Darick Waters
Bakersfield,CA
Summary
Committed and hardworking Nutritional services supervisor with 15 years of experience directing food service. Well-rounded, progressive leader with talent for supervising employees. Swift problem solver with quick and effective solutions to wide array of issues. Effectively manage personnel and business operations to handle demanding food service needs while maximizing customer service standards. Trained in preparing and handling food, organizing inventory , and optimizing customer relations. Diplomatic in addressing customer concerns and resolving issues. Maintains budget controls and coverage needs to achieve business targets and provides high-quality support. Builds relationships with patrons, vendors, and employees. 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 patients, patrons, and staff. Hardworking and passionate job seeker with strong organizational skills eager to secure nutrition manager position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Nutrition Supervisor
Adventist Health
Delano, CA
05.2005 - Current
- Monitored quality control procedures to guarantee preparation and delivery of healthy menu choices.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Monitored quality control procedures to guarantee preparation and delivery of healthy menu choices.
- Maintained health and food safety standards at all stages, from storage through delivery.
- Kept guest and work areas clean, organized and sanitized per established standards.
- Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
- Monitored food quality and service levels to maximize kitchen and dining area performance.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Ordered new supplies and food to maintain service levels.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Tracked food production levels, meal counts, and supply costs.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Addressed and resolved customer service issues to establish trust and increase satisfaction.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Oversaw training of more than 20 team members.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Formulated and implemented marketing strategies to increase sales and customer loyalty.
- Reviewed and approved employee schedules and timesheets.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Monitored food inventory and supplies to prevent waste.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Monitored food preparation, production, and plating for quality control.
- Directed food preparation and cooking activities to meet health and safety standards.
- Supervised food presentation and plating to enhance visual appeal.
- Controlled food costs and managed inventory.
- 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.
- Controlled expenses and boosted profitability by managing food and labor costs.
Education
Bachelor - Health Sciences
Cal State
Bakersfield, CA04.2005
Associate -
Santa Barbara Business College - Bakersfield
Bakersfield, CA02.2003
Skills
- Production Preparation
- Food Inspection
- Kitchen Staff Management
- Resource Allocation
- Sales Leadership
- Reading Comprehension
- Production Records
- Staff Leadership
- Hiring Procedures
- Sales Planning
- Operations Management
- Staff Supervision
- Quality Control
- Suggestive Selling
- Waste Reduction
- Employee Performance Evaluations
- Storage Organization
- Regulatory Compliance
- Food Assembly Supervision
- Purchasing
- Personnel Data Reporting
- Safe Work Practices
- Station Preparation
- Ingredient Selection
- Feeding Schedules
- Special Diet Requirements
- Diet and Nutrition
- Processing Credit Card Payments
- Culinary Expertise
- Organic Food
- Cooking Procedures
- Active Listening
- Critical Thinking
- Verbal and Written Communication
- Preparing Food Items
- Menu Coordination
- Healthy Eating Tips
- Dietary Restrictions
- Meal Distribution
- Food Allergies
- Special Diets
- Complex Problem-Solving
- Production Standards
- Nutritional Education
- Proper Storage Procedures
- Regulatory Guidelines
- Brand Loyalty
- Call and Email Handling
- Portion Standards
- Sanitation Rules and Regulations
- Portion Sizes
- Therapeutic Planning
- Cash Register Operations
- Performance Strategies
- Customer Experience
- New Product Testing
- Desktop and Personal Computers
- Dietary Problem Identification
- Certified Food Protection Professional
- Food and Nutrition Research
- Food and Beverage Costing
- Ranges and Ovens
- Social Orientation
- Regulatory Requirements
- Food Storage
- Maintaining Clean Work Areas
- Attentive Service
- POS Inventory System Operation
- Hospital Standards
- Ingredient Restocking
- Patient Care
- Ingredient Preparation
- Plates Presentation
- Food Preparation
- Food Handlers Permit
- Food Handling Standards
- Holding Temperatures
- Supply Inventory Management
- Food and Safety Standards
- Servsafe Certification
- Working Quickly
- Temperature Requirements
- Cleaning and Sanitation
- Covid-19 Safety Protocols
- Tray Assembly
- Patient Dietary Requirements
- Food and Beverage Preparation
Certification
- ServSafe production and food safety certification
Timeline
Nutrition Supervisor
Adventist Health
05.2005 - Current
Bachelor - Health Sciences
Cal State
Associate -
Santa Barbara Business College - Bakersfield