Molly Jo Lienerth
Elyria,OH
Summary
Dedicated Educator's Aide with a positive attitude, within first year working at St. Jude's School. Skilled in classroom management and student engagement, effectively supported individual learning needs, and facilitated tutoring sessions. Committed to fostering a safe, inspiring, disciplined and structured, as well as fun, nurturing environment that consistently contributes to student success and wellbeing!
Focused on supporting faculty with classroom and student needs, as well as assisting all grades of the intermediate school level and helping and learning wherever is needed.
Personal experience with own 2 children and their health background instances; such as NG & G-tube feeding & training. Experienced the processes and procedures of in home and out patient speech, physical, occupational, and behavioral therapies.
Uses various strategies to model positive and fun behavior, yet maintain classroom discipline and structure.
Bringing positive, proactive, and upbeat attitude and passion for culinary excellence, with deep knowledge of food preparation. Kitchen management combined with advanced skills in recipe creation, and plating and presentation.
Adept at maintaining high standards of kitchen hygiene, sanitation, and efficiency, while ensuring smooth operations and exceptional dining experiences as well as banquet and catering event experiences.
Committed to delivering unique and innovative dishes while enhancing guest satisfaction and creating hospitality throughout front and back of the house service.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Teacher's Aide
St. Jude's School
Elyria, OH
08.2024 - Current
- Maintained safety and security by overseeing students in recess environments and within the classroom.
- Partnered with teachers to plan and implement lessons following school's curriculum, goals, and objectives.
- Supported classroom maintenance and upkeep, sanitizing, organizing books, and materials.
- Supported classroom activities, tutoring, and reviewing work.
- Facilitated activities in small groups to reinforce concepts taught by class teacher.
- Tutored struggling students individually and in small groups to reinforce learning concepts.
- Helped with grading assignments and tests, providing constructive feedback to students based on results.
- Completed daily reports on attendance and disciplinary performance.
- Mentored and tutored individual students needing additional help.
- Copied, organized and distributed classroom assignments or other paperwork.
- Worked effectively in fast-paced environments.
- Self-motivated, with a strong sense of personal responsibility.
- Worked with individual student accommodation plans and intervention to meet all students needs. (IEP)
- Substituted for RA teachers whenever coverage was needed for computer or gym.
- Worked within 3rd, 4th, and 5th grade classrooms at the intermediate level.
- Tutored for Math and Reading/ELA once a week after school for 3rd graders.
- Took CYO/coaching training to coach Volleyball and Track & Field for 2024-25 school year.
- Took part in PTO board, events, and fundraisers as volunteer for full school year.
- Worked extended day after school throughout each month and worked with all grade levels.
- Worked with laminating machine, copy machines, Cricut, and plus portals.
- Skilled at working independently and collaboratively in team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked well in team setting, providing support and guidance.
- Passionate about learning and committed to continual improvement.
- Organized and detail-oriented with a strong work ethic.
- Strengthened communication skills through regular interactions with others.
- Demonstrated strong organizational and time management skills while managing multiple projects.
Head Banquet Chef & Sous Chef
Valley of the Eagles & Black River Tavern
Elyria, OH
05.2023 - 11.2023
- Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
- Trained both permanent and temporary staff members.
- Handled catering scheduling, Banquet event orders, inventory and ordering of food, and planned events.
- Coordinated with event planners for floor and table layouts, guest numbers, and overall catering and special dietary needs.
- Acquired Servsafe Certification and met all safety and sanitation standards.
- Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
- Enhanced event satisfaction by planning and executing memorable catering experiences for clients.
- Proactively addressed any issues or concerns from clients or staff members promptly and professionally resolved them.
- Coordinated logistics for multiple events simultaneously, maintaining seamless operations and timely execution.
- Maintained a safe work environment by enforcing proper food handling procedures and adhering to health department regulations.
- Streamlined kitchen operations, ensuring timely preparation and delivery of high-quality dishes.
- Orchestrated large-scale events without compromising on quality, thanks to effective team coordination.
- Motivated staff to perform at peak efficiency and quality.
- Coordinated with catering staff to deliver food services for special events and functions.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maximized quality assurance by completing frequent line checks.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Set up and broke down kitchen for service.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Increased overall productivity by implementing new technologies and software systems for improved communication and organization within the kitchen.
Sous Chef
Gideon Owen Winery
Port Clinton, OH
11.2022 - 05.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Implemented Servsafe Certification into daily routines and tasks for all sanitation, and food preparation, as well as hospitality standards.
Sous Chef
Bar Nova
Avon, OH
04.2022 - 12.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house and management teams and owners to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Enhanced team performance with regular skill-development and hands-on training.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Incorporated Servsafe certification and culinary school/hospitality training and experience into daily tasks and routines.
Education
No Degree - Cosmetology
Raphael's School of Beauty Culture, Inc.
Brunswick, OH2014
Servsafe Certification - Culinary Arts & Hospitality
Lorain County Joint Vocational School
Oberlin, OH06-2011
High School Diploma -
Wellington High School
Wellington, OH06-2011
Skills
- Positive attitude
- Classroom preparation and maintenance
- Tutoring students
- Small group and individual assistance
- Cleaning and sanitizing
- Classroom support and management
- Teacher support and collaboration
- Student engagement
- Student health and safety
- Grading assignments, homework & tests
- Attention to detail
- Supervising classroom activities
- Enthusiasm for students and teaching
Certification
Servsafe Management Certification
Ohio Department of Education Teachers Aide
CYO Coaching certification w/ sports injuries & concussion training and certification
Timeline
Teacher's Aide
St. Jude's School
08.2024 - Current
Head Banquet Chef & Sous Chef
Valley of the Eagles & Black River Tavern
05.2023 - 11.2023
Sous Chef
Gideon Owen Winery
11.2022 - 05.2023
Sous Chef
Bar Nova
04.2022 - 12.2022
No Degree - Cosmetology
Raphael's School of Beauty Culture, Inc.
Servsafe Certification - Culinary Arts & Hospitality
Lorain County Joint Vocational School
High School Diploma -
Wellington High School