Menu Development- Vegan, GF, Cultural awarenessWeekly ordering and inventory for stock of over $30,000Cater events in excess of 300 peopleConceptualize monthly theme dinners for faculty and studentsProduce cooking video demonstrations

• Managing a team of 20 (nonunion) employees in a rural location of Presence Health System• Redeveloping the Action Station to improve client relations and customer perception and increased sales by 25% while driving quality and consistency • Implementing and followed Hazard Analysis Critical Control Point (HACCP) guidelines, sanitation and safety procedures• Assisting the Patient Relations department with patients orders per their dietary restrictions• Overseeing staff in both cafeteria and kitchen services• Training employees and managers on Sodexo standards• Ordering and inventory based on sales and forecast• Catering various holiday parties at 3 different hospitals with up to 900 people attending• Providing additional support to Presence United Samaritan Medical Center in Danville, IL within the regional account

• Managed a team of 20 (nonunion) cooks and two culinary supervisors• Created menus for catering, dining hall, and special events• Trained staff on proper culinary techniques and recipe compliance• In charge of catering for collegiate professionals up to 200 people• Catered all VIP football events for a major HBCU (Historically Black College or University)• Ensured guest satisfaction by providing excellent food service, quality, and presentation

• Managed a team of 30 employees (union) in a leading Sodexo account • Oversaw the day-to-day Retail Cafeteria/Café Operations, internal catering and food production services and revenue• In charge of catering special events; Leadership Forums, retirement parties, Breast Cancer Awareness for 300 plus attendees• Created and developed monthly themed specials celebrating cultural awareness• Promoted Meatless Mondays, Mindful healthy eating corner & specialty bars in the cafeteria• Responsible for cashier audits, deposits, change orders, monthly cashier meetings, Profit and Loss (P&L)• Managed temporary employees schedules and payroll

• Managed a team of 30 employees (union) in a leading Sodexo account in the Midwest Region while following proper union protocol• Assisted with the new unit opening of Sky Lobby café which focused on freshness, wellness, and local sourcing • Promoted and created wellness menus, gluten free and healthy initiatives options for the cafeteria; which increased our sales by 25%• Followed and implemented all HACCP for FDA, sanitation and safety procedures per Federal, State and Local guidelines• Maintained labor management/employee schedules according to patient census• Knowledgeable of various specialized dietary and nutritional needs for hospital patients, visitors and staff• Assisted Patient Services with our Computrition ordering system • Served as a Mentor to Southside Occupational Academy Special Needs Volunteers for On The Job Training and Placement • UCM Safety Committee Member

• Assisted with hiring, training and developing hourly team members• Responsible for making timely schedules and appropriate staffing levels • Fostered a safe work environment by following safety guidelines• Maintained proper employee records, and documentation per company standards and federal, state and local ordinances• Represented company at Nascar special events• Assisted other locations with team coverage when needed

• Assisted with the daily operations of the kitchen and provided professional leadership and direction to kitchen personnel• Ensured that all recipes, food preparations, and presentations met specifications and commitment to quality• Maintained a safe, orderly and sanitized kitchen• Performed daily food audits through checking flavor, appearance, consistency and temperature• Scheduled kitchen Team Members in conjunction with business forecasts and predetermined budget on a weekly basis, established and delegated work duties • Assisted in controlling food costs by establishing purchasing specifications, weekly inventory, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures• Managed a casino kitchen promoting Harrah’s “FOCUS on Players” customer service skills• Facilitated property ServSafe course for Food Service Employees• Maintained a 35% Food Cost in a $1.5 million/year plus restaurant• Coordinated commissary kitchen duties for multiple outlets including banquets, buffet, employee dining and sports bar theme