Juanita Tyson
Brooklyn,United States
Summary
Successful at keeping kitchen operations moving quickly and accurately to produce high-quality, attractive dishes that meet guest and business demands. Knowledgeable about labor and inventory controls, recipe development and menu planning. [Title] certified. Energetic kitchen professional with excellent leadership and organizational skills. Focused on increasing team productivity while meeting exacting standards for presentation and taste. Accomplished multitasker with disciplined approach. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
9
9
years of professional experience
Work History
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Acting, Justice
Bureau of Prisons
01.2018 - Current
- Hours per week: 8
- Series: 7404 Cooking
- Pay Plan: WS - Supervisory Pay SchedulesFederal Wage System
- Grade: 8
- This is a time-limited appointment or temporary promotion
- Duties, Accomplishments and Related Skills:
- Performed the duties in the capacity of the Acting Assistant Food Service Administrator when instructed by Food Service Administrator, and assisted the other food service supervisor on the operational part of the Food Service Department
- For over a year, I’m responsible for sta! daily scheduling; managed and posted sta! schedules for Annual Refresher Training, Firearms Training as well as all required and mandatory training
- Including vacation and sick time utilized by sta!
- I kept track of all overtime in the department, typed authorized overtime forms and submitted to the FSA for signatures
- Keyed pay for 16 sta! members in the absence of an Administrative Assistant
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- Keyed pay for 16 sta! members in the absence of an Administrative Assistant
- Informed employees of work assignments and expectations
- Established work priorities and assigns sta! on varied shi"s with specific duties to ensure deadlines are met
- Recommended personnel changes to the Food Service Administrator to ensure optimum utilization of manpower and materials
- Prioritized workflow among available sta!, making adjustments when necessary and reorganized sta! to enhance operations and e!iciency
- I have attended Department Heads meeting, conducted rounds in the housing units, and interacted with inmate population for the input of the Food Service Department
- Presented information to new employees and provided A&O to newly incarcerated inmates
- During a crisis, managed and maintained the food service department by supporting the
- Administrator in all phases of the food service operation to include warehouse operation, fiscal management of the department and satellite feeding service in the institution
- Obtained bids from vendors for the procurement of food, equipment and services needed for the department and made recommendations to the Food Service Administrator regarding which bids/proposals are in the overall best interest of the department
- When acting as Acting Assistant Administrator of the Food Service Department, I have been responsible for conducting safety environment inspections for the food service department on a weekly basis
- Supervised food preparation, ensuring compliance with the nutritional needs, and evaluated the quality and e!ectiveness of services provided
- Knowledgeable in all types of food preparation equipment, including dishwashers, vertical and horizontal mixers, electric and gas griddles, deep fryers, steam lines, rotating rack ovens, steam kettles, electric slicers, shredders, refrigerators and heated and refrigerated carts
- Maintained health and food safety standards at all stages, from storage through delivery
- Inspected deliveries and executed feeding contingency plans during emergencies
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-e!ective, safe operations
- Ensured approved recipes are provided and followed by sta!
