Desiree Jones
Spring
Summary
Dynamic culinary leader with extensive experience at LANL, excelling in procurement management and strategic planning. Proven track record in enhancing operational efficiency and achieving cost reductions. Adept at fostering team collaboration and communication, while ensuring compliance with safety standards and quality assurance. Committed to delivering exceptional food service and client satisfaction.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Aramark Chef Manager
LANL
Los Alamos
12.2017 - 10.2022
- On a weekly basis checked essential shipments for a wide variety of factors and ensure compliance with established safety practices along with requirements that meets the need of the supporting organization.
- Evaluate and discard products and made recommendations for disposal measures.
- Analyzed QA results and drafted detailed reports in accordance to findings.
- Demonstrated strong and oral and written skills effectively interacted with clients communicating with all levels of customers.
- Daily basis develop cost reduction strategies and savings plans.
- Direct and coordinate activities of personnel engaged in buying, selling, and distributing materials, equipment, machinery, and supplies.
- Monthly Interview and hire staff and oversee staff training.
- Biweekly prepare and process requisitions and purchase orders for supplies and equipment.
- Review, evaluate, and approve specifications for issuing and awarding bids.
- Maintained 2.6 million in revenue for steak holders.
- Monthly control purchasing department budgets.
- Daily review purchase order claims and contracts for conformance to company policy.
- Ensure food offerings connect to the Executional Framework.
- Ensure consistent standards and techniques are applied to the preparation and presentation of food items.
- Manages and trains kitchen employees.
- Coach employees by creating shared understanding about what to be achieve and how it is to be achieved.
- Reward and recognize employees.
- Plan and execute daily huddles.
- Complete and maintain all staff records including training records, shift opening/closing checklists and performance data.
- Develop and maintain effective client and customer rapport for mutually beneficial business relationship.
- Communicate on-site consumer and local competitor insights.
- Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards.
- Understand end to end supply chain and procurement process and systems, ensure only authorized suppliers are used.
- Full knowledge and implementation of the Food Framework.
- Estimate accurate food consumption for appropriate requisitions and/or food purchase.
- Ensure proper equipment operation and maintenance.
- Ensure compliance with Aramark SAFE food, occupational and environmental safety polices in all culinary and kitchen operations.
- Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.
Nutritional Food Services Director
Canten
Livingston
10.2013 - 03.2017
- Adhered to policies and procedures in compliance with state regulation.
- Direct and coordinate activities of personnel engaged in the day to day of clients.
- Interviewed, mentored and trained 20 personnel.
- Quarterly planned and developed systems and procedures to improve the quality and efficiency of the overall value of food and procurement.
- Daily handled complaints, settling disputes and resolving grievances and conflicts or otherwise negotiating with others.
- Monthly conducted employee training programs.
- Developed organizational policies and programs.
- Controlled purchasing and department budgets.
Head Sous Chef
MD Anderson Cancer Center
Houston
01.2012 - 03.2013
- Daily checked shipments to comply with state regulatory commission.
- Managed all procurement processes.
- Responsible for inventory, control product and food cost.
- Analyzed QA in direct correlation with state regulations.
- Daily controlled purchasing budgets.
- Daily Communicated with clients outside the organization.
- Represented the organization to customers, the public, government and external sources.
- Provided information to supervisor's coworkers, and subordinates in written form, email, or in person.
- Daily encouraged building mutual trust, respect and cooperation among team members.
Sous Chef
River Oaks Country Club
Houston
05.2009 - 06.2011
- Mentored and trained 15 personnel within the organization.
- Coordinated and conducted food audits effecting procurement.
- Maintained ongoing documentation germane to quality assurance and the quality of food.
- Developed principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation.
- Quarterly maintained audits pertaining to the client's needs.
- Weekly oversaw production processes, and quality control, cost of incoming shipments.
- Routinely utilized techniques for maximizing effective manufacture and the distribution of goods.
- Daily conducted food audits and maintained ongoing documentation.
Staff Non-Commissioned Officer
US Army
Fort Hood
01.1996 - 05.2006
- Quality assurance technician adept at assessing food quality and manufacturing processes and making recommendations for improvement.
- Meticulously detail oriented and organized with expert analysis, inspection, and equipment functionality.
- Served as Food Operations Sergeant for 2nd ID Camp Red cloud Korea Commanding Generals Mess Hall.
- Additionally served as the Administration NCOIC of a dining facility which serves Officers, Korean Dignitaries feeding over 1500 Soldiers daily; directly responsible for the supervision, welfare and training of five Soldiers; responsible for training seven Food Service Specialists on administration procedures; responsible for providing field food service support to over 850 Soldiers; maintain accountability and serviceability of one sanitation center and on MKT of unit MTOE equipment valued in excess of $300,000.
- Weekly verified raw material against quality standards and adherence to specifications.
- Trained and developed 30 personnel into high performing team members.
- Daily conducted routine and on the spot inspections of materials, machinery, and production line.
- Received and investigated equal opportunity complaints.
- Negotiated numerous mutually beneficial outcomes for the organization and soldiers.
- Planned and developed systems and procedures to improve the quality and efficiency of the overall value chain operational units and 3,500 soldiers.
- Routinely maintained audits for the organization to ensure compliance with the government regulations.
Education
High School -
Spring Woods High School
Houston, TX01-1996
AAS - Leadership Development
Automated Identification Technology School
Missouri01-1996
Skills
- Procurement management
- Culinary expertise
- Purchasing and supply chain
- Project management
- Facilities and operations management
- PeopleSoft proficiency
- Labor cost analysis
- SAP knowledge
- Pricing strategies
- Forecasting and budgeting
- Profit and loss analysis
- Process improvement initiatives
- Strategic planning skills
- Catering management
- Restaurant operations
- Cooking techniques
- Expediting processes
- Communication skills
- Microsoft Excel proficiency
- Computer literacy
- Contract negotiation skills
- Microsoft PowerPoint proficiency
- Leadership capabilities
Certification
- ServSafe
- Food Handler Certification
Military Service
United States Army, SSG
Personal Information
- Willing To Relocate: Anywhere
- Authorized To Work: US for any employer
- Title: Chef Manager
Timeline
Aramark Chef Manager
LANL
12.2017 - 10.2022
Nutritional Food Services Director
Canten
10.2013 - 03.2017
Head Sous Chef
MD Anderson Cancer Center
01.2012 - 03.2013
Sous Chef
River Oaks Country Club
05.2009 - 06.2011
Staff Non-Commissioned Officer
US Army
01.1996 - 05.2006
High School -
Spring Woods High School
AAS - Leadership Development
Automated Identification Technology School