Clarksville Montgomery County School System - Child Nutrition Field Supervisor Resume Example

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Noah Smith

XXX XXXX XXXXX XX, Dickson, TN 37055

Ph: XXXXXXXXXX

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Professional Summary

Seasoned food service background with more than 36 years of experience in a fast-paced food service environment. excellent leadership and management skills. Track record of achieving exceptional results in food quality and customer service.

Skills

Customer Service
Administration and Management

Management of Personnel
Judgment and Decision Making

Operation Monitoring
Operation and Control

Computers and Electronic
Personnel and Human Resources

Management of Personnel Resources
Management of Material Resources

Management of Financial Resources
Clerical /Record Keeping

Food Production/Food Facility Management
Public Safety and Security

Sales and Marketing
Education and Training

Time Management
Instructing Employees

Event and Conference Planning

Experience

Child Nutrition Field Supervisor Aug 2005－Jan 2014 Clarksville Montgomery County School System － Clarksville, TN -Supervised a staff of 4 Field Managers and assisted 38 cafeteria managers with organization, training, personnel issues and supervision of day to day operations.
-Provided leadership and guidance to field staff by communicating needs of the cafeteria, the managers or employees through emails, phone calls or one on one consultation.
-Scheduled field staff meetings and prepared agendas, materials, etc for addressing cafeteria concerns, employee issues, setting goals for the department and any other information to improve the program.
-Created training modules for training in county and at state conferences. preformed on-site reviews of cafeterias and scheduled follow-up visits for non-compliance areas
-Performed job performance evaluations on staff, managers and trainees

-Worked with Human Resources on resolving employee conflict
-Completed and approved payroll electronically for staff, managers and trainees

-Developed and operated a training program of 4 new manager trainees each school year with training in areas to include:

Training in food preparation, service, sanitation, and safety procedures.

Supervising and participating in kitchen and dining area cleaning activities.

Estimating ingredients and supplies required to prepare a recipe.

Resolving customer complaints regarding food service.

Observing and evaluating workers and work procedures to ensure quality standards and service, and completing disciplinary write-ups.

Specifying food portions and courses, production and time sequences, and workstation and equipment arrangements.

Recommending measures for improving work procedures and worker performance to increase service quality and enhance job safety.

Recording production, operational, and personnel data on specified forms.

Evaluating new products for usefulness and suitability.

Assigning duties, responsibilities, and work stations to employees in accordance with work requirements.

Child Nutrition Field Manager Feb 1999－Aug 2005 Metro/Davidson County School System － Nashville, TN .Interpreted School Food Service policies and procedures to cafeteria managers, cafeteria staff and school principals.
.Assisted cafeteria manager in the areas of organization, staff training and development. Supervised the over-all operation of the cafeterias. Trained cafeteria managers in the proper procedures for calculating food and labor costs.
Trained and demonstrated the proper job procedures.
.Prepared and tested new recipes. Assisted cafeteria managers in addressing personnel concerns. Maintained records of school visits and documentation of cafeteria information. Also assisted managers in the following:

Training workers in food preparation, service, sanitation, and safety procedures.

Observing and evaluating workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.

Performing various financial activities such as cash handling, deposit preparation, and payroll.

Estimating ingredients and supplies required to prepare a recipe and ordering procedures

Inspecting supplies, equipment, and work areas to ensure efficient service and conformance to standards.

Assigning duties, responsibilities, and work stations to employees in accordance with work requirements.

Analyzing operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

Food Service Manager Aug 1994－Feb 1999 Metro/Davidson County School System － Nashville, TN Managed a day to day operation of a school cafeteria serving breakfast and lunch to an enrollment of 800 students and facility and supervised a staff of 6-8 employees.

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Count money and make bank deposits.

Investigate and resolve complaints regarding food quality, service, or accommodations.

Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation and

Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Maintain food and equipment inventories, and keep inventory records.

Schedule staff hours and assign duties.

Establish standards for personnel performance and customer service and preformed an annual job performance review on employees.

Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.

Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.

Food Service Coordinator Aug 1993－Dec 1996 Brentwood Methodists Church － Brentwood, TN Served a the Food Service coordinator for Wednesday night meals and special meals for the church members and staff.
Managed a small staff, prepared work schedules and assigned specific duties.

Planned menus and food utilization based on anticipated number of guests, nutritional value, popularity, and costs.

Performed food preparation and service tasks such as cooking, clearing tables, and serving food and drinks.

Scheduled use of facilities and catering services for events such as banquets, special luncheons or receptions

Cook (Summer and Christmas Break) Dec 1978－Sep 1993 Part time @ Miss Daisy's Tea Room and The Puffy Muffin － Franklin, TN

Bake breads, rolls, cakes, and pastries.

Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
Portion, arrange, and garnish food, and serve food to waiters or patrons.

Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Season and cook food according to recipes or personal judgment and experience.

Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

Food Service Manager Sep 1987－Jun 1993 Williamson County School System － Franklin, TN Managed a day to day operation of a school cafeteria serving breakfast and lunch to and enrollment of 800-1100 students and facility and supervising a staff of 8 employees. Duties included but not limited to my job were:

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

Count money and make bank deposits.

Investigate and resolve complaints regarding food quality, service, or accommodations.

Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Maintain food and equipment inventories, and keep inventory records.

Schedule staff hours and assign duties.

Establish standards for personnel performance and customer service and completed an annual job performance review of employees.

Review work procedures and operational problems to determine ways to improve service, performance, or safety.

Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.

Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.

Cafeteria Assistant Aug 1977－Sep 1987 Williamson County School System － Franklin, TN

Cooked and served meals to students and facility in an elementary school.
Duties included the use of recipes and following proper procedures in sanitation and federal guidelines to prepare meals.

Perform serving, cleaning, or stocking duties in establishments, such as cafeterias or dining rooms, to facilitate customer service.

Stock cabinets or serving areas with condiments and refill condiment containers.

Carry food, dishes, trays, or silverware from kitchens or supply departments to serving counters.

Replenish supplies of food or equipment at steam tables or service bars.

Clean and polish counters, shelves, walls, furniture, or equipment in food service areas or other areas of restaurants and mop or vacuum floors.

Run cash registers.

Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning.

Education

High School Diploma : Home Economics Jun 1973 Hillsboro High School － Franklin, TN
Additional Training
Customer Service Academy
Serving it Safe
Nutrition 101
Back to Basics Scratch Cooking
Foundations of Training Excellence
Bullying Prevention
New Manager Training
Financial Management for Food Service Supervisors
Religion and Retaliation Training
Special Food and Nutrition Needs in Child Nutrition
Leadership Workshop
Healthy Cuisine for Kids
Healthy Edge
Leadership Development Process
ServSafe

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