Trenay Parker-Langston

• Manage recruitment and job postings for Mastery School District. Ensure they remain relevant and timely.
• Motivated staff to perform at peak efficiency and quality.
• Conduct initial interviews for open FSW positions and conduct reference checks and clearances.
• Manage onboarding process for frontline and manager level positions.
• Travel within the district to assist with recruitment, job fairs, engagement and training.
• Develop and deliver training materials for the purpose of retention of great employees.
• Maintain kitchen cleanliness and sanitation eagle eyes, correct procedures and scheduled cleaning of surfaces and equipment.
• Communicate with the Client and other school district officials.

• Maintained excellent relationships with customers, guests and client as well as other department leadership.
• Managed salaried managers and hourly associates in the Food Service Department.
• Oversaw the direction, coordination, and evaluation of the account.

• Required to manage daily business operations i.e. cash handling, production records, organization of pre-ordered meals. Oversee troubleshooting of preorder system.
  • Assisted and directed the day-to-day operations
  • Attended meetings in multiple buildings, walking around the cafeteria at lunch time, filling in where necessary (including serving, cleaning, getting deliveries).
  • Effectively managed and supported the financial business direction due to Covid-19.
  • Interviewed, hired, and trained associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems.
  • Prepared and managed annual budget.
  • Utilized company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time-keeping, etc.
  • Oversaw and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control.
• Oversaw hiring, training and management of more than 20 personnel across all areas of dining services.
• Completed frequent checks of food production to assess preparation standards, portioning and performance speed.

• Taught two Food: Art & Customs courses, providing instruction up to 20 undergraduate students helping them to gain understanding of selected countries' history and International cuisine.
• Assisted students in gaining broader understanding along with developing an appreciation of intellectual/cultural activity (music, science, literature, etc.) Prepares students to demonstrate basic understanding of language food preparation.
• Facilitated restaurant visits to meet educational objectives, learning food industry.
• Utilized various methods, including exams, quizzes and assignments to assess student comprehension and monitored student performance using automated reporting system.
• Graded quizzes, tests, homework and projects to provide students with timely academic progress information and feedback.
• Built relationships with students, mentoring on personal, professional and academic goals while providing coaching on effective study habits.
• Wrote and filed reports detailing course activities and student progress

• Oversaw matrix management environment with oversight of 1 operations manager, 2 supervisors, 23 food attendants, 4 bar attendants, daily food operations, sales, safety and compliance.
• Worked closely with the team to achieve company and client financial targets and goals.
• Developed and maintained excellent client and customer relationships.
• Empowered, engaged and ensured proper development of frontline (hourly) employees through daily motivation, coaching and mentoring.
• Provided superior communication skills, and displayed passion for high-level of customer service.
• Worked closely with the Delta Sky OSM to maintain optimum levels of communication to effectively and efficiently complete projects together.

• Responsible for overall food production for four K-12 locations.
• Organize budgets, oversee P&Ls and achieve margin targets consistently to stay on track with growth plans.
• Deliver business strategy and develop systems and procedures to improve operational quality and team efficiency.
• Applies performance data to evaluate and improve operations, target current business conditions and forecast needs.
• Responsible for vendor and government purchases.
• Develops and maintains relationships with clients, customers and suppliers through continual communication.
• Established monthly Diversity and Inclusion workshops to educate team members on best practices to optimize productivity.
• Enhanced operational success through effective staffing, strong training, adherence to safety regulations and well-timed customer service.

• Oversaw all production of meals for 5 school cafeterias.
• Coordinated all menu planning, purchasing and ordering of supplies for assigned district.
• Ensured positive relationships with all customers, parents, students and internal staff.
• Taught and administered ServSafe food safety classes and exams.
• Developed strategies to improve food service levels for busy cafeterias handling 1000 meals each day.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Spearheaded regular maintenance and repair audits to keep building and equipment in peak condition.
• Motivated staff to perform at peak efficiency and quality.
• Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each day.
• Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Purchased food and cultivated strong vendor relationships.

• Obtained bids from vendors for procurement of food, equipment and services needed for department and made recommendations regarding which bids/proposals are in the overall best interest for the department.
• Ordered, received and stored food and supply deliveries from approved vendors.
• Maintained par stock inventory and ensured FIFO.
• Inspected labs and equipment daily and prepared work orders for needed equipment repairs.
• Established $1,000,000 budget for Capital purchases and food supplies for CCP Culinary Arts program.
• Organized classroom materials to help Chef Instructors prepare for daily instruction and activities.
• Provided support during classes, group lessons and classroom activities.

• Prepared multi ethnic cuisines during conferences, weddings, funerals and weekly for retail.
• Taught and proctored ServSafe (Safe food handling and Sanitation) also ensured health and safety regulations were strictly observed.
• Planned menus, maintained stock levels and ordered new supplies as required.
• Recruited, trained and managed Abundant Harvest's catering team.
• Negotiated contracts with customers (in contract catering) and established financial targets and forecasts.
• Executed synchronized meal service simultaneously serving multiple guests with speed and efficiency.
• Managed 10 personnel, supervising daily performance as well as training and improvement plans.