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- Working in government
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to institutional needs
- Supervisor: FSA Sasha Flor (718-840-5000)
- Okay to contact this Supervisor: Yes
Cook Foreman
Metropolitan Detention Center Brooklyn
12.2016 - Current
- Salary: $41.95 USD Per Hour
- Hours per week: 40
- Series: 7404 Cooking
- Pay Plan: WS - Supervisory Pay SchedulesFederal Wage System
- Grade: 8
- Duties, Accomplishments and Related Skills:
- Awarded Employee of the Year 2020 - 2021 for my dedication and outstanding performance in the Food Service Department as well as assisting Corrections Services in all facets
- Spear headed locating and screening volunteer food service workers when the entire Food
- Service Dept
- Inmate detail was quarantined due to COVID-19
- Directed, organized, and train inmates on daily basis to ensure they acquired the knowledge to be utilized in all settings of the food service department operations including but not limited cooks, bakers, main line preparation, dish workers, vegetables, and pre-cooked meats preparation workers, and pot and pan washers
- Responsible for the preparation, production, sanitation, and presentation of approximately 2000 nutritional and modified diet meals, including low fat, low cholesterol, no flesh and liquid diets in a correctional setting three times per day, following a standard and recipe conversion on national master menu
- Supervised and trained 25-40 inmate work crews
- I have train inmates in the utilization and troubleshooting of the industrial dishwasher machine, Hobart mixer and vegetable slicer, meat slice, and industrial conventional ovens
- Experienced in supervising food preparation, securing compliance with the best cooking and baking principles, ensuring that food is palatable, presentable, of proper consistency and 3/9/22, 8(09 PMUSAJOBS - Documents - Resumes
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- USA.gov baking principles, ensuring that food is palatable, presentable, of proper consistency and temperature, and that quantities are su!icient to feed all inmates within budgetary guidelines
- Supervised workers engaged in inventory, storage, and distribution of foodstu!s and supplies
- Supervised non-cooking personnel, such as kitchen sanitation workers, to ensure cleanliness of kitchen and equipment
- I completed daily out counts, logs, reports, time sheets
- I have improvise, trouble shoot and evaluate situations to overcome production problems when required
- I have adjusted standardized recipes for quantity cooking and able to expand and modify recipes according to the capacity of the equipment in the kitchen as well as in response to adjustments in the number of servings needed
- Substituted meals either on the Main
- National Menu or on the certified diet menu by the approval of the Food Service
- Administrator
- Participated in 2018, 2020 and 2021 Operational Reviews and comparable external audits
- Coordinated due dates for projects and tracked workload to ensure operational requirements were met
- Delegated authority to subordinates to accomplish the mission of the food service department
- Gathered and compiled time sheet data from employees across departments
- Managed and updated employee pay data within the payroll department’s system
- Periodically reviewed and updated pay data submitted by individual employees or by departments within the organization
- Ensured that all employees are accounted for and that time sheets accurately reflect hours worked
- Communicated with department heads to verify overtime hours or missed hours, both paid and unpaid
- Monitored payroll data for discrepancies or unusual occurrences to ensure accuracy and maintain correct information, then reported these issues to the supervisor, the human resources department, or to the head of that employee’s department.
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01.2022 - 03.2022
- Updated training records and curriculum materials database routinely, ensuring accuracy and availability of all required documentation.
- Evaluated success of training programs and recommended improvements to upper management to enhance effectiveness.
- Gathered data about course success and participant experiences to help with future course planning.
- Produced targeted instructional materials and training curriculum focused on [Area of study] for organizational implementation.
- Evaluated established training programs, employee performance across [Type] areas and organizational goals to identify knowledge and skill gaps.
- Supported and trained [Number] staff members to achieve and maintain top client satisfaction.
- Developed training programs using classes and instructional methods to support long-term employee development and performance objectives.
- Analyzed and assessed [Type] training program for effectiveness, identified underperforming areas and planned corrective solutions.
- Monitored training reports within learning management system for respective roles to promote initial and annual training completion.
- Worked with central management to identify, plan, align and address training needs.
- Created reports and provided administrative support of training systems and databases such as Oracle, Relias and SharePoint.
- Planned and conducted staff trainings with emphasis on [Type] areas.
- Provided assistance for delivery of training courses by scheduling virtual meeting rooms and managing team calendars.
- Created online training program for [Area of study] to be used during video training conferences.
- Planned and deployed training programs for [Type] procedures and activities.
- Provided recommendations for process improvements and discontinuation of ineffective or outdated methods.
- Compiled training handbook and related course materials.
- Liaised between trainers and course participants.
- Assisted with support functions such as budgeting and technology coordination.
- Assessed skill gaps for employees and developed training courses to meet identified needs.
- Coordinated travel arrangements for trainers.
Skills
- Audience Entertainment
- Comedy Performance
- Dance Performance
- Ensemble Collaboration
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Increased productivity by revamping workflow and restructuring line.
Timeline
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01.2022 - 03.2022
Acting, Justice
Bureau of Prisons
01.2018 - Current
Cook Foreman
Metropolitan Detention Center Brooklyn
12.2016 - Current
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