Paulie Wixom

Food Service Director

Warden School District

04.2005 - Current

Directed daily food service operations, ensuring compliance with health regulations and district policies.
Implemented nutrition programs to promote student wellness and enhance menu offerings.
Evaluated food service equipment needs, overseeing procurement to ensure operational efficiency.
Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Developed strategies for minimizing waste during food preparation processes by utilizing proper portioning techniques and reusing ingredients when appropriate.
Implemented a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.
Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.
Increased employee engagement by fostering positive relationships among team members and addressing concerns proactively.
Provided ongoing mentorship and coaching to kitchen staff members, fostering professional growth while maintaining a positive workplace environment.
Designed creative menus that catered to various dietary needs while maintaining an appealing aesthetic for clients.
Verified prepared food met standards for quality and quantity before serving to customers.
Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Motivated staff to perform at peak efficiency and quality.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Managed staff schedules and maintained adequate coverage for all shifts.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Oversaw food preparation and monitored safety protocols.