• Oversee the culinary operations, including menu planning, food preparation, and presentation.• Train, supervise and mentor kitchen staff to ensure high performance, safety and quality standards.• Manage food and labor costs, inventory, and ordering to maintain financial targets.• Collaborate with senior management to develop menus that reflect culinary trends, while maintaining budgets and achieving financial goals.• Develop and implement food safety and sanitation standards, ensuring compliance with local health department regulations and guidelines.• Plan and execute special events and catering functions.

• Recorded observations and baseline measurements to maintain accurate medical records.• Cleaned and sanitized rooms and equipment using aseptic technique to prevent infection and cross-contamination.• Coordinated patient care needs with healthcare team and delivered compassionate assistance with activities of daily living.• Provided excellent customer service by effectively communicating with patients, families, staff and staff in other hospital departments.• Promoted patient satisfaction by assisting with daily living needs such as bathing, dressing, toileting and exercising.• Improved patient care, safety and compliance by partnering with nurses.

• Processed customer transactions using a point-of-sale system and cash register, accurately handling cash, credit, and debit card payments.• Maintained a well-stocked and organized workstation, ensuring supplies were readily available for customers and notifying management of any necessary restocking or supply orders.• Cleaned and maintained customer dining areas, ensuring a safe and sanitary environment for all visitors.• Provided friendly and professional customer service, responding to inquiries and resolving any issues or complaints in a timely and effective manner.

• Kept accurate records of food and supplies used, as well as meal counts and other relevant data.• Operated kitchen equipment such as ovens, stoves, and mixers, ensuring that they are used safely and maintained in good condition.• Prepared and cooked meals for students, ensuring adherence to nutritional and dietary requirements, as well as food safety and sanitation standards.• Cleaned and maintained kitchen and dining areas, including equipment, utensils, and work surfaces.

• Developed and prepared a variety of baked goods, including bread, cakes, pastries, and desserts, according to established recipes and procedures.• Maintained accurate production records, including ingredient usage, production times, and sales data.• Maintained high standards of quality and consistency in all baked goods, ensuring that they meet or exceed customer expectations.• Developed and tested new recipes, as well as modified existing recipes to improve taste, appearance, and nutritional value.

• Ensured product quality and consistency by monitoring the baking process, conducting regular taste tests, and addressing any issues that arose.• Planned and executed special orders and custom bakery items, ensuring timely delivery and customer satisfaction.• Managed daily bakery operations, including inventory management, production, and quality control.• Redeveloped and maintained recipes for baked goods, ensuring consistent quality and taste.• Managed and maintained bakery equipment, including ovens, mixers, and other tools, ensuring they were in good working condition.

• Managed a team of 140+ employees, including seasonal hires, with a budget of $100,000.• Maintained up-to-date knowledge of ServSafe and Hazard Analysis Critical Control Points (HACCP) programs, ensuring compliance with food safety regulations.• Developed and implemented strategies to enhance team performance, improve processes, and increase efficiency, resulting in a 20% increase in productivity.• Assigned tasks and oversaw employees, ensuring compliance with food safety procedures and quality control guidelines.• Identified, investigated, and resolved customer issues, such as food quality, service, or accommodations, resulting in a 15% increase in customer satisfaction.• Assessed operational performance to measure compliance with regulatory, industry, and brand standards, ensuring a 100% score on all internal and external audits.

• Managed the back-of-house kitchen cleaning and sanitation of restaurants, ensuring compliance with Health Code regulations and industry standards, with a budget of $200,000+.• Handled day-to-day operations, including supervision and delegation of tasks to a 100-member team, including 2 supervisors.• Maintained budgets and payroll records and reviewed financial transactions to ensure that expenditures were authorized and budgeted.• Hired, trained, and mentored new employees to maximize team performance and achieve daily performance objectives.• Created and revised, as needed, written Standard Operating Procedures (SOP's) and checklists to help ensure that the Food & Beverage operation is compliant with the Health Code.

• Supervised food production, ensuring quality presentation and safe food handling, for a team of over 30 hourly and salaried employees.• Conducted ongoing performance evaluations of team members to identify areas for improvement and provide coaching and support.• Resolved guest service issues and ensured all service needs were addressed.• Enforced company policies, procedures, and regulations, ensuring compliance among team members.• Managed payroll for a team of over 30 hourly and salaried employees.