Quality Assurance Manager
Resume:
Lake Placid, Ny *****
**********@*****.*** Cell:
EDUCATION
Paul Smiths College, Paul Smiths, NY
Bachelors in Culinary Arts & Service Management, May 2005
Associates in Culinary Arts, May 2004
EMPLOYMENT HISTORY
Adirondack Medical Center, Uihlein
08/07 to 3/10
Director of Nutritional Services
. Responsible for running the nutritional services department
. I have 20 employees
. We are a 160 bed facility feeding our residents three meals a day
. We also feed our 140 plus employees lunch and dinner daily
. I work closely with the dietitian to prepare and develop menu's and
recipes
Sodexho, Campus Dinning Services, Plattsburgh State University
09/06 to 8/07
Catering Chef
. Responsible for the preparation and presentation of all menu items for
catered events
. Consulted with catering director and executive chef to develop menu items
and recipe ideas
. Prepared daily food items for a high volume caf operation
Paul Smiths College, Paul Smiths, NY
09/05 to 5/06
Culinary Arts & Service Management (CASM) Purchasing Agent / Hutchins Cafe
Manager
. Managed all culinary purchases for CASM program and Hutchins Caf -
$200,000 annual purchasing budget
. Responsible for providing adequate inventory while staying within current
fiscal budget
. Hired and training student employees for both the purchasing and caf
operations
. Oversaw FIFO system (First in First out) for all inventory to ensure food
quality and freshness
. Maintained working relationships with all Chef instructors in order to
provide an adequate par stock as well as specialty food items for lab
instruction
Cafe Mooney Bay, Point Au Roche, NY
05/01 to Present
Sous Chef Summer
Seasons
Assisted the executive Chef by leading food prep for the day's menu and
specials
Prepared all appetizers and grill items daily
Provided quality assurance by monitoring the quality of all food and
presentation of plates
Trained all new production staff on kitchen procedures and responsibilities
Work Study- Paul Smith's College
09/03 to 5/05
. Provided ordering and inventory assistance to the supervising chef
instructor
. Utilized Sysco's automated computer ordering system to supply necessary
inventory for cooking labs
. Supervised two to three students in the ordering and receiving operation
. Maintained inventory to ensure adequate par stock for Chef instructors
. Assisted in keeping the Culinary division at or below budget for the year
Externship- Pelican Bay Foundation, Naples, FL
12/01 to 5/02, 12/02 to 5/03
. Worked in each and every kitchen position during a four month rotation
. Held varied responsibilities in high volume kitchen during breakfast (75
avg.), lunch (375 avg.) and dinner (150 avg.) shifts
. Returned for a second year to take on a challenging ordering and
receiving position for the entire property
. Assisted in the planning of breakfast, lunch, dinner and party menus
. Involved in high volume production for several parties while at property
. Responsible for maintaining par stock for entire property and ensuring
timely delivery of inventory to the restaurants
Internship- Hotel Saranac
09/01 to 12/01
Rotated through all kitchen positions during a six week period of time
. Planned, organized and implemented my own themed buffet dinner
Internship- Lake Placid Resort
09/01 to 12/01
Assisted in food preparation for banquets and weddings as well as nightly
dinners
Prepared pasta dishes for guests to order
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