Hospitality Management
Resume:
● Heather Marie Chaffee
Ravenna, Ohio 44266
adrrjp@r.postjobfree.com
Objective: To obtain a management position in the Hospitality/foodservice Industry. Education
August 2001- Kent State University
May 2005 Kent, Ohio
Bachelor of Science
Major: Nutrition and Food, with a sub major in Hospitality Food Service Management and a Minor in Management - Magna Cum Laude – GPA 3.76 September 1993- Pennsylvania Institute of Culinary Arts March 1995 Pittsburgh, Pennsylvania
Associate Degree in Specialized Technology
Achieved President’s List-GPA 3.7-Attained near Perfect Attendance Academic Achievements Achieved Dean’s list at Kent State University for 3 terms
June 1993 James A. Garfield High School
Garrettsville, Ohio
Diploma
Experience
July 2014- ST. Joseph Health Center/ AVI Food Systems Present Warren, Ohio
Operations Manager
Work fifty plus hours per week. Manage 15 staff members including Café, cooks, salad prep, production and hostesses. Responsible for hiring, firing, scheduling and disciplinary actions. Other responsibilities include being a relief manager and covering shifts for chef, sous chef, retail manager, patient service manager and catering. Main objective is to make sure patient and customers receive excellent service and quality food. Also oversaw temperatures on all fridges and freezers, conducted monthly SOS in-services, sanitizer logs, and tray line temperatures. One must poses strong communication skills, be able to multi-task and be a team player.
November 2006- Akron City Hospital
July 2012 Akron, Ohio
Food and Nutrition Supervisor
Work forty plus hours per week. Supervise 25 employees including tray line captains and cooks. Responsible for patient services within the hospital, hiring, firing, scheduling, and disciplinary actions. Maintain and oversee temperature logs for the dish machine, tray line, refrigeration and freezers. Main objective is to ensure the patient receives quality meals. One must poses strong communication skills, patience, versatility, and time management.
September 1998- Pine Lake Trout Club
October 2006 Chagrin Falls, Ohio
Pastry Chef / Sous Chef
Worked up to 60 hours per week. Prepare and execute lunch and dinner items. Involved in creating new monthly menu items. Assisted Executive Chef and oversaw four employees in the kitchen when the Head Chef was absent. Contributes to lowering the food cost of the club. Create new weekly dessert items from scratch. Quick, versatile, and willing to explore new career advancements. November 1994- Barrington Golf Club
August 1998 Aurora, Ohio
Line Cook, Pastry and Pantry
Worked 50 hours per week, 6 days. Stocked hot and cold items for the day/night menu. Prepared breakfast, lunch, and dinner items off the menu. Handled all in/house baking for the club. Position required speed and efficiency. Worked well under pressure. Very prompt arriving to work. Certifications
Serve-Safe
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