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Kristin A. Aldrich
Fair Oaks
Work Preference
Summary
Highly experienced professional with practical experience desiring a position as kitchen supervisor/lead cook with an organization or company that will enable the application of exceptional food utilization, presentation, quality, and coordination capabilities.
Overview
18
18
years of professional experience
Work History
Hot Foods Chef
Nugget Market El Dorado Hills
El Dorado Hills
04.2022 - Current
- Responsible for menu creation, preparation and maintenance of El Dorado Hills Nugget 12 well hot foods bar.
- Responsible for cleanliness, food safety and sanitation.
- Maintaining temperature logs, labeling and dating of perishable foods.
- Assist head chef with ordering and inventory.
- Responsible for training of new kitchen employees.
- My shift is 10:00-6:00. I'm responsible for managing kitchen when our head chef leaves at 12:30.
- Responsible for guest satisfaction and following up on and resolving guests' concerns.
Eskaton Retirement Community Carmichael
Carmichael
03.2016 - 01.2022
- Responsible for preparation and serving of meals in the Eskaton Cafe.
- Prepare and cook meals according to menus, recipes, production methods and therapeutic diets.
- Responsible for maintaining cleanliness, sanitation and safety.
- Indirectly responsible for supervising cooks, food service workers and dietary aides.
- Manages all kitchen activities in the absence of chef and/or director.
- Assist in training of new personnel.
- Assist in employee scheduling, cleaning and maintaining of facility and equipment.
- Maintain temperature logs and labeling/dating of perishable food product.
- Practice and apply portion control, appropriate notations of food substitutions on daily menus; maintaining constant communication with head chef and management.
- Assist in inventory, ordering, rotation and maintaining of foods in all storage areas.
- Responsible for taking initiative to resolve client concerns by making referrals to appropriate supervisors of resident's needs.
Senior Foodservice Worker
University of Davis California
Davis
09.2014 - 03.2016
- Responsible for preparing, cooking and serving food in an institutional setting.
- Responsible for operating standard industrial kitchen equipment.
- Applied knowledge of HCAAP based food safety procedures and sanitation protocols.
- Experience placing supply orders via computer, telephone, fax and vendor websites.
- Responsible for interpreting, following recipes, and determining the proper proportion of ingredients when cooking for large or small groups.
- Skill to judge proper portion size and coordinate cooking times of various dishes so they can all be served together.
Food Service Director
Camp Tawonga
04.2013 - 09.2013
- Responsible for training and supervision of twenty two staff members with minimal to no kitchen experience.
- Oversaw daily kitchen operations.
- Responsible for all meal planning, menu creation, placing of food orders, tracking of inventory and scheduling of employees.
- Responsible for meeting fiscal budget for organization and exploring alternative food sources to maintain a farm to table style dining experience.
- Organized and executed all special food events and celebrations.
Food Service Director
Kindred Rehabilitation and Transitional Care
01.2012 - 01.2013
- Responsible for daily kitchen operations, menu planning, food ordering and inventory tracking.
- Oversaw food quality and quantity in a fluctuating population.
- Met daily with nurses and therapist to document any changes to resident's diet or care plan.
- Responsible for entering all resident prescribed dietary specifications into computer and creating tray cards to insure safety and satisfaction.
- Integral in all interviewing, hiring, and training of employees, including food safety and sanitation.
- Responsible for all annual employee evaluations.
- Responsible for and successful in maintaining budget.
- Each month I managed to meet fiscal restrictions without compromising food quality.
- I achieved this by reducing food waste through precise menu planning, use of seasonal menu items and trimming labor cost.
- Supervised nine employees, created work schedules and signed off on all time sheets and time off request.
- Rotated myself in as lead cook to maintain low labor cost and better immerse myself into work culture.
Food Service Director
Verde Valley School
01.2011 - 01.2012
- Team Lead in transitioning Verde Valley School from a contracted food service company into a self-operating program using a farm to table type food program.
- Created budget and sought out new vendors with sustainable, organic choices being top priority.
- Responsible for meeting food service budget goals and trimming labor cost to meet school budget.
- Created a HCAAP based safety plan for the kitchen in accordance with Yavapai County Health Department and trained all employees.
- Supervision of six kitchen staff, workload coordination, team building and motivation, annual evaluations, disciplinary actions and assisted in hiring of new staff.
- Oversaw all meals served, Verde Valley is an international boarding school so meals were prepared and served three times a day seven days a week.
- My goal was to make a menu with an international flair to represent the diverse population at the school.
- Responsible for all menu creation, recipes and food ordering.
- Responsible for planning, organizing and execution of all catered special events and school pack outs.
Food Service Director
Southwest Foodservice Excellence
01.2008 - 01.2011
- Oversaw three schools and twelve employees, serving approximately 900 meals per day.
- Responsible for meeting yearly budget, providing weekly profit and loss reports as well as comprehensive end of month reports to the Sedona school district and Arizona Department of Education.
- Successful in meeting budget two years in a row.
- Responsible for all menu creation, meal planning and nutritional analysis of menu, as well as, planning and execution for all special catering events throughout the district.
- Serve Safe and HCAAP certified, responsible for training staff in Serve Safe and HCAAP to insure that proper sanitation and safety standards were followed and maintained according to federal, state and county regulations.
- Implemented food costing spread sheet to help track food cost to meet budgetary needs.
- Responsible for ordering and tracking all government commodities and planned usage of products in accordance with the National School Lunch Program.
- Tracked all inventory and product distribution between schools with creation of perpetual inventory spread sheets.
- Applied for and was awarded a grant for a fresh fruit & vegetable program.
- Implemented a curb side breakfast program to ensure that children were eating breakfast.
- Developed work schedules, completed daily payroll and biweekly submission of payroll to Paychex.
- Collaborated with department staff to define and proactively manage task and responsibilities for key programs and projects.
- Established and maintained effective communication in order to serve the needs of local communities, administrators, principals, teachers, parents and students.
Education
BA -
Humboldt State University
Skills
- Serve Safe Certification
- HCAAP Certification
- Leadership
- Outdoor Guiding
References
Professional references available upon request.
Timeline
Hot Foods Chef
Nugget Market El Dorado Hills
04.2022 - Current
Eskaton Retirement Community Carmichael
03.2016 - 01.2022
Senior Foodservice Worker
University of Davis California
09.2014 - 03.2016
Food Service Director
Camp Tawonga
04.2013 - 09.2013
Food Service Director
Kindred Rehabilitation and Transitional Care
01.2012 - 01.2013
Food Service Director
Verde Valley School
01.2011 - 01.2012
Food Service Director
Southwest Foodservice Excellence
01.2008 - 01.2011
BA -
Humboldt State University