Regina Beckner
Church Hill,TN
Summary
Culinary professional with track record of supporting chefs in high-paced kitchen environments. Known for reliability and adaptability, contributing to team success and smooth kitchen operations. Expertise in food preparation and kitchen safety, paired with collaborative spirit.
Thorough team contributor with strong organizational capabilities. Experienced in handling numerous projects at once while ensuring accuracy. Effective at prioritizing tasks and meeting deadlines.
Possesses versatile skills in project management, problem-solving, and collaboration. Brings fresh perspective and strong commitment to quality and success. Recognized for adaptability and proactive approach in delivering effective solutions and great relationships with our Client.
I have years of experience in the Restaurant business and running of a full scale business. I also have experience with payroll, scheduling, computer and office skills. I have 30+ years in cooking as well as care giving for the elderly + 6 years . I am currently employed by Morrison Healthcare-Holston Valley Hospital.
Overview
34
34
years of professional experience
Work History
Chef Assistant /Manager-Holston Valley Hospital
Compass Group/Morrison Healthcare
05.2025 - Current
- In charge of all catering and events.
- Prepped ingredients ahead of time to increase cooking and service speed.
- Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Assisted in managing kitchen inventory, preventing shortages of essential ingredients.
- Optimized food presentation, enhancing overall dining experience for guests.
- Monitored inventory levels and communicated supply needs to management, reducing instances of stock shortages during service hours.
- Played key role in kitchen equipment maintenance, preventing unexpected downtimes.
- Supported head chef with supplier negotiations, securing high-quality ingredients at cost-effective prices.
- Provided support during special events and catering functions, ensuring consistent quality across all offerings.
- Adhered to dietary restrictions and accommodated allergies as necessary, fostering an inclusive dining experience for all guests.
- Collaborated with culinary team to execute large catering orders, ensuring timely delivery.
- Worked closely with front-of-house staff to address customer feedback or concerns promptly, fostering strong cross-functional teamwork within the restaurant setting.
- In charge of inspections.
- Working daily with Patient Management team.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
Executive Chef/Manager for Wexford House
Compass Group/Morrison Healthcare
07.2021 - 05.2025
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.
- Evaluated and updated kitchen equipment regularly, ensuring that all pieces were in peak working condition for optimal efficiency.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Led menu development efforts, incorporating seasonal ingredients to provide fresh and exciting options for guests .
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
- Developed a good relationship with a difficult Client.
Lead Dietary Supervisor
Morrison Industrys @Indian Path Hospital
01.2017 - 07.2021
- Trained in all positions-Patient serves ,PDA, Chef duties, Inventory, allergy-computer and daily paper work. I also have retail training in the cafe as cook or cashier. I have Completed FrontLine Leaders class though Morrison-Compass group. ServeSafe Manager certified.
- Boosted overall patient satisfaction levels due to timely response rates on special diet requests or modifications.
- Implemented a proactive approach to problem-solving within the department by encouraging open dialogue among team members and promoting a culture of continuous improvement.
- Collaborated with healthcare professionals to create specialized diets for patients with specific medical conditions or nutritional requirements.
- Optimized resource allocation through careful planning of labor schedules based on staff availability and workload demands during peak times.
- Increased employee retention through effective training, mentoring, and performance evaluations of dietary staff members.
- Reduced food waste by implementing inventory control measures and optimizing food storage practices.
- Maintained a clean and safe work environment by enforcing strict sanitation guidelines and safety protocols.
Caregiver
Self-employeed
01.2011 - 01.2017
- For my mother as well as my Aunt. I well understand elderly needs and care.
- Assisted with dressing guidance, grooming, meal preparation, and medication reminders.
- Maintained a safe and clean environment for patients, reducing risks and ensuring optimal health outcomes.
- Assisted with feeding and monitored intake to help patients achieve nutritional objectives.
- Maintained clean personal areas and prepared healthy meals to support client nutritional needs.
Lead line -Grill Chef
O'Charley's Kingsport Tn
02.2008 - 03.2011
- Back of the house assistant to the Head Chef.
- Trained new team members on grill station procedures, ensuring consistency in dish preparation and presentation.
