Food Service Quality Control
Resume:
Robert Russ
Orlando, FL, *****, US
***************@***********.***
A well-qualified Food Service professional with more than 15 years of professional cooking and culinary
management experiences with strong management, decision making, and supervision and leadership
skills. Proven ability to delegate, problem solves prioritized projects, manage personnel, and meet
deadlines without compromising quality. Create and implement menu plans, oversee food selection,
contain cost, and maintain quality control. Builds and retains high performance teams by hiring,
developing and motivating skilled professionals.
· Flexible attitude while catering to the needs of patients, staff, and visitors
· Proven ability to work in a quick manner within a fast paced environment
Work Experience
West Altamonte Nursing and Rehab - Altamonte Spring, Florida
January 2021 to Present
RESPONSIBILITIES Oversee the food safety and nutritional care aspects of the food and nutrition services
department to ensure full compliance with Federal, State and other regulatory agencies
• Provides leadership in implementing a district-wide food service program that focuses on customer
satisfaction, nutrition integrity and product quality.
• Uses problem solving and conflict resolution techniques to facilitate organizational change.
• Develops and monitors annual program budget, operating within Board policy guidelines, to achieve
a cost-effective, successful program.
• Maintains integrity and accountability of the Food and Nutrition Program through compliance with all
federal, state, and local regulations. Assures necessary records are maintained.
• Advises Executive Director of Business Services on food and nutrition regulations and policy
development.
• Provides management recommendations for modifying the Employee Handbook as it relates to Food
and Nutrition staff.
• Oversees the interview and recommendation process of candidates for all food service and substitute
food service positions
Operational Manager / Sous Chef @ Dr. Phillips Hospital
AVI Food Systems - Orlando, Florida
October 2018 to December 2021
Responsibilities include accountable for payroll, documenting hours and tracking sick leave and vacation
time. Responsible for following AVI approved standardized recipes and hold production team members
accountable to following the standards and proper portion control methods and techniques. Adhere to
all policies and procedure set forth by organization. Hire, orient and train production team members to
ensure that the highest standards of quality are met.
Check food quality and temperatures throughout the day to maintain Health and
Safety regulations. Follow proper sanitation and safety procedures including knife handling and kitchen
equipment. Responsible for ensuring all products are labeled, dated, rotated properly for first in first out
· Communicate appropriately and professionally with peers and management
· Conduct regular physical inventory of food and non-food items; Maintain appropriate inventory as
necessary and establish controls to minimize food and supply waste and theft Prepare necessary data
for the budget in area of responsibility.
· Plan and supervise special Events. In addition to able to build relationship by actively listening and
responding to the client’s needs
· Ability to multi-task in a healthcare setting focusing on all aspects of the business.
· Maintain a safe work environment and routinely conduct kitchen inspections
Food & Nutrition Dietary Manager
Healthcare Service Group - Gainesville, Florida
June 2015 to September 2018
Oversee food service operations at 2 local Rehabilitation Centers; provide services for residents, staff,
and visitors at Rehabilitation facilities. Manager
20 staff, including food prep cooks and cooks, dietary aides, and fryers. Recruit, train, schedule and
perform employee evaluations. Responsibilities include accountable for payroll, documenting hours and
tracking sick leave and vacation time. Responsible for monthly food budget of $40K monthly at both
facilities, control inventory cost. Perform menu planning, inventory control, design menus for special
events. Perform monthly staff meetings and reduce cost of food. Ensuring all food items is prepared
according to Florida State Regulation standards of quality, consistency, and timelessness. Check food
quality and temperatures throughout the day to maintain Health and Safety regulations. Follow proper
sanitation and safety procedures including knife handling and kitchen equipment.
Responsible for ensuring all products are labeled, dated, rotated properly for first in first out
· Communicate appropriately and professionally with peers and management
· Able to multitask in all area of the kitchen such as working a station, resolving customer issues regarding
food services, and leading other staff members during scheduled shifts.
· Educating team member and ensuring team members are properly handling products, using equipment,
and maintain a safe clean department.
· Expedited patient’s trays during peak times and continue to have a strong working knowledge of all
the functions on the tray line.
· Responsible for inventory and ordering. Receives and checks in all food and supplies according to
procedure and sign invoices
Director of Food & Beverage Department
Magnuson Grand Hotel Main gate - West, Kissimmee, Florida
March 2013 to June 2015
Accountable for all areas related to food & beverage, banquet areas, restaurant, bar areas, and executive
lounge including overall customers’ satisfaction.
Generated new business through implementing guest rewards program, new advertising strategies, and
implanting a new cost efficient menu. Oversee a team of 53 professional staff members. Developed and
maintained exceptional customer services standards. Optimized profits by controlling food, beverage
and labor costs daily.
Built sales forecasts and schedules to reflect desired productively targets.
· Regularly updated computer systems with new pricing and daily food specials.
Worked closely with the chef and cooks to determine menu plans for special events or occasions.
· Communicated well and used strong interpersonal skills to establish positive relationships with guest
and employees.
· Carefully prepared weekly payroll to keep up with projected revenue for the week. Developed and
maintained a staff that provided hospitable, professional services while adhering to policies and business
initiatives.
· Always maintains professional behavior and appearance in the workplace through grooming, dress,
language and non-verbal behavior.
Lead Production Leader/Sous Chef
Winnie Palmer Hospital - Orlando, Florida
September 2008 to March 2013
Responsible for managing eight cooks, 15 kitchen staff, and four production cooks in preparation of
entrees, specialty dishes, and desserts in hospital setting.
Maintain quality standards and production levels in food determining time and sequence of cooking
to meet meals serving hours. Conduct small groups sessions in culinary training of all staff members.
Oversee the general cleanliness and sanitization of counters in hospital kitchen areas, troubleshooting
kitchen and dispensing equipment to make sure that work customer service is not affected.
Assist manager in creating employee schedules and ensuring that any unfilled position is taken over
immediately
· Assist manager in interviewing, hiring and training crew members, and maintaining a clean facility
always, enforce appropriate dress and uniforms of all crew members
· Supervise staff to make sure that they perform their duties with customer satisfaction in mind.
· Keeping an eye on operational issues such as theft and wastage and establish protocols to minimize
them
· Ascertain that each crew member is rotated on a regular basis so that each crew members can learn
the dynamics of all jobs within the Hospital
Education
University of Florida
2016
Diploma of Culinary Arts in Culinary Arts
Art Institute of Fort Lauderdale School of Culinary Arts
1986
High School Diploma
Plant High School - Tampa, Florida, US
1983
Skills
• -Catering -Exceptional multi-tasker -Recording Keeping -Budgeting expertise -Staff Management -Recipe Development -Tube feeding -Operations Management -Food Storage -Hygiene Maintenance -Nutrient Calculation
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