Ruth Coons
Ireton,IA
Summary
Adept at enhancing kitchen operations and elevating dish quality, my tenure at Sioux Center Health showcases a blend of culinary excellence and team leadership. Mastering recipe modification and fostering a contamination-free environment, I've been instrumental in achieving high customer satisfaction. My proactive approach and ServSafe certification underscore my commitment to food safety and professional growth.
Overview
25
25
years of professional experience
Work History
Cook
West Sioux CSD
Hawarden, IA
08.2024 - 11.2024
- Managed portion control using correct utensils during preparation and plating.
- Monitored temperatures of prepared food and cold-storage areas.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Checked completed orders for correct quantity and quality.
- Requested supplies and equipment orders, explaining needs to managers.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Made meals in accordance with company standards and requirements.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Cook
Hegg Memorial Health Center
Rock Valley, IA
08.2018 - 10.2024
- Managed portion control using correct utensils during preparation and plating.
- Monitored temperatures of prepared food and cold-storage areas.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Prepared a wide range of dishes according to menu specifications and chef instructions.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Checked completed orders for correct quantity and quality.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Requested supplies and equipment orders, explaining needs to managers.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Grilled and deep fried various foods from meats to potatoes.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Made meals in accordance with company standards and requirements.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Checked quality of food products to meet high standards.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Monitored stock levels of food items and ordered more when necessary.
- Distributed food to service staff for prompt delivery to customers.
- Used standardized recipes and other instructions to prepare food.
- Set up work stations prior to opening to minimize prep time.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
Cook
Sioux Center Health
Sioux Center, IA
05.2000 - 08.2018
- Managed portion control using correct utensils during preparation and plating.
- Monitored temperatures of prepared food and cold-storage areas.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Prepared a wide range of dishes according to menu specifications and chef instructions.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Checked completed orders for correct quantity and quality.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Requested supplies and equipment orders, explaining needs to managers.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Grilled and deep fried various foods from meats to potatoes.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Made meals in accordance with company standards and requirements.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Checked quality of food products to meet high standards.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Monitored stock levels of food items and ordered more when necessary.
- Distributed food to service staff for prompt delivery to customers.
- Used standardized recipes and other instructions to prepare food.
- Set up work stations prior to opening to minimize prep time.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Replenished food items from inventory and rotated ingredients.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
- Executed proper techniques when preparing menu item ingredients.
- Adhered to food safety standards when storing and preparing foods.
- Set up and performed initial prep work for soups, sauces and salads.
- Ordered supplies as needed for the kitchen.
- Followed established procedures and requirements for safe food handling, storage and service.
- Supervised and trained kitchen staff on proper preparation techniques.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Received and stored food and supplies.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Organized storage areas for efficient usage of space.
- Provided excellent service and attention to customers when face-to-face or through phone conversations.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Conducted system analysis and testing to identify and resolve technical issues or inefficiencies.
- Utilized various software and tools to streamline processes and optimize performance.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
- Identified needs of customers promptly and efficiently.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
- Managed inventory and supplies to ensure materials were available when needed.
- Recognized by management for providing exceptional customer service.
Education
Associate of Arts - Art
Dordt College
Sioux Center, IA05-1988
Skills
- Cooking
- Sauteing
- Contamination prevention
- Dish preparation
- Grilling
- Food presentation
- Recipe modification
- Ingredients measuring
- Sanitation
- Food safety oversight
- Recipe-based cooking
- Surface cleaning
- Food handling
- Food presentation talent
- Positive and professional
- Allergen awareness
- ServSafe certified
Timeline
Cook
West Sioux CSD
08.2024 - 11.2024
Cook
Hegg Memorial Health Center
08.2018 - 10.2024
Cook
Sioux Center Health
05.2000 - 08.2018
Associate of Arts - Art
Dordt College
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