Job Search Status
Open to workDesired start date: Immediately
Desired Job Title
Correctional Food Service Leader 2Correction Food Service Leader 3Work Type
Full TimeLocation Preference
On-SiteLocation: Plymouth, WI
Open to relocation: Yes
Open To Work
Cathy Pagel
Saint Cloud,WI
Work Preference
Summary
Results-driven professional with a strong focus on staff training and development, fostering a culture of safety and quality. Committed to improving operational workflows and enhancing customer experiences in correctional food service.
Overview
30
30
years of professional experience
Work History
Correctional Food Service Leader 2
Kettle Moraine Correctional Institution
04.1996 - 05.2026
- Supervised meal preparation and service for inmate population, ensuring compliance with dietary guidelines.
- Trained and mentored food service staff on safety protocols and operational procedures.
- Developed efficient workflows to enhance food production and reduce waste in kitchen operations.
- Managed inventory control, including ordering supplies and maintaining stock levels to meet demand.
- Implemented quality control measures to ensure consistency in food presentation and taste.
- Coordinated special dietary requests, accommodating individual nutritional needs effectively.
- Conducted regular inspections of kitchen facilities to uphold sanitation standards and health regulations.
- Led team meetings to discuss performance, address challenges, and promote continuous improvement initiatives.
- Maintained a clean and organized work environment, ensuring compliance with health and safety regulations.
- Supervised and trained [Number] personnel in high-quality operations.
- Interacted with [Number] customers per day regarding inquiries and complaints, resulting in [Number]% positive customer feedback.
- Streamlined food preparation processes to reduce wait times and ensure timely delivery of orders.
- Prepared in-store analytics on wastage, customer turnover, product matrix distribution and labor.
- Ensured all equipment was properly maintained and repaired as needed, reducing downtime for essential kitchen functions.
- Evaluated customer feedback on a regular basis, making necessary adjustments to improve overall satisfaction and loyalty.
- Assisted with daily operations of restaurant by reviewing inventory levels, monitoring delivery of supplies, inspecting food preparation and orienting kitchen and dining crew on procedures, store cleanliness and new items or promos.
- Evaluated restaurant procedures and policies to achieve efficient and effective operations.
- Provided exceptional customer service by promptly addressing concerns and resolving any issues that arose during shifts.
- Conducted regular staff meetings to review performance metrics, address any concerns, and foster open communication within the team.
- Improved customer satisfaction by consistently providing high-quality food and service.
- Enhanced team efficiency through effective delegation, training, and performance management of staff members.
- Collaborated with management to develop successful marketing initiatives, attracting new customers to the establishment.
- Worked closely with the management to develop and implement staff training programs, leading to higher levels of employee satisfaction and improved service quality.
- Implemented cost-saving measures in areas such as ingredient sourcing and portion control, leading to increased profitability for the business.
- Stayed up-to-date on industry trends in order to adapt menus seasonally or introduce innovative offerings that appealed to customers'' evolving tastes.
- Monitored temperatures on serving line and refrigerator equipment to promote proper food storage and safety.
- Managed inventory levels to minimize waste while maintaining adequate supplies for daily operations.
- Provided ongoing coaching and mentoring to junior staff members, helping them develop their skills in food preparation and service techniques.
- Monitored food safety practices and enforced adherence to established policies, ensuring a consistently safe dining experience for customers.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Monitored food inventory and supplies to prevent waste.
- Monitored food preparation, production, and plating for quality control.
- Controlled food costs and managed inventory.
- Directed food preparation and cooking activities to meet health and safety standards.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Served consistent portions following recipes and control standards.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Planned and executed promotions and special events in close collaboration with management.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Created new recipes, outlined steps, and training staff on correct preparation.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
Education
High School Diploma -
St. Marys Springs
Fond Du Lac, WISkills
- Staff recruitment and retention
- Food safety
- Staff training and development
- Cash handling proficiency
Timeline
Correctional Food Service Leader 2
Kettle Moraine Correctional Institution
04.1996 - 05.2026
High School Diploma -
St. Marys Springs