Food Service Safety
Resume:
Personal Information
Name
Cindy Jackson
Current Job
Echo Hill Camp / Echo Hill Outdoor school
*********@*****.***
Phone Number
Key Skills / Experience:
Skills / Experience & Fit for vacancy
Deep understanding of the quality control of consumable products having been hands on cooking, serving, and sanitation of over 10,000 meals yearly.
Proven success in inventory management and compliance; overseeing the storage of consumable products in accordance with safety requirements and regulations by the FSIS, FDA, & CDC.
Demonstrates a keen attention to detail and appreciation for hands work as head cook.
Location
Betterton, MD
Availability
To Interview
Flexible
Potential Start Date
2 weeks
Experience
Echo Hill Camp (Summer Seasons)
Echo Hill Outdoor School (Non-profit) (Fall though – Spring seasons)
2004 – Present
Head Cook & Food Service Manager
(2008- Present)
Manager and hands on contributor to all operations across multiple indoor and outdoor kitchens serving over 10,000 meals a year.
Demonstrated unwavering commitment to food safety standards, ensuring strict adherence to all protocols and regulations from the FDA, FSIS, and CDC.
Ensured the previous standards of sanitation and food safety protocols we followed by implementing and enforcing impeccable food safety protocols.
In charge of food budgets, menu planning, and the ordering processes to reduce budget costs across both entities.
Highly adaptable to unprecedented situations finding new and adaptable ways to keep kitchen running during covid.
Successfully oversaw the transition of kitchen operations and materials between an indoor and outdoor kitchen yearly.
Demonstrated adaptability by occasionally operating out of 5 fully outdoor cooking sites.
Maintained staff performance though continued communications and hands on training.
Assistant Cook
(2006 -2008)
Managed inventory, restocking, and the ordering of supplies to ensure uninterrupted kitchen operations.
Second in the chain command of all kitchen responsibilities, overseeing food service operations with a focus on efficiency and quality.
Hands on in all main food preparation, cooking, and serving, demonstrating culinary leadership.
Effectively communicate responsibilities to direct reports and ensure completion daily.
Enforced and actively engaged in the general kitchen operations, working collaboratively with the kitchen staff to prepare, cook, and serve meals.
Directly supervised and trained all staff in satisfactory sanitation and food preparation practices.
Successfully led ‘cookout meals’ for around 200 people at once that required transporting utensils and food to off road locations in a 16-foot flatbed trailer.
General Food Service Staff
(2003 – 2006)
Ensured the cleanliness and sanitation of multiple kitchens yearly.
Assisted with general cooking needs, vegetable prep, and sanitation.
Maintaining a hygienic environment for food preparation.
Managed dishwashing and shelving clean dish storage.
Conducted inventory checks and communicated restocking needs to optimize kitchen efficiency.
Assisted in the logistical operation of transporting food off-site for various groups, accommodating up to 250 people.
More Upon Request
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