Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Yvonne Schoubye

Paris,TN

Summary

Driven by a passion for cooking, nutritional excellence and efficient kitchen management, I leveraged skills in menu planning, catering, sanitation procedures, correct food handling procedures, budgets and team leadership to enhance food service operations at Henry County Medical Center.

My proactive approach in recipe development and waste reduction, coupled with a Serve Safe Certification, significantly improved meal quality and operational efficiency.

I am organized, dependable and successful at managing multiple priorities with a positive attitude. I have a willingness to take on added responsibilities to meet team goals.

I am hardworking and passionate with strong organizational skills, detail-oriented team player with the ability to handle multiple projects simultaneously with a high degree of accuracy. Always ready to help teams achieve company goals by upholding the policies and procedures that have been put forth.

To seek and maintain a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Overview

29
29
years of professional experience
1
1
Certification

Work History

Supervisor of Food and Nutrition

Henry County Medical Center
02.2019 - Current
  • Maintained a safe working environment by enforcing strict adherence to workplace safety guidelines.
  • Conducted employee training sessions for improved food safety practices and compliance with regulations.
  • Led a team of kitchen staff to achieve efficient workflow and maintain high standards of cleanliness.
  • Took initiative to solve problems and recommended improvements to hospital food service procedures and interdepartmental processes.
  • Established strong relationships with vendors, negotiating favorable terms for bulk purchases and securing reliable supply channels.
  • Established and monitored staff schedules, made assignment sheets and monitored menus.
  • Improved food quality by implementing strict quality control measures and regular inspections.
  • Implemented cost-saving measures in the procurement process, resulting in reduced expenses without sacrificing quality.
  • Completed food and physical safety audits to verify health and well-being of staff members and patrons.
  • Coordinated catering services for special events held at the facility or offsite locations as needed.
  • Managed food inventory efficiently, reducing waste and maintaining optimal stock levels.
  • Maintained food at proper operating temperatures, trained team in food safety and documented required temperatures.
  • Optimized food production processes, streamlining operations while maintaining quality standards.
  • Ensured compliance with all applicable local, state, and federal regulations governing food service establishments within the facility's jurisdiction.
  • Evaluated employee performance regularly, providing constructive feedback for ongoing improvement efforts.
  • Supervised daily food preparation activities, ensuring consistency in presentation and portion sizes across all dishes served.
  • Monitored food storage techniques to preserve freshness, prevent contamination, and adhere to industry best practices.
  • Contributed to long-term strategic planning initiatives aimed at enhancing the overall success of the foodservice operation.
  • Handled customer complaints professionally, resolving issues promptly to ensure continued satisfaction.
  • Assisted on tray line and prepared trays according to prescribed diets and patron requests.
  • Assisted in menu planning, incorporating seasonal ingredients for maximum freshness and taste appeal.
  • Created and prepared visual aids, manuals and other materials used in teaching.
  • Provided in-depth information on nutritional care to maximize health.
  • Developed and prepared low-fat, low-cholesterol and chemical-free meals.
  • Monitored quality control procedures to guarantee preparation and delivery of healthy menu choices.
  • Planned nutritious meal options for individuals with various health needs and conditions.
  • Followed a strict budget for food, supplies and Group 3 items.

