Food Service Medical Assistant
Resume:
Kimberly Mitchell
Chef
Overview
************@*****.***
I have been in the food service industry most of my adult life. Cooking has always been my passion. I’m an accomplished manager working in several restaurants opening four during my career. I have received training certificates for handling and writing recipes/menus for people with food allergies. In the past 2 years of my career, I have been responsible for food safety and sanitation. I went from the back of the house starting as a line cook to the front of the house as a sanitation manager. I was an in-house health inspector for Levy Restaurants, making sure all guests and associates were always safe.
6772 Beaver Trail Midland Ga 31820
EDUCATION
Austin Peay State Univ.
05/1998
Registered Medical Assistant
Missouri School for Dr. Ass.
05/1992
EXPERIENCE
Sanitation Manager
Levy Restaurants 05/22 - 10/24
Manager of Enterprise Center (Blues Hockey) and St. Louis City Soccer Stadium (St. Louis, MO). It was my responsibility to make sure all the associates and restaurant partners were within compliance with health department standards. From.
Responsible for the updated health inspection for all the restaurant partners.
Tracked employee Hep. A vaccinations
Tracked everyday cleanliness.
Reported locations in violation of health standards
Document if associates did not have on proper uniform, non-slip shoes, hair nets, cut gloves
Document if associates had long nails, lashes, etc., things that are violations to STERI Tech standards Inspection anything that would be listed in the employee handbook to be unacceptable.
Document any improper working equipment. Make sure management is aware and to make sure a work order has been placed to repair the equipment, also a follow-up to make sure it is repaired and if not labeled out of order. includes space for.
Responsible for making sure all temperature logs are in place and to make sure none of the food was in the danger zone.
Concession Sou Chef
Levy Restaurants 10/2016 - 05/22
Managed the concession food department, planned and coordinated all aspects of catering, including meeting with clients, service activities, sanitation, and fiscal responsibilities. Worked with management and staff to ensure cost effective pricing and generate positive revenue from events. Help restaurants achieve their goals. Specializing in start-up, design concept, menu selection, staffing, and cost-effective purchasing. Assist with troubleshooting problems and strengths identification. Remain flexible for last minute changes to events. Major organizer for several special events and fundraisers. Direct oversite of 8 concession stands and up to 20 people.
Scheduled my team based on Union seniority for one month at a time.
Make sure the team is aware of the menu and menu changes if any.
Make sure the team is uniform and safety compliant.
Make sure all paperwork is in order, temp logs, waste logs, sign in/out sheets.
Responsible for reviews and reprimands insured they were timely and properly documented.
SKILLS
PROFESSIONAL
Serv Safe Certification
CPR
Compass Grp Food Allergy Certification
LANGUAGE
English
Contact this candidate