Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Kristen Avery

Vestal

Summary

Dynamic food service professional with a proven track record at United Methodist Homes - Hilltop, enhancing customer satisfaction through effective conflict resolution and innovative food presentation. Skilled in inventory management and team development, helped implement cost-saving measures that improved kitchen efficiency while ensuring compliance with sanitation standards.

Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.

Overview

28
28
years of professional experience
1
1
Certification

Work History

Assistant Food Service Manager

United Methodist Homes -Hilltop
03.2001 - Current
  • Assisted Food Service Manager with planning and preparation of breakfast, lunch and dinner for over 260 guests.
  • Increased overall efficiency by implementing standardized operating procedures for all food production tasks in the kitchen area.
  • Oversaw food presentation, guaranteeing visually appealing dishes that met quality and consistency requirements.
  • Implemented cost-saving measures through effective portion control and minimizing food waste.
  • Assessed inventory levels regularly, maintaining optimal stock to prevent shortages or surplus.
  • Demonstrated conflict management skills while supervising employees.
  • Improved customer satisfaction by addressing and resolving complaints promptly and professionally.
  • Managed staff schedules, ensuring adequate coverage during peak times and reducing labor costs.
  • Displayed proper food handling and equipment technique when assisting in kitchen.
  • Ensured compliance with health codes, leading to consistently high scores on inspections and maintaining a clean work environment.
  • Communicated with customers to answer questions or concerns.
  • Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Trained new hires on company policies, procedures, and best practices for exceptional service delivery.
  • Observed staff confirm safety and quality standards.
  • Accurately monitored inventory levels in order to accurately order supplies.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Addressed and resolved customer service issues to establish trust and increase satisfaction.
  • Practiced safe work habits and encouraged staff to do same.

Preparatory and Banquet Cook

Roaring Fork Restaurant
03.1998 - 2001
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Practiced safe work habits to avoid possible injury to self or other employees.
  • Learned menu items produced by assigned station to achieve proper quantities.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
  • Collaborated with the banquet team to ensure timely delivery of meals, resulting in positive feedback from clients.
  • Demonstrated versatility in culinary skills by proficiently preparing diverse cuisine types for various banquet themes.
  • Enhanced guest satisfaction by preparing high-quality banquet dishes according to predetermined menus and recipes.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Followed strict standards for food handling and safety, minimizing risks to customers.

Education

Associate of Arts - Liberal Arts And Sciences

SUNY Broome Community College
Binghamton, NY
12-1998

Associate of Arts - Hotel And Restaurant Management

SUNY Broome Community College
Binghamton, NY
12-1998

Skills

  • Food preparation

  • Scheduling staff

  • Sanitation standards

  • Food presentation

  • Food safety compliance

  • Inventory management

  • Allergy awareness

  • Customer service

  • Team development

  • Quality control

  • Reliable and responsible

  • Problem-solving abilities

  • Self motivation

  • Adaptability and flexibility

Certification

Servesafe Food Protection Manager Certification Course

Servesafe Principles of Professional Cooking

Pro=Mgmt. Controlling Costs in Food Service Certification Course

Teambuilding- joint Broome Community College, United Methodist Homes Educational Course

Timeline

Assistant Food Service Manager

United Methodist Homes -Hilltop
03.2001 - Current

Preparatory and Banquet Cook

Roaring Fork Restaurant
03.1998 - 2001

Associate of Arts - Liberal Arts And Sciences

SUNY Broome Community College

Associate of Arts - Hotel And Restaurant Management

SUNY Broome Community College

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