Teaching middle school students in the 6th - 8th grades over my tenure of 19 years. Led instruction of safety and sanitation practices, hands on cooking labs, eating disorders, foodborne illness and basics of sewing to 6th and 7th graders. Worked with the community resources to enhance the program for domestic/dating abuse and healthy relationships. Worked collaboratively with the “Cooking Matters” program and a dietician who co-taught for 6 weeks, 2014-15. First Aid and CPR certification… Show more Teaching middle school students in the 6th - 8th grades over my tenure of 19 years. Led instruction of safety and sanitation practices, hands on cooking labs, eating disorders, foodborne illness and basics of sewing to 6th and 7th graders. Worked with the community resources to enhance the program for domestic/dating abuse and healthy relationships. Worked collaboratively with the “Cooking Matters” program and a dietician who co-taught for 6 weeks, 2014-15. First Aid and CPR certification was earned by students in FACS classes led by the local Rescue Squad who co-taught at the school 2015-16. Show less

Daily meal preparation and service, inventory control, quantity cooking, and teaching the staff sanitation procedures. Worked collaboratively with the camp director and head cook to develop menus to meet State of Maine Reimbursement status for the Free Milk Program. Followed and developed requirements for American Camping Association guidelines for certification.As Kitchen Supervisor I was also responsible for oversight of 3 employees and the weekly food orders and deliveries throughout the… Show more Daily meal preparation and service, inventory control, quantity cooking, and teaching the staff sanitation procedures. Worked collaboratively with the camp director and head cook to develop menus to meet State of Maine Reimbursement status for the Free Milk Program. Followed and developed requirements for American Camping Association guidelines for certification.As Kitchen Supervisor I was also responsible for oversight of 3 employees and the weekly food orders and deliveries throughout the summer season.Assistant Program Director Summer 1996 and 1997 Responsible for conveying daily program needs to the summer staff. Acted as a liaison to the camp week, meeting with the Deans daily and reporting needs or issues to the proper department or director. Responsible for the hiring and training of summer staff in conjunction with the Director. Show less

I served patrons during lunch and dinner in 160 seat, fine dining restaurant. Worked two to three shifts per week during the school year and some summer months.

I served and prepared for weddings and special occasions, holiday parties, and retirement gatherings for 100-250 patrons. Food preparation, cooking and serving on the buffet line was required. Table setting, service if plated meals, and or clearing for other courses and toasts was part of the work.

York County Shelters, Inc. - Alfred, Maine August 1997 to September 1998 Food Service Director - Provided 300 meals per day, created menus, and trained homeless clients in a full-service kitchen. Created work schedules for clients and supervised daily training and duties in a retail bakery. Reconciled cash register from retail bakery daily and made bank deposits.

Manager and Baker - Responsible for staff of 4 employees while overseeing preparation, production, and service of daily meals to 325 school children. Trained staff on proper handling of cooked meats, refrigerated storage, cleaning of equipment, and delegating job tasks. Weekly ordering of food for menus, monthly inventory reports, collection and recording Free and Reduced Meal forms, and baking products to serve on the line to students and staff. Prepared freshly baked dessert items as well… Show more Manager and Baker - Responsible for staff of 4 employees while overseeing preparation, production, and service of daily meals to 325 school children. Trained staff on proper handling of cooked meats, refrigerated storage, cleaning of equipment, and delegating job tasks. Weekly ordering of food for menus, monthly inventory reports, collection and recording Free and Reduced Meal forms, and baking products to serve on the line to students and staff. Prepared freshly baked dessert items as well as serving healthy breakfasts to students. Trained the staff monthly on updates regarding food temperatures, sanitation, or point of service issues. Show less