Customer Service Food

Harriett L, Jones woods

Food Service Director // CDM,CFPP

And certified phlebotomist

Hattiesburg, MS 39401

harriettlj45@gmail .com

601-***-****

My experience in customer service, management, cooking, baking, teaching, training and "MY" love and passion I have for people, medical, and the nutrition field has given me great pleasure and the desire to become a consultant for nutrition, and a phlebotomist, along with My live by philosophy which is {I believe everyone can learn and experience something new every day and the key to success is education and training}My years that I’ve taught and served in the food and nutrition service industry/with my new career as a phlebotomist has and will allow me to utilize my extensive knowledge to growth, and add stability, and mutual prosperity.

Skills

CPR/BLS Certified

Food Service Management

Infection Control Training

Cake Decorating

Loss Prevention

Culinary Experience

Food Safety

Guest Services

Purchasing

Draw blood.

Do urine collection.

Computer skills with Microsoft

#Ready to work

Willing to relocate only if it’s remote/virtual

WAYFAIR REMOTE VIRTUAL CUSTOMER SERVICE

OCTBOBER 18,2021 / PRESENT

· Provide assistance to inbound callers

· Represent our clients in a positive, professional, and ethical manner while working to exceed customer and company expectations.

· Interact with customers to provide, process, and prioritize information in response to inquiries, concerns, and requests about products and services.

· Research required information using available resources.

· Follow provided processes and procedures.

· Identify and escalate priority issues per client specifications.

· Accurately process and record call transactions

· Stay current with system information, changes and updates.

· Manage time effectively in order to obtain performance criteria objectives.

· Sitting or standing at workstation for the duration of your shift minus any breaks

· FMG FOOD Management Group

FEBRUARY 2019 / FEBRUARY 2021

Responsible for the daily operations of foodservice department, according to facility policy and procedures and federal/ state regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels, and equipment.

· Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees

· Develop job descriptions and job duties for each level of foodservice personnel

· Develop work schedules to ensure adequate staff to cover each shift

· Create and monitor budgets for a cost-eff ective program

· Manage revenue-generating services

· Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment

· Justify improvements in the department design and layout

· Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers Specify standards and procedures for preparing food

· Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends

· Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met

· Manage the preparation and service of special nourishments and supplemental feedings

· Assure that foods are prepared according to production schedules, menus, and standardized recipes

· Assure safe receiving, storage, preparation, and service of food

· Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines

· Prepare cleaning schedules and maintain equipment to ensure food safety

· Ensure proper sanitation and safety practices of sta ff

· Process new diet orders and diet changes; keep diet cards updated

· Complete the assigned MDS section according to required timeline

· Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders

· Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve client’s nutritional status and eating function

· Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care

· Support Registered Dietitian duties as needed

· Skill in motivating, coaching, and supervising foodservice personnel

· Intermediate computer skills

· Mathematical and numerical skills; mechanical aptitude helpful

· Eff ective written and oral communication skills

· Demonstrated organizational skills

· Current awareness of legislation and regulations influencing the practice of standards of care Windham House {CDM}

June 2013 / September 2020

• 1. Assures that meals and snacks are prepared according to the menus; that meals taste good, and are presentable.

• 2. Assures that meals are served to residents according to the physician’s orders and in accordance with Federal and State regulations and facility policies and procedures.

• 3. Assures that all items needed to prepare foods on the menu are available to dietary staff. Assures that appropriate inventories of food, supplies and equipment are available

• 4. Assures that kitchen equipment is clean, in working order and available to dietary staff. Required to maintain a weekly cleaning schedule.

• 5. Assures that all infection control procedures are maintained in preparation and storage of food and equipment.

• 6. Maintains and keeps accurate accounting for all budgets assigned, and informs Administrator prior to spending monies in excess of the budget.

• 7. Monitors personal and staff compliance to all Federal and State regulations concerning blood borne pathogens, infection control, use of hazardous materials, and fire safety.

• 8.Is responsible for staff the dietary department. Follows the facility policies when hiring, orienting, and disciplining employees.

• 9. Participates as a member of the care planning team. Assures dietary compliance with goals and approaches set forth in the residents’ care plan.

• 10. Monitor personal and staff compliance to resident’s rights. FOOD INSPECTOR Sterling Medical - Hattiesburg, MS

October 2008 to June 2013

Sterling Medical {Food Inspector}

Contractor for us military;

1. Inspect all DAFT Kitchens {Temps on food,refrigeration, Perform a through health/safety inspection.

2. Responsible for ensuring food items are purchased from approved sources Perform Inspections on all delivered subsistence

Inspect {MRES}

3. Develop statistical samplings procedures,{food, and Water} 4. Train and teach Food safety and rules and regulation to new food handlers 5. Respond to any refrigeration breakdowns{to prevent any further product deterioration or losses.} 6. Write Reports and input into data base

7. .Report all Food Recalls {AUTODIDACT} vendor, and Local recalls Food Service Manager

Forrest County School - Hattiesburg, MS

November 2008 to April 2012

1. Monitor sanitation practices to ensure that employee's follow standard practices and regulations

2. Instruct cooks and other workers in the cooking, garnishing, and presentation of food 3. Review operational records and reports

4. follow and stay in budget guidelines.

5. Make bank deposits.

Food Inspector ALFOODACT- Hattiesburg, MS

May 2000 to June 2010

Operated a successful catering and cake decorating business Created custom-design menus for all clients big or small

Arranged dinners, luncheons, receptions, birthdays etc. any events. Goody's Department Store Department Head/Key Holder November 2004 to November 2009

part time job}

1. President of Loss Prevention

2. Complete sales, total purchases and process cash or credit payments 3. bank deposits

4. Greet customers

5. clean and put out freight

6. supervise night staff {8 or more}

7. manage inventory by tracking weekly reports and sales Assistant Deli Manager/ manager

Sunflower/ county market Food Store

August 1985 to October 2003

1. cake decorator, cook, train

2. Maintain a safe and clean environment to make sure health and OSHA requirements were met.

3. Schedule employees and delegate work assignment 4. Manage inventory by tracking weekly reports,

5. order material and supplies

EDUCATION:

Tennessee college online Elizabethton TN

Certificate CDM

Associate’s Degree

Phlebotomy training course

REFERENCES AVAILABLE UPON REQUEST

Contact this candidate