Certified Dietary Manager and Food Protection Manager seeking to utilize training and in-depth experience in a Food Service Manager assignment

  Highly credentialed individual with multiple relevant Certifications, currently pursuing a Bachelor of Science Degree in Business Management; strengths in developing therapeutic diets utilized in residential senior care, assisted living and skilled nursing facilities

  Demonstrable capabilities in directing Nutrition Department activities including large-scale production of balanced and well-received meals while adhering to specific individual requirements such as special diets and portion control; skilled in maintaining food handling sanitation standards, inventory control, use of Purchase Orders and working with vendors, and have developed capabilities in managing small-/large-scale special event catering

  Experienced in personnel supervision in including directing variety of training sessions covering multiple crucial aspects of food preparation/delivery; responsible for staff recruitment, cost control in alignment with budgetary considerations and personnel/departmental scheduling

  Carefully monitor all Quality Control procedures to ensure compliance with requirements for highest levels of food preparation/delivery and continually collaborate with Licensed Dietitian Consultant on menu planning as well as resident clinical dietary assessments within senior care facilities, assisted living and skilled nursing facilities

  Technology: Microsoft Office Suite, Ctuit, Aloha Manager, QuickBooks

Food Service Supervisor/Food Manager, Department of Veterans Affairs, Chula Vista, CA 2014 - 2017

       Effectively managed Food/Nutrition Department including scheduling, planning menus and directing work performance of 40 cooks/food service workers/diet technicians; interfaced collaboratively with Licensed Dietitian Consultant concerning menu planning as well as dietary assessment/consultations for residents.

       Led training sessions for staff in food production/safety/sanitation and inspected work and storage areas frequently to assure compliance with prevailing regulations while remediating any violations or other issues surfaced during Federal/state inspections.

       Diligently monitored Quality Control procedures covering food preparation/delivery and oversaw production of more than 1500 daily portions served during breakfast/lunch/dinner including those with special diet requirements; continually focused on importance of appearance and taste.

       Held comprehensive responsibilities for recruiting and training new employees, worked closely with staff to identify in-service needs and facilitated monthly departmental meetings to assure strong communication among all parties and to support an effective, efficient and harmonious working environment.

       Continually maintained budgetary parameters and oversaw product receiving to assure strong inventory control; regularly utilized Purchase Orders and worked with such vendors as US Foods, Sysco, LA Specialties, Ecolab, PIA, Cambro, Dinex and soft drink companies including Coke and Pepsi.

       Successfully utilized skills in catering for small and large special events; have gained strong familiarity with relevant dietary definitions, i.e. NCS/NSA (No Concentrated Sweets/ No Sugar Added), NAS/LS (No Added Salt/Low Sodium), ADA/CCHO Diets (Calorie Controlled/Diabetic), Renal Diets (Restricts sodium, potassium, fluid, and protein specified levels), High Fiber, Low Fat/Low Cholesterol Diets.

Professional Synopsis continued on Page Two

Paralegal/Legal Assistant, Men s Legal Center, San Diego, CA 2012 2014

       In this assignment successfully met multiple duties/responsibilities including overseeing mail processing, screening incoming telephone calls and preparing an array of legal documents for filing in superior/federal/state courts.

       Expertly drafted legal documents, court forms and various declarations; also developed payment plans, registered payment information, collected unpaid bills, drafted travel arrangements and expense reports and entered work time information for organizational Attorneys.

Food Service Specialist II/Petty Officer Second Class, U.S. Coast Guard, San Diego, CA 2007 - 2011

       Was tasked with developing cycle menus that met nutritional requirements for ship s personnel; continually ensured that offerings were prepared according to schedule and met highest quality standards.

       Designed/implemented training procedures to assure adherence to all prevailing policies/procedures/regulations, and served as storekeeper as well as bookkeeper for Food Service Department, which included managing all financial responsibilities, i.e. budget balances, invoicing, checks/cash.

       Also served as personal chef for Captain and was the night baker for the ship.

University of Phoenix in San Diego, CA

Bachelor of Science, Business Management; expected graduation 2018

Certifying Board of Dietary Managers

Certified Dietary Manager, #28286

Association of Nutrition and Foodservice Professionals (ANFP)

Certified Food Protection Professional (CFPP)

American National Standards Institute (ANSI) - Conference for Food Protection

Food Protection Manager, #12535452

ServSafe Certified

U.S. Coast Guard Food Service A School, Petaluma, CA

Four-Year Internship in Food Management and Food Preparation, 2007-2011

Certificate in Culinary Arts and Food Service Preparation, 2008

Certified Forklift Operator

California Department of Veterans Affairs

Certificate of Performance Management Training, 2016

Certified in Labor Relations Training, 2017

Department of Human Resources Statewide Learning and Performance Management

Supervision Training Part 1, 2016

Supervision Training Part 2, 2016

U.S. Coast Guard Academy, New London, CT

Leadership and Management School, 2010

Member, Association of Nutrition and Food Service Professionals (ANFP); for three years successfully managed annual Christmas Party for 2000+ guests, in fine-dining setting, and annual Anniversary Party for over 1500 guests in a more casual setting; oversaw staffing and food preparation

Date

Hiring Agent Name

Title

Company Name

Address

City, State Zip Code

Dear :

I am currently seeking a challenging Food Service Managerial Position at (here, Gilberto, you could customize the resume to reflect the specific organization you are targeting, whether a healthcare facility, skilled nursing facility, assisted living facility or a senior living community) and am submitting my current resume for your consideration. I believe my background and expertise gained in multiple relevant assignments well-position me to provide the highest levels of direction and leadership for your organization.

In my current position as Food Service Supervisor/Food Manager for the Department of Veterans Affairs in Chula Vista, California, I am tasked with providing comprehensive management for the Food/Nutrition Department, including directing the work performance of over 40 cooks, food service workers and diet technicians in producing and delivering over 1500 meals daily, and collaborating with the Licensed Dietitian in developing menus that meet the nutritional needs of individuals with multiple dietary requirements.

I am also responsible for recruiting and training staff to ensure meeting/exceeding all regulations, policies and procedures to assure successful food production while meeting safety and sanitation requirements, remediating any surfaced issues or problems. On a monthly basis, I lead departmental meetings to assure clear communication and flow of ideas among management and staff in support of developing and maintaining a positive workplace environment.

Other duties are involved with adhering to budgetary parameters, performing strict inventory control, managing procurement activities and interfacing with vendors.

Earlier, while serving in the U.S. Coast Guard as a Food Service Specialist II, I developed cycle menus that met the nutritional requirements for ship s personnel, implemented training actions to assure achievement of quality standards while meeting all policies/procedures/regulations and performed various bookkeeping and financial-related activities. I also served as the Captain s personal chef and was the night baker for the ship s crew.

I am currently pursuing my Bachelor of Science in Business Management and expect to graduate in 2018; additionally I hold multiple relevant Certifications including Certified Dietary Manager, Certified Food Protection Professional (CFPP) and Food Protection Manager, and I am ServSafe Certified. Additionally I received training while with the Coast Guard including a four-year Internship in Food Management and Food Preparation, and a Certificate in Culinary Arts and Food Service Preparation.

Throughout my career I have exhibited a commitment to quality and consistent compliance with critical governing directives, standards, policies and procedures. I am confident in my ability to deliver immediate and long-term results and you will find me to be a performance-driven leader as well as a collaborative team player focused on achieving and surpassing goals.

I am eager to discuss how my qualifications match the requirements for this assignment and look forward to interviewing with you at your earliest convenience. In advance, I thank you for your time and consideration.

Sincerely,

Yyyyyy x. yyyyyy

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