Summary
Overview
Work History
Education
Skills
Timeline
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Payton Labonte

Standish,MI

Summary

Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Ambitious Kitchen leader with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Overview

14
14
years of professional experience

Work History

Director of Dietary Services

Ledgewood Manor
10.2022 - Current
  • Maintained detailed records of inventory management, purchasing decisions, and expense tracking for informed decisionmaking.
  • Purchased food and cultivated strong vendor relationships.
  • Streamlined kitchen operations by introducing new equipment and efficient workflows, increasing productivity levels among staff members.
  • Implemented strategic menu planning based on seasonal availability, reducing waste and optimizing costefficiency.
  • Collaborated with interdisciplinary teams to design innovative meal programs promoting overall patient wellbeing.
  • 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.
  • Adapted menus to align with cultural and religious dietary requirements, creating an inclusive dining experience for all patients.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Promoted a positive work culture by fostering open communication among team members and recognizing outstanding employee achievements.
  • Evaluated employee performance regularly, providing constructive feedback and opportunities for professional growth.
  • Improved patient satisfaction by implementing customized dietary plans tailored to individual needs.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Developed a comprehensive staff training program for increased efficiency and improved food safety standards.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Motivated staff to perform at peak efficiency and quality.
  • Maximized quality assurance by completing frequent line checks.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Ensured adherence to stringent sanitary guidelines through thorough staff training on proper hygiene practices in food handling and preparation areas.
  • Managed budget and financial resources effectively to reduce departmental costs without compromising quality of service.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Introduced sustainable practices into daily operations by implementing green initiatives such as recycling programs or sourcing locally grown produce when possible.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Established strong relationships with vendors, negotiating favorable pricing and terms that benefited the organization.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Conducted regular audits of food safety practices, maintaining compliance with relevant regulations and minimizing risk exposure.
  • Oversaw procurement processes, ensuring timely delivery of high-quality ingredients and supplies for daily operations.
  • Developed unique events and special promotions to drive sales.
  • Worked closely with dieticians to accommodate specific dietary restrictions, ensuring optimal nutrition for all patients.
  • Led efforts to improve food presentation techniques, enhancing the visual appeal of meals served to patients and guests alike.
  • Enhanced dining experience by maintaining a clean and aesthetically pleasing environment in the dining area.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Proven ability to develop and implement creative solutions to complex problems.
  • Demonstrated strong organizational and time management skills while managing multiple projects.
  • Skilled at working independently and collaboratively in a team environment.
  • Gained extensive knowledge in data entry, analysis and reporting.
  • Cultivated interpersonal skills by building positive relationships with others.
  • Applied effective time management techniques to meet tight deadlines.
  • Demonstrated a high level of initiative and creativity while tackling difficult tasks.
  • Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
  • Exercised leadership capabilities by successfully motivating and inspiring others.
  • Gained strong leadership skills by managing projects from start to finish.
  • Strengthened communication skills through regular interactions with others.
  • Developed strong communication and organizational skills through working on group projects.
  • Worked flexible hours across night, weekend, and holiday shifts.
  • Demonstrated creativity and resourcefulness through the development of innovative solutions.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Paid attention to detail while completing assignments.
  • Worked well in a team setting, providing support and guidance.
  • Proven ability to learn quickly and adapt to new situations.
  • Excellent communication skills, both verbal and written.
  • Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.

Cashier/Lead Sandwich Maker

Barn House Deli
02.2021 - 08.2021
  • Maintained cleanliness and organization of the checkout area, creating a pleasant shopping experience for customers.
  • Performed store opening, closing, and shift-change actions and kept accurate shift-change logs.
  • Facilitated and logged store opening, closing, and shift changes.
  • Worked with floor team and managers to meet wide range of customer needs.
  • Helped management develop employee improvement plans and motivate team members to continually improve.
  • Enhanced customer satisfaction by efficiently processing transactions and handling cash with accuracy.
  • Processed both cash and card purchases and returns.
  • Helped customers complete purchases, locate items, and join reward programs.
  • Developed strong rapport with regular customers by delivering personalized service that fostered loyalty towards the brand.
  • Worked extra shifts during busy periods and covered for call-in employees to maintain service levels.
  • Evaluated presentation of checkout lanes and kept team members on top of cleaning tasks when necessary.
  • Conducted inventory counts by adding each item in stock and documenting in computer system.
  • Used POS system to enter orders, process payments and issue receipts.
  • Handled cash with high accuracy and took care to check bills for fraud.
  • Reduced wait times for customers by effectively managing the cashier team and prioritizing tasks.
  • Set up new sales displays each week with fresh merchandise.
  • Operated cash register to record transactions accurately and efficiently.
  • Conducted daily cash audits to ensure accurate financial records and reduce discrepancies.
  • Prepared detailed reports on sales trends and cashier performance, aiding management in strategic decision-making processes.
  • Set and updated employee schedules to fulfill gaps based on expected customer demands.
  • Maintained stock to meet expected customer demand.
  • Learned duties for various positions and provided backup at key times.
  • Trained new cashiers on company policies, ensuring consistent quality of service across the team.
  • Assisted customers by answering questions and fulfilling requests.
  • Educated employees on register use, merchandising, and customer service.
  • Performed cash, card and check transactions to complete customer purchases.

