HOWARD MACDONALD

• Ensures that patients and families receive the highest quality dining service experience in an attentive and responsive atmosphere that recognizes the individuals' needs and rights
• Maintains guest confidentiality
• Follows menus, recipes, and menu systems to prepare and serve meals and snacks in accordance to prescribed patient diets and requests
• Minimizes food waste by practicing appropriate culinary techniques and mise en place
• Meets established mealtime schedules for dining
• Performs quality improvement activities including, but not limited to maintaining Temperature logs and performing HAACP and safety surveys
• Maintains clean, organized, and sanitary work areas
• Performs after-use and scheduled cleaning of surfaces and equipment in accordance with established policies and cleaning procedures
• Operates equipment safely, observes temperatures of refrigeration units, and reports malfunctioning equipment to FSD
• Adheres to Food and Nutrition Services policies and procedures
• Preparation and service of marketing events and functions
• Training of the dining services staff
• Offers guidance to Cook on the preparation, cooking, and presentation of food/meals
• Ensures customers are served efficiently and effectively

May 2020 - September 2023
Executive Sous Chef, Atrium Health Care, Concord, NC

· Cooks and prepares food following approved recipes and production standards

· Ensures all deadlines are met based on production orders

· Supervises 30 hourly food service associates

· Includes interviewing, scheduling, payroll, training, counseling, participating in reviews, and recommending disciplinary action, as appropriate

· Stores food in designated areas following all corporate, state, and federal food safety and sanitation procedures

· Ensures proper food handling, presentation, portion control, and maintenance of appropriate serving temperatures

· Maintains sanitation of equipment, supplies, and utensils

· Cleans workstation thoroughly before leaving the area

· Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production, and merchandising requirements

· Interacts with customers to resolve complaints in a friendly, service-oriented manner

· Relays relevant information directly to the supervisor

· Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers

· Monitors inventory and deliveries of products and supplies

· Tracks product production, consumption, and waste

· Informs supervisor when supplies or products are low

· Performs other duties as assigned

· Assigned to all catering events

• Teach a class of 30 adult student’s basic culinary skills and cooking techniques
• Teach SERV SAFE'S curricula for students to receive certification
• Work with C-CAP leadership on adhering to all program requirements and goals
• Work with the C-CAP team on job placement for graduates of the program
• Create weekly food menu for classes
• Order food and other supplies for classes
• Organized engaging field trips to local farms, markets, and restaurants to expose students to real-world applications of culinary arts

• Menu design and execution
• Responsible for managing the food budget
• Placing all food, produce, and paper/chemical orders
• Training/ servicing 30 staff members on plate presentation, safety, portion sizing, and equipment use
• Member of the Unidine OSG(Oh So Good) culinary council
• Planned and executed banquets, lunch meetings, happy hours, culinary demonstrations, and other events
• Have assisted in other locations for special events such as lunch in meets, and openings Responsible for receiving logs, time-temperature control, cooling logs
• Taking and inputting physical inventory once a week Knowledge of puree and mechanical soft diets
• Inputting new diet orders and producing resident diet tickets
• Performing meal rounds with resident