Deborah Campbell
Mooresville,NC
Summary
Successful at keeping kitchen operations moving quickly and accurately to produce high-quality, attractive dishes that meet guest and business demands. Knowledgeable about labor and inventory controls, recipe development and menu planning. Serv Safe certified.
Overview
9
9
years of professional experience
Work History
Food Supervisor
NC Department of Public Safety
01.2024 - Current
- Enhanced customer satisfaction with timely and accurate food preparation, attentive service, and proactive problem resolution.
- Improved food safety standards by implementing thorough training programs and regular inspections.
- Kept costs under control by managing portions and minimizing food waste caused by overcooking.
- Assessed staffing requirements regularly to ensure proper coverage during peak periods without compromising service quality or exceeding labor cost budgets.
- Developed strong rapport with customers, addressing any concerns promptly and professionally to maintain excellent client relations.
- Conducted regular performance reviews of team members to identify areas for improvement and offer constructive feedback on progress made thus far.
- Managed regular cleaning and sanitation to keep kitchen free of debris or build-up and minimize infection risks.
- Created healthy, well-balanced meal menus within ideal cost metrics.
- Streamlined kitchen operations for increased efficiency by optimizing staff schedules and task allocation.
- Mentored junior staff members to improve their skills, fostering a positive work environment that encouraged professional growth.
- Maintained detailed records of all financial transactions related to food operation expenses, allowing for accurate budgeting forecasts and cost analysis reports when needed.
- Implemented quality control measures, resulting in consistently high-quality dishes and improved customer feedback ratings.
- Implemented cross-training initiatives among staff members, allowing for greater flexibility in scheduling while simultaneously providing employees with opportunities to expand their skillsets and advance within the organization.
- Optimized supply ordering processes, ensuring adequate stock levels while minimizing waste from spoilage or overstocking issues.
- Controlled labor costs with good planning, scheduling and delegating abilities.
- Created an engaging workplace culture that valued teamwork, open communication channels, and shared responsibility for success within the organization.
- Adapted quickly to changing circumstances or unexpected challenges in daily operations without sacrificing quality standards or customer satisfaction levels.
- Oversaw catering events successfully, coordinating menu planning, staffing needs, and logistics for seamless execution.
- Ensured compliance with all health department regulations through meticulous adherence to guidelines and regular employee training sessions.
- Reduced food waste dramatically by implementing strict inventory control measures and better communication among staff members.
- Collaborated with chefs to develop new menu items, resulting in a more diverse and appealing selection for customers.
- Oversaw meal planning for residents by developing special activities theme meals.
- Organized efficient meal service to handle as many as 150 diners over meal cycle.
- Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
- Collaborated with other departments to coordinate events and promotions.
- Reviewed and approved employee schedules and timesheets.
- Developed and implemented customer service standards and best practices to enforce compliance and meet criteria requirements.
- Oversaw training of more than 12 team members.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Directed food preparation and cooking activities to meet health and safety standards.
- Served consistent portions following recipes and control standards.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Created new recipes, outlined steps, and training staff on correct preparation.
- Supervised food presentation and plating to enhance visual appeal.
- Controlled food costs and managed inventory.
Child Nutrition Manager
Mooresville Graded School District
05.2015 - 01.2024
- Evaluated employee performance regularly, providing constructive feedback and opportunities for professional growth.
- Implemented allergy-sensitive meal options to accommodate diverse dietary needs of students.
- Inventoried condiments, food and cooking supplies to verify availability of items required for meeting projected menu requirements.
- Promoted student and staff satisfaction by serving and merchandising meals.
- Trained kitchen staff on proper food handling techniques, maintaining a safe and sanitary environment.
- Cultivated a team-oriented work atmosphere, fostering strong communication and collaboration among staff members.
- Collaborated with school administrators to design menus that adhered to both nutritional guidelines and budget constraints.
- Managed food service, food production, sanitation and staff supervision.
- Disseminated information to community agencies, school staff and students to promote increased interest in lunch programs.
- Exceeded federal nutrition standards by incorporating whole grains, lean proteins, fruits, vegetables into daily offerings.
- Operated POS systems to process payments and lunch cards.
- Inspected Ovens, Steamers, tilt skillet, refrigeration and freezer units, dishmachine equipment, kitchen appliances and work areas to verify cleanliness and functional operation.
- Managed food inventory for efficient use, reducing waste and saving costs.
- Used Nutrikids and Health EPRO to prepare production sheets and maintain accurate records.
- Monitored food service operations during meal times for compliance with safety regulations and quality standards.
- Enhanced dining experience by creating inviting cafeteria spaces that promoted positive interactions among students.
- Completed daily closing duties by cashing out register drawers and restocking items and supplies.
- Increased awareness of healthy eating habits through educational presentations and workshops for students and staff.
- Streamlined meal preparation processes with effective time-management strategies, increasing efficiency in the kitchen.
- Inspected meals served for conformance to prescribed diets, palatability and appearance.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- 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.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maximized quality assurance by completing frequent line checks.
Education
Successful Meals, Successful Students
K-12 Culinary Institute
North Carolina07.2017
Associate of Arts -
Suffolk County Community College
Selden, NY05.2001
High School Diploma -
Sachem High School North
Lake Ronkonkoma, NY06.1988
Skills
- Scheduling Staff
- Sanitation Procedures
- Food Preparation
- Food presentation
- Allergen awareness
- Food Cost Analysis
- Ordering Supplies
- Nutrition knowledge
- Recipe Development
- Menu Planning
- HACCP compliance
- Health Inspections
- Sanitation Standards
- Operations Management
- Food Storage
- Quality Control
- Cost controls
- Purchasing
- Equipment management
- Portion Control
- Performance Evaluations
- Special events planning
- Production records
- Catering Coordination
- ServeSafe Manager
- Time Management
- Organizational Skills
- Food Safety
- Microsoft Excel
- Safety Training
- Cooking
- Kitchen equipment operation and maintenance
- Food production management
Timeline
Food Supervisor
NC Department of Public Safety
01.2024 - Current
Child Nutrition Manager
Mooresville Graded School District
05.2015 - 01.2024
Successful Meals, Successful Students
K-12 Culinary Institute
Associate of Arts -
Suffolk County Community College
High School Diploma -
Sachem High School North
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