Lisa Pinson
Tyler,Texas
Summary
Ambitious Person with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.
Overview
22
22
years of professional experience
Work History
Director of Culinary Services
Atria Senior Living
12.2007 - 01.2024
- Collaborated with marketing teams on promotional campaigns to drive awareness of culinary offerings and boost revenue growth.
- Increased employee retention rates by cultivating a supportive work culture that values diversity and inclusion as well as providing clear pathways for career advancement opportunities within the organization.
- Mentored junior chefs in advanced culinary techniques, fostering a culture of ongoing learning and professional growth within the team.
- Maintained rigorous food safety standards across all aspects of kitchen operations, ensuring regulatory compliance and reducing risk exposure.
- Streamlined kitchen operations for increased efficiency and productivity through process improvements and strategic planning.
- Promoted a collaborative work environment among team members by encouraging open communication channels between front-of-house staffs and back-of-house personnel.
- Managed budgets for labor costs, equipment purchases, facilities upgrades, while maximizing return on investment for the organization''s resources.
- Developed innovative menus that catered to diverse clientele, driving customer retention and attracting new patrons.
- Maintained kitchen hardware and repaired tools or ordered equipment.
- Implemented cost control measures to reduce food waste, optimize inventory management, and increase profitability.
- Established strong relationships with vendors and suppliers, ensuring consistent delivery of quality ingredients at competitive prices.
- Scheduled kitchen staff of 14 people.
- Maximized quality assurance by completing frequent line checks.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Purchased food and cultivated strong vendor relationships.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Managed staff schedules and maintained adequate coverage for all shifts.
Dietary Supervisor
Clairmont Nursing
04.2002 - 12.2007
- Promoted healthy eating habits among patients through educational programs, workshops, and one-on-one consultations.
- Collaborated with healthcare professionals to create specialized diets for patients with specific medical conditions or nutritional requirements.
- Facilitated communication between the dietary department and other hospital units to coordinate patient meal delivery times efficiently.
- Participated actively in hiring new employees for the dietary department – from screening resumes to conducting behavioral and technical interviews.
- Maintained a clean and safe work environment by enforcing strict sanitation guidelines and safety protocols.
- Organized in-service training sessions for dietary staff members, addressing critical topics such as food safety, sanitation procedures, and nutritional guidelines.
- Monitored production to check safety, standardized production and appropriate portioning.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Visited with residents to inquire about satisfaction, quality, and personal preferences.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Served consistent portions following recipes and control standards.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Directed food preparation and cooking activities to meet health and safety standards.
- Controlled food costs and managed inventory.
Education
Dietary / Culinary School - Restaurant And Culinary Management
Kilgore College
Kilgore, TX06.2022
Skills
- Food presentation
- Menu Planning
- Cost Control
- Nutritional knowledge
- Sanitation Standards
- Allergen awareness
- HACCP compliance
- ServSafe Manager
- Food Storage
- Kitchen Operations
- Fire Safety Regulations
- Customer Service
- Food plating and presentation
- Staff Supervision
- Expense Tracking
Accomplishments
Passed Atria's ( Quality Enhancement) inspections for the last 4 inspections with a score of 94 and up. For years of 2022 and 2023.
Passed Health department inspection with no viiolations.
Scored 100% on last visit from Health Department,2023..
Timeline
Director of Culinary Services
Atria Senior Living
12.2007 - 01.2024
Dietary Supervisor
Clairmont Nursing
04.2002 - 12.2007
Dietary / Culinary School - Restaurant And Culinary Management
Kilgore College