Lauren A. Davis
adzyzu@r.postjobfree.com
614-***-**** Cell
**** ******* **** ** *********, Ohio 43062
CAREER OBJECTIVE: Obtain a challenging Food Service Director position that advances my skillset while allowing me to use my knowledge and background to its full ability.
KEY ATTRIBUTES:
15+ years of experience in Food Service Management
10+ years of leadership experience
10+ years of allergy and special diet experience
Bachelor’s Degree in Hospitality Management with Minor in Business Admin.
Associates Degree, Culinary Arts
Certifications: ServSafe food safety and sanitation 2022
Customer experience advocate and leader
Passionate about driving organizational effectives and process improvement
Extensive experience with budget management
Ability to direct projects from concept to fully operational status
Organized, highly motivated, and detail-directed problem solver
Proven ability to work in unison with co-managers and staff
Proficient in Prima Web, CBORD and Microsoft office applications
Extensive interviewing and typing experience
Excellent communication and time management skills
WORK EXPERIENCE
The Nutrition Group, Centerburg, Ohio
Director of Food and Nutrition, Centerburg Schools July 2021-Present
People leader of 10+ associates in multiple buildings across the district
Manage all aspects of the Districts nutrition department including operational budget, ordering, inventory
Menu planning and food costing
Ownership of training and development
Program enforcement for government nutritional standards
Plan, organize and implement catering events
Responsible for daily metrics and data entry
Implemented new food quality standards, cleaning processes, sanitation procedures. Implemented new recipes and menu items, adhering to all nutritional requirements
Leadership of tactics to identify, address, and solve cultural and diversity needs for customers
Mount Carmel East Hospital, Columbus, Ohio
Chef, Nutrition Services April 2018 – August 2020
People leader of 100+ associates
Manage all aspects of the Hospitals' nutrition department including production, retail, and catering
Ownership of associate training and development
Program enforcement for healthy living practices
Manage operational budget, labor budget and production inventory
Plan, organize and implement large scale catering events
Responsible for daily metrics/data entry and managing all inventory/ordering
Run monthly health and wellness events, including lectures and cooking demonstrations
Participant in 2019 AHF Culinary Competition
Aramark at Grant Medical Center, Columbus, Ohio
Manager, Nutrition Services December 2012 – April 2018
People leader of 85+ associates
Managed all aspects of the Hospitals’ nutrition department including production, retail, and catering
Responsible for distribution of 2,000+ grab-and-go items each day
Ownership of associate training and development
Volunteer instructor of ServSafe classes for all incoming Aramark/Ohio Health associates
Program enforcement for healthy living practices
Managed operational budget and production inventory of $10M, labor budget of $3.2M
Increased patient satisfaction scores to a score of 83 (Press Ganey)
Implemented new food quality standards, cleaning processes, sanitation procedures. Implemented new recipes and menu items, adhering to all hospital mandated diets and nutritional requirements
Leadership of tactics to identify, address, and solve cultural and diversity needs for customers
One-on-one consultation with patients regarding nutritional needs
Experience in development and leading nutritional programs
Selected to participate in management classes involving accountability and leadership
Responsible for daily metrics/data entry and managing all small orders and assisting with large orders
EDUCATION
THE CULINARY INSTITUTE OF AMERICA, Hyde Park, New York
Associates Degree Program in Culinary Arts, September 2008
Major: Culinary Arts
OHIO UNIVERSITY, Athens, Ohio
Bachelor of Science in Human and Consumer Sciences, June 2006
Major: Hospitality Management / Minor: Business Administration