Customer Service Production Worker

Alaina Starr

N*** Clark Road Browntown, WI ******

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

Phone: 608-***-****

OBJECTIVE

To use the culinary skills and knowledge I have obtained to prepare fresh, delicious, creative, and sustainable upscale meals for senior care systems. Furthermore, I hope to change the way food service is experience and perceived in the senior care setting. Throughout this journey I would also like to leave a lasting impact on every within the organization and improve their overall quality of life.

EDUCATION

High School

Black Hawk high school South Wayne, WI 2009-2012

Madison College

Culinary Arts Program

Associates degree upon completion Madison, WI August 2012-May 2014

EXPERIENCE

Heritage Senior Living Monona, WI October 2019-Present

Culinary Director/ Executive Chef

Duties include but not limited to: Plan menus that adhere to HACCP and ServSafe control methods and the HSL nutritional program. Ensure that PPD budgets are maintained by correct portions of food; adhere to special dietary needs, physician orders, and proper serving methods. Monitor food preparation and serving, including compliance with company and state guidelines. Adhere to a five-week menu cycle per the HSL nutritional program. Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with HSL company standard, as well as local and state health care regulations

Purchase food, beverages, and supplies from approved company vendors with approved order guides. Monitor and manage inventories and estimate inventory requirements using forecasting techniques and historical data. Hire, train, and supervise kitchen personnel; advise personnel on ingredients, allergy concerns, service techniques, and use of HSL nutritional program. Ensure food temperature management, food preparation, nutrition compliance, and recipe adherence. Take a hands-on approach with culinary staff, including assisting with food temperatures, food preparation, food production. Identify new culinary techniques and presentations and stay current on health care culinary industry trends. Develop menu and item pricing in accordance with HSL standards. Provide direction and supervision to all kitchen staff and kitchen management, including disciplinary actions. Maintain accurate record keeping of HSL-mandated logs, R&M work orders, and health inspection reports. Monitor and ensure cleaning schedules and infection control procedures are being followed. Ensure customer service and satisfaction by conducting table touches at each dining room daily. Conduct monthly reports. Maintain all logs for food and equipment, cleaning, and in-services, as well as OSHA and other compliance logs. Monitor the condition of equipment, including temperature and chemical levels in the dishwasher, and schedule repairs as needed. Manage the monthly food panel/committee meetings including scheduling, facilitating, and recording minutes. Monitor dinnerware, seating, tablecloths, etc. and see that they’re in good condition; replace when needed. Assist with planning and preparation for life enrichment, special events, and activities as requested. Maintain an emergency food supply in accordance with regulations. Manage payroll by ensuring proper staffing is available and staying within the pre-determined budget. Provide culinary and nutritional training to staff as needed. Assist with other job duties as assigned. Participate in weekly leadership and weekly care coordination meetings as needed.

St. Mary’s Hospital Madison, WI July 2014-October 2019

Food and Nutrition Sous Chef/ Physician Resources Chef

Duties include but not limited to: Daily menu creation, budgeting, compliance, customer service, time management, overseeing daily producti9on operations, accommodating special dietary r4equests, maintaining records temperature logs, supplies and stock logs, ordering supplies, total daily food par numbers to track how much food is being consumed daily and these numbers are also used to track the overall budget, directing staff, informing and training staff proper safety and sanitation processes, station setup, product ordering and inventorying, overseeing product utilization, providing creative breakfast and lunch options for the physicians group with fresh ingredients while using available resources to keep the overall cost low. I also assist daily in the management of production cooks by utilizing efficient problem-solving skills.

Bullpen Bar and Grill Browntown, WI January 2013- February 2015

Sous Chef

Duties include but not limited to: Exceptional oral and written communication skills, outstanding customer service skills, staffing schedule, ensuring proper time temperate procedures are being used at all times, developing new menu s, train new and existing employees proper practices, inventory and product rotation, effectively working in fast paced situations, creating daily seasonal specials, budgeting food cost, timely and efficiently completing setup and prep, ordering and tracking inventory, oversee sanitation and food safely for the kitchen.

L’Etoile Madison, WI May 2012-December 2013

Internship

Duties included but not limited to: Preparing daily mise en place for grande manager station: appetizers, cheese and charcuterie boards, time management, daily implement of high quality knife skills, utilize time in a high skill, precisely fabricate plates that show equal uniformity, create specialty vinaigrettes, mark off proteins and pickle vegetables weekly, clean stock and organize station nightly, and effectively work in a team environment.

Production Worker Darlington, WI July- August 2012

Furststaffing

Duties included but not limited to: Assessed production line issues, sorted, labeled and transport products, maintain production quality, and coordinated product rotation.

Subway Monroe, WI September 2010-April 2012

Sandwich Artiest Line Lead

Duties included but not limited to; Customer service, assembling catering orders, food production, ordering inventory, training safety and sanitation practices, daily prep tasks, payroll.

ACHIEVEMENTS

Completed and successfully obtained a position on the American Culinary Federation team while attending college.

Competed agent 3 other local teams and received first place at sectional which advanced the team to regional competition.

Received a silver metal whi8le competing against 9 other team at La Cordon Bleu Culinary Institute in Chicago, IL.

Successfully attended Nati9onals 2 weeks later in St. Louis, MO and placed second in the Midwest with a silver metal.

Partook in fabrication of hundreds skillfully crafted hor d oeuvres for a VIP charity event in raise funds to rebuild the culinary facilities at the college I attended.

I successfully partook in the SSM Holiday Bizarre Silent Action Dinner. During this dinner the SSM health’s Chef and I successfully created a 6 course meal for 6b VIP individuals including John Rozenfeld and Damond Boatwright.

I partook in the annual March of Dimes Signature Chefs action where a signature dish was produced to entice individuals to bid. While doing this all the money raised is donated to the March of Dimes Event and in return the highest bidder receives a 6 course meal of their choice at their chosen date.

Have successfully completed several hospital wide celebrations. Preparing, creating, and efficiently serving over 2,000 individuals.

I also partook in planning and excusing of a specially designed menu for an in-home holiday company party for Damond Boatwright, regional president of hospital operations at SSM Health.

References available upon Request.

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