Katherine R. Phillips
Warr Acres,OK
Summary
Seasoned Chef with success in preparing meals for large groups under strict deadlines. Detail-oriented while calculating inventory, properly storing food, monitoring food temperatures and sanitizing kitchen and dining areas. Team-player with focus on following orders to provide quick service and smooth operations.
Overview
16
16
years of professional experience
Work History
Culinary Director
Parc Place Medical Resort
Oklahoma City, OK
09.2021 - 01.2022
- Orders all food and supplies
- Established strict record keeping according to state regulations
- Prepares food for variety of diets
- Created Menus, inventory and all record keeping.
Kitchen Manager
Sunbeam Family Services
Oklahoma City, Oklahoma
06.2019 - 09.2021
- Prepares food, enforces safe food handling and storage procedures
- Order’s food and supplies
- Created Menus, inventory and managing of budget
- Follows strict CACFP guidelines and record keeping.
- Supervised staff to follow CACFP guidelines
Chef Instructor/Externship Coordinator
Platt College
Oklahoma City, OK
01.2016 - 06.2019
- Developed lesson plans and taught all aspects of culinary skills required for student advancement
- Routinely visited sites to determine procedural compliance and communicated with chefs
- Communicated with each student to place them at externship site that would be good fit
- Administered grades and performance evaluations and counseled students concerning employment and career advancement.
Culinarian
Concordia Retirement Community
Oklahoma City, OK
04.2015 - 12.2015
- Prepared special diets that pertained to each resident’s needs
- Systematically tasted and smelled all prepared dishes
- Observed and made proper adjustments on taste, texture, color and flavor
- Followed strict state and health department standards to ensure safety of all residents.
Executive Chef
Integris Health
Edmond, OK
09.2011 - 02.2015
- Upscale 40 bed Hospital
- Opened hospital patient services and Café 2011
- Supervised 8 employees
- In charge of all caterings and food service
- Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget, and local labor laws.
Assistant Director of Dining Service
Epworth Villa
Oklahoma City, OK
07.2009 - 07.2011
- Upscale retirement community
- Supervising 12-15 servers and 7-8 pantry aides
- Executed all caterings and extraordinary events
- In charge of independent living dining room and four assisted living dining rooms as well
- Regional HATS Champion as well (Hospitality Associates Training).
- Developed unique events and special promotions to drive sales
- Enhanced business productivity by training 8 team members and 12 servers on best practices and protocols
Executive Chef
The Courtyard by Marriott, Courtyard by Marriott
Oklahoma City, OK
09.2005 - 02.2008
- Upscale, full-service, which is 225-room hotel downtown venue adjacent to Ford Center Arena and Cox Businesses Services Convention Center,
- Duties: Oversee daily operations which include 5,000 square feet of meeting space, 144 seat restaurant and bar
- In charge of culinary budget of over one million dollars while maintaining food cost of fewer that 30 percent by expertly estimating purchasing needs and buying through approved suppliers
- Managed staff of 15 cooks, room service staff, banquet staff, waitresses, and bartenders
- Participated in: “The Taste of Bricktown” two years: local charity event.
Externship Coordinator/ Chef Instructor
Platt College
Oklahoma City, OK
11.2003 - 05.2005
- Established and maintained active contact with 100 externship sites
- Accurately logged and recorded students’ daily and weekly attendance records as well as maintained heavy contact with students and notified them if there were any unresolved issues
- Routinely visited sites to determine procedural compliance and communicated with Chefs and extern students to determine additional requirements or changes that should be addressed
- Developed lesson plans and taught all aspects of culinary skills required for student advancement
- Administered grades and performance evaluations and counseled students concerning employment and career advancement.
- Addressed issues and concerns that rose between externs and restaurants and or hotels
- Maintained detailed documentation for scheduling systems, resume database and internship agreement forms
- Developed schedule with externs to help meet required number of hours for externship
- Guided employers on maximizing externship experiences by working with adolescents
Education
Associate of Applied Science in Culinary Arts - Culinary Arts
Oklahoma State University Institute of Technology - Okmulgee
Okmulgee, OK08.1989
Associates Degree - Occupational Studies of Culinary Arts
Culinary Institute of America
Hyde Park, NY12.1992
Skills
- Results-oriented professional with talent for task management and gifted in leadership position in leading successful projects
- Built and enhanced existing relationships within company, state and federal communities and served as point of contact for students and high-ranking officials
- Excels in areas involved with customer satisfaction, training, and organization
- Cooking Procedures
- Front of House Management
Collecting books of all kinds, gardening and helping others.
My Mother has been in the book business for over 40 years. I have always had a passion for books.
Gardening gives me a chance the grow the food I cook.
Timeline
Culinary Director
Parc Place Medical Resort
09.2021 - 01.2022
Kitchen Manager
Sunbeam Family Services
06.2019 - 09.2021
Chef Instructor/Externship Coordinator
Platt College
01.2016 - 06.2019
Culinarian
Concordia Retirement Community
04.2015 - 12.2015
Executive Chef
Integris Health
09.2011 - 02.2015
Assistant Director of Dining Service
Epworth Villa
07.2009 - 07.2011
Executive Chef
The Courtyard by Marriott, Courtyard by Marriott
09.2005 - 02.2008
Externship Coordinator/ Chef Instructor
Platt College
11.2003 - 05.2005
Associate of Applied Science in Culinary Arts - Culinary Arts
Oklahoma State University Institute of Technology - Okmulgee
Associates Degree - Occupational Studies of Culinary Arts
Culinary Institute of America
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