Monica Wilson Cross

Providing childcare for my two-year- old grandson. Meals, playtime, and plenty of snuggles.

Supervised, coordinated and participated in activities of cooks engaged in preparing, cooking and serving food. Ensured all food handling, sanitation and customer service standards were met.

Supervised hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participated in reviews and recommending disciplinary action

Efficiently prepared high-quality food items according to standardized recipes to meet production, deliver and service schedules. Served meals for cafe and catering events.

Ensured proper presentation, food quality, portion control and maintenance of proper serving temperatures.

Tracked food use. Received and inspected products and supplies for quality and quantity to ensure appropriate inventory.

Maintained sanitation of equipment and work area.

Maintained weekly inventory, Meet expectations on quality, food cost, labor cost and controllable costs. Ordered product.

Responsibilities: Teaching level one and level two high schools students through lecture and lab Culinary Arts and Restaurant Management, using National Restaurant Association Prostart curriculum and

Des Moines Area Community College curriculum.

Assessment and Grading. Demonstrating proper culinary technique. Supervising the student run café. Purchasing and taking inventory of food for labs.

• Designed hands-on activities for active learning experiences, ensuring all students had opportunities to practice techniques taught in class.
• Collaborated with fellow instructors and administrators to develop innovative curriculum designs that catered to diverse learning needs.
• Enhanced student culinary skills by demonstrating advanced techniques and sharing expert knowledge.
• Introduced new ingredients and international flavors to broaden students'' culinary horizons and inspire creativity in the kitchen.
• Tailored teaching methods according to individual student needs, employing various approaches to accommodate diverse learning styles.
• Promoted teamwork among students through group projects focused on recipe creation and execution of complex dishes.
• Utilized various teaching aids such as videos, demonstrations, and guest speakers to create engaging learning experiences that catered to different student interests.
• Connected instruction to real-world experiences and to students' post-secondary goals.

• Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
• Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
• Reduced food waste by properly storing ingredients and monitoring expiration dates.
• Followed orders from head chef to establish productive and timely preparation of meals.
• Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
• Stocked inventory efficiently, enabling seamless transition between meal services.
• Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
• Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
• Prepared various types of cuisine, showcasing versatility and adaptability in the kitchen environment.
• Provided support during peak business hours, ensuring smooth service flow while maintaining high-quality output.

Responsibilities: Supervising and overseeing the daily functions of a 7- person kitchen staff. Preparation and batch food cooking for picnics,

Iowa Café and the employee commissary. Inventory, scheduling, menu writing, and food ordering. Cleaning and upkeep of kitchen.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• 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.
• Mentored kitchen staff to prepare each for demanding roles.
• 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.
• Coordinated with vendors to order supplies and maintain high quality standards.

Responsibilities: Set up and operate the concession areas at Blank Park Zoo

Inventory, Ordering, Scheduling, Management of 20 employees. Weekly interaction with vendors and food suppliers in all facets of order management. Off season work included catering functions for Johnny’s.

Preparation of menu items for the restaurant and inventory control.

• Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
• Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
• Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.

Responsibilities: Supervising and overseeing the daily functions of a twelve -person kitchen staff. Fabrication and preparation of food for the fine dining and banquet service. Daily menu writing, following of recipes, weekly inventory, data entry. Weekly interaction with vendors and food suppliers in all facets of order management.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• 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.
• Mentored kitchen staff to prepare each for demanding roles.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.