Safety Manager Food

RESUME

Susan G. McMillion

*** ***** ****** ****

Liberty Lake, Washington 99019

cell:619-***-****

email: *****.*********@*****.***

Work History

Job Title: Cook for Natural Foods Store

Employer: Ramona Family Naturals, Ramona, Ca.

* My position was responsible for developing various items for the scratch cafe and deli case, creating soups, salads, main dishes, appetizers, sauces, pastries and baked goods for the grab & go section, and jumping in for occasional line/breakfast cook. Dates: 5/2023- 3/2024.

Job Title: Owner-Operator/R&D/Brewer/Sales/Design Consultant/Delivery/Inventory Employer: Bootstrap Kombucha LLC, San Diego, Ca.

• I was involved in opening this commercial kombucha brewery, developed all recipes/ processes and help launch, maintain, and grow the business.

• Current with ServSafe Food Safety Manager Certificate Dates: 5/2015- 10/2022

Job Title: Cook

Employer: Scripps Health, Mercy Hospital Food and Nutrition Services, San Diego, Ca.

• Proficient in all aspects of patient meal production, preparing meals for the hospital cafe, on site catering food preparation, and trained in CBORD inventory management. Dates: 07/2013-4/2017

Job Title: Food Service Director and Executive Chef Employer: Camp Stevens Retreat and Conference Center Julian, Ca. Areas of responsibility include:

• Menu and recipe development, customer relations, cost analysis, vendor relations. Staffing the kitchen: hiring, inspiring, training and mentoring staff and interns. Handling repair, maintenance and purchasing of commercial restaurant equipment, and regularly working all areas of the kitchen.

• Daily implementation of the Retreat Center’s food philosophy, which calls for locally sourced and organic products, and practicing responsible waste management, including comprehensive recycling and composting. Researching and contracting with

‘green’ product vendors, and practicing water conservation techniques.

• Coordinating growing cycles with our resident farm manager, providing about 25% of the produce annually, thus keeping food costs down. 1

• Operating a scratch bakery to supply bread, pastry and dessert products for the guests.

• Catering local fundraising events and weddings.

• Exceeding state and local health codes, training staff for food safety certificates.

• Certified Food Safety Manager.

Dates: 11/2002 – 6/2013

Job Title: Culinary Arts Instructor

Employer: San Diego County Office of Education, R.O.P. Program

• Developed a 10-month curriculum and competencies for Julian Union High School in 2005 to prepare high school students for better jobs in the food service industry. We covered a broad base of hands- on practical preparation techniques, utilizing sanitary, safe and proper methods to produce food items, emphasizing healthy cooking techniques.

• Prepared students for job interviews.

• Evaluated, mentored, helped students with job placement and internships. Dates: 8/2005- 6/2007

Job Title: Chef Consultant

Employer: Western Athletic Clubs, San Francisco, Ca.

• Opened the kitchen facilities of this exclusive member resort spa and club in Del Mar, Ca. Responsibilities included café and catering menu and recipe development, product costing, establishing vendor relations, screening candidates and conducting working interviews for various kitchen positions.

• Interfaced with customers, developed, coordinated and taught cooking classes, and worked all aspects of the kitchen.

Dates: 6/2002 –8/2002

Job Title: Assistant Pastry and Dessert Chef

Employer: Bertrand’s at Mr. A’s Restaurant, San Diego, Ca.

• Responsibilities included preparing and plating fine French pastries and desserts. Dates: 12/2000-5/2001

Job Title: Chef and Catering Manager

Employer: The Chopra Center for Well Being, La Jolla, Ca.

•Created daily vegetarian menus made with fresh and mainly organic products for private groups of up to 50, while accommodating a variety of special dietary and health concerns.

• Trained interns and kept the public café stocked with meals on a daily basis.

• Co-managed the Chopra Center Catering Company.

Dates: 11/2000 to 10/2001

Job Title: Catering Chef

Employer: Waters Fine Foods and Catering Company, San Diego, Ca.

• Performed the duties of event chef, garde manger, pastry chef, grill and saute chef and banquet chef. In 1999 I was promoted to a supervisory position.

• Dates: 2/1998 –8/2002

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Job Title: Assistant Pastry Chef

Employer: Pamplemousse Grille, Solana Beach, Ca.

•Prepared delicious pastries and desserts and breads from existing recipes.

•Created dessert specials of my own.

Dates: 3/1998 to 10/1998

Job Title: Corporate Catering Manager

Employer: Bacardi /Martini Corporation, Amsterdam, The Netherlands

•Developed weekly menus and prepared three-course daily lunches for the executive office.

•Prepared in-house business lunches, dinners, cocktail and annual parties for the visiting international executives.

•Handled the administration for this job, which consisted of recipe development, pricing, inventory, product purchasing and basic bookkeeping. Dates: 1/1994 to 1/1998

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