Senior Operations Leader - Food Safety & QA Expert

Pamela Scully

Cranston, RI

401-***-**** *************@*****.***

Project Manager • Leader • Supervisor• Chef

Summary

Accomplished supervisor with more than 30 years of experience in a professional kitchen. Expert at managing production with quality results on time, within scope and budget. A natural communicator, effectively liaising at all levels, across cultures, with an ability to articulate for all audience levels.

Areas of Expertise

Shift Leadership Production Management Training Management

Food Safety Monitoring Quality Assurance/Control Safe Food Handling

Inventory Management Cleaning and Sanitation Food Preparation

Processing Plant Operations Equipment Safety USDA Requirements

Helix/IFPS Customer Relations Time Management

Career History

Food Safety Quality & Regulatory Tech III, Cargill- North Kingston, RI 2021-present

Responsible for maintaining the highest standards of quality assurance for the daily production of meat at the processing plant.

•Monitored and maintained quality of product and operations to meet the required standards of the USDA

•Supervised the breakdown and cleaning of commercial meat processing machinery.

•Utilized extensive knowledge of HACCP regulations to successfully accomplish production goals.

•Trained new staff on relevant environmental health and safety requirements to ensure that all staff are trained in accordance with regulations.

•Continuously improved practices by leading FSQR weekly meetings regarding new procedures.

•Operated as supervisor several times.

•Recognized multiple times for hard work and dedication.

Executive Chef, Aramark– North Kingston, RI 2017– 2021

Managed a kitchen staff of six people serving 700 meals a day to a government client.

•Reduced waste by implementing strict production guidelines and identifying items for targeted daily specials.

•Created detailed production plans increasing efficiency and quality of overall product.

•Managed multiple events from corporate lunches to formal executive dinners.

Created unique menus for each event tailored to the client.

Supervised the entire event from prepping to service.

•Stood-up several new kitchens planning menus, kitchen layout, and operations.

•Conducted interviews to find the best available staff.

•Received multiple awards in recognition of my work which led to increased production and sales by over 15%

Chef, kent County Hospital 2011-2016

Managed a kitchen staff of 20 people serving 1000 meals a day to patients and executive clients.

•Expertly multi-tasked across several different positions to ensure consistency and quality of all products.

•Promoted team efficiency by using downtime to restock supplies and clean equipment.

•Communicated with crew members to delegate the days agenda.

•Received several recognitions for work ethic.

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