Terrence Humphrey
Largo
Summary
Skilled professional ready to excel in leadership role with focus on results-driven performance. Proven ability to streamline operations and foster team collaboration to achieve organizational goals. Known for reliability and adaptability in meeting changing demands while maintaining high standards.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Cook
Bay Pines VA Healthcare System
Bay Pines
02.2026 - Current
- Prepares diverse meals adhering to dietary guidelines and nutritional standards.
- Collaborates with healthcare staff to accommodate patient dietary restrictions effectively.
- Maintaines high standards of kitchen cleanliness and food safety compliance.
- Traines new kitchen staff on proper food handling techniques and equipment use.
Senior Health Inspector
Department of Business and Professional Regulation/Division of Hotels and Restaurants
Tampa, FL
04.2023 - 01.2026
- Conducted regulatory, standardized inspections of public food service establishments and lodging facilities for compliance with environmental health and sanitation regulations, and other safety or sanitation-related areas as deemed necessary
- Investigated foodborne illness and environmental sanitary nuisance complaints and investigates and takes administrative action against unlicensed activity
- Worked in conjuction with other city, county, and state agency officials to secure compliance of state regulations
- Participated in the inspection and licensing of temporary events
- Conducted routine inspections on iPad and prepares accurate facility inspection reports relating to safety, sanitation, and misrepresentation violations, daily activity reports, time sheets, and travel reimbursement reports
- Prioritized all assigned work according to department guidelines to ensure compliance with state laws and rules
- Prepared and submitted legal documents to secure compliance through administrative actions by following department guidelines and attends and testifies as needed in formal and informal hearings
- Delivered legal documents in person to facility operators to secure “Good Service” as required.
Cook Supervisor
Alexandria VA Healthcare System
Pineville, LA
10.2017 - 12.2022
- Shared in the managerial responsibilities for the proper supervision of labor, allocation of subsistence and supplies, and all other resources required to accomplish quality Veteran centered meal services.
- Coordinated work with supporting or related work functions controlled by other supervisors.
- Used resources to operate within a planned financial budget; shared in the managerial responsibility for the proper supervision of labor, allocation of subsistence and supplies, and all other resources required to accomplish quality Veteran centered meal services.
- Informed higher-level supervisors of the need to revise the work schedules and re-estimate labor and other resources.
- Participated in meetings and discussions regarding initial planning of current and future work schedules, budget requests, staffing needs, estimates, and recommendations for scheduling projected work.
- Planned weekly or monthly to establish deadlines, priorities, and work sequences based on general work schedules, methods, and policies set by higher-level supervisors.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and utensils, sanitation, and safety issues.
- Actively involved in sanitation, menu development, and training.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Maintained smooth and timely operations in preparing and delivering meals and kitchen sanitation.
- Inspected kitchens to observe food preparation quality, service, appearance, and cleanliness of production and service areas.
- Properly labeled and stored all raw food ingredients, including produce, meat, fish, poultry, dairy, and dry goods, in the appropriate storage room, walk-in refrigerator, freezer, or cooler.
- Purchased food and supplies via an automated system.
- Retrieved and extracts food production reports from the computer and used the data to prepare production worksheets for the cooks and storeroom requisitions for the Ingredient Control Unit.
- Streamlined productivity by decreasing time-wasting tasks.
- Analyzed program information to present innovative solutions to program supervisors.
- Prepared performance requirements and work schedules.
- Provided technical direction and training.
- Investigated work-related issues such as high costs or low productivity and determined causes and corrective actions.
- Interviews applicants for positions in Food Production/Service areas.
- Oversaw safety and sanitation program.
- Ensured food safety and sanitation compliance based on HACCP guidelines and internal policies and procedures.
- Evaluated training effectiveness and recommended methods for improving the program.
- Performed daily log updates and generated reports for Nutrition & Food Service Chief.
