standards of safety and sanitation in all areas. Strengthened controls to minimize wasted and reduce cost. Motivated staff to perform at peak efficiency and quality. Maintained kitchen and front of the house cleanliness and sanitation through correct procedures and scheduled cleaning of surface and equipment. Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty. Verified prepared food met standards for quality and quantity before serving to customers. Developed and implemented customer service standard and best practices to enforce compliance and meet criteria requirements. Assisted in Recruiting and Hiring employees to build effective FOH food service worker team for $6M revenue-producing dining Facility. Prepare and approved timecards, and weekly schedules to maintain adequate coverage for all shifts and assign task to team members to maintain and organized shift and a smooth operation. Place work orders in to repair equipment that was not working or not working properly. Managed the cleaning and assigned cleaning tasks FOH/BOH for weekly pest control inspections. Maximized quality assurance by completing frequent line checks. Track team members attendance and record all work policy violations through TRACK PATH program and monitor accrued occurrence points that may lead to coaching, progressive counseling and /or termination. Assist the kitchen in cooking when short staff. Monitor all online meal ordering for diet restriction customers with food allergies through the CHAT BACK program getting the meal out in a record time for customer satisfaction from start to finish. Compass Group USA- Chartwells Higher Education Spring Arbor University Spring Arbor, MichiganOctober 2020-2022As Chef Manager/Assistant Director for Board Operations Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction. Oversaw training of 25 team members Oversaw balancing of cash registers, reconciled transactions and deposited establishments earing to bank. Inspected preparation and storage equipment regularly to assess and maintain performance for cost- effective, and safe operations. Maintained effective supply levels by monitoring and reordering food stock and dry goods. Maintained compliance with company policies and procedures for food safety, sanitation and quality. Track food production levels, meal counts and supply cost. Trained staff on proper cooking procedures as well as safety regulations and productivity strategies. Handle escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty. Motivated staff to perform at peak efficiency and quality. Maintained Kitchen Cleanliness and sanitation through correct procedures and sched cleaning of surfaces and equipment. Prepared weekly schedules and assigned task to staff to maintain organized shift and smooth operations. Approved and reviewed employee schedules and timesheets. Trained and supervised new staff to enhance customer serve skills and comply with food safety standards. Maximized quality assurance by completing frequent line checks. Compass Group USA-Chartwells Higher Education University of Toledo Toledo, OhioAugust 2020 October 2020As Chef Manager/Assistant Director for Board Operations Chartwells acquired the new contract and I was assigned to assist the kitchen staff on Chartwells Standards and support Chartwells at the University of Toledo for 75 days. I managed the kitchen and was assigned the Chef for the Home-style concept where I cooked for 2600 students Lunch and Dinner with the assistant of 3 other cooks previously from Aramark. I did this while seeking full time employment with Chartwells Higher Education. My job in San Angelo TX was eliminated due to COVID-19.Compass Group USA-Chartwells Higher Education San Angelo State University San Angelo, TexasApril 2019 July 2020Chef Manager/Assistant Director for Board Operation and Chef Manager/ Concessions Manager As the Assistant Director my responsibilities were having the front of the house up, ready, and on time. The dining hall served approximately 500 covers for lunch and dinner. I managed 50 associates during the lunch and dinner service, and managed 5 cooks to ensure they were following Chartwells production sheets and recipes per Chartwells standards. I also did the scheduling and took care of all HR matters. Additionally, as Concessions manager I responsible and managed 8 concessions stands including.The football stadium which held 30 thousand spectators. For each sporting event I had to stock the concessions stands, transfer and handle all the monies, clean and do inventory some of the other associates assigned. I did all the truck orders for the concessions, and the produce in the back of the house. I also did inventories for all the walk-ins and dry storage. Compass Group USA-Chartwells Food Operations Florida Atlantic University Boca Raton, FloridaAugust 2018-Feburary 2019Chef Manager/Assistant Director for Board Operations Manager-in-Training (MIT) Graduated Class of 2018 Under the direction the Assistant Director of Dining Service at Florida Atlantic University I was trained to be an Assistant Director for Dining services, and I managed and operated one of the retail Food operations as a Compass Group USA Manager-in-training (MIT). Additionally, I was formally trained in all of Chartwells units thoroughly throughout the entire campus. From retail food outlets, to catering events for the VIP suites, which included the President of the University and VIP alumni during the university football games, and campus wide student events. Compass Group/Chartwells is the catering company for the campus who takes care of all the food operations with dedicated service. I also have vast knowledge on the leadership level of responsibilities as Chef Manager and Assistant Director on Front of the house (FOH) and back of the house (BOH). As part of