- Managed grill station equipment maintenance, ensuring optimal performance for consistent cooking results.
- Maintained a clean and sanitary work environment, adhering to food safety regulations and guidelines.
- Increased ticket turnaround time by effectively prioritizing tasks while maintaining a high level of culinary excellence.
- Elevated guest experience with visually appealing plating techniques that showcased the skillful preparation of each grilled item served.
- Contributed to the development of seasonal menus, incorporating fresh ingredients for optimal flavor profiles.
- Demonstrated exceptional multitasking skills, effectively handling multiple orders simultaneously during peak business hours.
- Mentored junior chefs, sharing expertise in grilling techniques that led them to become valuable assets within the kitchen team.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Cleaned and maintained kitchen equipment regularly.
- Established and maintained productive staff relationships for positive working environments.
Owner/Manager
Motz's Italian Restaurant
01.1998 - 01.2008
- Managing and running of a full scale restaurant-Executive chef.
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Trained and motivated employees to perform daily business functions.
- Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
- Consulted with customers to assess needs and propose optimal solutions.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Established foundational processes for business operations.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
General Manager, Head Chef
Motz's Italian Restaurant
07.1991 - 10.1998
- Managing a full scale restaurant-scheduling-orders-payroll -deposits accounting- Lead chef.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Managed budget implementations, employee evaluations, and contract details.
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Formulated policies and procedures to streamline operations.
- Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
- Enhanced team collaboration and communication by introducing new project management tool, leading to more efficient project completions.
- Boosted employee retention by developing comprehensive benefits package and fostering positive work environment.
- Spearheaded development of new market strategy, significantly enhancing brand recognition and customer base with innovative advertising campaigns.
- Oversaw successful launch of new product lines, coordinating between departments to ensure unified approach and timely delivery.
- Assisted in recruiting, hiring and training of team members.
- Trained and guided team members to maintain high productivity and performance metrics.
Education
CDM/CFPP - CDM
University of North Dakota
Grand Forks, ND01-2022
No Degree - Business and Computer
Northeast State
Kingsport, TN12.1997
Medical Assistant-AAB - Medical Office
Draughon's Practical Business College
Nashville, TN12.1988
High School Diploma -
Sullivan South High School
Kingsport, TN12.1984
Ordained Minister
Universal Life Church
Sacramento, CA05-2021
Skills
- Excel proficiency
- Food safety practices
- Safe food handling
- Sanitation procedures
- Culinary preparation
- Allergen management skills
- Culinary techniques
- Culinary recipe creation
- Food preservation techniques
- Temperature regulation
- Culinary presentation
- Strategic menu planning
- Food safety practices
- Effective problem-solving
- Quality assurance
- Cost analysis for food
- Attention to detail
- Self motivation
- Time management abilities
- Decision-making
- Problem-solving aptitude
- Team building
- Inventory management
- Food handler certification
Accomplishments
- Achieved Certificate of Completion Food Allergies and Celiac Disease training for Managers and Chefs by completing Fare Check with accuracy and efficiency.
- Achieved Certificate of Completion of Inclusive Leadership
- Completed Frontline Leaders Seminar and Certification.
Timeline
Chef Assistant /Manager-Holston Valley Hospital
Compass Group/Morrison Healthcare
05.2025 - Current
Executive Chef/Manager for Wexford House
Compass Group/Morrison Healthcare
07.2021 - 05.2025
Lead Dietary Supervisor
Morrison Industrys @Indian Path Hospital
01.2017 - 07.2021
Caregiver
Self-employeed
01.2011 - 01.2017
Lead line -Grill Chef
O'Charley's Kingsport Tn
02.2008 - 03.2011
Owner/Manager
Motz's Italian Restaurant
01.1998 - 01.2008
General Manager, Head Chef
Motz's Italian Restaurant
07.1991 - 10.1998
CDM/CFPP - CDM
University of North Dakota
No Degree - Business and Computer
Northeast State
Medical Assistant-AAB - Medical Office
Draughon's Practical Business College
High School Diploma -
Sullivan South High School
Ordained Minister
Universal Life Church