Childcare Cook/Kitchen Manager at Bright Horizons Family Solutions (2025-07 – Present)
- Prepare nutritious and balanced meals and snacks in accordance with dietary guidelines and the dietary needs of children.
- Plan weekly menus that accommodate food allergies, cultural preferences, and individual dietary restrictions.
- Ensure that all meals are prepared in a safe and sanitary environment, adhering to health and safety regulations.
- Maintain inventory of kitchen supplies and ingredients, placing orders as needed to ensure a well-stocked kitchen.
- Monitor food storage and handling practices to minimize waste and ensure freshness.
- Collaborate with educators and parents to gather feedback and make adjustments to menus as necessary.
- Conduct regular kitchen maintenance and cleanliness checks, ensuring all equipment is in good working order.
- Develop and lead cooking-related activities that promote healthy eating habits and food education for children.
- Document meal preparation processes and maintain records of menus and food safety compliance as required by regulatory agencies.
Culinary Specialist at HHS (2025-04 – 2025-07)
- Preparing breakfast, lunch, and dinner for patients.
- Preparing Breakfast and Lunch for employees and guests. Maintaining cafeteria and register.
- Maintain proper sanitation and cleanliness of kitchen and Cafeteria.
- Stock department refrigerators with snacks and drinks daily, ensure proper rotation of food items.
- Monitor food supplies, process requisitions, and manage financial records and budgets.
- Plan and execute menus for daily dining, special events, or large-scale troop feeding.
Menu Assist/Dietary Supervisor at The Virginia Home (2024-07 – 2025-04)
- Assist residents in menu marking for weekly meal choices.
- Input menus according to dietary needs and follow the correct diets of residents.
- Supervise kitchen operations including the flow of meal lines, cleanliness of kitchen/kitchen equipment, and workflow of employees.
- Ensure food safety and manage time of serving food.
- Develop and implement dietary service programs that align with organizational goals and regulatory standards.
- Lead and mentor a team of dietary professionals, fostering a collaborative and innovative environment.
- Conduct regular assessments of dietary services, analyzing performance metrics to drive continuous improvement initiatives.
- Collaborate with healthcare teams to integrate dietary services into patient care plans and promote holistic wellness.
- Ensure compliance with local, state, and federal regulations regarding food safety and dietary practices.
Assistant Chef at Rise Richmond (2023-08 – 2024-07)
- Supervises, trains, and evaluates the work of hourly associates and performs related human resources functions.
- Leads by example by maintaining a positive and lively tone that is inviting and encouraging to our customers and co-workers.
- Trains and develops co-workers for the responsibilities of their jobs, which ensure a high level of their overall performance.
- Operates the Culinary Area for breakfast and lunch by overseeing the preparation and cooking of various food items, developing daily menu items along with their preparation and garnishment, and assisting/leading cooking functions as needed.
- Fills in with cashiering and other cafe operations as needed, providing quick and efficient service, including daily tasks and cleaning schedules.
- Helps to create and maintain a culture of accountability and continuous improvement that adheres to Standard Operating Procedures (SOPs) and processes.
- Works with the Chef Manager to develop new menus, produce and execute recipes from scratch, perform a la carte cooking of our breakfast and lunch menu, and produce items on our catering menu.
- Assists the Chef Manager and the Operations & Training Manager as needed regarding inventory, menus, expenditures, staff training, marketing, etc.
Grill Cook at UFC Performance Institute (Eurest/Compass Group) (2022-12 – 2023-06)
- Managed front end operations and flow of breakfast and lunch service
- Prepare and serve breakfast to employees and guests
- Replenish cold prep area with fresh items as needed daily
- Cut and store proteins for daily grill service
- Set up the steam table with fry food items and cook to order on grill for employees and guest
- Practice FIFO (first in, first out), properly label and store food items
- Receive and cook breakfast and lunch orders via Note Meal app for athletes, according to dietitians meal plan
- Assist Catering Manager in transfer, set up, and management of food in VIP area.
- Clean and sanitize the work area, reach in refrigerator, and steam table
Line Cook (A.M. and P.M) at Spring Valley Hospital Medical Center (2018-10 – 2022-12)
- Lead/managed trayline operations and employees
- Knowledgeable in diets covered under IDDSI and prepare foods in accordance with patients dietary restrictions
- Work directly with diet techs to assure patient meal, portion, and diet plan accuracy
- Sets up the hot/cold stations, prepares all food, and accompanying garnishes for menu items
- Assisted Main Kitchen with preparation of Maternity celebratory dinners
- Cleans and sanitizes work stations, sweep/mop floors, and break down tray line at the end of services
- Manage portion sizes, and garnish items
- See that all food prepared is of consistent company standards
- Take inventory of all items required for station set-up and restock depleted items
- See that the station is ready to serve fifteen (15) minutes prior to service time for both meal periods.
- Practice FIFO (first in, first out) and manage daily waste control
Pantry, Grill and Line Cook (A.M. and P.M.) at Desert Springs Hospital Medical Center (Sodexo) (2008-07 – 2018-10)
- Lead/managed trayline operations and employees
- Knowledgeable in diets covered under IDDSI and prepare foods in accordance with patients dietary restrictions
- Sets up the hot/cold stations, prepares all food, and accompanying garnishes for menu items.
- Covers, dates and neatly stores all meats, poultry, seafood and other food items
- Cleans and sanitizes work stations
- Take grilled food orders from tray line
- Season, prepare, and grill requested food items in accordance to customers' specifications and preset recipes
- Manage portion sizes, and garnish items
- See that all food prepared is of consistent company standards
- Take inventory of all items required for station set-up and restock depleted items
- See that the station is ready to serve fifteen (15) minutes prior to service time for both meal periods.
- Practice FIFO (first in, first out) and manage daily waste control
- Be prepared to help in other areas of kitchen during slow periods or whenever necessary.
