Raymond Richardson
Sicklerville,NJ
Summary
With a proven track record at Juniper Village, I excel in elevating dining experiences through innovative menu development and effective labor management. My leadership fosters team growth and operational efficiency, achieving significant enhancements in customer satisfaction and quality assurance. Skilled in special events coordination and staff training, I bring both hard and soft skills to surpass employer expectations. Effective at meeting food service operational and financial objectives. Knowledgeable about budget administration, inventory management, and cost-reduction strategies. Accomplished Food Service Director dedicated to increasing sales, diversifying menus and optimizing policies to transform food service operations. Quality-oriented and decisive leader with proactive approach.
Overview
32
32
years of professional experience
1
1
Certification
Work History
Senior Food Service Director
Juniper Village
2006.03 - Current
- Increased customer satisfaction by implementing innovative menu options and presentation techniques.
- Collaborated with marketing teams to develop effective promotional strategies that increased visibility and attracted new customers to the organization''s dining establishments.
- Assessed customer feedback data regularly to identify areas needing improvement or adjustments in order to consistently exceed customer expectations.
- Championed technology integration within food service operations, utilizing digital tools to improve inventory management and streamline ordering processes.
- Successfully managed special events such as corporate functions or large-scale celebrations through effective planning, coordination, and execution of catering services.
- Enhanced employee retention rates by fostering an inclusive work culture focused on professional development opportunities.
- Collaborated with other departments to create cross-functional initiatives that improved overall company performance and employee morale.
- Implemented cost control measures to reduce expenses without compromising food quality or service standards.
- Established strong relationships with vendors, negotiating better pricing and securing higher quality ingredients.
Food Service Assistant
DePaul Healthcare
2000.04 - 2006.02
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
- Completed daily tasks such as dishwashing, trash removal, and restocking while adhering to established safety protocols.
- Enhanced customer satisfaction by providing friendly and efficient service during meal times.
- Ensured compliance with health regulations through frequent cleaning and sanitation practices within the food preparation area.
- Maintained proper food storage procedures, reducing waste and ensuring optimal freshness for all menu items.
- Contributed to team success by proactively assisting coworkers during peak hours or covering shifts when needed.
- Assisted in maintaining a clean and sanitary dining environment for the comfort of patrons.
- Adhered to all safety regulations regarding food handling and preparation, ensuring a healthy and enjoyable dining experience for guests.
- Prepared fresh, appetizing meals according to dietary guidelines and menu specifications.
Dietary Assistant
Meadow View Nursing Center
1992.05 - 2000.03
- Maintained a clean and sanitary work environment, adhering to health department regulations and safety protocols.
- Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
- Ensured timely meal service by coordinating cooking schedules and prioritizing tasks based on patient needs.
- Assisted in menu planning, incorporating seasonal ingredients for optimal taste and nutritional value.
- Kept accurate records of patient dietary information for reference during meal planning and preparation stages.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Promoted teamwork among kitchen staff by fostering open communication and addressing issues promptly.
- Trained new staff members in kitchen procedures, equipment usage, and recipe preparation to maintain quality standards.
- Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.
- Streamlined food production processes by organizing workstations and utilizing time-saving techniques.
- Maintained a positive work atmosphere by addressing any conflicts or concerns in a proactive and professional manner.
- Managed food preparation for special events, ensuring diverse menu options that catered to varied dietary requirements.
- Achieved cost savings through careful ingredient selection, bulk purchasing, and minimizing waste.
- Performed tasks pertaining to transportation, preparation and setting up of delivery meals.
- Upheld high standards of presentation for all meals served, contributing to an elevated dining experience for patients.
- Received orders, verified contents against invoices and assessed quality of products to verify conformance to organizational standards.
- Collaborated with dietitians to develop specialized menus for patients with specific dietary restrictions.
- Conducted regular equipment maintenance checks to ensure optimal functionality and prevent downtime disruptions.
- Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.
- Enhanced kitchen efficiency by implementing standardized recipes and portion control guidelines.
- Communicated with supervisor to discuss menu items, ingredients and nutritional values.
- Assisted in hiring and evaluating of new kitchen staff.
- Improved patient satisfaction by tailoring meal plans according to dietary needs and preferences.
- Continuously updated knowledge of industry trends, attending workshops or training sessions as needed to stay current with best practices in dietary cooking techniques.
- Monitored food temperatures throughout preparation and serving process.
- Trained and supervised new kitchen staff on food preparation and safety protocols.
- Developed strong working relationships with suppliers, negotiating competitive pricing without compromising on quality ingredients.
- Increased overall kitchen productivity by assisting with food preparation tasks such as chopping vegetables, assembling plates, and serving meals during peak hours.
- Demonstrated strong attention to detail while completing daily tasks such as taking accurate meal orders from nurses or directly from patients when necessary.
Education
Associate of Arts - Culinary Arts
Atlantic Cape Community College
Mays Landing, NJ06.2000
Skills
- Operational Efficiency
- Labor Management
- Sanitation Standards
- Food presentation
- Special Events Coordination
- Employee Scheduling
- Food Safety Compliance
- Menu development
- Staff Training and Development
- Inventory Management
- Quality Assurance
- Staff Supervision
Certification
- Certification in Infection Control (CIC),Certification Board of Infection Control and Epidemiology (CBIC) - 2006
Accomplishments
- Supervised team of 100 staff members.
- Resolved product issue through consumer testing.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference
Work Type
Finding my next roleWork Type
Full TimeWork Location
On-SiteImportant To Me
Career advancementWork-life balanceTeam Building / Company Retreats401k matchPaid time offHealthcare benefitsStock Options / Equity / Profit SharingPaid sick leavePersonal development programsCompany CultureFlexible work hoursTimeline
Senior Food Service Director
Juniper Village
2006.03 - Current
Food Service Assistant
DePaul Healthcare
2000.04 - 2006.02
Dietary Assistant
Meadow View Nursing Center
1992.05 - 2000.03
Associate of Arts - Culinary Arts
Atlantic Cape Community College
- Certification in Infection Control (CIC),Certification Board of Infection Control and Epidemiology (CBIC) - 2006
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