- This is a federal job
- Supervisor: Leon Flournoy (318-613-2529)
- Okay to contact this Supervisor: Yes
- Pay Plan: WS - Supervisory Pay SchedulesFederal Wage System
- Grade: 06
- Salary: $68,409.00 USD Per Year
- Hours per week: 40
- Series: 7404 Cooking
Cook
Alexandria VA Healthcare System
Pineville, LA
06.2012 - 10.2017
- Prepared meals and making sure the meals are properly cooked and are at the right temperature for a 130 to 150 patients.
- Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines.
- Verified proper portion sizes and consistently attained high food quality standards.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation, and safety issues.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
- Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
- Positively engaged with customers, offering menu information, providing suggestions, and showing genuine appreciation for their business.
- Recommended menu items to the Lead Cook for new dish development, holidays, special events and promotions.
- Verified freshness of products upon delivery.
- Comprehensive knowledge of food and catering trends Accurately and efficiently prepared healthy, delicious fish, meat, and vegetable-based dishes.
- This is a federal job
- Supervisor: Robert Bellard (3184662794)
- Okay to contact this Supervisor: Yes
- Hours per week: 40
- Series: 7408 Food Service Working
- Pay Plan: WG - Nonsupervisory Pay SchedulesFederal Wage System
- Grade: 06
Quality Assurance/Quality Control Specialist
Lear Siegler Services Inc.
Fort Riley, KS
01.2007 - 07.2009
- Improved quality for heavy and light-wheeled equipment performance by developing new QA/QC policies and procedures as member of team, as well as developed quality control initiatives and process improvements Provided detailed quality control inspections to heavy equipment while ensuring high customer satisfaction rates for top-tier contractor to U.S.
- Ensured compliance to all safety and labor policies and procedures.
- Collected and recorded technical data.
- Inspected, repaired, and replaced major components to engines, transmission and frames of scrapers, bulldozers, and other heavy equipment.
- Carefully maintained complaint and nonconformance processing through records and tracking systems, including root cause and corrective actions
- Developed new standards for production, with improvements as needed, and create testing protocols for implementation across all service lines
- Conducted audits or surveillances using quality assurance methods, techniques and principles to produce unbiased and factual results.
- Planned, executed, and oversaw inspection and testing of incoming and outgoing equipment to confirm quality conformance to specifications and quality deliverables
- Analyzed and investigated product complaints or reported quality issues to ensure closure in accordance with company guidelines and external regulatory requirements
- Developed or updated company complaint and inspection procedures to ensure capture and investigation, as well as proper documentation of complaints
- Monitored risk-management procedures, and maintain and analyze problem logs to identify and report recurring issues to management.
- Provided training and support to quality assurance team on systems, policies, procedures, and core processes
Education
Master of Science - Management
Colorado Technical University
Colorado Springs, CO, United States11-2028
Master's degree - Management/Public Administration
Colorado Technical University
Colorado Springs, CO, United States07-2021
Bachelor's degree - Management/Foodservice
Colorado Technical University
Colorado Springs, CO, United States08-2020
Skills
- Customer service
- Training and mentoring
- Goal oriented
- Staff management
- Attention to detail
- Inventory control
- Food handling
- Multitasking and organization
- Strong attention to safe food handling procedures
- Cooking techniques
Affiliations
Project Management Institute - Member
Certification
- ServSafe Food Protection Manager
- Human Subjects Research
Timeline
Cook
Bay Pines VA Healthcare System
02.2026 - Current
Senior Health Inspector
Department of Business and Professional Regulation/Division of Hotels and Restaurants
04.2023 - 01.2026
Cook Supervisor
Alexandria VA Healthcare System
10.2017 - 12.2022
Cook
Alexandria VA Healthcare System
06.2012 - 10.2017
Quality Assurance/Quality Control Specialist
Lear Siegler Services Inc.
01.2007 - 07.2009
Master's degree - Management/Public Administration
Colorado Technical University
Bachelor's degree - Management/Foodservice
Colorado Technical University
Master of Science - Management
Colorado Technical University