Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Jessica Reeves

Southgate,MI

Summary

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Proficient Director of Dining Services with expertise in budgeting, hiring and financial administration. Successful history of leading streamlined and efficient operation within guidelines. Performance-minded and team-oriented with hands-on approach.

Overview

13
13
years of professional experience
1
1
Certification

Work History

Dining Services Director

Unidine
08.2019 - 03.2023
  • Monitored food production and corrected issues in preparation, portioning or other areas.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Developed unique events and special promotions to drive sales.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Purchased food and cultivated strong vendor relationships.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Led daily staff meetings to implement policies and update team members on meal plans.
  • Maintained exceptional standards of safety and sanitation in all areas.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.

Culinary Director

America House Senior Living
10.2015 - 07.2019
  • Inspected deliveries for accuracy and safety.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
  • Planned menus and ordered various food stock to provide balanced and nutritious meals.
  • Prepared and served food to approximately 150 personnel in upscale urban restaurant.
  • Motivated staff to perform at peak efficiency and quality.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

Executive Chef

Brookdale Senior Care
01.2011 - 11.2015
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Participated in food tastings and taste tests.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Set up and broke down kitchen for service.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Monitored food production to verify quality and consistency.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Disciplined and dedicated to meeting high-quality standards.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed close relationships with suppliers to source best ingredients.

Head Cook Supervisor

West Bloomfield Nursing Center
11.2009 - 11.2014
  • Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Planned and executed promotions and special events in close collaboration with management.
  • Controlled food costs and managed inventory.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Created new recipes, outlined steps, and training staff on correct preparation.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
  • Monitored food preparation, production, and plating for quality control.
  • Supervised food presentation and plating to enhance visual appeal.

Education

Associate of Arts - Nutrition Sciences

American Fitness And Nutrition Academy
Pasadena, CA
09.2009

Associate of Arts - Culinary Science

Johnson & Wales University - North Miami
Miami, FL
09.2005

Skills

  • Supply Ordering
  • Payroll Submission
  • Cooking Procedures
  • Reading Comprehension
  • Recruitment and Hiring
  • Production Preparation
  • Catering Proficiency
  • Community Engagement

Certification

  • Servsafe Certified 2025
  • Allergen Servsafe 2027
  • E-finance Champion
  • Microsoft & Excel Expert

Timeline

Dining Services Director

Unidine
08.2019 - 03.2023

Culinary Director

America House Senior Living
10.2015 - 07.2019

Executive Chef

Brookdale Senior Care
01.2011 - 11.2015

Head Cook Supervisor

West Bloomfield Nursing Center
11.2009 - 11.2014

Associate of Arts - Nutrition Sciences

American Fitness And Nutrition Academy

Associate of Arts - Culinary Science

Johnson & Wales University - North Miami

Similar Profiles

CREATE PROFILE
Jessica Reeves