Edie Johnson
Gillette,WY
Summary
With over a decade of experience, including a pivotal role at Fremont County Sheriff's Office Detention Center, I excel in kitchen management and de-escalation techniques. My leadership significantly enhances team productivity and safety, achieving cost-effective operations and high customer satisfaction through expert inventory control and exceptional interpersonal skills.
Overview
16
16
years of professional experience
Work History
Deputy Sheriff/Kitchen Manager
Fremont County Sheriff's Office Detention Center
07.2011 - 07.2023
- Assessed potentially dangerous situations quickly; employed de-escalation techniques when needed to maintain peace.
- Handled high-pressure situations calmly and professionally, minimizing risks to public safety.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Controlled costs to keep business operating within budget and increase profits.
- Developed and maintained relationships with customers and suppliers through account development.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
- Oversaw inventory management, optimizing stock levels, and reducing waste.
- I love being in the kitchen. I am not afraid of challenges. Baking is my favorite thing to do. Most importantly is to see people enjoy the food that the team I work with make.
- I realize that I am only a small part of the team that makes a kitchen work.
- I have all total between the two kitchen manger jobs I have had I have about 10 years of experience in this line of work.
Kitchen Manager
Wyoming Catholic College
06.2007 - 03.2010
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Optimized food presentation and plating techniques, elevating overall dining experience.
Education
Wyoming Law Enforcement Academy
Douglas, WY02-2012
GED -
Lander Valley High School
Lander, WY01-1986
Skills
- De-escalation techniques
- Multitasking and organization
- Integrity and ethics
- Customer service
- Incident response
- Food safety
- Emergency response
- Inventory management
- Staff supervision
- Food preparation
- Physical fitness
- Kitchen management
- Inventory control
- Attention to detail
- Defensive tactics
- Waste reduction
- Public safety
- Problem-solving
- Safe food handling
- Kitchen equipment operation and maintenance
- Relationship building and management
- Cleaning and sanitation
- Ordering supplies
- Vendor relations
- Operations management
- Team collaboration and leadership
- Health code compliance
- Food production management
- Recipes and menu planning
- Product rotation
- Food and beverage management
- Order accuracy
- Supply ordering
- Kitchen equipment maintenance
- Food safety compliance
- Inventory coordination
- Staff management
- Menu development
- Order delivery practices
- Food plating and presentation
- Employee scheduling
- Kitchen staff coordination
- ServSafe certification (I will have to take this again mine has expired
Timeline
Deputy Sheriff/Kitchen Manager
Fremont County Sheriff's Office Detention Center
07.2011 - 07.2023
Kitchen Manager
Wyoming Catholic College
06.2007 - 03.2010
Wyoming Law Enforcement Academy
GED -
Lander Valley High School
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