Summary
Overview
Work History
Education
Skills
Certification
Certification:
Timeline
Generic

LORI HARTIN

Millinocket,Maine

Summary

To be able to incorporate my knowledge of Food Service/Nutrition with what I have learned about children and their growth. To put forth my ability to create nutritious foods and possibly educate by cooking making it an enjoyable experience.

Nutrition professional with demonstrated expertise in dietary planning, program management, and family education. Skilled in nutritional analysis, menu development, and health promotion. Known for reliability, effective communication, and leadership.

Overview

39
39
years of professional experience
1
1
Certification

Work History

Nutrition Manager

Penquis CAP, Inc.,
07.2023 - Current
  • Head Start Program participating in CACFP, several sites
  • Understand requirements for CACFP
  • Sponsor of Home Providers in 4 Counties in Maine
  • Ensure requirements for menus/portion records and meal counts are met.
  • Facilitated strong relationships with vendors and negotiating pricing on high-quality ingredients.
  • Conducted detailed nutritional assessments, identifying areas of improvement and adjusting meal plans accordingly.
  • Optimized inventory management systems to reduce costs without compromising the quality or variety of food offerings.
  • CACFP Budgets
  • Enhanced team performance by implementing comprehensive training programs for nutrition staff members.
  • Standardized Recipes and CN Label and Product Formulation statements are up to date and met requirements at all sites.
  • Application used KidKare and Minute Menu and Child Plus for Head Start.

Food Service and Dining Director

Compass Group-FLIK
03.2020 - 07.2023
  • Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
  • Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
  • Effectively Implemented the NSBP/NSLP for the Maine School of Science and Mathematics.
  • Limestone Community School operated all programs including CACFP, NSBP, NSLP and Fruit and Vegetable Programs.
  • Understands Claims/Reimbursements and requirements for the following programs- NSBP, NSLP and CACFP, and Fruit and Vegetable program.
  • Completes Menus/Production Records/Meals counts according to Requirements.

Child Nutrition Director- Chef

Vassalboro, Waterville and Winslow Public Schools
12.2017 - 03.2020
  • Between all (3) Districts there is 8 buildings and (2) satellite locations that I am responsible for
  • The schools follow the nutritional guidelines set up by NSLP, SBP, FFVP, ASSP as well as the federal smart snack standards depending on what is offered at each building
  • Provide catering for any/all areas including: Administration meetings, Sports functions, Open House, Parent visiting days, Graduation and any other special functions the districts would like catered
  • Responsibilities include: staffing, staff training, and sanitation, creating menus, creating recipes, production, purchasing/cost controls and managerial duties

Executive Chef

Maine School of Science and Mathematics
11.2016 - 12.2017
  • Company Overview: The Maine School of Science and Mathematics/Limestone Community School have a unique situation for food service
  • The Limestone Community School follows all nutritional guidelines set by NSLP and SBP for both breakfast and lunch(approximately 100-120 students)
  • The Maine School of Science and Mathematics, is a boarding school, provides three meals a day for students and staff (approximately 170 total) and snacks for students twice daily
  • Also provides catering for any/all areas including: Administration meetings, Sports functions, Open House, Parent visiting days, Graduation and any other special functions they want catered
  • Responsibilities include: staffing, staff training, and sanitation, creating menus, daily production, purchasing/cost controls and managerial duties
  • The Maine School of Science and Mathematics/Limestone Community School have a unique situation for food service

Kitchen Manager

Winslow High School and Winslow Junior High
11.2014 - 11.2016
  • Company Overview: Local High School which provides breakfast and lunch to its students
  • Provides breakfast and lunch to its students, approximately 325-360 meals per day
  • The Junior High school provides breakfast and lunch to its students, approximately 220 -275 meals per day
  • Responsibilities include: purchasing, inventory and cost controls, daily production in all areas including the Junior High any special functions and managerial duties, tracking meal counts daily and cash controls for both schools
  • Local High School which provides breakfast and lunch to its students

Executive Chef

Camp Caribou
06.2016 - 09.2016
  • Company Overview: An all-boys camp located in Winslow Maine
  • Serving approximately 440 -478, three meals per day as well as healthy snacks twice a day
  • Responsibilities include: purchasing/costs controls, creating menus, managerial duties, overseeing a staff of 19 and daily production in all areas including any extra functions such as parents weekend
  • An all-boys camp located in Winslow Maine

