Quality Assurance Management
Resume:
Sean X. Smith
South Bend, IN. **628
***********@*****.***
OBJECTIVE
To utilize the more than twenty five years of executive level Chef Experience that I have acquired, including menu development, purchasing, inventory control and personnel management, in order to fulfill the needs of the company and all of its clientele.
SUMMARY OF QUALIFICATIONS
Menu Development & Automated Systems
Cost Control Management
Restaurant & Fast Food Operations
Personnel Management
Purchasing & Inventory Control
Team Building
Budgeting
Quality Assurance
Training
Forecasting
Meal preparation
Sanitation
HISTORY
08/13/2014 - Present Frankies BBQ, Kitchen Supervisor, Indianapolis, IN.
• Catering special events such as Indiana Pacers, Indianapolis Motor Speedway, Indianapolis Eleven (Soccer Team), NCAA Final Four, National Rifle Association, Charles Schwabb
06/21/2013 – 07/08/2014 ConAgra Foods, Inc, Quality Assurance Associate, Indianapolis, IN
• Performs Statistical Process Control tasks and techniques in an effective manner that produces results
• Advocates for quality, ensuring that all products produced are of high quality standards in regard to taste, freshness, and healthiness
• Troubleshoots and problem solves to take action on all product quality and production process issues
• Completes quality tasks correctly and on time to ensure that the company’s product quality is second to none
• Works and cooperates with Operations Team members to achieve the company’s goals
• Contributes to the creation of a world class quality environment and culture
11/16/2012 - 05/12/2013 Lawrence Manor Health Care, Dietary Manager, Indianapolis, IN
• Prepared budget, analysis, and control cost for non-profit organization.
• Negotiated and exchanged ideas with other team members.
• Achieved the department goals in Lawrence Manor's mission statement, including providing team leadership in all aspects of Residential Restaurant dining services.
• Organized and monitored staff assignments to complete goals in a timely manner, delegating work to accomplish departmental goals.
• Exercised adaptive time, priority, and workload management stemming from conflicting deadlines, working independently with minimal direction.
• Strategically implemented new menu ideas to increase patronage and profit, demonstrating direct hands-on skill while supervising staff.
• Provided training on ordering, food cost, forecasting, menu development, and inventory control
03/21/1991 – 11/04/1995 US Navy USS America CV-66 Aircraft Carrier, Norfolk Naval Base, VA.
Cost Control, budgeting, inventory control
Crew Supervision
Training, Sanitation, Safety
Prepare over 5,500 meals daily
Recipe Conversion, forecasting
Team Leader, menu planning
12/04/1995 – 11/04/1997 US Navy Naval Medical Center, Portsmouth, VA.
Ordering of Perishable/Non Perishable items
Posting daily receipts
Food cost, menu developing, inventory control
Training, safety, sanitation, temperature log
Stock rotation, trouble shooting
Quality control
Prepare over 500 meals daily
HONORS, AWARDS, CERTIFICATES, AND ACHIEVEMENTS
• Sea Service Ribbon
• National Defense Ribbon
• 1996, awarded the Navy Commendation Medal for Superior Leadership in Quality Assurance
• 1996, awarded the Navy Commendation Medal for Leadership and Innovation in Food Service
EDUCATION AND TRAINING
• University of North Dakota, 08/2013- 05/2014, Dietary Management
• Ivy Tech Community College, 05/20005 - 05/2007, Culinary Arts
• U.S. Navy E5/Culinary Specialist, 03/21/1988-11/04/1997, CS”A”SCHOOL (CULINARY ARTS & HOTEL, RESTAURANT MGMT. FOH & BOH) USS America CV-66 Aircraft Carrier, Norfolk, VA. & Naval Medical Center Portsmouth, VA.
• Hazard Analysis Critical Control Point (HACCP)
• Serve Safe
11/16/2012 - 05/12/2013 Lawrence Manor Health Care, Dietary Manager, Indianapolis, IN
• Prepared budget, analysis, and control cost for non-profit organization.
• Negotiated and exchanged ideas with other team members.
• Achieved the department goals in Lawrence Manor's mission statement, including providing team leadership in all aspects of Residential Restaurant dining services.
• Organized and monitored staff assignments to complete goals in a timely manner, delegating work to accomplish departmental goals.
• Exercised adaptive time, priority, and workload management stemming from conflicting deadlines, working independently with minimal direction.
• Strategically implemented new menu ideas to increase patronage and profit, demonstrating direct hands-on skill while supervising staff.
• Provided training on ordering, food cost, forecasting, menu development, and inventory control.
HONORS, AWARDS, CERTIFICATES, AND ACHIEVEMENTS
• Sea Service Ribbon
• National Defense Ribbon
• 1996, awarded the Navy Commendation Medal for Superior Leadership in Quality Assurance
• 1996, awarded the Navy Commendation Medal for Leadership and Innovation in Food Service
EDUCATION AND TRAINING
• University of North Dakota, 08/2013- 05/2014, Dietary Management
• Ivy Tech Community College, 05/20005 - 05/2007, Culinary Arts
• U.S. Navy E5/Culinary Specialist, 03/21/1988-11/04/1997, CS”A”SCHOOL (CULINARY ARTS & HOTEL, RESTAURANT MGMT. FOH & BOH) USS America CV-66 Aircraft Carrier, Norfolk, VA. & Naval Medical Center Portsmouth, VA.
• Hazard Analysis Critical Control Point (HACCP)
• Serve Safe
Sean X. Smith
4417 Myrtle Grove Drive
Indianapolis, IN 46235
***********@*****.***
REFERENCES
Joanne Denney
Executive Director
Lawrence Manor Health Care
8989 E. 46th St
Indianapolis, IN 46235
Natia Leyson
Co-Owner
Private Catering
11458 Sutton Place Drive West
Carmel, IN 46032
William Bryant
Co-Owner
Private Catering
11458 Sutton Place Drive West
Carmel, IN 46032
Contact this candidate