Lonnie Roof

• 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.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.

This position was a contract through Aramark for the Yamhill county correctional facility. My duties included overseeing the work inmates to prepare daily meals of 150-200 inmates . I was involved in all training and preparing of the breakfast, lunch, dinner meals. I was also responsible for daily correctional staff meals, lunches and dinners for 25-30 staff per shift. Worked with management on menu and dietary needs for inmates. Worked all aspects of Pantry area , baking area , main Kitchen, coolers and Freezer areas. Kept Strict cleaning details and Equipment Counts. Weekly inventory for preparing Vendor orders. Additional duties included paper work daily meal counts, some computer work.

• I was responsible for food cost, menu creation, scheduling staff, training all positions in the kitchen operations, purchasing all restaurant supplies ie Bar, dining room, kitchen food and paper products cleaning supplies also.
• Food preparation for all menu and dessert items.
• Daily soups and specials.
• Created a team environment for all employees to thrive in and grow their skills.
• I was responsible for overseeing cleaning of all areas of the Kitchen and waitstaff area, our last health inspection received a score of 100.

• I worked as buffet cook for two years on swing shift, duties included cooking menu items for each of these stations soup maker, saucier, ovens, friers, steamers and tilt skillet, daily inventory, worked with pantry stewards for ordering menu supplies, daily team meetings.
• I worked the remainder of my kitchen employment as a Deli short order cook, cooking, stocking, cleaning, and learning the asian wok station.
• I shortly thereafter transferred to the shipping and receiving department to further my industry training in this industry.

• My beginning duties were that of Sous Chef/93-95 then I took over Head Chef for remainder of my employment.
• I was responsible for reporting to Executive Chef regarding all aspects of food preparation, ie line cooking for dining room club House room and Banquet facility of up to 500 covers.
• Made sauces, cut meat, filet fish, portion control, quality control, daily line specials for dining area.
• Training of all areas of kitchen operations for all new employees.
• Daily inventory of all cooler and freezer product as well as monthly inventory of all supplies, dry, paper, etc.
• All sanitation for entire kitchen dept.