LaToya Jackson
Fort Worth ,TX
Summary
Enthusiastic Assistant Food Service Administrator eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of management and training in food service. Motivated to learn, grow and excel in the bureau.
Overview
20
20
years of professional experience
4
4
Certification
Work History
Assistant Food Service Administrator
Federal Bureau Of Prisons
Fort Worth , TX
01.2021 - Current
- As Assistant Food Service Administrator, I have worked under the direction of the Food Service Administrator and currently perform duties of the Food Service Administrator in an acting capacity, ensuring that the Food Service Program operates without issue or change in daily and long term operations.
- Part of my duties that I currently perform on a normal basis include, but are not limited to:
- Supervising the daily operations of the kitchen and dining area along with the warehouse areas.
- Properly schedule 13 staff to cover numerous positions throughout the institution, including taking sick leave and unscheduled leave requests, filling and assigning overtime and staffing operations outside of normal posts.
- Source and procure items needed for production of meals at a fair market price in quantities and time frames needed.
- Conduct budget assessments of over 2 million dollars in order to project the budget and ordering on a quarterly basis.
- Building and fostering good working relationships with outside vendors that is beneficial to both the government and the vendor.
- Building and fostering good interdepartmental relationships with both internal and external departments and agencies.
- Working with bargaining staff in order to promote and foster improvement in processes and working conditions to boost morale and production.
- Working closely with union officials to promote a good, solid working relationship so the ability to solve issues as they arise is a real and tangible probability without the need to escalate.
- Conduct inventory, assess needs and procure fruits and produce for production on a weekly basis.
- Conduct tours as Duty Officer on a scheduled basis.
- Participate in constructive discussion with staff to plan the betterment of the department.
- Ensured compliance with national guidelines of quality, quantity and palatable presentation of all meals.
- Regularly guide and advise staff on best fiscally sound preparation theories, methods and expectations.
- Direct proper utilization of all inventory items assigned to the department. Review and ensure that all medical dietary needs are fulfilled. Regular submission of awards, training recommendations and promotional information.
- Held staff meetings to address departmental goals, concerns and informational awareness.
- Prepare and approve monthly reports for the Regional Office by the 5th of each month. Create specification information for specific items to be procured.
- Create specification information for specific items to be procured. Selection of bids quarterly to determine contract awards. Ensure successful meal delivery to satellite feeding areas that are within policy.
- Basic Prisoner Transport certified in order to assist with inmate transports when required.
- I have enacted several initiatives to improve sanitation including dedicated inmate jobs for specific equipment.
- I have worked with facilities to ensure parts needed are sourced and ordered, then delivered to the right area needed to ensure proper repairs of equipment.
Army National Guard
Texas Army National Guard
Dallas , TX
02.1998 - Current
- As a non commissioned officer of Food Service Operations I provide advanced level culinary and enlisted aide training to all services personnel. I am responsible for ensuring the proper feeding of soldiers/civilians up from 25-1500 people per meal. My cooking/training abilities include but are not limited to training, roasting, broiling, braising, frying, boiling, grilling and steaming. Process food items to include cutting, peeling, trimming, slicing, dicing, puree, dredging, flouring and breading. I am responsible for the delivery of classroom training in Culinary Arts. I have given instruction to a variety of students with diverse needs and backgrounds. I give training on how to prepare standard and dietetic menus and recipes, how to prep and cook a variety of foods, including bakery items, basic on food and supply ordering, and the proper procedures for storing perishable items like meat and poultry. I provide advanced techniques and skills required for menu planning, advanced gourmet food preparation/production, menu evaluation, and meal service. During training I use multiple learning styles; I demonstrate teaching techniques by using hands on applications, to include but not limited to computerized curriculum labs or other independent study curricula (i.e, Corel/Micro-soft power point type applications) during instructional presentations. I have written course units and study guides, and developed lesson plans for students. I have a record keeping system to organize and track. I have developed and modified curricula to meet the needs and characteristics of individuals receiving the training. I give written and verbal counseling to facilitate learning, personal development, and problem resolution, with a goal to stimulate interest and participation. I have observed the process of team work and method and techniques used to derive results. I have identified and notified soldiers/staff of training and upcoming career enhancement opportunities. I have supervised the operations of all equipment and supplies including a large subsistence storeroom plus a large meat vegetable coolers. I have utilized automatic food requirements information such as recipe cards to convert ingredients to proper quantity needed. I continue to give updated and refresher training according the policy and procedures of a successful food service program. I have maintained records/files in accordance to policy and procedures on inventory condition of food supplies. I have held the the position two grades above my own during combat in a food service operations program.
