Tara Kazimir Email & Phone Number

· Cast Extension at Delaware State University with the University of Delaware· Plan, implement, and evaluate nutritional education programs based on training and guidance provided by SNAP-Ed.· Recruit new sites for SNAP Education by contacting sites and distributing SNAP-Ed outreach and marketing literature· Work successfully with young audiences (Kindergarten through 6th grade· Collect demographic data from participants. Report data onto proper forms and databases including PEARS· Partnered with DSU and the John Charlton School to work with students, adult students (16- to 19-year-olds), and parents regarding home nutrition, meal prep, and meal planning.

Milford, Delaware, United States

· Prepare individual meals to order for high-volume convenience stores.· Assist with catering orders as needed.· Prepare beverages and OWS food items daily.

The Chase Center At The Riverfront

· The Chase Center – a Banquet and Conference Center catering from corporate to personal events ranging from eight to 3,000 persons.· Executed and organized all meal periods with buffet and plated service styles.· Assisted with Kronos, inventory, menu development, and implementation.

Greater Philadelphia Area

Provide customer support to Aramark associates with PRIMA, Aramarks program for menu, production, recipes, invoicing and inventory.Assist with LiveChat function - provide Live online support to associates with issues with PRIMA Web.Provide support to different departments within Aramark

Dsu

Started as a Sous Chef/Food Production Manager, then promoted to Chef Manager for a residential dining facility.Managed a staff of 25+ employees serving breakfast, lunch and dinner.Utilized Aramarks' PRIMA system for menu building, production, inventory and receiving.Also assisted with the retail operations.ServSafe trained and instructor certified. Held 2 ServSafe training courses while at this location.

Newark, De

Taught a 12 week culinary arts class which included ServSafe testing.

Developed Michele*s, hotel room service, and public event menus and specials. Implemented sushi service and the Hot Rocks cooking system in Michele*s. Opened and managed Sweet Perks and Sweet Perks Too. Managed main production out of the Commissary kitchen. Hired, trained, and managed staff for all responsible outlets. Through knowledge of food and labor cost impact on outlet profitability. Involved with safety standards as a member of the safety committee. Provided key contributions to Dover Motorsports, Inc. NASCAR specialty food services by creating menus and directing specialty vendor and workforce production.

Exec. chef of fine dining restaurant; managed room service and player hospitalities; managed 2 coffee shops with pastries and gelato; and assisted with main commissary kitchen for the facility.

Supervised a buffet staff of 35 that served hundreds of people daily. Designed and implemented new buffet menus and layout.

Created a la carte lunch, dinner, and specialty menus for premier Country Club with a fastidious private membership.

Assisted with the development of breakfast, lunch and dinner for an award-winning Inn. Responsible for daily specials. Education Education

Bachelor'S Of Science, Food And Nutritional Sciences: Dietetic Concentration

Activities and Societies: National Honor Society

Culinary Arts, English, Math, Nutrition, Culinary

Associate Of Applied Science, Culinary Arts Technology