Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Melissa Cook

Brownington

Summary

Dynamic food service professional with a strong work ethic and a proven track record at NEKCA Head Start. Expert in menu planning and nutrition, successfully reducing food waste while ensuring compliance with sanitation standards. Adept at multitasking and fostering positive relationships with families and colleagues to create a nurturing environment for children.

Overview

17
17
years of professional experience
1
1
Certification

Work History

Food Service Provider

NEKCA Head Start
12.2023 - Current
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Utilized knowledge of dietary restrictions to recommend suitable options for guests with allergies or specific preferences.
  • Prioritized food safety measures by implementing rigorous cleaning schedules for kitchen equipment.
  • Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand.
  • Plan, prepare, and execute a nutritious meal for children between the ages of 3-5 years old. This includes creating a menu by taking into consideration individual needs such as religion, allergies, and sensory needs.
  • Prepare and serve breakfast, lunch and PM snack daily for children and staff.
  • Prepare meals as prescribed by Head Start Performance Standards, CACFP, and USDA regulations.
  • Prepare weekly shopping lists and ordering.
  • Work with families, colleagues, and other professionals to create meals for individual needs.
  • Create and post monthly menu in each classroom and bulletin boards.
  • Access various forms of technology to create and develop menus, emails, CACFP meal records, adult meal counts, and child meal counts.
  • Maintains and understands sanitation requirements and follows CACFP/USDA food requirements.
  • Maintaining respectful and professional communication with families, children, and colleagues through active listening and mindful response.
  • Abide by the Vermont Childcare Licensing Regulations, including ensuring confidentiality.
  • Collaborate with colleagues, families, children, and the community to provide high-quality care and early education for children ages 3 to 5 years of age.
  • Participate in monthly meetings with other Food Service Providers.
  • Participate in monthly one-on-one meetings with Supervisor.
  • Approached multitasking by prioritizing tasks and breaking them down into smaller, manageable steps.

CCM (Center Cook & Maintenance)

CVOEO Head Start
01.2022 - 10.2023
  • 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.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • 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.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Plan, prepare, and execute a nutritious meal for children between the ages of 3-5 years old. This includes creating a menu by taking into consideration individual needs such as religion, allergies, and sensory needs.
  • Prepare and serve breakfast, lunch and PM snack daily for children and staff.
  • Prepare meals as prescribed by Head Start Performance Standards, CACFP, and USDA regulations.
  • Prepare weekly shopping lists and ordering.
  • Work with families, colleagues, and other professionals to create meals for individual needs.
  • Create and post monthly menu in each classroom and bulletin boards.
  • Access various forms of technology to create and develop menus, emails, CACFP meal records, adult meal counts, and child meal counts.
  • Maintains and understands sanitation requirements and follows CACFP/USDA food requirements.
  • Maintaining respectful and professional communication with families, children, and colleagues through active listening and mindful response.
  • Abide by the Vermont Childcare Licensing Regulations, including ensuring confidentiality.
  • Collaborate with colleagues, families, children, and the community to provide high-quality care and early education for children ages 3 to 5 years of age.
  • Participate in monthly meetings with other CCM's
  • Participate in monthly one-on-one meetings with Supervisor.
  • Approached multitasking by prioritizing tasks and breaking them down into smaller, manageable steps.

Cook/Assistant Kitchen Manager

Little Shepherd Preschool
07.2008 - 12.2022
  • Plan, prepare, and execute a nutritious meal for children between the ages of 1-12 years of age. This includes creating a menu by taking into consideration individual needs such as religion, allergies, and sensory needs.
  • Prepared food for 90+ children.
  • Prepare and serve breakfast, lunch and PM snack daily for children and staff.
  • Prepare meals as prescribed by CACFP, and USDA regulations.
  • Prepare and create weekly menus.
  • Maintains and understands sanitation requirements and follows CACFP/USDA food requirements.
  • Maintained professional, organized, and safe environment for employees and patrons.
  • Developed and maintained relationships with families and suppliers through account development.
  • Oversaw inventory management, optimizing stock levels, and reducing waste.

Education

Culinary

Johnson & Wales University
Providence, RI
06-2004

Skills

  • Food waste reduction
  • Nutrition
  • Sanitation standards compliance
  • Recipe adaptation
  • Local ingredient sourcing
  • Menu planning expertise
  • Positive attitude
  • Strong work ethic
  • Quick learner
  • Multitasking
  • Safe food handling
  • Food and safety standards

Certification

  • ServSafe Food Handler
  • American Red Cross CPR & First Aid Certificate

Timeline

Food Service Provider

NEKCA Head Start
12.2023 - Current

CCM (Center Cook & Maintenance)

CVOEO Head Start
01.2022 - 10.2023

Cook/Assistant Kitchen Manager

Little Shepherd Preschool
07.2008 - 12.2022

Culinary

Johnson & Wales University

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