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Cook, Certified Food Service Supervisor, Mandatory Reporter(Children)

Location:
Davenport, Iowa, United States
Posted:
October 21, 2016

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**** ******** **., *********, ****, 528**-*-**-*** 4373 c acw6g4@r.postjobfree.com

Wade Mathis

Objective

Finding employment with a company where:

My various life skills and work experiences will be an asset to the business, I can expand my existing knowledge and further my abilities in the process, and enjoy my job, the workplace, and the people around me.

Experience

July 2016 present Utica Ridge Road Hy Vee

Bettendorf, Ia.

Line Cook, Market Grille

As a member of the Market Grille, I am responsible for the prep and food production for our in house full service restaurant, following all corporate, state, a nd federal nutrition regulations. Need to ensure all meals are served in both a f riendly and timely manner. Also, I am responsible for a clean work area and to m ake sure all cooking equipment is working properly. And as with every HyVee store, customer service is our #1 priority.

September 2013 January 2016 KinderCare Davenport, Ia. Kitchen Manager

In a children’s learning center:

● My main objective: To provide two healthy meals and snacks daily for the students and faculty of the center.

● Recognized the childrens' various dietary needs and prepared and served all food using company provided recipes, following all state and corporate nutritional policies.

● Adhered to all recognized ‘safe handling’ techniques regarding the portioning, temperature regulation, and storage of all food items.

● Served all meals/snacks in a timely manner, and returned all dishware, after each meal, to kitchen area to be washed and sanitized for the next use.

● Maintained a clean work environment, ensuring that all kitchen machinery and work surfaces were clean and free of any possible food contaminants.

● Handled all the necessary paperwork, including daily temperature logs, daily/weekly meal counts, product inventory, as well as the government forms dealing with the food subsidy program.

(There was a corporate target amount monthly for ‘disallowances’ within the food subsidy program my kitchen was consistently below that amount.)

● Responsible for weekly/monthly food and janitorial budgets (using the census as a guide) and the purchase of needed supplies.

● I had a regular shift in a classroom and filled in as a teacher’s aide during needed break times and, when time permitted, performed basic maintenance around the facility.

May 2011 December

2012

St. Mary Healthcare And Rehabilitation Davenport, Ia. Night Cook and Supervisor

In an assisted living facility:

● Prepared and served snacks and meals for the residence in accordance with planned menus, diet care plans, and recipes.

● Followed all company, state, and federal food handling guidelines.

● Practiced safe food handling procedures (HAACP) at all times.

● Ensured staff understood the expectations and parameters of kitchen goals and daily kitchen work.

● Regularly interacted with the residents to obtain feedback on product quality and service levels.

● Assisted the Food Service Director when needed, including inventory and stocking.

● Was on call as interim Food Service Director when the department head was away on business.

● Trained new employees.

August 2010 March 2013 Sodexo Food Services (St. Ambrose University) Davenport, Ia.

Cook

In the University dining hall:

● There were seven different work stations, all offering a wide variety of dietary choices for over 1000 students and faculty per sitting. We prepared these meals daily, following established company recipes, as well as all corporate, state, and federal nutritional guidelines.

● Followed all mandated safety guidelines concerning the temperatures, portioning, and storage of the food items.

● Interacted with the students and staff daily in an effort to receive continuous feedback on both the products and services offered by our staff.

● Cooperated extensively with fellow workers, often filling in for extra shifts when needed.

● Participated in the Congregate Meal Program, providing meals for various assisted living facilities and homebound elderly.

● Named District Employee Of The Year (2011).

Education

1975 1979 Eastridge High School Kankakee, Il.

High School Graduate

1979 1982 Boston University Boston, Ma.

*Majored in Business (Marketing)

Vice President of the freshman Business class. Letter winner, men’s swimming and water polo teams.

1984 1986 Augustana College Rock Island, Il.

*Mass Communications (Radio)

Staff member of both college student radio stations. Letter winner and NCAA qualifier for the men’s swimming team.

Special Note

*In May 2015, I completed the 150+ hours of required coursework, through Scott Community College, towards certification for Certified Dietary Manager. By fulfilling these class requirements, I became Food Service Supervisor qualified. I plan on finishing the four fieldwork modules and taking the Certified Dietary Manager exam by the end of 2016.

References

References are available.

Other

Food Sanitation Certificate, issued August 2011.

First Aid and CPR certified, December 2015.

Mandatory Reporter, Elderly (2016) and Children (2013, 2015).

Serve Safe certified, July 2016.



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