Summary
Overview
Work History
Education
Skills
Certification
Timeline

Veronica Hamilton

Fort Bragg,CALIFORNIA

Summary

Nutrition professional with proven track record in planning and implementing nutrition programs. Known for effective team collaboration and delivering impactful results. Possesses strong organizational skills and ability to adapt to changing needs.

Overview

10
10
years of professional experience
1
1
Certification

Work History

Nutrition Program Coordinator/Chef

Montessori Del Mar Community School
03.2019 - Current
  • I plan 50+ meals per day, which includes purchasing food/supplies daily. I am responsible for cleaning the food preparation area and working with students on their proper nutritional needs
  • I work with individuals with special dietary needs.
  • Prepare three separate-timed servings, including hot/cold dishes for each serving group.
  • I developed and I run an after-school culinary/nutritional program for students. I instruct on safe knife handling and proper hygiene practices
  • Improved nutrition program effectiveness by developing and implementing comprehensive meal plans.

Line Cook/Prep Cook

Fog Eaters Restaurant
06.2018 - 11.2019
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Salad Chef/Dessert Chef

Ravens Restaurant
11.2017 - 06.2018
  • Supported restaurant operations by cross-training in other stations when necessary, remaining flexible in job duties assigned.
  • Received consistent positive feedback from customers on taste and presentation of salads served.
  • Streamlined salad station operations by organizing workstations for optimal efficiency.
  • Maximized use of available ingredients through thoughtful menu planning, reducing overall food costs while maintaining high-quality offerings.
  • Established rapport with regular customers who appreciated consistency in both flavor profiles and presentation style of salads served.

Pizza Maker

Cheeses Pizzaria
07.2015 - 08.2017
  • Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.
  • Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.
  • Learned and memorized menu items and specials to provide accurate and up-to-date information to kitchen staff.
  • Prepared raw materials for cooking by cutting vegetables and preparing dough.

Education

Master of Vegan Cuisine/Recipe Development - Nutritional Studies

Living Light Culinary Institute, Fort Bragg, CA
03-2018

General Studies

Willits Adult Education, Willits, CA
06-2002

Skills

  • Health promotion strategies
  • Staff training and development

Certification

Current Certificate (expires 6/21/2027) as a FOOD SAFE MANAGER, Certified by the National Registry of Food Safe Professionals

Timeline

Nutrition Program Coordinator/Chef - Montessori Del Mar Community School
03.2019 - Current
Line Cook/Prep Cook - Fog Eaters Restaurant
06.2018 - 11.2019
Salad Chef/Dessert Chef - Ravens Restaurant
11.2017 - 06.2018
Pizza Maker - Cheeses Pizzaria
07.2015 - 08.2017
Living Light Culinary Institute - Master of Vegan Cuisine/Recipe Development, Nutritional Studies
Willits Adult Education - , General Studies

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Veronica Hamilton