Traci Sackett

Work History

Deli Associate

Appleknockers Country Store

03.2021 - 08.2023

Carefully prepared orders by slicing, weighing, and packaging cheeses and meats and accurately calculated prices.
Effectively managed time-sensitive tasks such as food preparation for large catering orders while balancing day-to-day responsibilities of serving customers.
Collaborated with team members to efficiently complete daily tasks and consistently meet customer needs.
Maintained clean, trash-free workspaces to maximize productivity and safety.
Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
Made food according to standard recipes with requested changes for customer satisfaction.
Prepared high-quality sandwiches, salads, and other deli products for customers, resulting in repeat business.
Ensured timely replenishment of supplies during peak hours, minimizing potential disruptions to customer service levels.
Demonstrated strong multitasking abilities while managing multiple orders simultaneously without sacrificing quality or accuracy.
Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
Supported store operations by adhering to proper food handling procedures and sanitation guidelines at all times.
Delivered exemplary customer service to guests, even in peak business periods to promote retention.
Handled customer complaints professionally and efficiently, resolving issues to the satisfaction of both the customer and management.
Provided support during busy periods by quickly stepping into different roles within the deli department as needed.
Developed strong rapport with regular customers, fostering loyalty through personalized service and attention to detail.

Chef

George’s Seafood Restaurant

06.2015 - 02.2016

Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Placed orders to restock items before supplies ran out.
Handled and stored food to eliminate illness and prevent cross-contamination.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Trained kitchen staff to perform various preparation tasks under pressure.
Reduced food waste with strategic menu planning and inventory control techniques.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Set up and broke down kitchen for service.
Modified recipes to accommodate dietary restrictions and allergies.

Line Cook

Calamity Janes Restaurant

12.2003 - 08.2010

Purchased food supplies for department according to budget limitations.
Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
Interviewed, hired and trained dietary personnel to provide optimal service.
Consulted with dietitians to plan menus appropriate for patient needs.
Conducted regular audits of food storage areas, ensuring adherence to cleanliness and food safety protocols.
Ensured compliance with state and federal regulations through meticulous record-keeping and documentation of all dietary department activities.
Optimized kitchen workflow processes which led to reduced preparation times while maintaining high-quality meals.
Collaborated with interdisciplinary healthcare teams to create customized care plans that enhanced patients'' overall health outcomes.
Evaluated nutritional content of menus regularly to ensure alignment with industry standards as well as specific patient requirements.
Visited with residents to inquire about satisfaction, quality, and personal preferences.
Championed an environment focused on teamwork and collaboration among dietary department staff members leading toward improved morale.
Assisted in achieving and maintaining required certifications, such as ServSafe, for all dietary department staff members.
Monitored production to check safety, standardized production and appropriate portioning.
Implemented cost-saving measures without sacrificing quality of meals or service to residents, contributing to better financial performance of the facility.
Streamlined kitchen operations for increased efficiency by implementing effective food inventory management system.
Evaluated employee performance regularly, providing constructive feedback for improvement.
Oversaw food preparation and monitored safety protocols.
Managed staff schedules and maintained adequate coverage for all shifts.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Motivated staff to perform at peak efficiency and quality.

Dietary Manager

State Of New Hampshire

05.2006 - 12.2015

Purchased food supplies for department according to budget limitations.
Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
Interviewed, hired and trained dietary personnel to provide optimal service.
Consulted with dietitians to plan menus appropriate for patient needs.
Conducted regular audits of food storage areas, ensuring adherence to cleanliness and food safety protocols.
Ensured compliance with state and federal regulations through meticulous record-keeping and documentation of all dietary department activities.
Optimized kitchen workflow processes which led to reduced preparation times while maintaining high-quality meals.
Collaborated with interdisciplinary healthcare teams to create customized care plans that enhanced patients'' overall health outcomes.
Evaluated nutritional content of menus regularly to ensure alignment with industry standards as well as specific patient requirements.
Visited with residents to inquire about satisfaction, quality, and personal preferences.
Championed an environment focused on teamwork and collaboration among dietary department staff members leading toward improved morale.
Assisted in achieving and maintaining required certifications, such as ServSafe, for all dietary department staff members.
Monitored production to check safety, standardized production and appropriate portioning.
Implemented cost-saving measures without sacrificing quality of meals or service to residents, contributing to better financial performance of the facility.
Streamlined kitchen operations for increased efficiency by implementing effective food inventory management system.
Evaluated employee performance regularly, providing constructive feedback for improvement.
Oversaw food preparation and monitored safety protocols.
Managed staff schedules and maintained adequate coverage for all shifts.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Motivated staff to perform at peak efficiency and quality.

Cook

State Of New Hampshire

01.2005 - 05.2006

Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Prepared meals efficiently under time constraints for timely service during peak hours.
Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Prepared food items in compliance with recipes and portioning control guidelines.
Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Streamlined kitchen operations with effective communication and collaboration among team members.
Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Showcased excellent knife skills for precise cutting and preparation of various ingredients.
Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
Collaborated with management team to develop new menu items.
Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
Developed and maintained clean and organized kitchen workspace, setting standard for team.
Streamlined food preparation process, increasing kitchen productivity.
Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
Developed system for inventory management, reducing waste and cutting costs.

Kitchen Manager

Paramount Pizza

06.1999 - 02.2003

Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
Designed and maintained menus to offer variety of high quality and consistency of dishes.
Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.

Summary

Overview

Work History

Deli Associate

Chef

Line Cook

Dietary Manager

Cook

Kitchen Manager

Education

Nationally Accredited Certification - Management

High School Diploma - General Studies

Skills

Timeline

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