Food Service Supervisor/Manager

Joseph L. Bartlett

**** *********** **.

Jacksonville Fl 32244

Home: 904-***-**** Cell: 757-***-****

E-Mail: ***********@*********.***

Career Objective:

To obtain a responsible career position as a Food Service Specialists where I can fully utilize my education and experience while contributing to the success of my employer.

Summary of Qualifications:

Progressive experience in the Armed Forces

Extensive supervisory experience and analytical approach to problem solving

Excellent Management and Supervisory skills

Holds Secret Clearance

Licenses & Certificates:

Sanitation Instructor

Work Experience:

Kitchen Supervisor (5/1990-5/2010)

US Navy, Jacksonville Fl.

Operate and Manage Navy kitchens established to subsist Naval personnel; estimate quantities and types of food items required. Assist Manager in ordering and stowage of subsistence items and procurement of equipment. Check delivery for quantity and quality. Prepare menus; plan, prepare, and serve meals; maintain food service spaces and associated equipment in a clean and sanitary condition, including storerooms and refrigerated spaces. Maintain records of financial transactions; and submit required reports. Breaks down and sets up serving lines, steam tables, dining rooms and dish room operations; monitors serving line food temperatures; portions individual servings; replenishes condiments, food, and beverages; bakes, boils, braises, and broils food products; calculates recipe conversions; carves meats; coordinates special food service events; Identifies breading techniques, flavorings, herbs, spices, food products, recipe card categories, and vegetable cuts; prepares breakfast, lunch boxes, and entrees; identifies food guide pyramid daily requirements; conducts sanitation inspections; defrosts refrigerated spaces; disposes of contaminated foods; ensures Hazard Analysis Critical Control Points (HAACP) program compliance; identifies blood-borne pathogen (bodily fluids) exposure control procedures, insect, and pest infestations; and maintains temperature logs. Coordinates special food service events; makes menu change recommendations; identifies good nutritional content and healthy cooking techniques; inspects food handlers'; personal hygiene, food service spaces, and equipment; determines amounts to purchase; conducts customer surveys; manages food production schedules; calculates food costs per unit; conducts inventory audits; plans storage withdrawals; operates computer systems; prepares budgets; reviews financial transactions; makes food waste corrective action.

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Joseph L. Bartlett

9384 Bruntsfield Dr.

Jacksonville Fl 32244

Home: 904-***-**** Cell: 757-***-****

E-Mail: ***********@*********.***

Education:

Lafayette High School, Williamsburg, Va.

Diploma

Florida Community College at Jacksonville

Food Service & Resturant Manager II

Florida Community College at Jacksonville

Food Service & Resturant Manager I

Naval Supply Systems Command

Food Service Sanitation/ENV Health

Fleet Training Center, Norfolk, Va.

Culinary Specialists Records Keeper

Fleet Training Center, San Diego, Ca.

Advance Food Preparation

Naval Aviation Schools Command, Pensacola, Fl.

First Line Leadership Development

Fleet Training Center, Mayport, Fl.

Primary Leadership Development Program

Service School Command, San Diego, Ca

Management Specialists “A” School

References: Available upon request

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