Caterer

Henry County Medical Center
02.2019 - Current
  • Provided friendly, courteous service to create memorable moments for guests.
  • Delivered catered food and supplies to facility for on-time set-up.
  • Enhanced client satisfaction by providing personalized catering services tailored to individual preferences and dietary requirements.
  • Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
  • Communicated with event coordinators and facility management to obtain appropriate catering accommodations.
  • Served catering guests by fulfilling orders, communicating requests and routinely inquiring about customer satisfaction.
  • Managed food inventory and supplies, reducing waste and maintaining optimal stock levels for diverse events.
  • Delivered outstanding customer service throughout the entire event planning process, resulting in customer satisfaction.
  • Replenished banquet stations and verified food temperatures and cleanliness of service areas.
  • Implemented strict food safety standards, maintaining a clean and sanitary work environment at all times.
  • Transported meal and beverage carts from kitchen area to serve guest at reserved location.
  • Coordinated logistical aspects of event setup and breakdown, minimizing disruptions to clients'' schedules.
  • Set up and disassembled food service stations and equipment per specifications.
  • Offered vegetarian versions of frequently ordered entrees to appeal to health conscious customers.
  • Observed federal and local kitchen safety regulations to prevent food borne illnesses.
  • Collaborated with clients to plan event venues, menus and budgets.
  • Created numerous appetizer, entree and dessert options to offer the clients.
  • Developed innovative menu offerings that consistently received positive feedback from clients and guests.
  • Researched menu options for customers with food allergies or special dietary preferences to accommodate varied dietary needs.
  • Used company policies, procedures, and best practices to maintain consistent service quality across all events.
  • Optimized workflow processes within the kitchen environment for greater efficiency during food preparation stages.
  • Tested recipes before inclusion in catering menu to verify accuracy of ingredients and preparation methods.
  • Established strong relationships with suppliers and vendors, ensuring reliable service and competitive pricing.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Set up and broke down tables for service
  • Evaluated food products to verify freshness and quality.
  • Participated in food tastings and taste tests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Utilized culinary techniques to create visually appealing dishes.
  • Monitored food production to verify quality and consistency.
  • Disciplined and dedicated to meeting high-quality standards.
  • Menu development and planning.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Enhanced event presentation by creating visually appealing food displays and arrangements.
  • Balanced budgets effectively while meeting client expectations for quality cuisine served at their functions.
  • Utilized innovative cooking techniques to produce consistently delicious dishes while adhering to dietary restrictions when necessary.
  • Collaborated with clients to plan and execute successful catering events, tailoring menus to meet specific needs and preferences.
  • Maintained strict adherence to food safety guidelines, ensuring the health and well-being of all attendees at catered functions.

