Jacqueline Parker

• Assisted Food Service Manager with planning and preparation of breakfast, lunch and dinner for over 1300 guests.
• Trained new hires on company policies, procedures, and best practices for exceptional service delivery.
• Practiced safe work habits and encouraged staff to do same.
• Observed staff confirm safety and quality standards.
• Oversaw food presentation, guaranteeing visually appealing dishes that met quality and consistency requirements.
• Accurately monitored inventory levels in order to accurately order supplies.
• Fostered a positive work environment by addressing employee concerns effectively while promoting team collaboration.
• Maintained accurate financial records, including daily sales reports, invoices, payroll processing, and budget management.
• Tracked food production levels, meal counts, and supply costs.
• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

• Assisted Food Service Manager with planning and preparation of breakfast, lunch and dinner for over 800 guests.
• Practiced safe work habits and encouraged staff to do same.
• Accurately monitored inventory levels in order to accurately order supplies. Entered inventory daily.
• Oversaw food presentation, guaranteeing visually appealing dishes that met quality and consistency requirements.
• Helped Food Service Manager train cafeteria staff in food preparation, line process and health regulations.
• Maintained accurate financial records, including daily sales reports, invoices, and budget management.
• Ensured compliance with health codes, leading to consistently high scores on inspections and maintaining a clean work environment.
• Oversaw balancing of cash registers, reconciled transactions, and prepared earnings for deposit.
• Ran Ala Carte window daily.

The first year and a half as a MIT I worked out of Thelma Parker Center and Lake Weir High School. I was responsible for preparation, transporting, and serving breakfast and lunch to the 200 students enrolled at Marion Charter School.

During the rest of my time as a MIT I worked at several different schools where needed.

While at these schools I had the opportunity to fill in as manager. I was able to see how other kitchens run and get experience with many different types of work ethic. I will be able to implement certain aspects that I learned when I get my own school.

• Operated cash register accurately, managing transactions efficiently while providing excellent customer service.
• Promoted a positive work environment through effective communication with colleagues and supervisors.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
• Set up and broke down food service lines quickly.
• Conducted daily equipment checks and daily check lists.
• Cross-trained in all kitchen positions.
• Demonstrated knowledge of menu items and corresponding ingredients.