Robert Smith

· Leads and supervises all areas of food production and food service including food preparation, nourishment, tray delivery and retrieval of trays.

· Maintains oversite of the Food Production areas, ensuring that daily cleaning, safety, and sanitation criteria are met.

· Instrumental in building a team-oriented environment with improved efficiency, high quality meals and safe working conditions.

· Responsible for monitoring and maintaining inventory par level supplies of all food items and paper supplies

· Responsible for daily menu planning, implementation and service of regular meals, holiday meals and patient treats, confidently updating and correcting menus, and patient tickets in with Computrition.

· Responsible for employee scheduling, attendance, discipline, payroll, interviewing, accident investigation and safety awareness

· Completes production and temperatures records for foods, ensuring that all records are correct and completed for each meal.

· Address all patient complaints, Get well network issues and PATS-R, complaints in a timely manner, ensuring excellent service recovery to address concerns.

· Serves as a member of the in-service training team by providing individual and group instructions to employees.

· Responsible for completing milk/juice and bread orders also reaching out to the vendors to resolve issues.

· Responsible for ensuring menu is frequently updated and pulled to the front on computrition

· Served as a member for the planning and successful implementation of International Dysphagia Diet Standardization Initiative (IDDSI) at the EO campus.

· Reads and follows recipes and menu accordingly. Ensures all special dietary needs are met according to the menu.

· Possess experience and knowledge of proper food handling and Hazard Analysis Critical Control Point (HACCP) procedures. Ensures food is not left at improper temperatures, prevents cross contamination of foods, and ensures a safe environment for the patients and staff

· Performs all other related duties as assigned.

• Senior Cook who delegates assignments to other cooks.
• Supervises the lower grade food service workers and cooks on tray assembly issues, dishwashing procedures, quality control issues such as plating techniques, tray arrangements and practices to maintain temperatures and safety of food.
• Responsible for daily menu planning, implementation and service of regular meals, holiday meals and treats for patients also updating and correcting menus and patient tickets with computrition.
• Completes temperature records for all meals ensuring that all records are correct and completed for each meal.
• Relaying information from management to employees.
• Help implement new procedures and policies.
• Work closely with dieticians to help better serve patients.
• Place all food and supply orders as needed and keep everything neatly stocked and rotated.
• Receive and inspects all deliveries, and replenishes all supplies needed for all areas in Food Service and ensures overall sanitation throughout department.
• Demonstrates expertise in food preparation and food knowledge.
• Possesses experience and knowledge of proper food handling and Hazard Analysis Critical Control Point protocols. Making sure food is not left at improper temperatures, prevents cross contamination of foods and ensures safe environment for patients and staff.
• Performs any other tasks that are assigned.

• Served as Acting Supervisor in the kitchen, overseeing co-workers and ensuring the completion of all assigned tasks with precision and efficiency.
• Possesses knowledge on Diet Order changes and provides assistance in making decision when assembling patient trays.
• Leads and supervises Production Area including food preparation and sometimes Food Service workers by overlooking the beltline and making sure everything is running properly from start to finish.
• Prepares variety of foods, meats, poultry, vegetables and cold food items.
• Prepare meals by using correct portioning, ensuring that temperature guidelines are met and enforced.
• Responsible for IDDSI meal ordering through US Foods and Holiday Special Orders along with Milk/Juice and Bread orders.
• Assists in Production Planning.
• Responsible for Menu Planning, implementation and service of regular menus, holiday meals, confidently updating and correcting menus with the Dietitians and also correcting patient tickets in Computrition.
• Completes production and temperature records for foods, ensuring that all records are correct and completed after each meal.
• Responsible for keeping track of Frozen Food Orders.
• Train and supervised cooking staff to expertly meet daily needs.
• Performs all other related duties as assigned.

• Lead Person who acted as supervisor when needed by opening and closing kitchen.
• Upheld a clean and sanitized work environment strictly following and enforcing sanitation policies.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared and Setup food tray line with a variety of hot and cold food items for patients.
• Prepared food and sauces from scratch using fresh ingredients and following recipes.
• Placing and Monitoring food items and supplies.

• Stocked and Prepared Work Service Stations.
• Placed Food, Drinks, Salads and Desserts and Utensils on to trays.
• Cross-trained in other kitchen positions to support staff and meet customer needs and demands.
• Compiled recipe ingredients and prepared for cooks by washing, cutting, or measuring food items.
• Set up and broke down food service lines quickly to maintain service flow.
• Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas.
• Operated dishwashing and sanitizing equipment
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.

• Demonstrated flexibility and willingness to assist in various areas of the food service department as needed.
• Worked in cooks area and collaborating different ideas on producing food.
• Independently prepared, portioned and assembled menu items by following patient diet needed.
• Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas
• Set up and broke down food service lines quickly to maintain service flow
• Cleaned and organized kitchen, dining and service areas
• Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.

• Supervised 8 Cooks
• Followed operational procedures and enforced product standards, quality and consistency.
• Organized stockroom for quick and safety-centered workflow and prepared for company inspections.
• Accepted merchandise and entered appropriate coding into company tracking system.
• Packed and unpacked shipments, reporting discrepancies and keeping precise log of receipts.
• Trained new hires in food handling and safety protocols to boost knowledge and performance.
• Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
• Monitored food inventory and supplies to prevent waste.
• Scheduled and rotated staff for adequate coverage and fair distribution of workload.

• Prepared multiple orders simultaneously during peak periods
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Grilled meats and seafood to customer specifications.
• Handled portion control activities according to specified instructions provided by chef.
• Plated and presented all dishes to match established restaurant standards.
• Checked food temperature regularly to verify proper cooking and safety.
• Cleaned and sanitized work areas, utensils and equipment.
• Operated grills, fryers and ovens to cook food items.
• Trained and assisted new kitchen staff members.

• Seasoned and cooked food according to recipes or personal judgment and experience.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Measured, weighed and mixed appropriate ingredients according to recipe directions.