Monica Hayes
Jackson Public School District
Jackson,MS
2
Languages
1
Certification
5
years of professional experience
Work History
Lead Cook
2 Months- Reduced food waste by implementing portion-control plates and daily usage logs, cutting spoilage.
- Trained new kitchen staff on HACCP procedures and safe food handling, passing health inspections.
- Introduced FIFO inventory and weekly cycle counts to lower expired stock and shortages.
- Reviewed kitchen operations and updated procedures to improve service efficiency and sanitation.
- Revised weekly menus to match school nutrition guidelines while keeping ingredient costs within budget.
- Negotiated supplier contracts and consolidated orders to reduce delivery variability and missed items.
- Scheduled staff shifts and built swaps for a 60-seat cafeteria to maintain full coverage.
- Supervised kitchen staff during meal preparation, service, and cleanup for school nutrition operations.
- Coordinated food production using daily menus, standardized recipes, and portion control requirements.
- Monitored sanitation, safety, and temperature procedures to maintain compliant kitchen conditions.
- Prepared breakfast and lunch items according to USDA meal pattern and district guidelines.
- Trained food service workers on equipment use, food handling, and service standards.
- Managed inventory, storage rotation, and supply restocking to support continuous meal service.
- Reviewed production records and adjusted workflow to meet student meal demands efficiently.
- Ensured special dietary meals were prepared accurately and served according to instructions.
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
- Taught kitchen staff safety protocols and restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
- Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
- Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Streamlined prep work by organizing kitchen stations effectively and training junior staff on best practices for efficient workflow.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
- Collaborated with fellow cooks to create unique culinary offerings that incorporated regional flavors and local ingredients.
- Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Prepared meals for lunch and dining services with average of Number tables per day.
- Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
- Developed innovative seasonal menus that catered to diverse dietary needs and preferences, resulting in increased customer satisfaction.
- Managed ordering processes for kitchen supplies and ingredients, optimizing budget allocation while maintaining consistent product quality.
- Spearheaded special event catering efforts, designing custom menus tailored to clients'' specific requirements and tastes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
Kitchen Manager
3 Years 4 Months- Implemented FIFO food rotation procedures that reduced ingredient spoilage and waste.
- Monitored food cost reports and adjusted portion sizes to align weekly costs with menu pricing.
- Created a prep checklist for opening and closing shifts to ensure readiness and consistency.
- Collaborated with front-of-house and kitchen staff to streamline service and reduce plate-up bottlenecks.
- Reviewed daily inventory and adjusted ordering to maintain adequate stock levels.
- Managed daily cafeteria operations, coordinating meal service, staffing, and workflow.
- Supervised food preparation teams, reinforcing safety, sanitation, and quality standards.
- Planned menus aligned with nutritional guidelines and customer preferences.
- Controlled inventory levels, ordering supplies to prevent shortages and waste.
- Trained staff on portioning, equipment use, and sanitation procedures.
- Monitored compliance with health codes, inspection requirements, and internal policies.
- Coordinated vendor deliveries, verifying product quality and schedule accuracy.
- Improved service efficiency by streamlining prep, cleanup, and line operations.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Managed budgets, analyzing financial data to make informed decisions on purchasing and menu pricing.
- Used Software to analyze daily financial statements, balance statements and reimbursable meals.
- Recruited trained, and supervised staff to ensure exceptional customer service in a fast-paced setting.
- Created training materials for new hires to ensure consistent knowledge of policies and procedures across the team.
- Monitored cash handling procedures closely, ensuring accuracy in transactions and reducing instances of theft or fraud.
- Implemented new marketing strategies for increasing daily sales volume and attracting more customers.
- Inspected kitchen appliances, equipment and work areas to verify functional operation and cleanliness.
- Conducted counts of ingredients and items in kitchen and storage areas to maintain accurate inventory counts.
- Delegated daily staff responsibilities and job duties to improve quality of service, individual accountability and sanitary standards.
- Implemented catalog system for students' meal cards to expedite lunch lines, decreasing overall wait times.
- Planned nutritionally-balanced menus for students by studying current dining trends.
- Boosted revenue by introducing themed meal days and special promotions that attracted more customers.
- Enhanced customer satisfaction by implementing high-quality food and service standards.
- Implemented cost-control measures to stay within budget while still offering wide variety of meal options.
- Organized special events and catering services, expanding cafeteria's offerings and increasing revenue.
- Resolved customer complaints promptly, maintaining strong relationships with patrons for repeat business.
- Developed creative menus to accommodate diverse dietary needs and preferences of customers.
- Adapted quickly to changing customer preferences by regularly updating menu and offering seasonal specials.
- Conducted regular meetings with staff members to address concerns, provide support, and facilitate open communication.
- Ensured compliance with health and safety regulations, maintaining clean and safe dining environment for both customers and staff.
- Enhanced operational efficiency by implementing streamlined ordering and payment process.
