Virginia Marie Murphey
Senoia,GA
Summary
Bringing positive attitude and excellent organizational skills to table. Well-versed in food safety regulations and menu planning, with strong ability to manage inventory and coordinate staff schedules. Ready to enhance operational efficiency and elevate customer satisfaction.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Assistant Food Service Director
SAGE Dining Services
07.2023 - Current
- Menu Planning: Creating nutritious, appealing, and cost-effective menus that comply with SAGE Standards.
- Budget Management: Managing budgets, monitoring expenditures, and ensuring cost control while maintaining food quality and nutrition.
- Staff Supervision: Hiring, training, and supervising kitchen staff to maintain efficient operations.
- Compliance: Ensuring adherence to health, safety, and sanitation regulations.
- Inventory Management: Ordering and managing inventory to avoid waste and shortages.
- Community Engagement: Collaborating with parents, students, and staff to address dietary needs, food allergies, and preferences.
Lead Cook
SAGE Dining Services
06.2022 - 06.2023
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
Lead Cook
SAGE Dining Services
07.2019 - 06.2022
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
Cook
SAGE Dining Services
12.2017 - 06.2019
- 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.
Cook
Calvin Center
06.2010 - 06.2019
- Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
- Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
- Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Assistant Food Service Director
Heritage Inn of Barnesville Health & Rehabilitation
12.2016 - 12.2017
- Implemented health and safety protocols compliant with local regulations, maintaining a safe environment for both staff members and customers alike.
- Enforced strict adherence to portion control guidelines as part of cost-saving measures without compromising on customer satisfaction.
- Supervised daily operations effectively by delegating tasks appropriately among team members based on skill level and workload capacity.
- Maintained a clean, safe, and organized kitchen environment by following established sanitation guidelines and procedures.
Prep Cook
SAGE Dining Services
02.2010 - 12.2016
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
High School Diploma -
Loganville High
Loganville, GA05-1998
Skills
- Sanitation standards
- Food presentation
- Food safety compliance
- Allergen awareness
- Scheduling and rostering
- Waste reduction
- Health inspections
- Ordering supplies
- Budgeting and cost control
- Reliable and responsible
- Time management
- Problem-solving
Certification
- Serve It Up Safe! Certification – Serve It Up Safe!.
Timeline
Assistant Food Service Director
SAGE Dining Services
07.2023 - Current
Lead Cook
SAGE Dining Services
06.2022 - 06.2023
Lead Cook
SAGE Dining Services
07.2019 - 06.2022
Cook
SAGE Dining Services
12.2017 - 06.2019
Assistant Food Service Director
Heritage Inn of Barnesville Health & Rehabilitation
12.2016 - 12.2017
Cook
Calvin Center
06.2010 - 06.2019
Prep Cook
SAGE Dining Services
02.2010 - 12.2016
- Serve It Up Safe! Certification – Serve It Up Safe!.
High School Diploma -
Loganville High
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