Supervise numerous employees, conduct additional employee evaluations, conduct daily meetings with staff. Coordinate with several elementary schools in bi-weekly food orders, receive numerous food deliveries and process proper paperwork to ship out food to the schools. Assist in menu planning with various other schools in the district. Market program to increase revenue. Conduct HACCP procedures on receiving of food from vendors. Knowledgeable and compliant with the National School Breakfast and Lunch program (USDA). Proficient in Microsoft Word, Excel, Outlook, Gmail, Eatec amd PCS.

Supervise numerous staff members, Customer Service, Scratch Cooking for 500+ meals/daily with several options to choose from that contain healthy, high quality and fresh food for students, staff and guests. Facilitate daily staff meeting with Prep cooks and food service workers. Knowledgeable and compliant with the National School Breakfast and Lunch program (USDA). Proficient in Microsoft Word, Excel, Outlook, NutriKids, PCS and TrakNow. Implemented several procedures to ensure time management and organization within staff tasks. Adapted quickly to utilization of P & L procedures.

June - August 2014Minneapolis Public Schools Culinary and Nutrition Department rolled the mobile Food Truck to various destinations: Sumner Park, Jackson Square Park and North Regional Library. Providing healthy nutritious lunches to all children between the ages of 1 and 18. June - August 2013Minneapolis Public Schools Culinary and Nutrition Department partnered with Second Harvest Food Bank to create a mobile unit that deliveries lunch meals to various parks/destination (Currie Park, Jackson Square Park and North Regional Library) for children between the ages of 1 and 18.

Supervise staff, customer service, scratch cooking for students that are healthy, nutritious, fresh and high quality. Facilitate daily staff meetings. Order food from various vendors. Knowledgeable and compliant with the National School breakfast and lunch program (USDA), Proficient in Microsoft Word, Excel and Outlook. Knowledgeable with various nutritional software - Nutri-kids, PCS, FastTrak.

Developed menu for district Administration Building by surveying customers, compiling information, and integrating survey information with nutritional requirements to create menu.Collaborated on district food purchasing by testing vendor products to determine whether a product should progress to a student/school food sample for acceptance/rejection or if the product should be vetoed by purchasing team before reaching customers.Assessed National School Breakfast and National School Lunch Program and ensured compliance with USDA guidelines.Coordinated food service programs at 15 different sites and communicated with staff, parents, and students from each of these sites.Supervised 15 food service managers and four food service assistants including completing employee annual performance appraisals and resolving employee performance issues.Catered district-wide events such as requests to provide 300 box lunches, hot breakfasts for 100 staff, or miscellaneous snack trays.Presented marketing, customer service, the benefits of fruits and vegetables, and food safety information to school nutrition employees.Facilitated managers meetings and reviewed Health Inspection reports with managers.Talked to 60 kindergarteners at Whittier Elementary School about making healthy food choices.Attended NutriKids Computer Seminar for Nutritional Analysis and Inventory.Selected Accomplishments:Increased sales 46% and reduced district food cost, bringing district food budget out of the red in 3 months by implementing a new menu, minimizing waste, and focusing on customer service.Decreased food and labor costs 24% semi-annually by streamlining food production and improving inventory control.Improved performance for new hires 50% by developing and implementing a training program including creating training manuals.Designed and maintained a district-wide tracking form for students with food allergies and special diets.

Created two monthly fine dining menu options for resident council to consider; reviewed selected menu with cooks and adjusted recipe quantities for the specific number of residents.Supervised food service employees, trained new hires on department policies and procedures, and administered annual employee evaluations.Performed clinical charting, assessed patient food intake, reviewed lab results, consulted with various departments on dietary issues, educated residents and family members on medical doctor's diet prescription, and made recommendations for nutritional needs during care conferences.*Filled in for Line cooks/prep cooksSelected Accomplishment:Achieved "deficiency-free" status for sanitation during tenure.

Oversaw variable monthly food budget based on the number of patients and reviewed and managed weekly menu by assessing food, paper product, and supplement needs and ordering food via internet. Supervised, trained, hired, and administered evaluations for food service employees. Planned and implemented seasonal menus and special holiday meals for a food management company serving long-term care facilities, Stillwater Jail, and colleges and universities.Performed clinical charting and care conference activities, communicating with various departments, headquarters, family members, and residents.Selected Accomplishments:Developed a cookbook of puree food recipes by collaborating with Registered Dieticians and Dietetic Technicians in a think tank environment to create, modify, and demonstrate multiple menus geared toward patients with dysphagia, an inability to swallow regular food.Received bonuses for meeting or exceeding goals at or below budget.

*Supervised, scheduled and trained employees*Order Food from various vendors*Customer Service to guests and staff*Cooked Food for guests and staff*Managed Inventory and food cost*Attend daily team meetings

*Customer Service*Hand money transactions for customers*Balance cash drawer and reconcile bank vault

*Set up work station to cooked breakfast, lunch and dinner meals for 130 - 170 residents.*Adhered to special diets, created and implemented holiday meals and follow recipes. *Documented temperature of food.*Developed team work with co-workers. *Adhered to sanitation regulations. *Customer Service to residents, staff and family members.

*Prep and cook foods for restaurant and take out restaurant*Wait on customers*complete customers phone orders*Ensure sanitation was completed by staff and myself*In-charge of Take out store*Completed inventory at Take out restaurant (ran a 28% food cost continually)