Educator

Jacqueline Scott-Smart

Healthcare Leader: Resourceful, and accomplished food service professional with extensive experience in creating a positive impact with a focus in the Food and Nutrition. Leadership and result in increased Client and Employee Satisfaction and Financial efficiencies.

Key Skills:

oTeam Building

oStaff and Leadership Training and Development

oLeadership

oEmployee Engagement

oAdaptability

oMenu development and trends

oOperations

oRegulatory compliance

Professional Experience:

Charlotte Mecklenburg School July 2021-Present

CTE Culinary Art Teacher

Typical Duties:

• Develop and implement lessons to teach skills required for students to master competencies in culinary arts with integration of English language arts, mathematics and critical thinking skill development

• Provide group and individual instruction utilizing effective teaching strategies, aids and equipment

• Evaluate students’ skills and career readiness competencies, and maintain accurate student records

• Manage classroom in a positive manner conducive to learning and classroom “ownership”

• Work effectively as part of a team both within the CTE Department as well as schoolwide

• Collaborate in planning process for modifications in curriculum, development of outreach activities and real life applications

• Participate actively in subject matter advisory committee and community outreach • Keep abreast of current practices and training methods

• Assist in recruitment, employment or internship offerings for students

• Accurately report student attendance in a timely manner

• Perform other duties as required

Compass Group, Morrison Living

Assistant Director, Dining Services, The New Jewish Home, New York NY Nov 2013 – Nov 2019

Key Contributions:

oManaged daily operations in a 514 bed Long Term Care facility with a 5 million dollar managed volume

oOnboarding all new employees with departmental orientation

oMaintain regulatory standards. Definiciency free Department of Health survey in July 2019

oOversaw Safety program including montly CHAT Inservices

oOversaw maintenance needs with both internal and external vendors to ensure proper functioning of all equipment

oWorked with Chef to serve create diverses and quality menu within budet

oMaintaining excellent relationship with residents, guest, client and departments within the community.

oFosters professional growth and development of the team

Internship, Silver Crest, Queens, NY June- August, 2016

Key Contributions:

oUtilized Morrison Senior Living policies to manage operations

oFinancially accountable for dining service department

oEnsured high quality food offered

oDirected the supervision of all aspects of resident nutrition care plan

oDirected and maintain all aspects of department inspections with the federal, state, and local regulations

oPromoted professional growth and development of the entire Morrison Senior Living team

New York City Board of Education, New York, NY 2012-2013

School Food Service Manager

Key Contributions:

oMonitored Food Service staff to assure they are following established safety and sanitary regulations and procedures in the use of equipment and supplies.

oMaintained cash control and payroll records.

oParticipated in staff selection, orientation, training and performance evaluations to assess competency. Additionally ensured meals are prepared and served in accordance with established policies and procedures.

oEstablished and coordinated employee work schedules to ensure necessary staff coverage.

oMaintained tracking system to track waste reduction practices on existing waste generation and cost estimation of loss, including wastes resulting from kitchen preparation, spoilage, and cafeteria waste.

Aramark 2010-2012

Patient Service Manager

Key Contributions:

oManaged a variety of food and nutrition duties, supervised the daily department activities, and managed direction of staff to ensure patient/customer and employee safety and satisfaction.

oPlanned, administered, and directed all unit activities related to food production operations, complying with the standards established by ARAMARK Healthcare, regulatory agencies and client.

oDrove patient and customer satisfaction, and maintained client relationships through rounding.

oEnsured compliance to food safety, sanitation, and overall workplace safety standards.

oManaged and controlled resources and materials to guarantee quality, adequacy of supply and cost control within budgetary guidelines, including managing the process of purchasing, receiving, scheduling, inventory control and managing food production activities in compliance with ARAMARK Healthcare food production systems.

oSupervised, trained, and conducted applicable rounding and managed the performance of the department regarding retail operations, including cash handling, merchandising, product presentation, quality and cost control. Determined work schedules, assigned and trained personnel, and resolved minor employee grievances.

Additional Experience

oLJ’s Catering / Carlstadt School, Carlstadt, NJ 2010-2011

Cafeteria Manager

oGwinnett County School System, Norcross, GA 2007-2010

Cafeteria Manaager

oCharlotte-Mecklenburg School System, Charlotte, NC 1993-2007

Education:

o January 2020- UNCC Graduate Program Certification (CTE)

oAugust 2013 – 2017 – BT Degree New York City College of Technology, Major: Hospitality Management

AAS- 2017 Hospitality Management

oReceived National Society Of Collegiate Scholars Stole May 2017

oAAS- Food Science 1985 SUNY Farmingdale New York

oMay 2001- Early Childhood Credential, Central Piedmont Community College of Charlotte, NC

May 1986- Queens College of New York, Continuing Education Human Nutrition

oMay 1985- State University New York at Farmingdale, Applied Science in Food Science Technology

Professional Development:

2019- ServSafe Certification

2017- Received National Society of Collegiate Scholars Stole

Cell: 704-***-****

420 Oakwood Creek Ln Apt T -101

Charlotte NC 28262

************@*******.***

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