Sumaya Gonzalez-granados
Phoenix,AZ
Summary
Lead culinary operations for an assisted living community, ensuring high standards in food quality, safety, and production efficiency. Develop and execute menus tailored to residents' dietary needs while training staff in food safety and sanitation. Drive kitchen organization and workflow improvements to enhance dining experiences.
Overview
2
2
Languages
1
1
Certification
14
14
years of professional experience
Work History
CHEF
Emerald Glen Assisted Living
Mesa, AZ
09.2025 - Current
- Lead daily culinary operations for an assisted living and memory-care community, overseeing food preparation, production, meal service, sanitation, and kitchen organization.
- Plan and execute meals that meet residents' dietary restrictions, allergies, therapeutic requirements, nutritional needs, and individual food preferences.
- Ensured consistent food quality, flavor, presentation, portion control, temperature, and overall dining experience.
- Coordinate daily production schedules, station assignments, preparation priorities, service, sanitation, and closing procedures.
- Trained and coached kitchen employees on recipes, cooking techniques, food safety, sanitation, and quality standards to enhance team performance.
- Collaborate with management and care staff regarding residents' changing dietary needs, allergies, preferences, and meal concerns.
- Enhanced dining experience by responding to resident feedback and adjusting meals and preparation methods accordingly.
JR. SOUS CHEF / FINE DINING COOK III
We-Ko-Pa Resort & Casino
Fountain Hills, AZ
06.2017 - Current
- Prepare and plate menu items according to fine-dining standards for flavor, presentation, consistency, and portion control.
- Lead and support culinary staff during high-volume breakfast, lunch, and dinner service, coordinating stations and production priorities.
- Assist with daily kitchen leadership, workflow, station assignments, preparation, service execution, and closing procedures.
- Trained and mentored culinary employees on recipes, preparation techniques, sanitation, and food safety to maintain high-quality standards.
- Maintain detailed mise en place and organized, fully stocked stations to support efficient service.
- Monitor and document food temperatures and follow established food-safety and sanitation procedures.
- Operate commercial kitchen equipment safely while following OSHA and food-safety requirements.
- Contributed innovative ideas for menu development, recipe execution, and production planning to enhance culinary offerings.
- Supported leadership during busy services by identifying production priorities and ensuring team adherence to service standards.
CHEF
Valleywise Health
Phoenix, AZ
12.2021 - 01.2023
- Managed daily kitchen operations while maintaining high standards for food quality, safety, sanitation, and production efficiency.
- Created and standardized recipes to meet customer needs, nutritional requirements, and quality expectations.
- Coached culinary staff in consistent execution of recipes and production procedures.
- Managed food, labor, and operating expenses through effective production planning, inventory management, and forecasting.
- Selected ingredients based on quality, availability, cost, nutritional requirements, and menu specifications.
- Enforced food-safety regulations, sanitation procedures, temperature controls, and food-production standards.
- Monitored kitchen operations and identified equipment maintenance and operational needs.
- Supported efficient production while maintaining quality and consistency in a healthcare food-service environment.
DIETARY ASSISTANT
Arizona State Hospital
Phoenix, AZ
12.2020 - 12.2021
- Prepared and served therapeutic, restrictive, and specialized diets to meet individual health needs.
- Collaborated with dietitians and healthcare professionals to provide nutritious, appropriate, and appealing meals.
- Supported daily dietary department operations while following healthcare food-service requirements and established safety procedures.
- Followed strict sanitation, food-storage, temperature-control, and safe food-handling procedures.
- Monitored food storage and organization to minimize waste and enhance food safety.
- Coordinated dining-room setup, meal preparation, and tray service to ensure smooth daily food-service operations.
FINE DINING COOK III
Westin Kierland Resort & Spa
Scottsdale, AZ
02.2014 - 04.2017
- Ensured quality and consistency throughout preparation, mise en place, and final plating to uphold fine-dining standards.
- Prepared and presented menu items according to fine-dining standards and seasonal menu specifications.
- Collaborated with executive chefs and culinary team to streamline service during high-volume periods, enhancing guest experience.
- Coordinated with restaurant and service teams to exceed guest expectations and optimize food production efficiency.
- Maintained clean, organized, and sanitary workstations throughout production and service.
COOK SHIFT LEADER
Party Staff
Phoenix, AZ
01.2013 - 03.2017
- Coordinated cooking times and production priorities to ensure accurate and efficient delivery of complete orders.
- Led assigned kitchen stations during catered events and high-volume food-service operations.
- Executed recipes according to established quality, presentation, and production standards.
- Maintained sanitary workstations and adhered to food-safety requirements to ensure high-quality service throughout events.
- Prepared meats, vegetables, sauces, and other ingredients to meet production requirements and support timely service.
- Operated grills, ovens, fryers, stoves, and other commercial kitchen equipment safely.
- Maintained fully stocked and organized stations before, during, and after service.
COOK SUPERVISOR
Fox Restaurant Concepts LLC
Phoenix, AZ
02.2013 - 11.2015
- Supervised cooks, dishwashers, and culinary employees to ensure efficient daily kitchen operations.
- Led food preparation and cooking while maintaining established standards for quality, presentation, and portion control.
- Assigned production responsibilities and ensured compliance with food-safety and sanitation standards.
- Inspected kitchen and storage areas for cleanliness, organization, food safety, and compliance.
- Managed inventory and supply levels to maintain seamless kitchen operations.
- Developed and tested recipes and adjusted existing recipes to improve quality and operational efficiency.
Education
Associate in Science -
GateWay Community College
Phoenix, AZ05-2025
Culinary Certification -
Scottsdale Culinary Institute
Scottsdale, AZ05-2015
Skills
- Menu & Recipe Development
- Healthcare food service
- Therapeutic & Special Diets
- Allergy-Sensitive Meal Preparation
- Food Safety & Sanitation
- Quality control
- Production planning
- Inventory Management
- Cost control
- High-volume dining
- Service execution
- Waste Reduction
- Kitchen organization
- Culinary leadership
- Staff training
- Team leadership
- Dietary compliance
Certification
- ServSafe Manager
- Food Handler Certification
- Allergen Awareness Training
- CPR/First Aid
- Other culinary or healthcare food-service certifications
Languages
Fluent, Fluent
Languages
English
Professional
Spanish
Professional
Timeline
CHEF
Emerald Glen Assisted Living
09.2025 - Current
CHEF
Valleywise Health
12.2021 - 01.2023
DIETARY ASSISTANT
Arizona State Hospital
12.2020 - 12.2021
JR. SOUS CHEF / FINE DINING COOK III
We-Ko-Pa Resort & Casino
06.2017 - Current
FINE DINING COOK III
Westin Kierland Resort & Spa
02.2014 - 04.2017
COOK SUPERVISOR
Fox Restaurant Concepts LLC
02.2013 - 11.2015
COOK SHIFT LEADER
Party Staff
01.2013 - 03.2017
Associate in Science -
GateWay Community College
Culinary Certification -
Scottsdale Culinary Institute