Mary E Strange

After moving to Leavenworth KS in 2018, I set up a small "shop" in our home and currently produce quilts, from selecting fabrics, to cutting and sewing them back together in an eye pleasing manner, and quilting and finishing the quilts for a ready to use product. This is more of a hobby than an actual business. I have been an avid quilter for over 10 years.

• Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
• Maintained well-stocked stations with supplies and spices for maximum productivity
• Prepared food items to meet recipes, portioning, cooking and waste control guidelines
• Received food orders from clients and cooked items quickly to complete entire order together and serve hot
• Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
• Verified proper portion sizes and consistently attained high food quality standards
• Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
• Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination and food-borne illnesses
• Ordered and received products and supplies to stock kitchen areas
• Safely used kitchen equipment including but not limited to conduction burners, convection ovens, grill, deep fryers, steam tables, industrial size food mixers and food processors
• Mentored staff in expectations and parameters of kitchen goals and daily work
• Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers

• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads
• Cooked batches of food according to standard recipes
• Strategically plated hot meals and salads in aesthetically pleasing arrangements
• Used downtime to prepare ingredients and restock supplies for expected busy periods
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures
• Prepared recipe ingredients by washing, peeling, cutting and measuring
• Observed customer purchases in line and differentiated between standard portions
• Maintained clean, trash-free workspaces to maximize productivity and safety
• Cleaned and sanitized work areas throughout hours of operation and at close of business
• Transported dirty utensils, dishes and trays to kitchen to support efficient cleaning
• Restocked condiments, beverages, and utensils per expected use levels
• Cooked food per recipe requirements in large batches for routine school breakfasts, lunches, and special events
• Provided exemplary service to students, staff, and visitors
• Served approximately 400 nutritious meals daily to students in Elementary school
• Worked salad station in elementary school, including prepping fresh vegetables and fruits, keeping area stocked and maintaining proper food temperatures
• Collected trash, wiped up spills and removed trays to maintain fresh and clean customer areas
• Followed all proper handling procedures for prepared foods, ingredients, and leftovers
• Received and stored incoming supplies according to procedures
• Served food according to temperature, safety, and presentation guidelines
• Greeted students and answered any questions

I spent my early years (1984-1990) working as a CNA (Certified Nursing Assistant) before receiving my License as a Practical Nurse in 1992 from Indiana Vocational Technical school in Valparaiso, IN. I spent many years working in the long term care setting, before moving getting married and moving to Kansas in 2004. My licensed expired (in good standing) during the time I was a stay at home mother of 4.