the MIT program my responsibilities included the daily operations needed for a functional kitchen and retail outlet, how to record keep all the required documents for the health inspection readiness, money management, food purchases through local vendors and setting up catering events. Training includes Scheduling, Finance, Processing Invoices, Inventory, Purchasing, Menu Planning, Cost Control, Personnel Management and most of the software programs on Compass Group OMS as part of the education program as a MIT. I am currently managing a food court restaurant. Responsibility includes, scheduling, purchasing, inventory, health and sanitation and Food Borne Illnesses, sales and profits, cashier, cook, menu planning, cost control, and every other aspect to run a full-service restaurant (Franchise) as a retail manager.Camp Airy Jewish Summer Camp Thurmont, MDCook June 2018-August 2018 Restricted Diet Chef at Camp Airy. Diet restrictions included Food Allergies, Gluten free, Dairy free, Vegetarian, and Vegan diets. Food Products were restricted from the normal food served, and handled with care to avoid cross contamination. Special menus were generated daily to meet the needs of the campers who were on restricted diets. Compass Group-USA-Chartwells Food Operations Johnson and Wales University Campus Dining FacilityNorth Miami CampusKitchen Supervisor/Student Worker, Cook, Food Prep, Back of the House, Front of the House, September 2016-May 2018BOH Supervisor. Supervising the evening shift at Johnson and Wales University ensuring the food service operations is executed in a timely manner providing nutritious meals and giving the best possible dining experience for each and every student at Johnson and Wales University. Worked part-time assisting the Executive Chef and the Cooks prepare meals for the Johnson & Wales students. Responsible for food prep for the Home Cooked station that includes, steaming, saut, grilling, and deep-frying cooking methods in the Back of the House. Serve hot meals to over 400 students, and the designated meat carver at the meat carving station. Responsible for hot food and maintaining the correct time and temperatures, as well keeping the station clean and sanitized. Worked the front of the house flat top grill, burger/sandwich station, and the saut station prepare alternate meal choices. Assist in Catering at numerous university events. Dinner Service Kitchen Supervisor.Aramark at Cleveland Clinic of Florida Cafeteria Weston, FL Cook, Food Prep, Back of House, Front of the House March 2016-December 2016 Worked at the Deli Station making various types of deli sandwiches, pizzas and was responsible for the 30-item salad station for the staff and visitors daily in the front of the house. Worked the hot food line as a server, and food runner. Served hot food prepared by the Aramark Chefs and line cooks. Ran the Action Station during lunch time service for the hospital staff and Administration. Responsible for the front of the house set-up and food prep daily. Food prep in the Back of the house included serving hot food approximately 100 to 200 meals twice daily for patients on special diets who were confined to their rooms. Responsible for back-ups food items for the next meal service that included making approximately 250 various cold cut sandwiches, desserts, salads, plating and preparing for room service. ABC Catering (Seasonal) Hollywood, FLFood Prep and Back of house for Holiday and Wedding Events December 2015-November 2016 Assisted Chef and Hospitality Manager in food prep, event set up, and serving from back of house Approx. 400 covers at a Senior Citizen New Years party in Delray Beach, FL. Assisted Chef and Hospitality Chef in food prep, event set up, and serving from back of house Approx. 350 covers at a wedding held at a Jewish Temple in Fort Lauderdale, FL. Assisted Chef and Hospitality Chef in food prep, event set up, at a Christmas party in Fort Lauderdale, FL Where I ran the pasta bar for approx. 150 covers. I also worked other events that were smaller for the duration of the holidays in 2015. I clocked 128 hours in a 3-week period working at ABC Catering during the holidays. Including a private wedding event for the CEO and President of Miami Subs, Miami at his private resident. Thanksgiving 2016 assisted in catering and meat carving a Thanksgiving Dinner for the Hard Rock Seminole Reservation with 450 covers.Seminole Hard Rock Hotel & Casino Hollywood, FLCouncil Oak award winning fine dining Steaks and Seafood restaurant Culinary Arts Internship June 2016 August 2016 Worked in the fast pace, high tempo, high end kitchen during meal service 40 hours a week for 11 weeks serving from one hundred to four hundred covers in an 8-hour shift (off season). Responsible for the pantry station making various high end, in house salads, food prepping the salad items which included cutting lettuce for chopped and Caesar salads, preparing iceberg and spinach salads items. Prepping also included roasting corn on the cob and cutting off the cob for chopped salads, roasted red peppers for spinach salads, cooking sheets of premium bacon and chop for bacon bits, slice cherry tomatoes, slice heirloom tomatoes for heirloom tomato salad that was served. Small diced cheese prep, shred parmesan cheese for the Caesar Salads. Responsible for the in-house salad dressings to ensure that they were made in advanced and plenty in stock and the shelf life. Responsible for the grilled garnish items that were to accommodate the crab salads, and tuna tartars. Responsible for the seafood raw bar which included steaming the whole lobsters and Alaskan crab legs and claws, jumbo shrimps and opening dozens of oysters and clams. Responsible for preparing the in-house Charcuterie Boards, Beef and Tuna Tartars per ticket order. Responsible for the