- Streamlined cafeteria operations for increased efficiency and cost-effectiveness through proper inventory management.
- Maintained a clean and safe environment, adhering to health department regulations and guidelines.
- Conducted regular staff meetings to gather feedback and discuss ways to improve operations and customer service.
- Achieved significant cost savings by optimizing staff scheduling and reducing overtime expenses.
- Improved employee satisfaction and reduced turnover through comprehensive training programs and clear communication of job expectations.
- Enhanced dining experience for customers by implementing variety of healthy, globally-inspired menu options.
- Negotiated with vendors for better pricing on bulk food purchases, reducing overall food costs.
- Streamlined cafeteria operations and increased efficiency with introduction of digital menu boards and self-service kiosks.
- Improved cafeteria's online presence with updated website content and engaging social media posts.
- Ensured timely food preparation by coordinating kitchen staff schedules effectively based on peak hours of operation.
- Developed and maintained strong relationships with local food suppliers, ensuring fresh and high-quality ingredients for meals.
- Implemented innovative ideas for special events or promotions that increased community engagement within the cafeteria.
- Coordinated catering services when required, working closely with event organizers to ensure smooth execution of functions while adhering to budget constraints.
- Evaluated equipment maintenance needs regularly, scheduling repairs as needed to prevent downtime during busy periods.
- Managed inventory effectively, reducing waste and ensuring availability of popular items.
- Coordinated with school administrators to incorporate nutritional guidelines into menu planning, promoting healthier eating habits among students.
- Fostered team-oriented atmosphere, leading to improved service and more enjoyable dining experience for customers.
- Maximized profitability by identifying areas for cost reduction without compromising quality or service standards.
- Reviewed employee performance regularly, offering constructive feedback for improvement where necessary.
- Maintained detailed records of sales, inventory, and employee performance, using data to make informed decisions about future operations.
- Boosted employee morale with effective communication, training, and performance evaluations.
- Reduced environmental impact by introducing recycling programs and using biodegradable packaging.
- Increased customer loyalty by consistently providing high-quality food and exceptional service.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Purchased food and cultivated strong vendor relationships.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Coordinated with catering staff to deliver food services for special events and functions.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Developed unique events and special promotions to drive sales.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Maximized quality assurance by completing frequent line checks.
Cafeteria Worker
3 Years 4 Months- Prepared daily hot and cold meals for school cafeteria serving 300+ students, following USDA portioning standards.
- Trained four new kitchen staff on HACCP food safety steps and proper glove and sanitizer use.
- Reduced food temperature fluctuations during serving using digital logs to pass health inspections.
- Prepared cold trays and beverages ahead of lunch service and helped organize dining areas for efficient student flow.
- Checked incoming deliveries against invoices and removed expired items to maintain accurate inventory levels.
- Handled cash register and made daily bank deposits, reconciling sales against meal counts and reports.
Housekeeper
1 Year- Cleaned and disinfected rooms and mop floors vacuum and moped and pull trash Cleaned and sanitized 25 hotel rooms daily using EPA-approved cleaners and room-specific checklists.
- Replaced bed linens and towels according to brand standards, reducing guest complaints about bedding.
- Inspected rooms after cleaning and documented maintenance issues in property management system for follow-up.
- Restocked minibars and bathroom amenities on scheduled rounds, keeping inventory records accurate for billing.
- Performed guest-request tasks like extra towels, room service, and late check-ins to maintain satisfaction.
- Handled deep-clean tasks carpets, grout, upholstery to extend asset life and improve appearance.
- Trained three new housekeepers on cleaning procedures and safety protocols to meet hotel cleanliness standards.
- Maintained cleaning supply inventory and reported shortages to supervisory staff to prevent service interruptions.
- Performed regular deep cleans for vacant rooms within 20 minutes to preserve guest experience and reduce downtime.
- Inspected vacant guest rooms, carpets, grout, upholstery to meet and maintain hotel standards.
- Inspected rooms after service and logged maintenance issues into property management software for repair scheduling.
- Cleaned guest rooms and bathrooms using EPA-approved disinfectants, maintaining hotel cleanliness standards.
- Changed linens and made beds to brand specifications, reducing bedding-related guest complaints.
- Restocked minibars and bathroom amenities on scheduled rounds, keeping inventory accurate for billing.
Education
High School Diploma
Skills
Team Leadership
Nutritional Analysis
Food Safety Certification
Menu Development
Inventory Management
Staff Training
Conflict Resolution
Creative Problem Solving
Personal Information
Title: Kitchen Manager
Languages
English (Native)
Professional Working
English
Native or Bilingual
Certification
Servsafe
Timeline
Lead Cook
Jackson Public School District
08.2026 - CurrentRead More
Kitchen Manager
Sila management
01.2023 - 05.2026Read More
Cafeteria Worker
Sila management
01.2023 - 05.2026Read More
Housekeeper
Sila
05.2021 - 05.2022Read More
Jim Hill High School
High School Diploma
Read More