Anna Gonzalez

I arrive at 245 I have two elementary school routes to pick up children. First school is 2 students and 2nd is 11 students to pick. Will drive to Idea Lab location and drop off.

• Oversaw kitchen operations, ensuring compliance with health and safety standards.
• Managed inventory levels, reducing waste through effective stock control systems.
• Implemented menu changes based on director requests
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
• Purchased food and cultivated strong vendor relationships.

• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Set up and performed initial prep work for food items such as soups, sauces and salads.
• Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
• Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Replenished food items from inventory and rotated ingredients to use oldest products first.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.

• Ordered food supplies every week to restock inventory, remaining aware of budgets.
• Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
• Kept atmosphere constructive for employees by promoting effective listening skills, regular training and [Skill]
• Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
• Monitored inventory to maintain proper supply level.
• Managed 11 team members, including scheduling, training and conflict resolution.
• Prepared meals in accordance with operational policies, food safety guidelines and health code requirements.
• Monitored food temperatures to maintain food safety.
• Directed and motivated 11-member team of kitchen workers.
• Oversaw preparation and serving of more than 30 daily meals.

• Set up and performed initial prep work for food items such as soups, sauces and salads.
• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Regulated oven, broiler and roaster operations for cooking at correct temperatures.
• Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Grilled and deep fried various foods, including meats, potatoes and fish.
• Collaborated with Chef to maintain timely food preparation goals.
• Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
• Replenished food items from inventory and rotated ingredients to use oldest products first.
• Prepared bakery and specialty products such as bagels, breads and pastries.