walk-in refrigerator ensuring all food items were properly stored, labeled and dated. Ensure the walk in was cleaned daily and all raw seafood was iced down nightly. Worked the dessert station for 7 days ensuring desserts were plated properly as written in the SOP Responsible for preparing the Suflas batter daily and pick up and store the in-house desserts for service. Other food prep items included making brownies, ice cream desserts, cakes, pies, prepping all fruit items, sauces and whipped creams, and the garnishes that accommodated the desserts. Worked the Sunday brunch every Sunday which included over one hundred food items. As a food runner responsible for restocking food items on the buffet. As the meat carver responsible carving up lamb chops, Beef Wellington tenderloins, and pork belly bites, the carving stations also included three hot dishes that were served from the carving station. ITT Exelis CORPORATION (Afghanistan) January 2011-June 2013 Satellite Communications Manager/ITAs a contractor with ITT Exelis I was deployed to Afghanistan where my responsibilities and duties included direct and satellite communications support to the FRONT-LINE SOLDIERS of the United States Army, as well providing Information System Technical Support on various Foreign Operating Bases (FOBs) maintaining 24/7 communications with the United States Army. MILITARY HISTORYUNITED STATES NAVY (RETIRED) Multiple Cities, Worldwide Electronic Key Management System Manager/Top Secret Control Officer Various Duty Stations 1984- 2010 Perform the duty of the electronic key management system (EKMS), which includes receiving, handling, issuing, safeguarding, accounting and disposition of classified material. Lead all efforts for handling operation and maintenance of data transfer devices; electronic key management and administration; and classified material handling and disposition. Transmission System Technician Manager Various Duty Stations 1984-2010 Managed and Supervised all aspects of system monitoring operations including fault isolation and circuit restoration of communications suites in the HF, UHF, SHF, AND EHF frequency spectrums afloat and ashore. Maintained all necessary circuit, watch-to-watch, operational and administrative logs; guaranteed accountability of cryptographic publications and associated materials. Determined point of signal distortion, identified necessary preventive or correction action and ensured signal quality through conduction circuit and system performance test. Information Systems Administrator Manager Various Duty Stations 1984-2010 Engaged in numerous functions related to network equipment operations, media, and technical library and communication security materials. Initialized computer workstations and installed external peripherals and internal core workstation components. Maintained productive relationships with other personnel and discussed communication network and system problems. Tracked, interpreted, and handled customer trouble calls while ensuring timely resolution. Maintained over 300 user accounts.Radioman/IT Various Duty Stations 1984-2010 Utilized various media in transmitting, receiving, and processing all forms of telecommunications. Conducted operational tests, necessary adjustments, and maintenance checks on antennas following directives on modes and frequencies. Maintained accurate and up-to-date documentation of maintenance records orders, and information. Used equipment operating manuals in setting up and operating various, multichannel, and general-purpose test equipment. Coordinated transmission, receiving, and processing of all forms of telecommunications through various media. Strategic SHF SATCOM Systems DSCS Manager Various Duty Stations 1984-2010 Administered DSCS terminals A/GSC-52, AN/FSC-78B(V), AN/FSC-79A(V) and GSC-39B, DSCS FDMA Control Subsystems (DFCS), Digital Communications Subsystems (DCSS), Standard Tactical Entry Point (STEP) Integrated Digital Network Exchange (IDNX) and Spread Spectrum Multiple Access (SSMA). Communications Watch Officer/Manager for the Satellite Communications Systems provided Military Communications to world-wide via satellite to all government agencies and military branches.CREDENTIALS, AWARDS & CERTIFICATIONS Joint ServiceCommendation Medal Joint ServiceAchievement Medal (3) Joint Meritorious UnitAward (2) Navy UnitCommendation Meritorious UnitCommendation Good Conduct Medal(4) National DefenseMedal (2) Southwest Asia ServiceMedal (2) Iraq Campaign Medal Global War onTerrorismExpeditionary Medal Global War onTerrorism ServiceMedal Numerous Flag(Admiral) and Unit(CO) Letters ofCommendations Honor Student at LeCordon Bleu(Presidents List) 4.0GPA Dean List at Johnsonand Wales Universityfor 2yrs. Current Cum.GPA 3.64 DD-214 MilitaryDischarge/Retirementform available uponrequest to verify mycredentials, awards,and certifications. Perfect Attendancewhile attendingJohnson and WalesUniversity. Compass Group USAManager-in-Training(MIT) Graduate class of2019 Bachelor of ScienceDegree in FoodService Managementand Culinary Arts.Johnson & WalesUniversity Class of2018VOLUNTEER EXPERIENCE Le Cordon Bleu Certificate of Recognition back of house event for Bleu Ribbon Kitchen Event 2 Feb. 2014 Le Cordon Bleu Certificate of Appreciation for Miramar Democratic Club Event back of house 15 Nov. 2013 Over 300 hours for Habitat for Humanity Broward County 2005-2007 2007 Miccosukee Zos Summer Groove Alonzo Mourning Charities Volunteer Volunteer Carol City Middle Schools Annual Career Fair Camillus House Miami Fl. 2006 served over 600 Thanksgiving Dinners to the homeless. Daily Bread Food Bank Miami, FL Stand Up for Kids Counselor 2006-2007 Received numerous military medals, commendations, and certificates as the US Navy volunteer coordinator 2004-2007 at Headquarters, USOUTHCOM Doral, FL. |