Cook Supervisor
Federal Bureau Of Prisons
Petersburg, VA
04.2018 - 01.2021
- As a Cook Foreman in a federal institution, I am responsible but not limited to providing supervision and instruction to 40-50 inmate workers. The workers are assigned to the duties of cooks, butchers, bakers, dining and dish room workers, vegetable preparation, serving line, dining, dish and pot and pan washers. I explain how the positions work together to create an efficient operation. Provide continual training to the inmate workers in order to update their knowledge in all phases of production, presentation and sanitation of food items. I oversee the receiving, storing and the issuing of all food and non food items. Train inmates in the safe operation of a variety of food service equipment in preparation and delivery of meals. I ensure proper security operations such as key control, knife and blade control, inmate accountability and conduct routine contraband searches through out the work area. I have good knowledge of the trade industry standards, methodologies and techniques for teaching in the field of culinary arts. Counseling and evaluating the work performance and pay of ll inmates in the work detail. I have trained employees on the proper food handling techniques and requirements. I have determined appropriate cooking temperatures for a variety of food items. I have directed employees in completing daily task according to established procedures. I have contacted vendors to coordinate orders and delivery of supplies. I have developed menus for large group of inmates at all security levels. I have complete and full knowledge of Hazard Analysis and Critical Control Pont (HACCP) as well as Occupational Safety and Health Administration (OSHA). I am fully involved in maintaining total compliance with the standards of Food Operation as set by the American Correctional Association, Bureau of Prisons Program Statements and operation Memorandums. I have knowledge of United States Department of Agriculture (USDA) and Food and Drug Administration (FDA) food safety regulations. I have experience in planning and developing specialized activities of food service program for regular, medical and religious diets. I have supervised the operations of all equipment and supplies, planning the equipment requirements and the layout design of the department, as well as conducting studies to improve the food service operations program. I have directed and managed the work of subordinates, supervisors n making inmate assignments. I have assisted in preparing the food service department for ACA and Program Review. I have presented information such as A&O orientation to groups of new inmates. I have skills in oral, written, and interpersonal communication order to instruct. I have the ability to motivate others to accomplish program objectives. I have been in charge of planning, controlling and evaluating department operations such as establishing standards of sanitation, developing menus and evaluating food quality. Based on the needs of the institution but not limited to, I have filled in as the Assistant Food Service Administrator. As an additional duty in the absence of the Food Service Assistant, I perform time keeping duties by maintain and preparing time and attendance records for other members of the Food Service Department.
Unit Secretary
Federal Bureau Of Prisons
Petersburg, VA
12.2015 - 04.2018
- As a Unit Secretary for one inmate housing unit, consisting of approximately 300 inmates, I assist the Case Managers with the management of their caseloads. I am responsible for composing all outgoing correspondence such as inmate release paperwork, supervised release plans, relocation requests, transfer orders, etc. I am also responsible for reviewing, proofreading, and editing correspondence prepared by the Unit Team, while checking for spelling, grammatical punctuation, and typographical errors. I prepare and draft a variety of correspondence for the Warden's signature. I ensure that the proper format is followed and is in accordance with policy. I draft and complete replies to general and routine inquires received from inmates, staff, the general public, and other law enforcement agencies, ensuring to release the appropriate information. When I encounter an unfamiliar topic, I am able to research, interpret and apply various Program Statements related to Correctional Programs accordingly. I also explain policy to inmates, such as those related to inmate releases. I screen telephone calls and contacts with staff and inmates while maintaining the proper procedures for such. I form relationships with other departments and agencies to facilitate the exchange of information. I route incoming/outgoing correspondence to the appropriate individual. I receive, distribute, and log special legal mail for inmates assigned to the housing units. Daily, I check reports for conformance to formats, procedural requirements and any updates/changes. Weekly, I create inmate central files and ensure that all files include all necessary documents and meet specific policy requirements. This includes ensuring documents are appropriately stamped. I organize the unit's filing system for the daily upkeep of filing. I maintain a tickler system for pending issues. Weekly, I perform file audits for closed cases and prepare them for retiring to the records office. Daily, I maintain strict file accountability logs and reconcile any discrepancies. As necessary, I make entries into the inmate's central file and Sentry. During staff meetings, I record meeting minutes. I maintain the Unit Manager's schedule. I perform time keeping duties by maintaining and preparing time and attendance records for other members of the Unit Team. I requisition office supplies and services from approved vendors. I provide clerical support to other units/departments as needed.
Education
Bachelor of Science - Criminal Justice
Kaplan University
Davenport, IA02.2012
Skills
- Food service management
- Food service efficiency
- Food service background
- Foodservice experience
- Foodservice Management Professional
Certification
Certification - ServSafe, Food Protection Manager Certification Examination 2019 Certification - Corrections Officer Academy Certifications - Food Service Specialist 9week course Certifications- Advanced Culinary Skills Training Course 5week course
Timeline
Assistant Food Service Administrator
Federal Bureau Of Prisons
01.2021 - Current
Cook Supervisor
Federal Bureau Of Prisons
04.2018 - 01.2021
Unit Secretary
Federal Bureau Of Prisons
12.2015 - 04.2018
Army National Guard
Texas Army National Guard
02.1998 - Current
Bachelor of Science - Criminal Justice
Kaplan University