Carol Manfredonia
Boca Raton,FL
Summary
Well-experienced, motivated and dedicated Professional, with outstanding background and experience in Management, Administration, and Customer Service, both in the Food and Catering Industry. Self-starter and highly skilled in a challenging, customer driven work environment.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Meal Production Chef
Feeding South Florida
Boynton Beach, FL
02.2023 - Current
- Assists the manager in adherence to all safety, sanitation, and hazard analysis and critical control point (HACCP) procedures.
- Prepares reports concerning daily food amounts used and other reports as assigned.
- Prepares food amounts in accordance with the production record.
- Follows standardized recipes.
- Assists with the operation of a satellite program as assigned.
- Complies with all cash control and accountability procedures.
Director of Nutritional Services
WHITEHALL BOCA SKILLED NURSING - FACILITY
12.2013 - 10.2014
- Conduct routine client nutritional screening which included food/fluid intake information and obtaining resident/patient food preferences.
- Administrative duties including payroll. Accounts payable/receivable, excel spreadsheets, BEO for all special events, HR policies and procedures, maintaining employee files, policy & procedure manuals, accident reports
- Identify nutrition concerns and make appropriate referrals.
- Implement diet plans and physician's diet orders using appropriate modifications.
- Utilize standard nutrition care procedures.
- Participate in client care conferences, and provide clients with basic nutritional education.
- Supervise preparation and serving of modified consistency and therapeutic diets and supplemental feedings.
- Manage sanitary foodservice environment by protecting food in all phases of preparation, handling, and service, cooling, storage and transportation.
- Purchase, receive, and store food following established sanitation and quality guidelines as well as purchase, store and ensure safe use of chemicals and cleaning agents.
- Manage equipment and maintenance of that equipment.
- Develop work schedules, cleaning schedules and prepare work assignments.
- Prepare, plan, and conduct departmental meetings and in-service programs.
- Interview, hire, and train new employees as well as conducting employee performance evaluations.
- Recommend salary and wage adjustments for employees. Also supervise, discipline and terminate employees as needed.
- Supervise business and foodservice operations of dietary department.
- Prepare purchase specifications and orders for food, supplies, and equipment.
- Operate within annual budget parameters.
Food Service Director
THE ATRIUM AT BOCA RATON ASSISTED LIVING
09.2007 - 11.2013
- Oversee kitchen operations to ensure uniform quality and presentation in an assistant living community
- Administrative duties including all food related correspondence, excel spreadsheets, BEO for all special events, HR policies and procedures, maintaining employee files, policy & procedure manuals, accident reports
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
- Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.
- Schedule staff hours and assign duties
- Inventory, purchasing, receiving, menu development, nutritional restrictions
- Responsible for all financial duties including accounts payable and accounts receivable
Sous Chef
ACTS SENIOR LIVING COMMUNITY
03.2004 - 06.2006
- Oversee kitchen operations to ensure uniform quality and presentation in a senior living community
- Prepared all baked goods including cakes, cookies, pies, custards, trifles, bars and puddings from scratch
- Responsible for the production of soups, special salads, main entrees, starches, vegetables, and desserts
- Plan meals, estimated daily consumption
- Inventory, purchasing, receiving, menu development, nutritional restrictions
- Supervised and trained a staff of entry level cooks to meet requirements to produce 300 meals
Education
Associate's degree - Culinary Arts
Cooking and Hospitality Institute of Chicago
Chicago, IL06.1997
Skills
Food Safety SKILLS
Food
Purchasing
Culinary experience
Kitchen Management Experience
Catering
Meal preparation
Food preparation
Cooking
Procurement
Food service
Kitchen experience
Certification
ServSafe
Timeline
Meal Production Chef
Feeding South Florida
02.2023 - Current
Director of Nutritional Services
WHITEHALL BOCA SKILLED NURSING - FACILITY
12.2013 - 10.2014
Food Service Director
THE ATRIUM AT BOCA RATON ASSISTED LIVING
09.2007 - 11.2013
Sous Chef
ACTS SENIOR LIVING COMMUNITY
03.2004 - 06.2006
Associate's degree - Culinary Arts
Cooking and Hospitality Institute of Chicago