Tykesha J. Caylor ad3yc6@r.postjobfree.com

*** **** ****** ** ****** NC 28110 615-***-****

Summary of Qualifications

Hardworking, reliable, and result-oriented professional with 20+ years of experience in military and civilian food service, customer service, and dining operations. Skilled in planning, organizing, coordinating, supervising, and evaluating community, industrial, outdoor, institutional, and recreational programs for planning and management. Expert knowledge of food preparation, planning and execution in accordance with regulations, health and safety regulations, quality standards, and enforcement. Excellent communication, documentation, organizational, and training skills. Strong leadership and team building skills with the ability to motivate personnel to achieve maximum result. Communicate clearly and effectively with diverse populations in written, verbal, and presentation formats.

Professional Experience

Morrison Healthcare

Senior Director of Food and Nutrition Charlotte, NC

May 2022-Present

Senior Director of Food and Nutrition for Atrium Health Mercy. Oversee day to day operation. Develop and implement all Food and Nutrition operations to attain planned revenue as well as to ensure that performance standards are achieved for service, operating procedures, audits, and budgeted expenses.

Proven ability in directing and managing the function and structure of Food and Nutrition services, ensuring that all client expectations and regulatory standards are being appropriately monitored and adhered to.

Plan, organize, develop, and direct the overall operation. Implement a cost-effective procurement system.

Responsible for developing new purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, system needs, company policies, and nutrition objectives.

Assess customer preferences, industry trends, and current research to plan menus that encourage program participation. Responsible for Fee and highly familiar with Meal Tracker systems.

Design and integrate employee safety regulations into all phases of the operation. Implement efficient management techniques to ensure all records are maintained in accordance with state and federal laws.

Oversee the planning and supervision of patient food assembly and service, and the scheduling, hiring, dismissal and training of tray line, hospitality personnel.

Ensure patient satisfaction and good public relations through the safe and efficient use of resources.

Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management team at least once during their stay.

Participates and attends all department meetings, staff development, and professional programs, as appropriate.

Complies with regulatory agencies, including federal, state, and Joint Commission as evidenced by successful completion of surveys with no deficiencies.

Performs other tasks that may be assigned.

Morrison Healthcare Tuscaloosa, AL

Director of Food and Nutrition May 2019 – May 2022

Oversee three locations (Bryce Hospital, Taylor Hardon, Harper Center), which serve 700+ patients. Develop and implement all Food and Nutrition operations to attain planned revenue as well as to ensure that performance standards are achieved for service, operating procedures, audits, and budgeted expenses.

Proven ability in directing and managing the function and structure of Food and Nutrition services, ensuring that all client expectations and regulatory standards are being appropriately monitored and adhered to.

Plan, organize, develop, and direct the overall operation. Implement a cost-effective procurement system.

Responsible for developing new purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, system needs, company policies, and nutrition objectives.

Assess customer preferences, industry trends, and current research to plan menus that encourage program participation. Responsible for P&L, and highly familiar with C-Bord and Meal Tracker systems.

Design and integrate employee safety regulations into all phases of the operation. Implement efficient management techniques to ensure all records are maintained in accordance with state and federal laws.

Five Star Food Service Nashville, TN

General Manager January 2017 – April 2019

Provide superior customer service. Display skills in employee and guest relations and corporate management operations. Follow-up with store employees on communications, emails, weekly and monthly specials, and companywide-programs. Evaluate displays, pricing, and promotional signage.

Promote customer service, ensure a courteous atmosphere, and implement processes to make sure employees are meeting the needs of customers – providing leadership to reinforce best possible customer service.

Responsible for store operations, weekly inventory, equipment condition, staffing levels, labor budget, accounting/office procedures, and safety/robbery prevention while assuring all employees are complying with company policy, procedures, federal, and state laws and regulations. Fully responsible for P&L.

Enforce all federal and state laws that apply to the business. Efficiently promote suggestive selling.

Handle payroll, menu planning, and bank deposits. Lead in processing invoices/deposits and scheduling.

Managed gross sales of $2M annually in catering sales and a café gross sales volume of $1.1M in 2016.

The Hearth Nashville, TN

Executive Chef / Food Service Director / Dietary Manager December 2015 – August 2016

Supervised a staff of 15 with responsibility for hiring, discipline, performance reviews, and compensation increases. Maintained food production records. Planned and determined food costs for all menu items.

Developed and was accountable for a safety culture that created a safe environment. Was responsible for purchasing, receiving, and managing food production activities. Ensured appropriate sanitation standards and requirements were met. Consistently ensured procedural compliance in support of workplace safety.

Coordinated activities with other internal departments, and participated in management team meetings.

Provision Living Communities Nashville, TN

Director of Culinary / Executive Chef August 2013 – June 2015

Utilized expertise in managing the monthly $27k dietary budget account, serving 100 full-time residents.

Reviewed established standards for fire, health and safety, sanitation, and personnel performance duties. Maintained inventory and supply records, processed orders for supplies, and closed work orders.

Maintained and recorded number and type items sold in order to determine profitability and waste.

Trevecca Rehabilitation Center Nashville, TN

Dietary Cook Supervisor January 2013 – August 2013

Supervised a staff of eight cooks. Planned and prepared meals for employees, residents, and patients.

Consistently ensured meeting/exceeding expectations for food service, preparation, and quality standards.

Demonstrated ability in reviewing supply inventory. Received/restocked orders for food and beverages.

Military Experience

U.S. Air Force Multiple Locations

Executive Chef December 1998 – February 2015

In the military, gained 15+ years experience in military food service and customer service while becoming knowledgeable in all aspects of food service for large organizations. Experienced in serving foods and beverages informally, preparing service and dining areas, and executing kitchen-related tasks.

Organized food items daily, which included: meats, vegetables, fruits and salads, and drink machines.

Trained and certified in industrial-use kitchen and cooking appliances and drink dispensers. Set-up dining facilities and eating locations for 1,500+ base personnel daily. Prepared self-serve and buffet meals, fruit and salad bars, and hot and cold food lines/counters. Modified menus to meet quality standards.

Planned, organized, and coordinated banquet functions and numerous Squadron recreational programs.

Utilized safety/sanitation procedures to maintain a safe and clean eating environment. Complied with nutrition and sanitation regulations and safety standards. Provided leadership in resolving complaints.

Planned and directed food preparation and culinary activities. Estimated food requirements and food/labor costs. Arranged for equipment purchases and repairs. Prepared and plated the “final touch”.

100th Services Squadron Multiple Locations

Kitchen Manager April 2009 – April 2012

Led two shifts with a staff of 8 personnel – promoted from Cook Lead to Kitchen Manager in 6 months.

Opened store daily, planned menu items and specials daily, and prepared food with minimal waste.

Developed work schedules, inventoried and managed stock rooms, and ordered supplies. Maintained safe handling procedures for perishable food items and various storage equipment. Utilized established standards in cleaning and maintaining public dining areas, drink machines, and condiment stations.

Handled monetary and high-valued items, opened/closed registers, and followed security procedures.

Education

University of North Dakota – Certified Dietary Manager

The International Culinary School at the Art Institute Nashville, TN

Training

NRA SERVSAFE Food Safety Training August 2022

Customer Service August 2013

Food Handlers Training

Supervisor Safety Training

Manual Lifting

Engagement and Retaining Training

PPC Training Patient Programs Certification 2023

Standards of Conduct

Sexual Harassment

Fire Safety Handlers

Computer Skills

Microsoft Office (Word, Excel, PowerPoint, Outlook)

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