Carolyn Biggs
Evansville,IN
Summary
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers.
Overview
22
22
years of professional experience
Work History
Cafeteria Manager
EVSC
08.2001 - Current
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Inspected kitchen appliances, equipment and work areas to verify functional operation and cleanliness.
- Motivated staff to perform at peak efficiency and quality.
- Conducted counts of ingredients and items in kitchen and storage areas to maintain accurate inventory counts.
- Maximized quality assurance by completing frequent line checks.
- Delegated daily staff responsibilities and job duties to improve quality of service, individual accountability and sanitary standards.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Implemented catalog system for students' meal cards to expedite lunch lines, decreasing overall wait times.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Used eTrition to analyze daily financial statements, balance statements and reimbursable meals.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Education
No Degree -
IVY TECH Community College
Evansville, INHigh School Diploma -
William Henry Harrison High School
Evansville, INSkills
- Maintain compliance to SNP guidelines
- Implement USDA Food Menu
- Manage operation of certified food programs
- Utilize computer programs
- Monitor SNP's use of funds
- Establish operating budget
- Records and documentation of production records
- Implanting smart snack guidelines
- ServSafe Training
- Civil Right Training
- Managing Deliveries
- Teamwork and Collaboration
- Maintain Food Safety
- Regulatory Compliance
- Portion Control
- Safety Precautions
- Production Standards
- Kitchen Equipment Operation
- Production Preparation
- Health and Safety Procedures
- HACCP Record Keeping
- Staff Scheduling
- Anticipating Problems
- Disciplinary Action
- Food Safety and Quality
- Employee Performance Evaluations
- Calm and Pleasant Demeanor
- Staff Supervision
- Sanitary Standards
- Active Listening
- Knowledge of special diets and allergy modifications
- Member of School Nutrition Association
Timeline
Cafeteria Manager
EVSC
08.2001 - Current
No Degree -
IVY TECH Community College
High School Diploma -
William Henry Harrison High School
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