Lakeysha Roofe
Statesboro,GA
Summary
Seasoned Manager with broad experience in both team leadership and project delivery. Possess strong strategic planning abilities, coupled with the capability to coordinate operational initiatives for maximum efficiency. Proven track record of driving process improvements, enhancing productivity, and implementing innovative solutions. Skilled in building strong relationships across all levels of an organization to achieve business goals.
Overview
10
10
years of professional experience
Work History
Dining and Nutrition Service Manager
Treutlen County Health and Rehab
Statesboro, GA
10.2023 - Current
- Performed quality assurance checks on food service operations in healthcare facilities.
- Provided guidance on proper portion sizes and caloric intake goals.
- Recommended appropriate supplements or vitamins based on individual needs.
- Educated clients about healthy eating habits and lifestyle choices.
- Attended professional conferences and seminars related to nutrition topics.
- Reviewed records and assessed nutritional condition of at-risk residents by recognizing unplanned weight changes and other issues.
- Performed full nutritional assessments.
- Notified registered dietician of individuals identified as high-risk.
Dining and Nutrition Service Manager
Heritage Inn Health and Rehabilitation
Statesboro, GA
10.2021 - 05.2023
- Performed quality assurance checks on food service operations in healthcare facilities.
- Recommended appropriate supplements or vitamins based on individual needs.
- Educated clients about healthy eating habits and lifestyle choices.
- Attended professional conferences and seminars related to nutrition topics.
- Reviewed records and assessed nutritional condition of at-risk residents by recognizing unplanned weight changes and other issues.
- Performed full nutritional assessments.
- Notified registered dietician of individuals identified as high-risk.
Chef De Cuisine
Belfair Golf Club
Bluffton, SOUTH CAROLINA
06.2019 - 09.2021
- Scheduled shifts for kitchen staff according to restaurant needs.
- Supervised food production to ensure quality standards were met.
- Ordered supplies and equipment when necessary.
- Planned menus based on seasonal availability of ingredients.
- Ensured compliance with food safety regulations.
- Developed and implemented new menu items to meet customer needs.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Managed budget, labor, and direct operating expenses for operation.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
Sous Chef
Sea Pines Resort
Hilton Head Island, SOUTH CAROLINA
03.2018 - 05.2019
- Assisted in menu development and recipe testing.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Trained new hires in proper cooking techniques and recipes.
- Supervised cooks and other kitchen personnel during meal services.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Lead Chef
Colleton River Plantation Club
Bluffton, SOUTH CAROLINA
08.2014 - 03.2018
- Supervised a team of chefs to ensure efficient and effective preparation of meals.
- Managed kitchen operations, including scheduling of staff, ordering supplies, and ensuring food safety standards were met.
- Collaborated with other departments within the organization to provide optimal service levels during peak times.
- Developed innovative and creative recipes for restaurant menu items and daily specials.
- Created weekly menus based on customer feedback, market trends, and seasonal availability of ingredients.
- Ensured adherence to health code regulations by monitoring sanitation practices in the kitchen area.
- Trained new employees on proper food handling techniques and general kitchen safety procedures.
- Maintained inventory of all ingredients and cooking supplies, as well as monitored quality control of all dishes served in the restaurant.
Education
Associate of Arts - Culinary
Le Cordon Bleu College of Culinary Art
Tucker, GA02-2009
Skills
- Operations Management
- Staff Development
- Team Leadership
- Staff Management
- Weight management
- Care Planning
- Purchasing
- Cost Control
- Menu development
Timeline
Dining and Nutrition Service Manager
Treutlen County Health and Rehab
10.2023 - Current
Dining and Nutrition Service Manager
Heritage Inn Health and Rehabilitation
10.2021 - 05.2023
Chef De Cuisine
Belfair Golf Club
06.2019 - 09.2021
Sous Chef
Sea Pines Resort
03.2018 - 05.2019
Lead Chef
Colleton River Plantation Club
08.2014 - 03.2018
Associate of Arts - Culinary
Le Cordon Bleu College of Culinary Art
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