Catering Assistant

Showthyme Catering
03.1998 - 08.2014
  • Provided friendly, courteous service to create memorable moments for guests.
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Collaborated with team members to execute seamless catering events for clients.
  • Coordinated closely with other staff members during events for smooth service delivery.
  • Maintained strict adherence to food safety guidelines, preventing any potential health risks or violations.
  • Maintained flexible work schedule to meet event needs.
  • Offered excellent customer service, addressing client concerns promptly and professionally.
  • Maintained professional demeanor under pressure during high-stress situations, contributing to overall success of catered events.
  • Delivered catered food and supplies to facility for on-time set-up.
  • Enhanced customer satisfaction by providing exceptional catering services at various events.
  • Created visually appealing buffet displays that attracted positive attention from event attendees.
  • Assisted in resolving any unforeseen issues that arose during events, mitigating negative impacts on client experience.
  • Supervised and trained junior catering staff to carry out correct tasks and apply best practices.
  • Assisted in the preparation and presentation of food, ensuring high-quality standards were maintained.
  • Demonstrated adaptability when adjusting plans according to last-minute changes or requests from clients.
  • Responded to customer inquiries and resolved complaints to establish trust and increase satisfaction.
  • Set up and broke down event spaces efficiently, ensuring timely completion of tasks while minimizing disruption to guests.
  • Supported efficient kitchen operations by maintaining a clean and organized workspace.
  • Oversaw catering orders to verify accuracy and completeness.
  • Monitored food preparation to determine correct temperature and proper cooking before serving.
  • Implemented creative solutions for managing space constraints at various event locations, maximizing efficiency and guest satisfaction.
  • Managed inventory and supplies, ensuring adequate stock levels for successful event execution.
  • Inspected catering equipment and utensils regularly to manage wear and tear.
  • Arranged furniture and added decorations to assist in setting up for catering events.
  • Handled logistics related to transportation of equipment and materials between venues, ensuring punctual arrival at event sites.
  • Followed food safety practices and sanitation guidelines.
  • Maintained composure and work quality while under stress.
  • Maintained high personal grooming standards and uniform presentation.
  • Cleaned and maintained work areas, equipment and utensils.
  • Loaded dishes, glasses and tableware into dishwashing machines.
  • Assisted in setting up and breaking down kitchen stations.
  • Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
  • Prepared sandwiches, salads and other specialty items according to customer specifications.
  • Lifted and carried heavy materials.
  • Pushed, pulled and transported large loads and objects.
  • Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
  • Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
  • Monitored food temperature, discarding items not stored correctly.
  • Trained new staff on food preparation and safety procedures.
  • Stocked and rotated food items according to expiration dates.
  • Operated food slicers, grinders and chopper in accordance with safety guidelines.
  • Assisted in event setup and teardown, ensuring a smooth transition between functions.
  • Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
  • Enhanced guest experience by providing exceptional service during catered events.
  • Worked with catering staff to establish timely preparation and delivery of food and beverage orders.
  • Loaded and unloaded tableware, catering supplies and meals to and from catering vehicles to comply with catering logistics.
  • Received positive feedback from clients regarding attention to detail, promptness, and overall professionalism during catered events.
  • Maintained a clean and organized work environment, ensuring compliance with health and safety regulations.
  • Arranged linens and table settings according to seating plan and event theme.
  • Reduced wait times for guests by efficiently managing multiple food stations simultaneously.
  • Loaded and unloaded delivery van carefully to maximize efficiency.
  • Contributed to team success by cross-training in various roles such as bartender, server assistant, or line cook when necessary.
  • Served appetizers, delivered entrees, and refilled beverages for banquet guests.
  • Utilized proper food handling techniques to establish safety and quality of food served.
  • Sanitized tableware and chafing dishes before catering event to avoid infection and comply with hygiene standards.
  • Supported the creation of memorable experiences for guests by delivering exceptional tableside service at weddings, corporate events, and private parties.
  • Upheld the company''s reputation for excellence by adhering to established service standards while continually seeking opportunities for improvement in personal performance.
  • Maintained tidy and organized dining room, kitchen and serving stations to comply with cleanliness standards.
  • Streamlined event operations by coordinating closely with catering manager on guest headcounts, serving schedules, and equipment needs.
  • Maintained proper food temperature control, preventing spoilage and ensuring optimal taste quality for guests.
  • Cleared dishes and glassware quickly following each course.
  • Ensured all serving utensils were sanitized before use and replaced regularly throughout the event duration for enhanced hygiene practices.
  • Developed rapport with clients through attentive listening and effective communication skills, leading to repeat business opportunities.
  • Wrapped silverware and folded napkins according to standard procedures or in requested arrangements.
  • Stored clean chafing dishes, tableware and platters after catering events to safeguard items and maintain consistent inventory.
  • Prepared and maintained drink stations throughout catering events.
  • Boosted efficiency during high-volume events through proactively identifying potential bottlenecks in service flow and communicating solutions promptly with team members.
  • Supported catering team morale by consistently bringing a positive attitude and strong work ethic to each event assignment.
  • Minimized waste by monitoring portion sizes according to established catering guidelines while still maintaining an attractive presentation on plates or buffet tables.
  • Facilitated seamless transitions between courses by clearing tables quickly without disrupting ongoing conversations among guests.
  • Set up banquet tables and chairs based on event requirements.
  • Adhered to all health and safety regulations while serving food and beverages.
  • Carried out professional service, retaining polite and friendly approach at all times.
  • Adjusted service based on customer requests and kitchen readiness.
  • Served meals to customers according to established guidelines.
  • Refilled beverage glasses, cleared and reset tables, and stocked service areas.
  • Arranged food, utensils and condiments on trays to serve meals with necessary items.
  • Inspected dishes and utensils for cleanliness.
  • Supervised set up of banquet food stations and coordinated service to multiple dining areas.
  • Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
  • Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
  • Maintained clean and safe work environment.
  • Assessed meal preparation to check creation of special orders and cooking procedures.
  • Asked diners about meals to assess satisfaction and collect vital feedback to improve operations.

