Job Search Status
Open to workDesired start date: 2 weeks notice
Open To Work
Laurie L. Snyder
17 Cummiskey Rd,PA
Work Preference
Summary
To find a rewarding career in dietary
Culinary professional with solid track record of managing kitchen teams and maintaining high standards of food quality and safety. Known for strong collaboration skills and ability to adapt to rapidly changing demands. Expertise in menu planning and inventory control, ensuring efficient and cost-effective kitchen operations.
Experienced with team leadership and kitchen management, ensuring smooth and efficient operations. Utilizes strong organizational skills and attention to detail to maintain food quality and safety standards. Track record of fostering collaborative environment and driving team performance.
Energetic kitchen professional with excellent leadership and organizational skills. Focused on increasing team productivity while meeting exacting standards for presentation and taste. Accomplished multitasker with disciplined approach.
Hardworking Kitchen Supervisor driven to maximize guest satisfaction with exceptional food. Train, discipline and motivate team members to new levels of excellence. Proven history of innovative dishes, effective leadership and maximized productivity.
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.
Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.
Overview
28
28
years of professional experience
Work History
Cook Supervisor
Embassy of Tunkhannock
Tunkhannock, PA
05.2025 - Current
- Supervised kitchen staff to ensure efficient meal preparation and adherence to safety standards.
- Developed and implemented training programs for new cooks, enhancing team skills and productivity.
- Coordinated daily food production schedules, optimizing workflow and resource allocation.
- Monitored inventory levels, reducing waste through effective stock management practices.
- Resolved staff conflicts and fostered a positive work environment through effective communication strategies.
- Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
- Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
- Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
- Reduced food waste by carefully monitoring inventory levels and implementing proper storage practices.
- Maintained a clean and hygienic kitchen environment through regular cleaning schedules and strict sanitation policies.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Proactively addressed maintenance issues with kitchen equipment, ensuring minimal downtime and uninterrupted operations.
- Exceeded health inspection standards consistently by maintaining a stringent focus on cleanliness and sanitation practices throughout the kitchen space.
- Increased customer satisfaction by addressing complaints promptly and making necessary improvements to menu items and service.
- Cultivated a positive work atmosphere through open communication channels between staff members, promoting teamwork and cooperation among colleagues.
- Successfully balanced competing priorities in a high-pressure environment by efficiently delegating tasks to the team and maintaining clear lines of communication.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Served consistent portions following recipes and control standards.
- Supervised food presentation and plating to enhance visual appeal.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Directed food preparation and cooking activities to meet health and safety standards.
- Controlled food costs and managed inventory.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Monitored food inventory and supplies to prevent waste.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Monitored food preparation, production, and plating for quality control.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
Dietary Aide
Sodexho
Camphill, PA
02.2002 - 05.2018
- Started on tray and did dishes. Needed to know diets of residents.
- Assisted in meal preparation and service, ensuring compliance with dietary guidelines.
- Supported kitchen staff by organizing supplies and inventory management for efficient operations.
- Maintained cleanliness and sanitation of food service areas, adhering to health regulations.
- Trained new team members on food safety protocols and operational procedures.
- Kept all kitchen areas clean, tidy and free of hazards.
- Served meals to residents in accordance with established schedules and dietary procedures.
- Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
- Coordinated with other dietary aides and kitchen staff to ensure efficient workflow and timely delivery of meals, contributing to a smooth-running operation.
- Followed all food safety regulations while preparing meals for patients.
- Cleared tables and removed dishes, trays, and utensils from dining room to dishwashing area.
- Supported fellow team members during peak times by assisting with tasks such as dishwashing and restocking supplies, fostering a collaborative work environment.
Cook Supervisor
Highlands
LaPorte, PA
08.2005 - 01.2006
- Cook and prepare meals and supervise the kids in the evening to work.
- Prepared diverse menu items with attention to quality and presentation.
- Maintained cleanliness and organization of kitchen workspace, ensuring compliance with health regulations.
- Operated kitchen equipment effectively, following safety protocols to minimize risks.
