Teresa M. White

Food Operations Manager

  Over ten years of food service operations, staff leadership, safety, hygiene, employee training, documentation, inspection, organizational collaboration and customer service experience

  Associates Degree in Culinary Arts and currently pursuing Bachelor's degree in Hospitality Management

  Certificate in Military Intelligence Analysis

  Holder of ServSafe, OSHA 10 and Louisville Metro Health Department Certifications, as well as status as ServSafe Instructor & Proctor

  Possess excellent planning, organization, time management and decision-making skills

  Proficient in Microsoft Office Suite software applications

  Member of American Culinary Federation and International Culinary Tourism Association

  Winner of prestigious awards for achieving and maintaining superior proficiency

Genesis Healthcare Regis Woods & Kensington Center, Louisville, KY 2015 Present

Director of Dining Services

       Effectively oversee work performance of 16-member staff in preparing exceptional levels of meals/snacks for 182 Center residents; hold comprehensive responsibilities regarding recruitment, interviewing, hiring, training and counseling.

       Continually assure dietary/consistency compliance, with resultant successful clearing of state tags regarding sanitation, documentation and training at facility for first time in three-year period.

       Additional responsibilities include managing all financial and budgetary reporting, performing various food/supplies procurement actions and interfacing with vendors, and working collaboratively with other Department Directors.

SodexoUSA 2006 - 2015

Operations Manager, Ft. Knox, KY (2010-2015)

       Responsible for efficient, productive food operations serving up to 1,500 patrons each day.

       Effectively applied dynamic leadership skills toward interviewing, hiring, training and building a high-performance team of 30 staff; also strategically scheduled work assignments to ensure optimal use of resources while controlling payroll costs.

       Accurately processed financial transactions, calculated employee payroll/benefits and handled cash.

       Skillfully collaborated with clients to develop three-week menu cycle, including recipes and product development.

       Functioned as Training Officer; achieved 100% staff ServSafe Certification, with average pass rate of 98.7%.

       Held duties of Compliance Officer including executing monthly Retail Gold checks and food/safety audits and collaborated with Preventive Medicine & Veterinary Services during third-party inspections.

       Winner of Government Services Division Manager of the Year Award in 2011-2012 and NorAM Gold Star Recipient for Service Spirit in 2012.

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Teresa M. White~ Page Two

Career Track Continued .

Food Service Manager, Ft. Knox, KY (2009-2010)

       Responsible for staff of ten providing food services such as grill, steam line, deli station and salad bar for 1,500 guests and tray line for up to 20 individuals each day.

       Successfully served as Training Officer ensuring adherence to MEDCOM and company personnel training standards; achieved 100% ServSafe Certification with 93.75% first-time pass rate average.

       As Compliance Officer oversaw food/physical safety and Production Gold Check inspections.

       Was responsible for maintaining HACCP, temperature, training and sanitation documents.

       Drove supply reorganization, updated document/procedures, managed cash handling operations and continually performed employee orientation.

Purchasing Supervisor, Louisville, KY (2006-2009)

       Procured food supplies for large hospital and held responsibility for $52,000 in inventory.

       Skillfully managed staff of 16 and collaborated with vendors to acquire equipment and supplies.

       Expertly assisted with food preparation and serving as necessary.

Masonic Home of Kentucky, Louisville, KY 2005 2006

Service Manager

       Authoritatively directed staff of ten providing dining service for more than 80 residents.

       Ensured cleanliness, organization and meeting of all hygiene standards/requirements of work and eating areas.

       Functioned in additional capacities of Order Expediter, Tray Line Supervisor and Sous Chef.

Sullivan University, Louisville, KY

Presently working toward Bachelor's Degree in Hospitality Management

Sullivan University, Louisville, KY

Associates Degree, Culinary Arts, 2006

ServSafe Certification

ServSafe Instructor and Proctor

OSHA 10 Certification

Louisville Metro Health Department Certification

United States Military Intelligence Academy, Ft. Huachuca, AZ

Certificate - Military Intelligence Analysis, 1995