Kathryn Poprycz

• Monitored production to check safety, standardized production and appropriate portioning.
• Visited with residents to inquire about satisfaction, quality and personal preferences.
• Interviewed, hired and trained dietary personnel to provide optimal service.
• Purchased food supplies for department according to budget limitations.
• Consulted with dietitians to plan menus appropriate for patient needs.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Purchased food and cultivated strong vendor relationships.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy flo

I have 23 years of experience in the Food & Beverage Industry. I started at 14 years old. My internship for my Bachelors degree was in Sheridan, WY in 2002 at a fine dining restaurant. The positions I have held in the industry are prepping, baking, line cook, dish-washing, bartending, serving, and managing two fine dining restaurants.

• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Prepared ingredients for menu items.
• Understood cooking techniques and fundamentals to maximize safe food handling.
• Handled portion control activities according to specified instructions provided by chef.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Kept kitchen up to code for health and safety inspections.