- Collaborated with team members to streamline food preparation processes and enhance service efficiency.
- Trained junior cooks on cooking techniques and proper food handling procedures, fostering skill development.
- Implemented inventory management practices, reducing waste and optimizing ingredient usage.
- Developed new recipes based on seasonal ingredients, enhancing menu offerings and customer satisfaction.
- Led kitchen staff during peak hours, ensuring timely meal delivery and maintaining high standards of service.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Streamlined food preparation process, increasing kitchen productivity.
- Trained new kitchen staff, ensuring they met restaurant's high standards.
Cook
Beverly Healthcare
Tunkhannock, PA
03.2004 - 06.2005
- Prepare and cook breakfast and lunch, supervise dietary aides, put stock away.
Nurse Aide
HCR Manor Care
Camphill, PA
06.2002 - 08.2003
- Taking nurse aide courses and working as a nurse aide.
Dietary Aide
Mesiah Village
Mechanicsburg, PA
02.2001 - 05.2001
- Prep food, served food, supervised students in an retirement facility.
dietary asst.
Red Rock Job Corp
Lopez, PA
02.1998 - 02.1999
- Prep food, served the students, supervised the students, made up salad bar, etc..
Education
Bachelor's degree - Operation Management
Southern New Hampshire University
New Hampshire, NH03-2026
Bachelor's degree - Restraunt and Hotel Management
The Art Institute of Pittsburgh
Pittsburg, PA03-2000
High school graduate or equivalency certificate (GED) - undefined
Wyalusing High School
Wyalusing, PA09-1999
Post-secondary academic degree, Associate degree - industrial engineering
Harcourt Learning Direct
scranton, PA09-1999
Skills
- Stocks and soups
- Pasta making
- Seafood preparation
- Waste reduction
- Culinary creativity
- Sanitation protocols
- Portion control
- Sauce making
- Kitchen safety
- Food preparation
- Knife skills
- Food safety regulations
- Cooking techniques
- Food presentation
- Grilling mastery
- Food storage
- Team supervision
- Allergen awareness
- Vegetable cookery
- Inventory oversight
- Garnishing techniques
- Special diets
- HACCP compliance
- Timely product use
- Meat fabrication
- Sanitation and safety control
- Plating designs
- Kitchen management
- Safe food handling
- Food safety
- Sanitation procedures
- Compliance
- Mentoring and coaching
- Operations support
- Culinary trends monitoring
- Menu development
- Order delivery practices
- Kitchen equipment operation
- Plating
- Garnishing and plating
- Recipe creation
- Customer service
- Kitchen leadership
- Team leadership
- Supervising food prep
- Verbal and written communication
- Kitchen organization
- Heavy lifting
- Detail-oriented
- Safe handling
- Safety management
- Equipment usage
- Foodservice
- Staff training
- Staff motivation
- Menu memorization
- Line inspections
- Workflow optimization
- Performance improvement
- Recipes and menu planning
- Culinary trends
- Food spoilage prevention
- Positive and professional
- Special dietary requirements
- Motivational team management
- Dish preparation
- Food preparation supervision
- Team collaboration
Timeline
Cook Supervisor
Embassy of Tunkhannock
05.2025 - Current
Cook Supervisor
Highlands
08.2005 - 01.2006
Cook
Beverly Healthcare
03.2004 - 06.2005
Nurse Aide
HCR Manor Care
06.2002 - 08.2003
Dietary Aide
Sodexho
02.2002 - 05.2018
Dietary Aide
Mesiah Village
02.2001 - 05.2001
dietary asst.
Red Rock Job Corp
02.1998 - 02.1999
High school graduate or equivalency certificate (GED) - undefined
Wyalusing High School
Bachelor's degree - Operation Management
Southern New Hampshire University
Bachelor's degree - Restraunt and Hotel Management
The Art Institute of Pittsburgh
Post-secondary academic degree, Associate degree - industrial engineering
Harcourt Learning Direct
QUALIFICATIONS AND ACHIEVEMENTS
Completed Alchizemers courses.