JENNIFER VERSOLA

Sacramento, CA *****

CDM, CFPP 818-***-****

adv6sy@r.postjobfree.com

www.linkedin.com/in/jennifer-v-35290aa8/

Accomplished Food Service Director with over 10 years of management experience and 17+ years in the food service industry. A proven record of meeting operational and financial objectives like budget compliance, inventory management, and cost-reduction strategies.

Experience

02/2022 – PRESENT

SR. Director of Dining Services /Morrison Living, Sacramento, CA

•Oversees the dining services in a senior living community with 75 staff both front and back of house, including management of all 6 salary managers & hourly staff.

•Responsible for a 6 million dollars P/L account in 36 acre 500 bed independent, memory care and skilled nursing senior living community.

Responsible for all aspects of department operations – financial expectations, regulatory compliance, customer satisfaction, and client relations.

•Independent development and execution of strategy to meet operating and financial goals, including effective client and customer rapport, operating in accordance with the approved budget while providing the utmost quality, identifying client needs and ensuring those areas of responsibility meet objectives and client expectations.

•Fosters strong inter-departmental relations by aligning and integrating the dining service department goals with the facility plan of operations.

•Responsible for completion of daily, weekly, monthly, quarterly, and fiscal reports such as budgets, inventory, production records, payroll, timekeeping, cost controls, P&L statements, food and labor targets, and other department specific reporting.

•Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems.

•Manages and participates in the preparation and service of food and beverage, adhering to company food standards for preparation, presentation, sanitation, and safety (meeting HACCP and OSHA guidelines).

•Reduced overtime to less than 1% while maintaining labor & budget goals & increasing total revenue.

•Attend rehab and IDT meeting, care conferences, nutrition screening, and work with the RD to ensure residents needs are taken care of in accordance with sate and federal regulations.

4/2018-2/2022

Director of Dining Services /Kaiser Permanente/ Morrison Healthcare, Sacramento,

CA

•Oversees the food department operations including management of all hourly & union staff, the client cafeteria, coffee kiosk and in the medical office building.

•Responsible for all aspects of department operations – financial expectations, regulatory compliance, customer satisfaction, and client relations.

•Independent development and execution of strategy to meet operating and financial goals, including effective client and customer rapport, operating in accordance with the approved budget while providing the utmost quality, identifying client needs and ensuring those areas of responsibility meet objectives and client expectations.

•Fosters strong inter-departmental relations by aligning and integrating the dining service department goals with the facility plan of operations.

•Responsible for completion of daily, weekly, monthly, quarterly, and fiscal reports such as budgets, inventory, cash, production records, payroll, timekeeping, cost controls, P&L statements, food and labor targets, and other department specific reporting.

•Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems.

•Manages and participates in the preparation and service of food and beverage, adhering to company food standards for preparation, presentation, sanitation, and safety (meeting HACCP and OSHA guidelines).

•Reduced overtime to less than 1% while maintaining labor & budget goals & increasing total revenue.

•Extensive experience with Morrison Healthcare in new FNS director training, patient service support and culinary.

08/2016 – 03/2018

Kitchen Manager/Sauced BBQ and Spirits, Sacramento, CA

•Directed and managed a diverse staff of 20+ employees in a high-volume restaurant.

•Responsible for high volume day to day operations, scheduling and staff selection, daily pars, product inventory, purchasing and receiving.

•Actively involved in food cost control, purchasing, ordering, inventory, sanitation, menu development, training, recruitment, special events and catering.

•Routinely exceeded company goals for performance, budgets, training and development for staff of 20+, safety and compliance including cooking and waste control guidelines.

•Facilitated training meetings and staff development, specifically responsible for instruction of new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation, and safety issues.

•Enforced all state and company policies and procedures for sanitation and food quality.

10/2012 – 10/2015

Lead Chef/Sodexo, Rancho Cordova, CA

•Independently performed advanced cooking duties including daily preparation of entrées, sauces, dressings, and desserts.

•Adapted procedures, processes, tools, equipment, and techniques to meet the more complex requirements of the position.

•Interacted and assisted up to 300+ customers daily, cultivating customer relationships.

•Oversaw all aspects of café opening and closing ensuring proper sanitation standards.

08/2011 – 09/2012

Owner & Executive Chef/Chef Services by Jenny, Sacramento, CA

•Created and executed a catering marketing plan including comprehensive event planning service, custom meal preparation and delivery services, and an action plan to increase corporate clientele.

Jennifer Versola Resume Page 2

•Ran day-to-day operations of the kitchen, including creation of customized menus, prepared and packaged meals, special events, holiday events, corporate lunches.

•Managed daily operations, sales, payroll, budgets, inventory, food costs, including determining prices and credit terms.

•Developed and maintained client relationships, increased sales and client base by 20% in the first 6 months.

08/2010 – 06/2011

Sous Chef/Compass-Eurest/Raytheon, Goleta, CA

•Assisted executive chef in kitchen operations, food and stock ordering, and kitchen supervision.

•Co-managed with executive chef with all areas of food production for 500+ customers per day.

•Created menu planning and design, including recipe creation in conjunction with executive chef.

•Acted as liaison between executive chef and back-of-house employees.

Skills and Certifications

• Certified Dietary Manager • Certified Food Protection Professional • Recruitment & Hiring •

Nutrition Programs • Staff Development• Budget Development & Cost Reduction • Compliance & Safety • Regional Safety Champion • HACCP •OSHA •ServSafe / Servsafe Proctor

Education

2025 Bachelor of Science in Health and Human Services

2021

CERTIFIED DIETARY MANAGER, CERTIFIED FOOD PROTECTION PROFESSIONAL (CDM, CFPP) UNIVERSITY OF NORTH DAKOTA

2011

CULINARY ARTS ASSOCIATES

SANTA BARBARA CITY COLLEGE

2002

CULINARY ARTS CERTIFICATE

CLEARFIELD JOB CORPS CENTER

Jennifer Versola Resume Page 3

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