Jennifer Matthews
Knoxville,TN
Summary
Adept at navigating high-pressure environments, I enhanced kitchen efficiency and safety at Blount Memorial Hospital, showcasing my ability to multitask and maintain high standards under pressure. My clean driving record and proficiency in safety-focused transportation further demonstrate my commitment to excellence and dependability, contributing to a track record of high performance and quality work.
Server
Professional hospitality worker, ready to excel in fast-paced environment. Proven track record in ensuring exceptional customer service and satisfaction. Strong focus on teamwork and adaptability, consistently meeting changing needs. Skilled in managing multiple tasks, handling customer inquiries, and maintaining clean and organized workspace. Reliable and results-driven, with positive attitude and excellent communication skills.
Diligent [Desired Position] with solid background in providing exceptional customer service in high-paced environments. Effectively managed tables and collaborated with kitchen staff to ensure smooth operations and satisfied patrons. Demonstrated strong multitasking abilities and attention to detail, ensuring seamless dining experience.
Overview
21
21
years of professional experience
Work History
Bus Driver
McConkey Transportation
04.2021 - Current
- Kept bus interiors clean and tidy to provide comfortable passenger environments.
- Completed pre- and post-trip bus inspections for safe passenger transportation.
- Maintained a clean and sanitary bus interior by regularly inspecting for cleanliness, removing trash, and reporting necessary repairs to management.
- Operated bus and navigation equipment in alignment with company safety, DOT, and local traffic standards and regulations.
- Assisted in maintaining bus cleanliness with regular sanitizing and disinfecting.
- Transported passengers safely along prescribed routes according to tight schedules.
- Ensured proper bus equipment functionality through regular checks of lights, signals, mirrors, brakes, tires, and other essential components.
- Enhanced student safety by strictly adhering to bus routes and schedules, as well as enforcing established behavior guidelines.
- Complied with all relevant state and federal regulations regarding school transportation services, ensuring the safety and well-being of students at all times.
- Obeyed federal, [State] and local traffic laws and regulations to enable safe transportation outcomes for participants.
- Developed positive relationships with students, faculty and parents to support continuous rapport and communication.
- Demonstrated strict adherence to safety regulations and traffic laws to safeguard passengers.
- Adapted quickly to unexpected situations such as road closures or detours while maintaining composure under pressure to ensure timely arrivals at destinations.
- Reported vehicle maintenance and repair issues to appropriate personnel for timely resolution.
- Collaborated with school administrators to address any behavioral issues arising during transportation effectively.
- Maintained accurate records of student pick-ups and drop-offs, ensuring proper documentation for school administration purposes.
- Adhered to scheduled routes and accomplished timely drop-offs and pick-ups to comply with preset route criteria.
- Maintained [State] driver's license to enable legal operation of school buses for student transport, field trips, and other purposes.
- Assisted in emergency preparedness drills, demonstrating appropriate evacuation procedures to students and staff members.
Line Cook
St Alphonsus Regional Medical
07.2007 - 05.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
- Reduced food waste significantly by implementing innovative inventory tracking system.
- Led kitchen safety workshop, resulting in zero accidents or injuries for year.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
- Optimized food presentation, resulting in positive customer feedback and increased social media attention.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Improved team morale and productivity through effective communication and collaboration.
- Sourced locally grown produce to support community farmers and improve dish freshness.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
Line Cook
Blount Memorial Hospital
08.2016 - 07.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
- Reduced food waste significantly by implementing innovative inventory tracking system.
- Led kitchen safety workshop, resulting in zero accidents or injuries for year.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
- Improved team morale and productivity through effective communication and collaboration.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Optimized food presentation, resulting in positive customer feedback and increased social media attention.
- Sourced locally grown produce to support community farmers and improve dish freshness.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
Food Service Officer
Idaho Department Of Corrections
12.2003 - 07.2007
- Managed inventory efficiently, ensuring proper stock levels while minimizing spoilage and waste.
- Facilitated cross-training initiatives among kitchen and front-of-house staff to promote teamwork, improve operational efficiency, and enhance overall customer experience.
- Optimized scheduling processes, balancing staff availability against peak customer demand periods for maximum efficiency without compromising service quality.
- Trained new staff members on food preparation techniques and safety protocols to ensure consistent performance across the team.
- Enhanced customer satisfaction by providing exceptional food service and maintaining a clean dining environment.
- Streamlined kitchen operations for improved efficiency and increased meal output.
- Developed custom dietary plans for customers with specific nutritional needs or preferences, leading to increased loyalty among health-conscious patrons.
- Implemented health and safety procedures in accordance with local regulations, maintaining an exemplary record of compliance during inspections.
- Supervised daily food service operations, ensuring timely meal preparation and delivery to maintain customer satisfaction.
- Improved team communication through regular meetings and clear expectations, fostering a positive work environment that promoted collaboration and high-quality results.
- Collaborated with management to plan and execute successful catering events, exceeding client expectations and driving repeat business.
- Established strong relationships with local suppliers to ensure reliable access to fresh ingredients necessary for daily menu offerings.
- Evaluated vendor relationships to secure high-quality ingredients at competitive prices, positively impacting profit margins.
- Developed creative menu items with seasonal ingredients, resulting in positive feedback from customers and increased sales.
- Coordinated special events such as wine tastings or themed dinners that attracted new clientele while further engaging existing customers.
Education
Criminal Justice - Criminal Justice
Monroe Community College
Rochester, NYSkills
- Clean driving record
- Safety-focused
- Weather condition driving
- Pre-trip inspections
- Works well in high pressure environments
- Well organized and efficient
- Self starting, goal orientated with confidence
- Dependable can work without supervision
- Demonstarted record of high performance standards including attention to schedules deadlines budgets and quality work
- Capable of handling multiple projects concuconcurrently
- Able to work with others toward a team
Timeline
Bus Driver
McConkey Transportation
04.2021 - Current
Line Cook
Blount Memorial Hospital
08.2016 - 07.2020
Line Cook
St Alphonsus Regional Medical
07.2007 - 05.2016
Food Service Officer
Idaho Department Of Corrections
12.2003 - 07.2007
Criminal Justice - Criminal Justice
Monroe Community College