Summary
Overview
Work History
Education
Skills
Timeline
Generic

Rachelle Thompson

CTT Instructor-Culinary and Office Admin
Kyle,TX

Summary

Accomplished and energetic Dietary Manager with a solid history of achievement in Food & Nutrition. Motivated leader with strong organizational and prioritization abilities. Areas of expertise include Team Building, Organizational Skills and Fiscal Responsibility. Seasoned Educator with more than 20 years of experience in fast-paced Institutions. Excellent Microsoft and Data Entry skills. Track record of achieving exceptional results in Annual Surveys and City Health Inspections.

Overview

27
27
years of professional experience

Work History

Caterer

ReBelles Catering
07.1998 - Current
  • Confer with staff at a chosen event site to coordinate details.
  • Inspect event facilities to ensure that they conform to customer requirements.
  • Coordinate services for events, such as accommodation and transportation for participants, facilities, catering, signage, displays, special needs requirements, printing and event security.
  • Organize registration of event participants.
  • Consult with customers to determine objectives and requirements for events such as meetings, conferences, and conventions.
  • Meet with sponsors and organizing committees to plan scope and format of events, to establish and monitor budgets, to review administrative procedures and event progress.
  • Review event bills for accuracy, and approve payment.
  • Evaluate and select providers of services according to customer requirements.
  • Plan and develop programs, agendas, budgets, and services according to customer requirements.
  • Hire, train, and supervise volunteers and support staff required for events.
  • Negotiate contracts with such service providers and suppliers as hotels, convention centers, and speakers.
  • Maintain records of event aspects, including financial details.
  • Conduct post-event evaluations to determine how future events could be improved.

Culinary Arts Teacher

Windham School District
12.2023 - 04.2025
  • Planned relevant classroom activities and worked to reinforce lessons through active student engagement.
  • Used innovative techniques to motivate student interest and enthusiasm for subject.
  • Provided prompt and specific feedback to students on work and behavior.
  • Organized and made available time, space, materials, and equipment needed before instruction.
  • Adjusted instruction to facilitate student mastery.
  • Motivated students to achieve new levels of skill in diverse kitchen tasks.
  • Planned and delivered courses for industry professionals and general public.
  • Maintained clean, neat and well-sanitized kitchen.
  • Monitored food production for quality, safety, and adherence to establishment standards.
  • Supervised and monitored students' use of tools and equipment.
  • Observed and evaluated students' work to determine progress, provide feedback, and make suggestions for improvement.
  • Engaged students in academic and practical conversations that elicited critical thinking, creativity, collaboration and communication.

CTT Instructor-Office Administration

Gary Job Corps Center
04.2019 - 12.2023
  • Monitor, Mentor and Model for students’ success
  • Maintain classroom structure, keep students’ motivated and set reachable goals
  • Supply the tools and resources for students to learn Microsoft Suites (Word, PowerPoint, Excel 2016). Which enables them to become MOS Certified.
  • Set up groups for team building, as we as teaching social skills
  • Students become proficient in OPAC
  • Refer students to Career Counseling when problem solving is needed.
  • Assist students with job, house, and transportation seeking

Certified Dietary Manager

Heritage Park Rehabilitation and Skilled Nursing Center
12.2010 - 12.2018
  • Observe patient food intake and report progress and dietary problems to dietician.
  • Obtain and evaluate dietary histories of individuals to plan nutritional programs.
  • Analyze menus or recipes, standardize recipes, or test new products.
  • Supervise food production or service or assist dietitians or nutritionists in food service supervision or planning.
  • Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines.
  • Develop job specifications, job descriptions, or work schedules.
  • Select, schedule, or conduct orientation or in-service education programs.
  • Determine food and beverage costs and assist in implementing cost control procedures.
  • Refer patients to other relevant services to provide continuity of care.

