Executive Chef, Sous Chef, Project Manager

Sandra L Bonner

*** * * *** ● Hopkinsville, KY **240 ● 270-***-**** (C) ● *********@*****.***

Chef Restaurant Management Customer Service Leadership Quality Control

PROFILE

A no nonsense goal-focused results-oriented Chef/manager who is skilled in creating work environments that encourage and challenge employees to produce desired results $ Proven success in food service operations, sanitation, quality control, with the ability to build and manage productive-cross-functional teams of highly skilled employees $ Capable of working effectively in high pressure situations with the capability of creating and implementing standardized procedures, to meet ever changing needs and meeting tight/inflexible deadlines as well as ensuring appropriate costs controls measures are in place $ Excellent verbal, written and presentation skills allow for effective communication of ideas and concepts $ Acknowledged as a highly organized, articulate professional who knows how to develop and maintain effective working relationships with individuals at all levels.

ACHIEVEMENTS

President; ACF Clarksville Chapter 2008

World Association of Chefs Societies

Maintained a superior safety record throughout working career.

Recognized by senior level management for outstanding job performance.

WORK EXPERIENCE

Audubon Area Community Services Hopkinsville, KY

6/2010-present

Head Start Cook: Assures that children’s nutritional needs are met according to the Head Start Performance Standards, federal, state and local regulations. Ensures prepared meals sent to the assigned Head Start sites in the area.

Assist Nutrition Consultant in development of recipes to accommodate special diets and monitor individual children's needs.

Ensure completion of all relevant USDA/CACFP forms (income statements, special diet doc., summary reports).

Attend meetings and trainings as required, including an annual board presentation of USDA budget.

Read recipes, menus, and orders. Prepare and use specialised kitchen equipment for use, plan and organise logical work sequences within time restraints.

Communicate with other staff members of the kitchen team and food service staff, work cooperatively with other members of the kitchen team. Identify and respond to conflict situations within kitchen environment.

Morrison Management Specialist Waco TX

2008 – 2009

Executive Chef/Project Manager: Operated a fast paced hospital food service organization while managing the start up of a brand new hospital facilities dining operation serving 350 beds from the ground up.

Identified equipment, personnel, vendors and facility layouts for a new hospital dining operation and established program schedule to bring the operation on line and on budget.

Supervised hospital personnel to ensure full compliance with all Health Department, Fire Marshall and Joint Commission on Accreditation of Healthcare Organizations inspections of the facility prior to being allowed to open the facility.

Implemented food cost controls to reduce costs while meeting all dietitian established guidelines and plans.

Maintained 100% accountability of all materials with in the facility.

Identified problems and implemented solutions as needed.

Holiday

Inn Hopkinsville KY

2007 - 2008

Executive Chef: Oversees the ordering of supplies, scheduling of employees, preparation of meals, ensures that customer expectations are met and conducts quality control reviews on a daily basis.

Completed detailed quality control inspections to ensure that all supplies and equipment met established specifications and quality.

Enforced strict sanitation guidelines by emphasizing a clean as you go concept, which gained the facility high marks in every inspection.

Cross-trained employees in safe operating procedures for all assigned equipment.

Wendell’s Catering Clarksville TN

2006 - 2009

Project Manager:

Performed budget development and oversight for a monthly budget of $30,0000.

Evaluated employees in the proper setup of banquet facilities.

Performed administrative duties to document all aspects of the project.

Managed staff in all phases of the operation from preparation through cleanup.

EDUCATION

High School Graduate

Austin Peay State University Associate of Applied Science Restaurant Management and Culinary Arts 2006

Central Arizona College, Associate of Science, Dietary Technician currently enrolled

A variety of training schools to include: Food Preparation ● Food Service Management ● Nutrition Management

●ServSafe Manager

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