Summary
Overview
Work History
Education
Skills
Timeline
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Robert Woolverton

Superior,Wisconsin

Summary

Dynamic culinary professional with a proven track record at Essentia Health-St. Mary's Medical Center, enhancing patient satisfaction and health outcomes through innovative nutrition programs and meticulous meal preparation. Skilled in inventory management and team training, I excel in fast-paced environments, leveraging exceptional organizational skills and culinary expertise to achieve operational excellence and compliance.

Overview

25
25
years of professional experience

Work History

Nutrition Assistant

Essentia Health-St. Mary's Medical Center
12.2019 - Current
  • Increased patient satisfaction through attentive service and timely delivery of meals.
  • Developed and implemented community nutrition program to improve health outcomes and prevent disease.
  • Ensured accurate record-keeping of patient information, including food allergies, preferences, and dietary restrictions.
  • Developed nutrition-related policies and procedures to facilitate compliance with regulatory standards.
  • Maintained inventory levels of food supplies while adhering to budget constraints and minimizing waste.
  • Evaluated and revised menus to incorporate variety and meet evolving needs and preferences.
  • Collaborated with dietitians to ensure optimal nutrition for patients with specific dietary needs.
  • Assisted patients clients with mean plan development, addressing individualized dietary requirements.
  • Demonstrated flexibility in adapting to schedule changes or additional assignments as needed in a fast-paced environment.
  • Assisted in maintaining a clean and organized kitchen, adhering to food safety regulations.

Prep Chef

Holiday Inn Hotel Sandton
08.2008 - 03.2019
  • Maintained high standards of food quality and presentation through consistent adherence to recipes and plating guidelines.
  • Maintained high personal grooming standards and uniform presentation.
  • Maintained composure and work quality while under stress.
  • Followed food safety practices and sanitation guidelines.
  • Cleaned and maintained work areas, equipment and utensils.
  • Assisted with ordering supplies and managing inventory levels, ensuring adequate stock was available for daily operations without excessive waste or spoilage costs incurred.
  • Exhibited flexibility in adapting to menu changes and special event preparations as needed, ensuring a seamless dining experience for all guests involved therein.
  • Collaborated with other team members to ensure timely completion of meal orders during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Ordered new ingredients and supplies to meet expected needs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prepped daily menu items to quickly deliver upon request.

Prep Chef

Burrito Union
07.2007 - 08.2008
  • Maintained high standards of food quality and presentation through consistent adherence to recipes and plating guidelines.
  • Maintained high personal grooming standards and uniform presentation.
  • Maintained composure and work quality while under stress.
  • Followed food safety practices and sanitation guidelines.
  • Cleaned and maintained work areas, equipment and utensils.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Continuously improved culinary skills through ongoing training opportunities, staying current on industry trends and best practices.
  • Assisted with ordering supplies and managing inventory levels, ensuring adequate stock was available for daily operations without excessive waste or spoilage costs incurred.
  • Exhibited flexibility in adapting to menu changes and special event preparations as needed, ensuring a seamless dining experience for all guests involved therein.
  • Ensured compliance with all health department regulations, resulting in consistently passing inspections with flying colors.
  • Assisted head chef in creating innovative menu items, resulting in increased customer satisfaction and repeat business.
  • Operated various kitchen equipment safely and effectively, minimizing accidents and downtime.
  • Coordinated with front-of-house staff to address any service-related issues promptly, contributing to overall guest satisfaction levels consistently maintained throughout tenure at establishment concerned hereunder henceforth therewithal.
  • Participated in regular staff meetings to discuss areas of improvement, leading to increased overall performance levels within the kitchen team.
  • Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
  • Maintained well-organized mise en place to keep work consistent.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Placed orders to restock items before supplies ran out.
  • Ordered new ingredients and supplies to meet expected needs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Trained new staff on food preparation and safety procedures.

Store Manager/head Chef

Ground Round Restaurant
11.1999 - 07.2007
  • Optimized labor scheduling according to store needs while adhering to budget constraints, maximizing productivity without compromising service quality.
  • Managed inventory control, cash control, and store opening and closing procedures.
  • Conducted regular performance reviews for staff members, providing constructive feedback and opportunities for growth.
  • Managed daily operations to ensure smooth functioning of the store, maintaining a clean, safe environment for customers and employees.
  • Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Completed point of sale opening and closing procedures.
  • Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.
  • Mentored new hires during their onboarding process, ensuring they were well-equipped to excel in their roles from day one.
  • Assisted with hiring, training and mentoring new staff members.

Education

Culinary Arts

Hennepin Technical College
Brooklyn Park, MN
04.1998

Skills

  • Sanitation rules and regulations
  • Meal distribution
  • Interpersonal and written communication
  • Cooking Demonstrations
  • Special diets
  • Inventory Management
  • Schedule Coordination
  • Team Training
  • Meal Preparation
  • Decision-Making
  • ServSafe Food Manager
  • Data Analysis
  • Culinary expertise
  • Teamwork and Collaboration
  • Problem-Solving
  • Multitasking
  • Excellent Communication
  • Organizational Skills
  • Team Collaboration
  • Creative Thinking

Timeline

Nutrition Assistant

Essentia Health-St. Mary's Medical Center
12.2019 - Current

Prep Chef

Holiday Inn Hotel Sandton
08.2008 - 03.2019

Prep Chef

Burrito Union
07.2007 - 08.2008

Store Manager/head Chef

Ground Round Restaurant
11.1999 - 07.2007

Culinary Arts

Hennepin Technical College

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Robert Woolverton