Dynamic Leader who offers progressive culinary, dietary, and operations management experience in diverse assisted living communities, including exhibiting talent in building solid teams and cost-effectively procuring fresh ingredients.

  Top Performer who uses current products and / or trends awareness to design, develop, and implement innovative menus and culinary action plans to meet key dietary objectives while aligning with budgets and inventory goals.

  Excellent Communicator who builds synergistic relationships with administrators, culinary teams, residents, and families.

• Capitalized on the opportunity to lead forward-thinking culinary operations within a senior citizen housing facility, including supervising a top-performing team of 16 employees across 5 kitchens, as well as managing pantry operations.
• Contributed sharp analytical abilities toward evaluating supplies inventory and leading cost-effective purchasing efforts, including utilizing Sysco software for ordering and inventory control to maximize accurate bottom-line results.
• Aligned with operational budgets while maintaining equipment and controlling costs, as well as keeping up with MSDS.

  Introduced scratch cooking and proper plating with the use of garnishes.

  Collaborated with Xxxxxx County Fire Department to optimally change equipment.

  Used Sysco Menu Program to create and update menus based on resident likes / dislikes.

  Successfully passed all health inspections, and built a good relationship with the Health Inspector.

  Set up a Nursing Department s cleaning program for the cottages and wrote all policies and procedures.

  Wrote a comprehensive request for variance for Palm Cottages to the Department of Health regarding Division of Environmental Health Rules 64E-11.006 and 64E-11.007, and was successfully granted the waiver.

• Strategically steered dietary initiatives for this assisted living community by planning and setting up kitchen needs in an evolving elderly environment, including coordinating menu planning, updating menus, and creating emergency and / or alternate menus per state regulatory guidelines, as well as leading a resident-focused staff in achieving objectives.
• Demonstrated solid communication skills toward liaising among outside vendors, as well as state and county officials.

  Rapidly advanced from initial role as Cook to last-held leadership position.

  Reduced budgets due to dietary management excellence for the community.

  Cost-effectively managed the ordering of perishable and non-perishable supplies.

  Optimized use of labor resources by planning and prioritizing workxxxxxxow for 20 staff members.

• Utilized broad scope of industry knowledge toward leading the start-up of a successful cooking and cleaning service, including handling all facets of new business development, purchasing, inventory control, scheduling, and client relations.

  Built and sustained profitable relationships with a diverse clientele to drive business.

  Promoted catering specialties such as wedding cakes, desserts, and Southern cooking.

• Played a vital role in leading results-focused sales initiatives within fast-paced retail store environments, including handling high-volume stocking, inventory control, and markdowns, as well as managing multiple register operations.

  Ensured seamless retail processes by performing theft control as required.

Associate of Arts Degree International Fine Arts College

Certified Dietary Manager Auburn University

ServSafe Certification ￨ Alzheimer s Training Levels 1&2 and Update

Microsoft Excel Certificate of Attendance ￨ Microsoft Office ￨ Sysco Menu Planning

Christian Education Advisory Committee Chairperson, Faith Lutheran Church (Since 2010)

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Dear__________________:

I am currently exploring a new career opportunity within a challenging [ Insert Job Title ] role, and I believe that I can make a positive contribution to your facility s success.

To acquaint you with my background, I can offer experience in Culinary Operations Management, Kitchen Management, Dietary Operations, Menu Planning / Development, Resident Relations, Team Building, and Training / Development. I am also highly skilled in Budget Control, Strategic Analysis / Planning, Trends Tracking, Inventory Control, Process Optimization, and Regulatory Compliance, among other areas.

Recently, as Culinary Director for Palm Cottages, I expertly led forward-thinking culinary operations within this senior citizen housing facility, including supervising a top-performing team of 16 employees across 5 kitchens, as well as managing pantry operations. Within this role, I efficiently evaluated a large-scale supplies inventory and led cost-effective purchasing efforts, including utilizing Sysco software for ordering and inventory control to maximize accurate bottom-line results. I also consistently aligned with budgets while maintaining equipment and controlling costs, as well as keeping up with MSDS.

A sampling of my achievements included:

  Introducing scratch cooking and proper plating with the use of garnishes.

  Using Sysco Menu Program to create and update menus based on resident likes / dislikes.

  Successfully passing all health inspections, and building a good relationship with the Health Inspector.

  Setting up a Nursing Department s cleaning program for the cottages and writing all policies and procedures.

  Writing a comprehensive request for variance for Palm Cottages to the Department of Health regarding Division of Environmental Health Rules 64E-11.006 and 64E-11.007, and was successfully granted the waiver.

To complement this experience, please note that I earned an Associate of Arts Degree from International Fine Arts College. I attained Certified Dietary Manager status from Auburn University and a Food Safety Manager Certification (Since 2013) from the National Registry of Food Safety Professionals. I am also ServSafe Certified.

[ Suggestion! Address Here Any Skills / Qualifications / Achievements Relevant to the Job Posting ]. As this is just an example of my abilities, please kindly refer to my enclosed resume for additional experience in dietary management, team building, start-up business operations, and sales roles.

As a proven leader, you will find that I am positioned to deliver both immediate and long-term results with a continued commitment to exceeding your team s goals. I am eager to discuss how my qualifications uniquely match your current and future needs, and look forward to interviewing with you soon.

Sincerely,

Yyyyyy x. yyyyyy