James Viar

Develops and assesses purchasing strategies while verifying equipment availability. Prepares and distributes product bidding requirements to prospective bidders and suppliers. Evaluates bids and product quality before contract approval. Recommends vendors for product contracts.

• Assesses and anticipates the building and equipment needs for the food service program. Coordinates equipment and facility maintenance and repairs with both internal and external parties. Conducts follow-ups on completed maintenance and repair tasks.

• Designs, implements, and evaluates policies and procedures for quality assurance and quantity control. Provides guidance for developing recipes that comply with USDA standards. Plans menus in accordance with USDA regulations, including breakfast, lunch, snacks, summer programs, and catering services. Ensures serving sizes align with USDA guidelines and establishes criteria for food presentation.

• Establishes and oversees inventory and financial management systems. Projects operational expenses, appropriations, and income for various initiatives. Develops budget modifications, justifies funding requests, and monitors financial performance. Recommends dinner options and their associated costs. Tracks income and expenses by source, verifies cash receipts, oversees bill payments, and maintains fixed asset inventory.

• Adapts federal regulations to align with regional needs. Implements programs for reduced or free lunch options, ensuring compliance with ACCU and USDA standards. Conducts regular inspections and reviews inspection documentation.

• Develops a staffing formula for schools, recommending hiring practices and employee assignments. Maintains accurate personnel records, identifies training needs, and conducts relevant staff meetings.

• Creates marketing initiatives for schools, addressing customer concerns and producing relevant press releases, brochures, and newsletters.

• Analyzed and minimized risks associated with common kitchen hazards.
• Provided comprehensive nutritional guidance.
• Optimized nutritional intake throughout various life stages.
• Conducted dietary analysis of macronutrients and micronutrients.
• Oversaw maintenance of diverse kitchen equipment.
• Mastered basic cooking techniques.
• Modified cooking formulations.
• Mastered kitchen conversions and measurements.
• Assessed student progress in developing healthy lifestyle habits.
• Maintained accurate records of attendance, assessments, and grades.
• Organized educational activities and events promoting healthy behavior.
• Provided guidance on nutrition, physical fitness, and stress management.

• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
• Checked quality of food products to meet high standards.
• Created cost-effective menus that increased customer satisfaction and profitability.
• Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
• Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
• Provided effective orientation and training to each new associate and developed ongoing training programs.

• Instructed safe food handling techniques.
• Certified as a Servsafe Proctor.
• Certified as a ServSafe Manager overseeing food safety operations.
• Developed advanced culinary skills.
• Developed advanced baking techniques.
• Delivered comprehensive HACCP training to ensure compliance with food safety standards.
• Ensured compliance with all kitchen safety regulations.
• Recognized safety risks in the kitchen environment.
• Accurately managed food cost to optimize budget performance.
• Created comprehensive nutritional guidelines for school services.
• Executed advanced kitchen math calculations to ensure precise recipe measurements.
• Integrated technology into lessons by using software programs related to culinary arts education.
• Created lesson plans that included educational materials such as videos, lectures, handouts, recipes and other resources.
• Prepared course objectives to follow school's curriculum standards established by school and state.
• Displayed professionalism at all times when interacting with faculty members, staff and students.
• Planned in-class activities, discussions and lectures to increase student comprehension and participation.
• Developed and implemented standardized and unique courses for aspiring chefs and laypeople.

• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
• Ordered food supplies as needed to maintain sufficient stock levels.
• Prepared multiple orders at once for speedy service.
• Developed menus with chefs, taking into account seasonal ingredients and customer preferences.
• Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Developed recipes to meet consumer tastes, nutritional needs, and budgetary considerations.
• Troubleshot any kitchen equipment issues or malfunctions quickly and efficiently.
• Planned, prepared and cooked meals according to restaurant specifications.

• Facilitated processing of free and reduced lunch applications.
• Streamlined processes for commodity ordering.
• Developed diverse and nutritious menus to cater to varying dietary preferences.
• Handled summer application processes.
• Managed after school snack program reimbursement.
• Reviewed and updated administrative records systematically.
• Collaborated in securing cooperative opportunities with multiple organizations.
• Conducted comprehensive school reviews to identify areas needing improvement.

• Ensured accurate and secure handling of cash draw totals.
• Scheduled and coordinated daily kitchen staff shifts while ensuring adequate coverage at all times.
• Supervised food preparation staff to deliver high-quality results.
• Directed preparation, delivery and service of catering and special meal requests.
• Maintained accurate records of food orders placed from suppliers as well as invoices received from vendors.
• Performed cost analysis on existing recipes to determine if changes should be made in order to reduce expenses while maintaining quality standards.
• Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
• Coordinated communication between front-of-house personnel and back-of-house staff during peak business hours.
• Tracked waste management procedures to minimize losses due to spoilage or other factors.
• Tracked waste management procedures to minimize losses due to spoilage or other factors.

• Supervised culinary staff to ensure efficient kitchen operations.
• Assisted in creating and refining menu items.
• Coordinate buffet setups for various events.
• Monitored inventory levels to ensure adequate supplies on hand.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Created diverse cuisines for full restaurant, special event, catering and tasting menus.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.

• Executed three truck orders per week, valued at $65,000 each.
• Managed stock levels to ensure timely replenishment.
• Oversee operations of seven distinct food stations.
• Manage oversight of workforce ranging from 60 to 100 employees.
• Explained goals and expectations required of trainees.
• Assisted with menu planning, budgeting and cost control processes in the kitchen.
• Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
• Ordered necessary supplies and equipment to maintain efficient operations in the kitchen.
• Collaborated with other supervisors on various projects related to restaurant operations.
• Coordinated with other departments to ensure timely delivery of meals to guests.
• Managed night, day, and late-night shifts.

• Recognized as one of TripAdvisor's top four best hotels in the United States.
• Awarded by Southern Living for exceptional coziness and quality under Executive Chef Johannes Klapdohr.
• Managed wedding events for groups ranging from 50 to 500 people.
• Achieved #4 ranking among top U.S. hotels according to TripAdvisor.
• Operated action station.

• Worked for C.M.C (Certified Master Chef) Kevin Walker and C.E.C Sam Brod
• Assessed company operations for compliance with safety standards.
• Utilized document management system to organize company files, keeping up-to-date and easily accessible data.
• Maintained accurate records of all activities performed throughout internship period.
• Wrote and submitted reports on industry trends, prompting managers to develop business plans.

• Company Overview: Food Network Chopped Winner: Executive Chef Justin Burdett
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Checked completed orders for correct quantity and quality.
• Stocked kitchen with necessary supplies, including food items and utensils.
• Monitored temperatures of prepared food and cold-storage areas.