Kimberly Cornwell

Prepare breakfast and lunch for up to 150 students. Maintain a clean kitchen and service line. Run a register. Help management with ordering and inventory. Follow food safety guidelines and all equipment safety guidelines.

• Supervised daily kitchen operations to ensure compliance with food safety standards.
• Trained and mentored staff on proper cooking techniques and safety protocols.
• Managed inventory levels to minimize waste and optimize ingredient usage.
• Developed and implemented efficient workflows to enhance kitchen productivity.

• Supervised daily deli operations, ensuring compliance with health and safety regulations.
• Trained and mentored staff on food preparation techniques and customer service excellence.
• Developed and implemented inventory management strategies to reduce waste and improve stock levels.
• Enhanced customer satisfaction through personalized service and product recommendations.
• Maintained an organized workspace, facilitating efficient workflow and reduced preparation time.
• Trained, supervised and evaluated deli staff to align compliance with health and safety regulations.
• Reduced food waste by closely monitoring product freshness and implementing proper rotation practices.
• Addressed customer concerns promptly and professionally, resolving issues to their satisfaction.
• Trained new team members on deli procedures, ensuring consistency in product quality and service levels.
• Ensured a safe work environment by enforcing strict adherence to health and safety regulations.