Service Experience Warehouse
Resume:
Christina S. Guajardo
Phone # 602-***-****
***********@*****.***
Summary
Over 20+ years of food and warehouse service experience in exceeding customer expectations, while enhancing the company's reputation. Excellent written and verbal skills and ability to multitask. Able to work independently or as a team player, with minimal or no supervision.
Qualifications:
●National Restaurant Association Serve safe managers certification
●Fingerprint clearance card
●Fire safety, adult and child CPR
●High level to detail and ability to multitask
●Organizational and critical thinking ability
●Ability to exercise excellent independent judgement and ownership of decisions
●Ability to cope with and embrace change, risk, and uncertainty
●Forklift Certification 2024-2027
●Exercise excellent warehouse management skills, track stock and use data to make decisions that keeps costs low while meeting customer/staff needs. shipping, receiving, organizational, training, delegating tasks.
Work Experience:
UMOM Residential Dining Manager (11/21 - 08/24)
●Supervise 12 staff: including training, direction of work, appraisal of productivity and efficiency, delivery of feedback and coaching, and disciplinary action, if needed.
●Create a weekly staff schedule, monitor PTO requests, and timecard approvals.
●Coach and develop staff to ensure they are client-centered in their interactions with Homegrown Program participants and maintain professionalism when interacting with internal/external stakeholders.
●Address any personnel performance corrections as they arise.
Manage food cost leveraging donations while maintaining the highest possible quality meals for UMOM clients.
● Ensure that all food production at UMOM kitchens maintains food quality, accurate portion control, consistency of recipes, and timely delivery in accordance with established meal schedules.
by UMOM and are in accordance with all safety and sanitation standards per the health department.
●Identify all kitchen equipment and facility issues, develop solution-oriented approach, and alignment that plan to consistently operate excellent kitchens throughout UMOM.
●Keep up to date records of all health inspections and related materials such as food handlers' cards for all kitchen staff, document all reports/financials for donor partners.
●Oversee and document, organize and allocate donations/vendors, receiving in-coming products for meal service across UMOM kitchens/warehouse.
UMOM
Homegrown Training Manager (11/20 - 11/21)
●Collaborate with the Director of Culinary Enterprise to build, maintain client retention.
●Recruit new trainees up 10 per Cohort, working across departments with workforce development and case management team members to ensure participant success.
●Manage the training schedule and activities for all trainees in front/back of house modules including warehouse receiving.
●Leads back of house instruction and collaborates with the Cafe Assistance providing front of house training.
●Leverages all instructor partners to be the. best role model possible for Homegrown trainees while in the Cafe and Residential Dining areas.
●Seek to achieve 100% job placement graduates.
●Client engagement, teaches, mentors, and provides job skills to the homegrown program participants implements a trauma-informed approach with trainees.
with any new training they may need to achieve their goals.
UMOM
Assistant Chef Residential Dining (Sous Chef) (02/19-11/20)
●Collaborate with the Residential Dining Chef, including training, direction work, appraisal of productivity, and efficiency, delivery of feedback and coaching, disciplinary action if required.
●Create a weekly schedule including managing overtime and covering schedules shifts as necessary to maintain operational excellence. Communicate schedule changes to residential Dining Chef.
●Train and re-train kitchen staff to achieve the highest standards of production in the kitchen and open lines of communication.
●Discuss any performance issues for kitchen staff members with the Residential Chef as they arise.
●Conduct a weekly documented inventory of all food, beverages, and kitchen supplies for Residential Dining to execute food orders.
●Maintain a well-organized kitchen that are reflective of the standards established by UMOM and in accordance with all safety and sanitation per health department. Create w/Chef weekly menu/food production schedules to minimize efficiency in food production across the kitchen.
Residential Dining Cook (04/16-02/19)
●Prepares a variety of meats, seafood, poultry, vegetables, and other food items.
●Ability to use a variety of kitchen equipment, broilers, ovens, grills, fryers, steamers, tilt skillets, ect.
●Know and comply consistently with our portion size, cooking methods, quality standards, kitchen rules, policies, and procedures. Always follow standard recipes to exact specifications.
●Handles stores and rotates all products properly (FIFO) including completing temp logs for all walk-in coolers and freezers.
Stock and maintain sufficient levels of food production at all stations to assure smooth
service period.
Line Cook/Catering (12/15-04/16)
●Responsible in the absents of the kitchen training manager.
●Directs, coordinates and delegates responsibility to kitchen staff/trainees, to ensure goals are met daily.
●Assists in managing food costs
●Ability to deal with problems and resolve them efficiently
●Ability to multi-task in a fast paced and hot environment
●Ensures customer satisfaction throughout the consistent and quick preparation ofmenu items Ensures all catering meals are ready and delivered on time.
Education:
●Escoffier Culinary school obtain my A.O.S. Degree completed. (04/23)
●Maricopa Corporate College/Fundamental of Supervision and Management I & Il
(6/20-8/20)
●James Beard Foundation - Waste Not (11/16/2019)
Rouxbe online Culinary School [Full Use Kitchen Certification
●St Mary's Food Bank Alliance Community Kitchens/Catalyst Kitchens
16-week Food service training program. Graduated (10/12)
GED-Rio Salado Community College (05/95)
NO洋V)エ一 30 0
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