Melissa Grounds

I started working at the Outback Restaurant and Pub as a line cook, where I prepared meals and worked in a fast paced environment working with others. I helped meal prep, create recipes, prepare, and brainstorm new food specials. I helped maintain inventory, Plate presentation was very important to me, and i took pride in my work. I received my Food Safety Manger certification in my previous job, but I continued to use my skills, become a leader, and shared it with my coworkers. I have been asked to help cater large events by my bosses when they needed another hand.

I wanted to learn more positions at the restaurant as I worked there, and I was given the opportunity to bartend, serve, and work out on the golf course interacting with the golfers, so i worked with customers on a daily basis, dealing with money, and advertised food, and drinks. I even helped take pictures for the company website. I enjoy learning new things, being hands on, and feeling involved with the company, and being apart of a team.

• 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.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Showcased excellent knife skills for precise cutting and preparation of various ingredients.
• Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
• Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
• Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.

I got the job as a cook. I helped meal prep, and prepare 1-2 meals per day. The job was usually done solo. You were asked to make a meal that had the right nutrition requirements, a starch, a vegetable, and a protein. Although, the menus were already pre made, we had to make sure we followed interaction and recipes to great good looking and tasting meals for all the residents. I also had to be aware of residents with special dietary needs, and make sure their needs were met.

As I started working more, I picked up shifts and worked 6am to 6:30 pm, and by myself created meals, made breakfast lunch and dinner, and made snacks twice a day, and made homemade desserts for lunch and for dinner. I cooked 3 meals day for about 25-33 people by myself.

I did leave for about 9 months, I had baby, and was a stay at home mom, and I came back and I got offered the dietary director position, where I became a manager, hired other cooks if needed, make their schedules, ordered food twice a week, staying under a specific budget that the company gave me and i even modified the menu, and created my own menus. I worked with the activity director when it came down to doing special events with the residents, and coordinating with her to make sure we have everything set for events down to decorations and food. As a manager, I was responsible for covering shifts if someone called in, and I helped decorate the place during holidays, and I knew every resident there personally, and enjoyed spending time with them.

• Conducted regular evaluations of meal offerings to ensure alignment with changing dietary guidelines and best practices in the field of nutrition services management.
• Enhanced the overall dining experience for patients by creating visually appealing, nutritious, and delicious meals.
• Maintained a clean, safe, and sanitary work environment in compliance with state health regulations and industry best practices.
• Assisted in the recruitment, hiring, orientation, supervision, evaluation of dietary staff members to maintain a high-performance team focused on delivering exceptional service excellence standards throughout all aspects of their job responsibilities.
• Developed nutrition plans addressing individual patient diabetes and food allergies.