Summary
Overview
Work History
Education
Skills
Timeline
Generic

Yvonne Green

Ferndale,WA

Summary

Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure Food Services Field Supervisor position. Ready to help team achieve company goals.

Overview

36
36
years of professional experience

Work History

Director of Child Nutrition

Ferndale School District
10.2001 - 05.2024
  • Monitored inventory and ordered necessary supplies in timely manner.
  • Analyzed data on student participation rates in meal programs to identify areas needing improvement.
  • Introduced new technology platforms streamlining administrative tasks such as meal planning, ordering, production records and reporting.
  • Planned weekly nutritionally balanced menus to reflect state and federal guidelines and regulations.
  • Fostered a positive work environment for employees by recognizing accomplishments and encouraging open communication channels, both written and verbal.
  • Disseminated information to community agencies, school staff and students to promote increased interest in lunch programs.
  • Managed food service, food production, sanitation and staff supervision.
  • Implemented allergy-friendly meal options, accommodating diverse dietary needs among students.
  • Established comprehensive safety protocols and standard operating procedures to minimize risk of foodborne illness incidents within the facilities.
  • Used Titan/ Linq software to prepare production sheets and maintain accurate records.
  • Streamlined meal preparation processes to reduce waste and improve kitchen productivity.
  • Partnered with local farms to incorporate fresh produce into menus, supporting community agriculture initiatives.
  • Led successful grant-writing efforts securing additional funding for child nutrition programming enhancements.
  • Optimized budget allocation for the department by closely monitoring expenses and identifying cost-saving opportunities, detailed record keeping.
  • Increased student participation in meal programs through targeted marketing efforts and attractive presentation.
  • Improved child nutrition in the district by implementing healthy scratch menu recipes and healthier options.
  • Conducted regular staff evaluations to identify areas for improvement and provide constructive feedback for growth.
  • Collaborated with school administrators to ensure compliance with federal and state nutrition guidelines.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Purchased food and cultivated strong vendor relationships.
  • Knowledge of food prep and sound judgement in regards to food service.

Bakery Manager

Fred Meyer
10.1988 - 04.1997
  • Maintained a clean and safe work environment by enforcing strict adherence to food safety guidelines and regulations.
  • Arranged bakery displays to showcase baked goods, cakes, and pies to drive product sales.
  • Managed inventory and reduced waste, resulting in cost savings for the bakery.
  • Provided excellent customer service by addressing concerns promptly and professionally, resulting in repeat business.
  • Handled staff scheduling, ensuring adequate coverage during peak times while minimizing labor costs.
  • Maintained cleanliness and hygiene in bakery premises.
  • Managed all baking operations professionally and handled all problems confidently.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Trained new bakery staff on company policies and POS system use to maximize job satisfaction, expertise, and team performance.

Education

Diploma -

Viscount Bennett High School
Calgary, Alberta
06.1981

Skills

  • Grant Writing
  • Menu Planning
  • Meal Preparation
  • Dietary Guidelines
  • Record Keeping
  • Serve Safe Certificate
  • Staff Scheduling and Training
  • Managed food ordering and procurement
  • Sanitation Procedures
  • Allergy awareness
  • Dietary planning
  • Nutrient analysis software
  • Customer Service
  • Problem-Solving
  • Reliable and Responsible
  • Collaboration and Teamwork
  • Critical Thinking
  • Team Leadership
  • Money Handling
  • Safe Food Handling
  • Relationship Building
  • Calm and Pleasant Demeanor
  • Scheduling Staff
  • Employee Supervision
  • Delegating Assignments and Tasks
  • Work Planning and Prioritization
  • Supply Ordering and Management
  • Monitoring Food Preparation
  • Coaching and Mentoring
  • Operations Management
  • Employee Performance Evaluations
  • Purchasing
  • Menu Pricing and Writing
  • Health Code Compliance
  • POS Terminal Operation
  • Portion Control
  • Kitchen staff coordination
  • Recipes and menu planning
  • ServSafe Food Manager
  • Budget Administration

Timeline

Director of Child Nutrition

Ferndale School District
10.2001 - 05.2024

Bakery Manager

Fred Meyer
10.1988 - 04.1997

Diploma -

Viscount Bennett High School

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Yvonne Green