Certified Dietary Manager

Texan Nursing & Rehab of San Marcos
08.2007 - 12.2010
  • Observe patient food intake and report progress and dietary problems to dietician.
  • Prepare a major meal, following recipes and determining group food quantities.
  • Obtain and evaluate dietary histories of individuals to plan nutritional programs.
  • Analyze menus or recipes, standardize recipes, or test new products.
  • Supervise food production or service or assist dietitians or nutritionists in food service supervision or planning.
  • Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines.
  • Develop job specifications, job descriptions, or work schedules.
  • Select, schedule, or conduct orientation or in-service education programs.
  • Provide dietitians with assistance researching food, nutrition, or food service systems.
  • Determine food and beverage costs and assist in implementing cost control procedures.
  • Refer patients to other relevant services to provide continuity of care.
  • Deliver speeches on diet, nutrition, or health to promote healthy eating habits and illness prevention and treatment.

Culinary Arts Teacher

Gary Job Corps Center
04.2004 - 08.2007
  • Monitor students' performance to make suggestions for improvement and to ensure that they satisfy course standards, training requirements, and objectives.
  • Instruct students individually and in groups, using various teaching methods such as lectures, discussions, and demonstrations.
  • Enforce policies and rules governing students.
  • Maintain accurate and complete student records as required by administrative policy.
  • Instruct and monitor students in the use and care of equipment and materials to prevent injury and damage.
  • Observe students to determine qualifications, limitations, abilities, interests, and other individual characteristics.
  • Conduct classes, workshops, and demonstrations, and provide individual instruction to teach topics and skills such as cooking, dancing, writing, physical fitness, photography, personal finance, and flying.
  • Schedule class times to ensure maximum attendance.
  • Assign and grade class work and homework.
  • Adapt teaching methods and instructional materials to meet students' varying needs and interests.
  • Prepare and administer written, oral, and performance tests, and issue grades in accordance with performance.
  • Establish clear objectives for all lessons, units, and projects and communicate those objectives to students.
  • Prepare students for further development by encouraging them to explore learning opportunities and to persevere with challenging tasks.
  • Plan and conduct activities for a balanced program of instruction, demonstration, and work time that provides students with opportunities to observe, question, and investigate.
  • Prepare instructional program objectives, outlines, and lesson plans.
  • Prepare materials and classrooms for class activities.

Education

National Certification- CDM, CFPP - Nutrition

Association of Nutrition & Foodservice Professionals
St. Charles, IL
08.2015

Associate of Applied Science - Nutrition

Le Cordon Bleu College of Culinary Arts in Austin
Austin, TX
08.2005

Career and Technical Instructor - Nutrition

Texas Teachers Certification
Austin, TX
02.2004

Skills

  • Culinary production
  • Service excellence
  • Healthcare compliance knowledge
  • Culinary equipment management
  • Guest experience enhancement
  • Hospitality service skills
  • Personable and friendly
  • Proficient in negotiating contracts
  • Valid [state] driver's license
  • Organizing and prioritizing
  • Equipment operation and maintenance
  • Kitchen management
  • Large scale events
  • Banquet coordination
  • Sales growth strategies
  • Inventory monitoring
  • Vendor management
  • Food presentation
  • Sanitation practices
  • Staff development
  • Food safety
  • Quality control
  • Regulatory compliance
  • Kitchen staff coordination
  • Nutrition
  • Event management
  • Invoice management and order fulfillment
  • Strategic menu planning
  • Food preparation
  • Analytical problem-solving
  • Presentation skills
  • Proper food handling techniques
  • Food and beverage costing
  • Team contribution
  • Menu development

Timeline

Culinary Arts Teacher

Windham School District
12.2023 - 04.2025

CTT Instructor-Office Administration

Gary Job Corps Center
04.2019 - 12.2023

Certified Dietary Manager

Heritage Park Rehabilitation and Skilled Nursing Center
12.2010 - 12.2018

Certified Dietary Manager

Texan Nursing & Rehab of San Marcos
08.2007 - 12.2010

Culinary Arts Teacher

Gary Job Corps Center
04.2004 - 08.2007

Caterer

ReBelles Catering
07.1998 - Current

Associate of Applied Science - Nutrition

Le Cordon Bleu College of Culinary Arts in Austin

Career and Technical Instructor - Nutrition

Texas Teachers Certification

National Certification- CDM, CFPP - Nutrition

Association of Nutrition & Foodservice Professionals

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Rachelle ThompsonCTT Instructor-Culinary and Office Admin