Destiny Ruiz

I am in my 3rd year laboring in correctional food service at the Arizona state prison complex in Phoenix. I started with trinity services group for the first 2 years until I made the transition with ADOC to Aramark company. My experience with both companies have been relatively consistent and share the same common goal. I have taken dedication in the field to excel in my abilities to be a correctional food supervisor.

• Oversee meal preparation and production for 300+ in a correctional setting starting from generating daily meal count, preparation and finally food production.
• Follow 6 week menu including breakfast, lunch, and dinner.
• Record and follow special dietary requirements including medicals needs and religious diets.
• Manage inventory, ordering, and cost control
• Monitor portion control by utilizing progressive cooking techniques and contingency plans to ensure a smooth production with the goal to minimize food waste and food cost.
• Ensure compliance with health and safety standards with inmates working in the kitchen.
• Keeping temperature logs and follow temp safety guidelines.

Inmate workforce supervision:

• Teach inmates to work efficiently in a kitchen, cover all aspects of daily kitchen duties from preparing to cooking and following food safety and sanitation regulations.
• Often using “show-do-review” method to manage inmates by demonstrating the task, supervise while they perform it, correct immediately and reinforce good performance
• Enforce proper safety security protocols and key/tool control with inmates.
• Assign roles and create structure within a team of inmate kitchen workers, making sure they work together and remain productive.
• Stay in compliance with State laws and institutional policies

• Managed a team of 5 cashiers at Yogis Grill in the restaurant industry
• Conducted interviews and trained new staff members on company policies and values.
• Implemented daily inspections to ensure tasks were completed efficiently.
• Provided exceptional customer service and resolved customer complaints in a compassionate way
• Implement and enforce cash handling procedures to ensure accurate and secure transactions.
• Followed a performance evaluation system for cashiers to assess their productivity and quality of work at Yogis Grill. I conducted weekly tests that involved day to day operations and sanitation tasks.
• Monitor and maintain inventory levels of cashier supplies, such as cash register tapes, receipt paper, and coins, to ensure smooth operation of the cashier department at Yogis Grill.
• Coordinate with the kitchen staff to ensure prompt and accurate order delivery as well as dine in, resolving any issues that may arise during the process.
• Trained and mentored staff on company policies and customer engagement techniques.

• Operate all kitchen equipment (flat top, deep fryer, salamander, commercial dishwasher)
• Prepped for created recipes and cut ingredients following food safety regulations and standards.
• Followed created recipes and ensured quality control and progressive cooking.
• Worked all kitchen responsibilities
• I often had to run the food to the guests as there was no food runners and bartenders needed to be on the floor. I worked 12 hour days doing tickets all day prepping and always staying busy.
• Maintained cleanliness of kitchen workstations and cooking equipment.
• Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate in a popular area that had many surrounding competition.