Devonna Myers

At Sodexo, I was hired as a Patient Cook to provide flavorful and healthy meals for all patients in the hospital including maternity/new mothers and a separate memory care unit. As Cook I, I was responsible for utilizing in-house recipes to prepare all dishes, preparing all plates according to individual tickets for each patient and their corresponding dietary restrictions and texture- modified diets. I was also responsible for supervising the entire line/expediting to insure quality control and accuracy for each plate being served (Typical daily count between 125 to 150 patients). Supervised and provided guidance to assistant cooks in contributing to food preparation throughout the shift. After service, broke down the line with teammates while adhering to all sanitary and proper food storage guidelines.

I was hired as dinner cook for this facility. With only myself and only 1 other food service worker, we were responsible for entire Dinner course for short-term residents rehabilitating from various forms of illness or injury (Typical daily count between 45-65 residents). Was responsible for all aspects of cooking the meal as well as plating for each individual resident according to strict dietary restrictions and texture-modified diets. After service, my teammate and myself broke down the line as well as washed and sanitized all dishes, utensils and cooking equipment.

Hired as Dinner Cook/Shift Supervisor to provide dinner course for between 125-150 live-in permanent residents. Utilized specific recipes for the elderly and their limitations. Was responsible for all of my own Prep. work as well as cooking the entire meal independently with minimal supervision. This was a restaurant-style dinner service complete with servers and individual tickets. Was responsible for learning and memorizing each residents' individual diet type, their preferences and likes and dislikes. Plated and served out all dinner plates on my own. Broke down the line after service, stored leftover food according to guidelines and cleaned and sanitized the line and all tables, the fryer, all stoves and ovens used in food preparation throughout the day.

I was hired as a Buffet Line Attendant and assigned specifically to the salad bar station where I could further my skills and become a Salad Bar Specialist. This was around the time of Covid, so customers could not build their own salads due to possibility of contamination and spread of Covid virus. I had to make very attractive plates utilizing ingredients requested by customers with them observing the building of their salads . I learned patience and great interaction skills with customers in this environment.

Supervised employees and all preparation of food for small-town specialty deli. Also had a contract for Krispy Krunchy Chicken vendor. I created and prepared unique specialty items as well as set pricing to make a profit according to cost of ingredients and labor.

Preparing and packaging meals for seniors. High volume preparation for 1700+ meals leaving our kitchen daily.