Executive Chef

Camp Pinecliff
06.2015 - 09.2015
  • Company Overview: An all-girls camp located in Harrison Maine
  • Serving approximately 350-370, three meals per day as well as a healthy snack twice a day
  • Responsibilities include: purchasing/costs controls, creating menus, managerial duties, overseeing a staff of 15 and daily production in all areas including any extra functions such as parents weekend
  • An all-girls camp located in Harrison Maine

Owner/Operator

Little Bit of Heaven Preschool & Daycare
01.2001 - 01.2014
  • Responsibilities include: daily activities, supervise play to ensure safety, comforting and compassionate nurturing, and preparing/serving and recording nutritious meals and snacks according to CACFP
  • I also maintained daily records
  • Provide updates for parents

Executive Chef

Holiday Inn (Killarney's Restaurant and Banquet Facility)
01.1999 - 01.2001
  • Company Overview: Restaurant sat approximately 85 people with a full service Pub seating 35 people
  • Restaurant is full service and serves breakfast, lunch and dinner
  • This also included full room service for in house guests
  • Banquet facilities could accommodate up to 140 people
  • Responsibilities included: menus, purchasing, inventory and cost controls and daily production in all areas, staffing, and managerial duties
  • Restaurant sat approximately 85 people with a full service Pub seating 35 people

Main Site Manager

Winthrop-Monmouth School Food Service
01.1996 - 01.1999
  • Company Overview: Production site for a District of seven schools
  • My Building was responsible for the production of meals for satelliting out to the surrounding schools in our district
  • Approximately 1600-1700 meals daily
  • My responsibilities included: supervision /training of staff, purchasing and inventory controls, cash controls, monthly menus, tracking meal counts daily and special functions
  • Production site for a District of seven schools

Sous Chef

Ramada Inn
01.1986 - 01.1996
  • Company Overview: Hotel had 149 rooms with a full dining area which could seat 125 people
  • Banquet facilities could seat over 600 patrons
  • Responsibilities included: banquet and meal preparation (included breakfast, lunch and dinner), preparing soups and stocks, supervising employees
  • When executive chef was absent I also had purchasing and inventory control duties
  • Hotel had 149 rooms with a full dining area which could seat 125 people

Education

Associate of Applied Science - Early Childhood Education

Kennebec Valley Community College
Fairfield, ME
01-2005

Skills

  • Operational/Culinary Production Skills & Operations Management
  • Nutritional Meal Planning
  • High-Volume Production
  • Event Catering Management
  • Collaborative Team Member/Clear Communication Skills
  • USDA Compliance Expertise
  • School Nutrition Program Management -NSLP, NSBP and CACFP
  • Menu Development Using applications- Nutri-Kids, Webtrition, KidKare, and Minute Menu systems
  • Allergen /Diet Modifications
  • Recipe development/Quality Assurance
  • Food Safety Management- ServSafe
  • Inventory Management / Cost Controls
  • Time Management Abilities / Adaptability
  • Staff Supervision
  • Self Motivation

Certification

  • Certified ServSafe Instructor & Registered ServSafe Examination Proctor, 09/10/18, 09/10/21, 3566351
  • Certified Managerial ServSafe, 03/11/16, 03/11/21, 13397542

Certification:

 Certificate Managerial ServSafe       Certificate # 20109837

    12-31-2020 thru 12-31-2025

Timeline

Nutrition Manager

Penquis CAP, Inc.,
07.2023 - Current

Food Service and Dining Director

Compass Group-FLIK
03.2020 - 07.2023

Child Nutrition Director- Chef

Vassalboro, Waterville and Winslow Public Schools
12.2017 - 03.2020

Executive Chef

Maine School of Science and Mathematics
11.2016 - 12.2017

Executive Chef

Camp Caribou
06.2016 - 09.2016

Executive Chef

Camp Pinecliff
06.2015 - 09.2015

Kitchen Manager

Winslow High School and Winslow Junior High
11.2014 - 11.2016

Owner/Operator

Little Bit of Heaven Preschool & Daycare
01.2001 - 01.2014

Executive Chef

Holiday Inn (Killarney's Restaurant and Banquet Facility)
01.1999 - 01.2001

Main Site Manager

Winthrop-Monmouth School Food Service
01.1996 - 01.1999

Sous Chef

Ramada Inn
01.1986 - 01.1996

Associate of Applied Science - Early Childhood Education

Kennebec Valley Community College

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