Night Shift Supervisor

Shoney's Restaurant
04.1995 - 02.1998
  • Resolved conflicts among team members in a timely manner, promoting a cohesive and efficient working environment.
  • Assisted in training new employees on policies, procedures, and best practices for their respective roles within the organization.
  • Observed each team member to carry out duties and provided constructive criticism.
  • Developed strong communication channels between day and night shifts, facilitating seamless handovers at the beginning and end of each shift.
  • Assigned each staff member with specific daily tasks and responsibilities.
  • Evaluated employee performance regularly, offering constructive feedback and identifying opportunities for growth or additional training needs.
  • Increased productivity by effectively delegating tasks and monitoring progress throughout the night shift.
  • Managed communication between associates and management, addressing key issues and needs.
  • Reduced employee turnover by fostering a positive work environment and providing ongoing support to staff members.
  • Assisted customers with complaints, questions, and concerns.
  • Enhanced team efficiency by implementing streamlined processes and procedures for night shift operations.
  • Maintained stock of products and ordered new products when stock was running low.
  • Played an integral role in meeting production targets by closely supervising staff activities throughout each stage of the process.
  • Maintained accurate inventory levels through diligent oversight and thorough record keeping practices.
  • Organized evening meetings to set operations for following day and next shift crew.
  • Participated in continuous improvement efforts, identifying areas for potential enhancements within night shift operations based on data analysis and observation.
  • Ensured safety of all employees by conducting regular safety checks, addressing potential hazards, and enforcing company policies.
  • Provided support to upper management by generating comprehensive reports detailing productivity, employee performance, inventory levels, and other relevant metrics from the night shift operations.
  • Trained staff members to perform inventory management, customer service and maintenance.
  • Collaborated with other department supervisors to coordinate cross-functional projects during nighttime hours.
  • Improved customer satisfaction by addressing concerns promptly and ensuring high-quality service from the night shift team.
  • Implemented quality control measures to ensure products met company standards before leaving the facility during the night shift operations.
  • Upheld strict compliance with local, state, and federal regulations governing workplace safety, health, and environmental practices.
  • Coordinated with maintenance teams to schedule repairs or equipment maintenance during non-peak hours to minimize disruption to workflow.
  • Compiled reports on production shortfalls, accidents and equipment problems.
  • Conducted regular performance reviews for night shift employees, setting goals for professional growth and addressing any areas requiring improvement.
  • Fostered collaboration between departments on various initiatives aimed at improving overall operational efficiency across multiple shifts.
  • Coordinated with production managers, monitoring material movement in and out of facility.
  • Upheld federal safety standards and environmental disposal protocols.
  • Cultivated professional working relationships with peers and supervisors.
  • Supervised ongoing daily production phases.
  • Collaborated with other leaders and executives to direct workflow and support operations.
  • Optimized scheduling for the night shift, resulting in reduced labor costs and improved coverage during peak hours.
  • Implemented policies and standard operating procedures for continuous improvement.
  • Located and resolved problems with team production and performance to maintain consistent quality levels.
  • Troubleshot equipment to reduce service calls and downtime.
  • Oversaw loading and unloading of packages in warehouse.
  • Monitored daily and weekly key performance indicators to maintain on-track status.
  • Created and implemented strategies for improving operational efficiency and accuracy.
  • Conducted performance reviews each quarter, offering praise and recommendations for improvement.
  • Planned, organized and monitored resources to deliver efficient use of labor, equipment and materials.
  • Built relationships with customers and managed accounts to drive revenue and profit.
  • Reviewed documentation such as invoices and shipping paperwork for accuracy and compliance.
  • Interpreted work order information and specifications to plan, schedule and complete jobs precisely.
  • Managed staff hiring, training and supervision.
  • Coordinated project workflows for departments.
  • Kept accurate and detailed records of personnel progress and productivity.
  • Oversaw inventory and product stock to develop and maintain inventory controls resulting in cost savings and reduced overages.
  • Coordinated merchandising, promoted new products and increased brand awareness.
  • Increased customer satisfaction and grew business by maintaining close relationships with customers.
  • Enhanced processes by pinpointing bottlenecks and working with supervisor to resolve.

Education

High School Diploma -

Henry County High School
Paris, TN
06.1990

Skills

  • Taking classes to become a Certified Dietary Manager
  • Inventory Procedures
  • Budget
  • Ordering Food and Supplies
  • Helping with the Interviewing and Hiring of New Employees
  • Meal Preparation
  • Sanitation Procedures
  • ServeSafe Certification - Manager
  • Food Presentation
  • Allergen awareness
  • Waste Reduction
  • Food Procurement
  • Recipe Development
  • Menu Planning
  • Menu Costing
  • Nutrition Awareness
  • Culinary Expertise
  • Meal Planning
  • Cooking Instruction
  • Vegetarian and Vegan Nutrition
  • Equipment Operation
  • Diet Modification
  • Menu Development
  • Time Temp Procedures
  • FIFO
  • RTE/RTU Food Handling
  • Cross Contamination Awareness
  • Food Handling Policies and Procedures

Certification

  • Certified Dietary Manager, University of North Dakota - approx. graduating year - 2025
  • ServeSafe, Manager - 12/14/2021-12/14/2026

Timeline

Supervisor of Food and Nutrition

Henry County Medical Center
02.2019 - Current

Caterer

Henry County Medical Center
02.2019 - Current

Catering Assistant

Showthyme Catering
03.1998 - 08.2014

Night Shift Supervisor

Shoney's Restaurant
04.1995 - 02.1998

High School Diploma -

Henry County High School

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Yvonne Schoubye