Ami Rider

I prepare breakfast at 2 schools for vending machines and lunch for the one. Then I prepare lunch for 65 students at Idaho fine arts academy. I transport the food. I’m responsible to do all the paperwork that includes production sheets, temperature logs, handling cash meal counts.

• Prepared daily meals for youth programs at Boys and Girls Club in Caldwell.
• Supervised kitchen shift activities and assigned tasks to support meal service.
• Monitored food safety standards during meal preparation and service.
• Trained kitchen helpers on safe cooking, cleanup, and service procedures.
• Trained new cooks on proper food handling techniques.
• Reviewed food orders to verify accuracy before they were sent out.
• Provided direction to kitchen staff regarding food preparation, cooking times, portion sizes, and presentation of dishes.
• Enforced sanitation policies and procedures throughout the kitchen area.
• Managed cashiering duties such as counting money at the end of shift.
• Developed strategies to reduce waste and increase efficiency within the kitchen.
• Coordinated with other departments such as front-of-house or catering services when needed.
• Assisted in developing new menu items based on customer feedback.
• Implemented cost saving measures while still maintaining high quality standards.
• Created weekly schedules for kitchen staff according to restaurant needs.
• Conducted daily meetings with kitchen staff to review specials and daily menus.
• Trained kitchen workers on culinary techniques.
• Improved performance of team members resulting in high-quality meals produced daily.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Taught kitchen staff about proper nutrition, food allergies and dietary issues.
• Used computer to store and retrieve data and online orders.
• Modified existing recipes and created new recipes to meet changing nutritional content needs.
• Generated food production sheets to forecast product and volume requirements based on menu selections.
• Placed orders for food and supplies used for preparing and cooking meals.
• Managed kitchen staff, ensuring efficient workflow and high-quality food production.
• Trained new kitchen staff on cooking techniques and kitchen procedures.
• Distributed food to service staff for prompt delivery to customers.
• Handled advanced thawing and food pre-preparation for upcoming meals.
• Requested supplies and equipment orders, explaining needs to managers.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Made meals in accordance with company standards and requirements.
• Monitored temperatures of prepared food and cold-storage areas.
• Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
• Executed proper techniques when preparing menu item ingredients.
• Adhered to regulatory standards regarding safe and sanitary food prep.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Checked completed orders for correct quantity and quality.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Set up work stations prior to opening to minimize prep time.
• Ordered and maintained inventory of kitchen supplies and
• Experimented with new recipes and ingredients to refresh menu offerings.
• Coordinated with suppliers to ensure timely delivery of fresh ingredients.
• Oversaw the preparation of meals for special events and catering functions.
• Ran 1 staff kitchen feed 125 kid.
• Fostered a collaborative and respectful kitchen environment, promoting team cohesion.

• Managed school district food service operations across cafeteria and kitchen
• meal preparation, serving, and portion control for student service lines.
• Trained cafeteria staff on sanitation, safety, and proper food handling procedures.
• Supervised daily operations of the kitchen staff to ensure compliance with health and safety regulations.
• Provided ongoing training for new employees on safe food handling practices.
• Scheduled shifts for kitchen staff in accordance with budget guidelines.
• Reviewed daily task list with employees and assigned tasks for completion.
• Hired and trained new food service personnel to maintain high productivity levels of staff.
• Inspected equipment, work areas, and serving stations for cleanliness and compliance.
• Developed and implemented standard operating procedures for food service staff.
• Scanned kitchen and service areas for items that needed to be cleaned or replenished and directed staff to complete tasks.
• Worked closely with other departments within the organization to ensure smooth delivery of services.
• Priced and ordered food products, kitchen equipment, and food service supplies.
• Assigned tasks and monitored progress of all kitchen personnel.
• Established relationships with vendors to secure favorable pricing on ingredients.
• Coordinated maintenance and repair of food service equipment.
• Conducted performance evaluations for staff, providing feedback and setting goals for improvement.
• Oversaw daily operations of restaurant, ensuring efficient service and customer satisfaction.
• Trained new employees on restaurant policies, procedures, and customer service standards.
• Analyzed sales data and financial reports to identify trends and areas for improvement.
• Fostered a positive working environment, encouraging teamwork and employee engagement.
• Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
• Explained goals and expectations required of trainees.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Assisted staff by serving food and beverages or bussing tables.
• Coordinated food ordering, inventory tracking, and storage for district kitchens.
• I have worked alone for several years operating 1 person staff.