Summary
Overview
Work History
Education
Skills
Affiliations
Timeline
AssistantManager

NIKESHIA EVANS

Taylor,mi

Summary

Organized, independent worker with strong time management skills. Detail-oriented and able to learn new tasks quickly and effectively. Possessing excellent memory. Gifted with superior customer service, food service, retail, inventory and many management skills. Successful at keeping dietary operations running smoothly, maintaining costs and improving menu offerings. Bringing expertise in food safety, good communication skills and an adaptable approach to solving routine and complex issues. Experienced in coordinating nutrition care with healthcare team. Strong supervisor with an understanding of food production, cleaning and recordkeeping needs, with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.

Overview

15
15
years of professional experience

Work History

Dietary Services Manager

Regency At Westland
10.2021 - Current
  • Improved patient satisfaction by implementing personalized dietary plans and addressing individual needs.
  • Enhanced team efficiency with streamlined work processes and optimized schedules for dietary staff members.
  • Developed and implemented comprehensive training programs for new hires, ensuring consistency in service quality.
  • Collaborated with healthcare professionals to design patient-specific nutritional plans, contributing to improved health outcomes.
  • Ensured compliance with state and federal regulations through meticulous record-keeping and regular staff training sessions.
  • Implemented innovative menu options that catered to diverse tastes, increasing overall patient satisfaction levels.
  • Maintained a safe and sanitary work environment by enforcing strict cleanliness standards throughout the facility.
  • Optimized kitchen workflow by strategically assigning tasks based on employee strengths and abilities.
  • Increased employee retention rates through effective motivation strategies and fostering a supportive work culture.
  • Interviewed, hired and trained dietary personnel to provide optimal service.
  • Purchased food supplies for department according to budget limitations.
  • Developed unique events and special promotions to drive sales.
  • Coordinated with catering staff to deliver food services for special events and functions.

Sous Chef

Regency at Canton
10.2012 - 05.2021
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
  • Anticipated and addressed guests' service needs.
  • Interviewed, hired and trained new associates.
  • Supervised 4-8 employees per shift.
  • Proofed dough products and baked breads, cookies and other bakery products.
  • Placed orders for food and supplies used for creating meals.
  • Made sure the kitchen, cooking utensils and storeroom were kept clean at all times.
  • Taught the kitchen staff about proper nutrition, food allergies and dietary issues.
  • Checked in deliveries and signed off on products received.
  • Answered phones politely and promptly while addressing residents, and family member issues
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • 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.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • 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.
  • Maintained up-to-date knowledge of current culinary trends and techniques.

Line Cook

St. Mary Hospital
04.2018 - 03.2020
  • Operated all kitchen equipment in accordance with established guidelines.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Followed proper food handling methods and maintained correct temperature of all food products.
  • Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Participated in staff meetings and operated as effective team leader.
  • Established and maintained open, collaborative relationships with the kitchen team.
  • Operated fryers and grills according to instructions, poured oil in them and placed items in them for frying and grilling purposes.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Monitored food quality and presentation to maintain high standards.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Managed inventory and ordered food and supplies to maintain adequate stock.

Head Cook

Regency Healthcare Centre
07.2013 - 05.2017
  • Planned, prepared and served meals for residence 200+ people daily.
  • Maintained and cleaned all kitchen appliances, including the grill, stove and oven.
  • Interviewed, hired and trained new team members.
  • Estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.
  • Enforced appropriate work-flow and quality controls for food quality and temperature.
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.

Prep Cook

Hope Healthcare
10.2008 - 04.2012
  • Made all meals in accordance with company standards and requirements.
  • Offered support to other stations during  shifts or as needed.
  • Made sandwiches, including specialty items and custom orders.
  • Closed down the kitchen after each shift and precisely followed closing checklist for kitchen stations.
  • Sliced, served and packaged specialty meats, salads and cheeses.
  • Safely used knives, scales, wrappers, compactors, garbage disposals, pallet jack and hand trucks.
  • Discussed alternative selections with chef for guests with food allergies or gluten-free requests.
  • Added special garnishes and other finishing touches to dishes prior to serving.

Education

No Degree - Nutrition And Food Service

University of Florida
Gainesville, FL
05.2022

High School Diploma -

Murray Wright High School
Detroit, MI
2005

Skills

  • Highly motivated
  • Cleaning and organization
  • Active listener
  • Food presentation
  • Inventory control
  • Food preparation
  • Initiative
  • Cost Control
  • Meal Preparation
  • Food Safety Regulations
  • Food Presentation
  • Waste Reduction
  • Menu Planning
  • Staff supervision
  • Continuous improvement
  • Quality assurance
  • Performance evaluation
  • Customer service
  • Decision making
  • Budget management
  • Record keeping
  • Organizational skills
  • Team leadership
  • Time management
  • Reliable and Responsible

Affiliations

  • Catering

Timeline

Dietary Services Manager

Regency At Westland
10.2021 - Current

Line Cook

St. Mary Hospital
04.2018 - 03.2020

Head Cook

Regency Healthcare Centre
07.2013 - 05.2017

Sous Chef

Regency at Canton
10.2012 - 05.2021

Prep Cook

Hope Healthcare
10.2008 - 04.2012

No Degree - Nutrition And Food Service

University of Florida

High School Diploma -

Murray Wright High School

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