Christine A Howard

PO Box ***

Kewaskum, Wisconsin 53040

920-***-****

acz6ci@r.postjobfree.com

PROFESSIONAL SUMMARY

Have worked in the food service industry for the past 25 years in an assisted living home and currently employed through the Appleton Area School District as a lead in a High School Kitchen. Extensive experience as a head chef, and several supervisory roles have given me experience in the field to be an asset in the food industry with over 20 years of experience as a manager and in leadership roles.

SKILLS

Food ordering, receiving, menu planning, catering, banquets, management, budget planning, sanitation, managing a staff

WORK EXPERIENCE

4/2015 to present Aramark Corporation

Appleton, Wisconsin

Food Service Manager

• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

• Count money and make bank deposits.

• Create specialty dishes and develop recipes to be used in dining facilities.

• Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.

• Establish standards for personnel performance and customer service.

• Investigate and resolve complaints regarding food quality, service, or accommodations.

• Keep records required by government agencies regarding sanitation or food subsidies.

• Maintain food and equipment inventories, and keep inventory records.

• Monitor budgets and adhere to set managing costs

• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

• Order and purchase equipment and supplies.

• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

• Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

• Review work procedures and operational problems to determine ways to improve service, performance, or safety.

• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

• Schedule staff hours and assign duties.

• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

• Take dining reservations.

• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

CERTIFICATIONS, LICENSES, AWARDS

Certified in Food Service Sanitation and Food Handling National Career Readiness Certificate: Silver Level. Issued: 02/26/2014.