Denean Colby

I traveled to different store locations to help set up stores and decorate for Grand Openings. I helped with menu planning for the different seasons and set up displays for seasonal marketing strategies. I also attended food shows and placed orders for not only our store but bulk orders for other stores in the company. In order to do that a person has to know what demographics they are appealing to. I think this skill will help me with the head cook position, in that we will be cooking for the Secondary and the Elementary Schools. We need to be able to please both older and younger children.

• Managed payroll, daily deposits, and cost controls.
• Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
• Set employee schedules, delegated work, and monitored food quality and service performance.
• Maintained positive relationships with local community and government officials.

• Placed orders to restock items before supplies ran out.
• Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• We did not cook the run of the mill school lunches. We cooked and baked from scratch.
• We had a Farm to Table Organics program. The local farmers and ranchers would donate produce and meat to the lunch program. I intend to implement that again.
• We also had a great volunteer program, with both people from the community and students volunteering.
• We had an open campus policy at the time, meaning students could go elsewhere for lunch. We maintained a 96% to a 98% attendance for lunches.
• We also provided homemade breakfast every morning. That was also successful.

• Managed payroll, daily deposits, and cost controls.
• Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
• Set employee schedules, delegated work, and monitored food quality and service performance.
• Maintained positive relationships with local community and government officials.
• My husband and I built the building and set up the restaurant for operation.