Summary
Overview
Work History
Skills
Certification
Timeline
Generic

Anna Sotelo

Summary

Bilingual food service leader with over 15 years of experience in institutional and restaurant settings. Comfortable designing menus, maintaining meal compliance, and managing operations using Health-e Pro. Experienced with USDA program oversight, OSPI Child Nutrition Services administrative reviews, and HACCP protocol enforcement. Known for stepping into disorganized systems, creating structure, and holding teams accountable, even under pressure.

Overview

22
22
years of professional experience
1
1
Certification

Work History

Food Service Manager

Echo Glen Children’s Center
03.2022 - 06.2025
  • Managed daily food service operations for a high-security institutional facility, overseeing over 20,000 meals and snacks per month through the National School Lunch Program (NSLP), School Breakfast Program (SBP), and NSLP Afterschool Snack Program, with accommodations for medical, religious, and special dietary needs.
  • Led a team of 10 staff, handling hiring, onboarding, scheduling, progressive discipline, and performance evaluations.
  • Developed and led staff training on HACCP procedures, food safety, sanitation practices, and compliance with USDA and OSPI program requirements.
  • Maintained strict compliance with NSLP regulations, OSPI Child Nutrition Services administrative reviews, HACCP protocols, and local health code requirements.
  • Planned and updated menus in Health-e Pro, ensuring full regulatory compliance and adjusting for all medical and cultural dietary needs.
  • Conducted routine on-site kitchen reviews to monitor workflow, food safety, production records, and adherence to planned menus.
  • Managed a $620K annual food budget, placing orders across multiple vendors, resolving shortages, and maintaining accurate inventory using ePMX.
  • Designed and led a culinary training program in partnership with FareStart, mentoring youth on kitchen safety, teamwork, and accountability while preparing them for jobs and re-entry.
  • Maintained clear and accurate documentation for production, regulatory compliance, audits, and reimbursement claims.
  • Attended the OSPI School Meal Programs Annual Training each year to stay current on regulations, menu planning standards, and audit preparation.
  • Supervised staff with consistency and clarity, promoting respect, reliability, and inclusive team development.
  • Responded to urgent issues including equipment failures, food safety concerns, and staffing shortages. Coordinated resolutions across departments.
  • Coordinated with school staff and other departments to support smooth kitchen operations, address facility needs, and resolve service concerns.
  • Organized special holiday meals and cultural celebration menus. Adjusted prep, staffing, and service flow to meet non-routine needs.

Owner & Operator

Ana’s Mexican Restaurant
11.2003 - 04.2019
  • Owned and operated a full-service restaurant for over 15 years, managing all aspects of daily operations, staff oversight, and financial accountability.
  • Supervised a diverse team of 20 across front and back of house. Led hiring, onboarding, scheduling, and performance management.
  • Maintained strict compliance with health and safety codes. Passed all inspections with no critical violations.
  • Handled vendor negotiations, ordering, and cost control to maintain quality and avoid shortages.
  • Managed payroll, timekeeping, and leave tracking while balancing business needs and staff coverage.
  • Developed a detailed training manual outlining clear procedures for food prep, service, and daily operations to ensure consistency and accountability.
  • Oversaw kitchen operations, monitored food prep, portioning, and service flow to maintain standards and minimize waste.
  • Built long-standing customer loyalty through consistency, reliability, and active community engagement.
  • Planned and executed a wide range of catered events, including local sports banquets, community fundraisers, private parties, and off-site functions.

Skills

  • Bilingual in English and Spanish
  • HACCP and Food Protection Manager Certification
  • USDA and OSPI Child Nutrition compliance
  • Health-e Pro (menu planning, nutrient analysis, production records)
  • EPMX inventory tracking
  • Vendor relations, ordering, and coordination
  • Budget oversight and cost control
  • Production records and documentation
  • Staff supervision and coaching
  • Hiring, onboarding, and performance management
  • Special diet and allergy accommodations
  • Kitchen inspections and workflow reviews
  • Scheduling and coverage coordination
  • Emergency response and equipment issue handling
  • Equity, inclusion, and team development

Certification

  • ServSafe Food Protection Manager – Current
  • HACCP Certified – Hazard Analysis and Critical Control Points
  • ACITS Certified – Advanced Crisis Intervention and Team Strategies (Verbal De-escalation)
  • FEMA Emergency Preparedness – Completed 3 federal emergency response training courses

Timeline

Food Service Manager

Echo Glen Children’s Center
03.2022 - 06.2025

Owner & Operator

Ana’s Mexican Restaurant
11.2003 - 04.2019

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Anna Sotelo