Genie Worthman

Commack, NY *****

adz0io@r.postjobfree.com

937-***-****

Education

Graduate Degree

Johnson & Wales University-Providence- Providence RI May 2003-Present TBD

Bachelors in Culinary Arts Management

Johnson & Wales University-Providence - Providence, RI September 2001 to May 2003

Associate of Science in Culinary Arts

Johnson and Wales University - Providence, RI September 1999 to May 2001

Work Experience

Senior Lifeguard/Swim Instructor

Young People's Day Camp - Suffolk County, NY

June 1997 to Present

• Performed CPR and first-aid procedures when necessary.

• Summers Worked with children of all ages, participated in continuing lifeguard training weekly throughout the summers.

• Facilitate lifeguard training by creating scenarios and lesson plans to ensure cast reediness in life threating emergencies.

• Provided leadership and motivated staff and dealt with high stress and emergency situations.

• Create lesson plans to teach children and adults of varying skill levels.

• Demonstrate proper technique and provide feedback to swimmers.

• Ensure the safety of swimmers at all times.

• Maintain a clean and organized pool area.

• Keep records of swimmer progress.

• Communicate effectively with swimmers, parents and other instructors.

• Adapt teaching methods and lessons to the needs of each swimmer.

• Maintain certification and attend continuing education classes.

Lead Cook Aramark

Lindenhurst NY August 2021-March 2022

• Cooks and prepare a variety of food according to production guidelines and standardized recipes

• Sets up workstation with all needed ingredients and equipment

• Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items

• Safely utilizes a variety of utensils including knivesOperates equipment such as ovens, stoves, slicers, mixers, etc.

• Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods

• Arranges, garnishes, and portions food according to established guidelines

• Properly stores food by adhering to food safety policies and procedures

• Cleans and sanitizes work areas, equipment, and utensils

• Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc.

• Adheres to Aramark safety policies and procedures including proper food safety and sanitation

• Ensures security of company assets

• Other duties and tasks as assigned by manager ordering, receiving, inventory.

Director of Dinning Services/Project Manager Access supports for living Kings Point NY USMMA February 2020- June 2020

• Create and manage a network of thought leaders to support nutrition issues and strategies across the multi-unit site component

• Train, develop and mentor the management team and establish succession plans

• Develop new initiatives and programs to improve sales and customer satisfaction

• Assist front line managers with any operational and staffing issues

• Ensures compliance to food safety, sanitation, and overall workplace safety standards

• Supervising inmate workers

• Supervising inmates, employees and management staff

Head Chef/ Owner

Genie's Kitchen Catering October 2005 to Present

• Responsible for planning menu, promotions and events and parties.

• Take all the responsibility of entire operations of catering managers and food and beverage department.

• Price out of all menus for catering, room service and restaurant.

• Responsible for writing programs to help cost of food on daily basis or on a weekly basis.

• Monthly Coking Classes for our 55 and over community

• Monthly cooking classes for Memory Care unit at Brookdale

Chef Manager Brock and Company - Smithtown, NY

Smithtown Christin School August 2019 to January 2020

• Supervised and evaluated the activities of the kitchen, managing a staff.

• Ensured the quality of food was in accordance with expectations and standards.

• Oversaw the complete preparation of 2 meal periods per day.

• Managed inventory control and ordering.

• Connected with students, staff, and clients on the needs and wants of the school

Director of Dinning Services

Genesis Healthcare/HealthCare Services - Ocala, FL November 2016 to March 2017

• Collaborated extensively with nursing admin teams to meet the nutritional needs of 180 residents.

• Coordinated nutrition care with other members of the health care team and delegated responsibilities.

• Devised meal plans in line with patients' age, gender, diagnosis, cultural background and religious practices.

• Counseled patients regarding special dietary needs.

• Served as a nutrition resource to departmental and health care staff to enhance nutritional services.

• Developed and oversaw preparation of specialized diets.

• Ordered, forecast, stock all items for kitchen.

• Hired, fire, and train all staff members of kitchen

• Created menus for outside catering events as well as resident choice meals and all holiday meal for

residents, staff, and family members.

Area Manager Menu and Nutrition Manager

Orange County Public Schools - Orlando, FL March 2014 to June 2016

• Develop Menus and track budget ensuring compliance over 198 multiple schools with budget of approximately $100 Million

• Direct and oversee food service managers at several schools ensuring their supervision of 1200-1400

classified employees is consistent with OCPS, union, FNS policy and procedures, and USDA guidelines.

• Direct and audit food service professional code of ethics, values and safety of food service to accomplish district goals and best practices; develop plan of action for coaching or coordinate the

performance improvement plan in cooperation with Employee Relations when necessary.

• Identify system discrepancies and develop and document the training, coaching, and performance requirements for each assigned school to support positive outcomes on all audits

• Track customer service and evaluate school cafeteria activities; direct any needed changes

• Communicate and monitor all catering, community recognition and other events that include food supported by the learning community or district.

Executive Chef

Wittenburgh University - Springfield, OH August 2011 to January 2012

• Executive Chef with managerial, coordinating, and menu developing for multi-unit

• Extensive experience in food preparation rules and regulations.

• Excellent written and verbal communication skills.

• Manage a team of 60 plus non-union employees.

• Proven ability to produce under extreme pressure and short notices

• Able to follow directions and details of orders precisely.

• Ability to manage and support chef development.

• Hired, fire, and train all staff members of kitchen

Food Production Manager /Executive Chef

Compass Group SUNY Old Westbury - Old Westbury, NY February 2008 to December 2009

• Managed Supervisors and 80 union employees

• Service approximately 3,000 Students, 1800 meal plans daily for multiple Units

• Resident Dining & Ala Cart & Meal plan development and pricing

• Oversee HACCP and Kitchen Safety programs

• Hired, fire, and train all staff members of kitchen

Skills, Interests and Achievements

Skills USA/VICA

Girl Scouts of America

ServSafe® Manager Certification # 8815127

ServSafe® Instructor and Proctor

Competitions won in multiple skills and placements

Recognized by USDA for menu development

P&L Management

Team Building, Mentoring, and Leadership

Client & Customer Satisfaction Enrichment

Computer Skills: Word, Excel, Outlook; Power Point, Food and Labor Management Systems

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