Barbara Powers Email & Phone Number

Newark, Delaware, United States

Maryland, United States

• Manage all financial aspects of the business including submitting weekly variance reports and payroll• Tasked with creating innovative action station designs and menus that was implemented at all RCA locations • Selected as a resource lead Culinary Director for local RCI locations• Responsible for all team member recruiting, training scheduling and coaching• Consistently maintained the highest satisfaction scores out of all RCI locations (4.8 total average score)

Maryland, United States

• Leader of 10 team member crew that prepared three daily meals for 120 guests• Created innovative menus for special events that evolved into companywide recognition and the start of a unit specific Facebook page• Created seasonal menus and implemented our “Farm to Fork” initiative using fresh organic herbs, fruits and vegetables from our garden as well as working with local farmers• Conducted Monthly cooking classes showcasing the art of baking and other cooking methods

Pennsylvania, United States

• Supervisor of 300-unit independent living community that included catering, a la carte lunch, dinner and full-service bar with an array of appetizers.• Supervised BOH operations including recipe development, scheduling, hiring, onboarding and discipline.• Managed front of the house staff to ensure superior service to residents and guest.• Supported the Chef with all catering and special event functions as well as creating seasonal menus.

Delaware, United States

• Managed all aspects of the food and dining department that included 2 Sous Chefs and 6 cooks.• Created seasonal menus that greatly improved resident satisfaction with food quality and creativity.• Reduced product inventories by $6K via menu engineering and implementing more efficient ordering practices.• Utilized local, fresh food products to support local economies and showcase community support.

Pennsylvania, United States

• Supervisor of 300-unit independent living community that included catering, a la carte lunch, dinner and full-service bar with an array of appetizers.• Lowered food costs by reducing inventory levels and cross utilizing menu offerings.• Managed front of the house staff to ensure superior service to resident and guest.

Pennsylvania, United States

• Supervisor of 300-unit independent living community that included catering, a la carte lunch, dinner and full-service bar with an array of appetizers.• Lowered food costs by reducing inventory levels and cross utilizing menu offerings.• Managed front of the house staff to ensure superior service to resident and guest.

Delaware, United States

• Prepared daily specials for residents and family members with respect to creating signature dishes.• Consistently produced exceptional menu items that regularly garnered diners' praise • Prepared food for residents with special diets • Seized ownership of "Lite Fare" by building and execution of custom menus for Independent Living residents.

Pennsylvania, United States

• Winner of The Food Network’s “Best Ball Park Food 2005”• Prepared all food from scratch including dressings, stocks, breads and hors d’oeuvres• Created/deployed a spreadsheet, resulting in controlling and improving purchasing and achieving food cost targets• Managed multiple catering events simultaneously that ranged from 50 to 2000 guest