Bruce Jacobs
Commack,NY
Summary
- Innovative
- Organized and Dependable
- Focused
- Reliable
- Knowledgeable
- Detail Oriented
- Team Player
- Hardworking and Passionate
Overview
34
34
years of professional experience
1
1
Certification
Work History
Substitute Teacher
Half Hollow Hills Central School District
09.2022 - Current
- Maintained day-to-day classroom management and discipline to promote learning initiatives.
- Kept students on-task with proactive behavior modification and positive reinforcement strategies.
- Repeatedly requested as substitute teacher by teachers based on excellent past referrals and trusted performance.
- Upheld classroom routines to support student environments and maintain consistent schedules.
- Followed classroom plans left by class teacher to continue student education and reinforce core concepts.
- Provided instruction for students in core subject areas.
- Kept accurate and current attendance records and assignment sheets to maintain file compliance.
Special Education Specialist
Commack School District
09.2019 - 06.2022
- Created and managed IEPs to define student learning objectives and educational strategies, in addition to applying instructional knowledge and methods to support goals.
- Partnered with standard education teachers from across academic departments.
- Taught multiple subjects to students with intellectual or emotional disabilities.
- Redirected students using Positive Behavior Support (PBS).
- Assisted struggling students to maintain progress levels by designing individualized lesson plans focused on areas for improvement.
- Led activities that developed students' physical, emotional, and social growth.
- Instructed students with physical and cognitive disabilities.
- Modified general education curriculum for special-needs students using various instructional techniques and technologies.
- Coordinated special education students and teacher assistant schedules with master schedule.
- Encouraged students to take ownership of learning by providing choices.
- Collaborated with other educators to develop instructional strategies.
- Helped students with special needs integrate into general classroom environments by advocating for individual requirements and helping teachers solve problems.
- Designed individual education plans to encourage student growth according to different learning abilities and needs.
- Monitored student performance to evaluate effectiveness of instructional strategies.
- Promoted memory, cognition and language development with hands-on activities and individualized instruction.
Senior Food Service Director
Parker Jewish Institute
09.1998 - 06.2008
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Developed strategies to improve food service levels for busy facility handling 1500 meals each day.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Worked with qualified chef to diversify menu with new offerings.
- Consulted with marketing to revise presentation and sales approaches.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Maximized quality assurance by completing frequent line checks.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Purchased food and cultivated strong vendor relationships.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Developed unique events and special promotions to drive sales.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Coordinated with catering staff to deliver food services for special events and functions.
- Developed strategies to improve food service levels for busy facility handling 1500 meals each day
Senior Food Service Director
Yeshiva University
07.2008 - 06.2018
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Developed strategies to improve food service levels for busy facility handling Number meals each day.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Worked with qualified chef to diversify menu with new offerings.
- Consulted with marketing to revise presentation and sales approaches.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Maximized quality assurance by completing frequent line checks.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Purchased food and cultivated strong vendor relationships.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Developed unique events and special promotions to drive sales.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Coordinated with catering staff to deliver food services for special events and functions.
Senior Food Service Director
Menorah Home & Hospital
09.1990 - 08.1998
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Worked with qualified chef to diversify menu with new offerings.
- Developed strategies to improve food service levels for busy facility handling Number meals each day.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Oversaw food preparation and monitored safety protocols.
- Developed unique events and special promotions to drive sales.
- Maximized quality assurance by completing frequent line checks.
- Coordinated with catering staff to deliver food services for special events and functions.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Purchased food and cultivated strong vendor relationships.
- Motivated staff to perform at peak efficiency and quality.
Education
Associates Degree - Culinary Arts
Culinary Institute of America
Hyde Park, NYBachelor Of Arts - Education
Queens College of The City University of New York
Flushing, NYMaster In Special Education - Special Education
Queens College of The City University of New York
Flushing, NYSkills
- - Management
- - Efficiency
- - Cost Controls
- - Guest and Employee Satisfaction
Certification
Department of Health Food Handlers Certification
Timeline
Substitute Teacher
Half Hollow Hills Central School District
09.2022 - Current
Special Education Specialist
Commack School District
09.2019 - 06.2022
Senior Food Service Director
Yeshiva University
07.2008 - 06.2018
Senior Food Service Director
Parker Jewish Institute
09.1998 - 06.2008
Senior Food Service Director
Menorah Home & Hospital
09.1990 - 08.1998
Associates Degree - Culinary Arts
Culinary Institute of America
Bachelor Of Arts - Education
Queens College of The City University of New York
Master In Special Education - Special Education
Queens College of The City University of New York
Department of Health Food Handlers Certification
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