Heidi Ward
Morristown,VT
Summary
Dynamic Chef with a proven track record at Craftsbury Outdoor Center, specializing in sustainable menu development and team training. Highly dependable and a fast learner, I implemented waste reduction strategies that enhanced resource utilization, while fostering a positive kitchen atmosphere. Skilled in food safety protocols and operational efficiency, I consistently elevated culinary offerings.
Overview
16
16
years of professional experience
Work History
Chef
Craftsbury Outdoor Center
Craftsbury Common, VT
05.2010 - 03.2023
- Developed seasonal menus emphasizing local ingredients and sustainability.
- Supervised kitchen staff, ensuring adherence to food safety standards and operational efficiency.
- Trained new chefs in culinary techniques and center-specific practices to enhance team performance.
- Implemented waste reduction strategies, improving resource utilization in meal preparation processes.
Chef Manager
Craftsbury Outdoor Center
Craftsbury Common, VT
05.2010 - 03.2023
- Oversaw daily kitchen operations, ensuring quality and consistency in meal preparation.
- Managed inventory levels, implementing efficient ordering processes to minimize waste.
- Developed seasonal menus, incorporating local ingredients to enhance culinary offerings.
- Trained and mentored culinary staff, fostering skill development and teamwork.
- Implemented food safety protocols, ensuring compliance with health regulations and standards.
- Collaborated with event coordinators to design customized catering solutions for various occasions.
- Enhanced kitchen workflows, optimizing productivity while maintaining high service standards.
- Evaluated supplier performance, negotiating contracts to secure quality ingredients at competitive prices.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Pitched in to work line during busy periods or in place of sick employees.
- Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
- Established positive relationships with local suppliers to secure fresh produce and support the community economy.
- Conducted regular equipment maintenance checks to ensure efficient functionality and reduce downtime due to malfunctions.
- Improved operational processes by implementing new technologies such as digital ordering systems or advanced cooking appliances.
- Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
Operator 1
Agrimark
Cabot, VT
06.2023 - Current
Operator 2
Agrimark
Cabot, VT
06.2023 - Current
Operator 3
Agrimark
Cabot, VT
06.2023 - Current
Operator 4
Amarimark
Cabot, VT
06.2023 - Current
- Operated machinery to ensure efficient production flow.
- Conducted quality checks to maintain product standards.
- Assisted in training new employees on safety protocols and equipment use.
- Monitored inventory levels to facilitate timely restocking.
- Implemented safety procedures, resulting in improved workplace safety compliance.
- Operated various types of machinery, demonstrating versatility and adaptability in diverse work environments.
- Maintained a safe working environment by enforcing strict adherence to safety guidelines and protocols.
- Assisted in training new operators, sharing knowledge of best practices and promoting a culture of teamwork amongst peers.
- Provided on-the-job training to newly hired workers and team members.
- Maintained knowledge of industry policies and procedures to set up and operate equipment safely.
- Reduced equipment downtime by troubleshooting issues and performing timely repairs.
- Accurately documented all operational data, ensuring up-to-date records for review and analysis.
- Handled adjustments or modifications to machines as needed based on product specifications or changes in operational parameters.
- Optimized machine settings to achieve superior product output, meeting and exceeding production targets.
- Maintained clean and organized work area, setting standard for workplace tidiness and efficiency.
- Collaborated with team members to troubleshoot and resolve machinery issues quickly, minimizing production delays.
- Reduced waste and increased recycling, contributing to more sustainable production practices.
- Maintained organized work area by cleaning and removing hazards.
- Used problem-solving and issue-resolution skills to promptly and successfully address production problems.
- Made sure that products were produced on time and are of good quality.
- Trained new production staff members on safe and efficient production procedures and proper machine operations.
- Organized and prepared workstations and materials needed for operations to maximize productivity.
- I am on the safety squad: Looking out for anything that should be fixed, replaced or done differently I create JSA’s then meet with the team and talk about how we can make it better and plan it from there.
- I am trained to do my team leads job for when they are out or on vacation. Manage the room, make sure production is going smoothly and in a timely manner. I do the paperwork at the end of the shift, complete the shift notes for the room. Make sure everyone has a break. I make sure that everything is complete before people go home. If there is not enough supplies I am trained to complete rush orders.
- I do production orders and inventory when needed.
- I am certified to license others on Forklifts and the riding pallet Jacks.
- I am trained to culture receive.
- Set up tanks to receive product
- Wash tanks as they’re emptied
- Fill tanks with the correct product and correct amount of product in the correct order for the day.
Education
High School Diploma -
People’s Academy
Morrisville, VT06.2006
Skills
Fast learner
Highly Dependable
Positive Attitude
Operate Machinery
Timeline
Operator 1
Agrimark
06.2023 - Current
Operator 2
Agrimark
06.2023 - Current
Operator 3
Agrimark
06.2023 - Current
Operator 4
Amarimark
06.2023 - Current
Chef
Craftsbury Outdoor Center
05.2010 - 03.2023
Chef Manager
Craftsbury Outdoor Center
05.2010 - 03.2023
High School Diploma -
People’s Academy