Cook Shift Leader

Ledgewood Manor
07.2012 - 04.2021
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Improved kitchen efficiency by implementing streamlined cooking processes and procedures.
  • Developed recipes, portion specifications, and standard preparation procedures for all dishes.
  • Contributed to positive workplace culture by fostering open communication among team members and addressing issues proactively before they escalated.
  • Adjusted recipes based on ingredient availability or customer request.
  • Maintained food safety and sanitation standards.
  • Cooked memorable dishes that brought new customers into establishment.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Placed orders to restock items before supplies ran out.
  • Optimized ingredient usage by developing creative recipes that utilized seasonal produce while remaining costeffective.
  • Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
  • Maintained well-organized mise en place to keep work consistent.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Upheld strict adherence to company policies regarding food handling practices, employee conduct, and dress code requirements.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Utilized expert knowledge of various cooking techniques to prepare diverse dishes that met or exceeded guest expectations.
  • Handled high-pressure situations calmly and professionally, maintaining focus on completing tasks efficiently without compromising quality.
  • Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
  • Managed opening and closing shift kitchen tasks.
  • Assisted in menu planning and development, incorporating guest feedback and industry trends to keep offerings fresh and appealing.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Implemented innovative menu items based on current culinary trends, leading to positive feedback from customers.
  • Planned menus for different events, seasons and customer requests.
  • Identified issues, analyzed information and provided solutions to problems.
  • Self-motivated, with a strong sense of personal responsibility.
  • Skilled at working independently and collaboratively in a team environment.
  • Exercised leadership capabilities by successfully motivating and inspiring others.
  • Passionate about learning and committed to continual improvement.
  • Developed and maintained courteous and effective working relationships.
  • Excellent communication skills, both verbal and written.
  • Proven ability to develop and implement creative solutions to complex problems.
  • Resolved problems, improved operations and provided exceptional service.
  • Assisted with day-to-day operations, working efficiently and productively with all team members.

Dietary Aide

Spring Brook Nursing Home
05.2010 - 07.2012
  • Enhanced kitchen efficiency by maintaining a clean and organized workspace, ensuring timely meal production and delivery.
  • Collaborated with healthcare professionals to develop individualized meal plans based on patient needs, resulting in better health outcomes.
  • Contributed to the development of new menu items that aligned with current nutritional guidelines and patient preferences.
  • Followed all food safety regulations while preparing meals for patients.
  • Discarded outdated food products and maintained waste disposal procedures.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Ensured food safety compliance through proper storage, handling, and sanitation procedures, minimizing risk of contamination or illness.
  • Cross-trained in other kitchen positions to support staff and meet customer needs and demands.

Education

High School Diploma -

Bonny Eagle High School
Standish, ME
06.2011

Skills

  • Employee Supervision
  • Investigating Complaints
  • Recipes and menu planning
  • Money Handling
  • Event Coordination
  • Safe Food Handling
  • Sanitation Standards
  • Payroll Administration
  • Training and Onboarding
  • Supply Ordering and Management
  • Meal Preparation
  • Front of House Management
  • Scheduling
  • Portion Control
  • Performance Improvement
  • Resource Allocation
  • Anticipating Problems
  • Building Maintenance

Timeline

Director of Dietary Services

Ledgewood Manor
10.2022 - Current

Cashier/Lead Sandwich Maker

Barn House Deli
02.2021 - 08.2021

Cook Shift Leader

Ledgewood Manor
07.2012 - 04.2021

Dietary Aide

Spring Brook Nursing Home
05.2010 - 07.2012

High School Diploma -

Bonny Eagle High School

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Payton Labonte