Over seeing the Patient line for food quality, Food presentation, and Restrictive diets.Maintain Food Safety Checklist, Training Staff on Food Safety.Keeping kitchen organize and clean.Inventory, Ordering, and Creating Prep List.My Food pictures presentation was share throughout the company as example on how food should be presented on the patience line. I also help other Executive chefs and train the staff at multiple units on how to cook and present the Food on the patience line.Help work side by side with Corporate Chefs which made major reputation for my cooking career and expanded my ability to grow within the company. Also helped open hospitals for the company and made a huge success through the year.

Develop goals and objectives for the department.Maintain policies and procedures to obtain these stated goals and objectives.Prepare and manage the department budget and production of profit and loss statement.Ensures the most current Resident Dietary Master list is posted. Review the highlighted (changed) Residents.Develop quality standard for food, equipment and service, and evaluations systems to determine department effectiveness.Ensure on-going training and motivation of dietary staff.Plan and coordinate all department activities.Plan and implement food service systems, including department layout and equipment requirements.Maintain effective communication with departmental personnel, other departments, administration and the public.Ensure all Residents are satisfied with the food service, by regularly walking through the dining room, speaking one on one with the Residents and promoting meal specials.Schedule staff to ensure sufficient coverage for kitchen and dining room.Develop work assignments for all dietary service personnel, which are written, dated and posted in the kitchen area.Continually upgrade personal knowledge of dietary management systems and nutrition through in-service training.Purchase food and supplies using competitive purchasing practices.Manages cost of food and supplies to maintain a total food cost within the guidance of the Community.Check receipts of orders and invoices promptly. Approves statements for payment.Conduct physical inventory monthly and maintains records on a weekly and monthly basis to include average food cost per meal served and supply cost per meal served.Oversee the hiring, training and supervision of staff.Oversee kitchen cleaning and maintenance procedures. Insures that cleaning schedules are adhered to. Maintains kitchen to Department Health Code and standards.Prepare an annual budget and operates within that budget.Prepare meals as necessary.

Responsibilities:• Plan regular and modified menus according to established guidelines.• Follow standardized recipes, portioning and presentation standards. Complete and utilize daily production worksheets and waste log sheets. Taste completed meals to ensure quality.• Train kitchen staff in food preparation, safe handling operation of equipment, food safety and sanitation based on Company and regulatory standards.• Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas. Ensure that kitchen staff follows and completes schedules as assigned.• Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed and on budget.• Make all decisions regarding utilization of leftover food products staying within Company guidelines for such products.• Comply with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.• Follow facility, department, and Company safety policies and procedures to include occurrence reporting.• Participate and attend departmental meetings, staff development, and professional programs, as appropriate.

Delegate tasks and supervise staff engaged in food preparation of all menu items to ensure standards of sanitation, presentation and temperature • Manage a staff of 65 employees • Contribute creative top quality dishes alongside revenue growth while simultaneously reducing food and labor cost • Work with systems such as hotschedules, jazz & excel • Assisted in company's opening with collaboration of owner and celebrity chef Sherry Yard • Create check lists and process improvements to health and sanitation requirements

Responsible for supervision of the entire kitchen operation under the direction of Executive chef • Assisted the executive chef in all aspects of hiring, training, review, and termination of kitchen employees • Maintained and updated all required files and company documentation forms • With Executive chef, reviewed food and labor cost of entire operation on a daily basis • Created new menu items with Executive Chef for restaurant • In charge of catering wine and cocktail parties such as Hors d' oeuvres and desserts for parties of 200+ guests

Ran day-to-day operations of kitchen • Developed menu and prepared a wide variety of foods • Oversaw and participated in food preparation and production • Determined quantities to be cooked and portions to be served • Kept food expenditure within budget • Coached and trained kitchen staff • Ensured kitchen staff was attired properly and in accordance with the restaurant's guidelines • Ensured proper sanitation standards

Kitchen Manager in Charge of all areas of food production for 300 seat dining facility • Prepared daily grilled food for guests • Oversaw team of 50 staff • Trained Kitchen staff daily and developed team leadership • Performed cleanliness and hygiene duties