Dietary cook at Convalescent Center (2024-09 – Present)
- Prepared nutritious meals adhering to dietary guidelines for specific health needs of residents.
- Collaborated with dietary staff to create balanced menus that met diverse resident preferences and dietary needs.
- Monitored food temperatures to guarantee compliance with health regulations.
- Ensured cleanliness and organization of kitchen and food storage areas to comply with health standards.
- Assisted in inventory management to maintain adequate stock of ingredients and supplies for seamless meal preparation.
- Participated in training new kitchen staff on proper cooking techniques and safety protocols.
- Educated staff on safe food handling practices and kitchen safety protocols.
Dietary Cook at Coulee Medical Center (2023-05 – 2024-09)
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions and temperature control procedures.
- Adapted recipes to meet the specific needs of residents' health conditions.
- Maintained routine meal schedules and serving times.
- Communicated effectively with other staff members regarding dietary needs and requests.
- Maintained cleanliness and organization of kitchen and food storage areas.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and sanitation and safety issues.
- Kept up-to-date records of all dietary menus and recipes used.
Sous Chef at Coulee Dam Casino (2021-01 – 2022-05)
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Managed kitchen operations during peak service hours.
- Created daily prep lists to streamline kitchen workflow efficiency.
- Trained and supervised line cooks and kitchen staff.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Coordinated special events and catered functions for guests.
- Collaborated with management to optimize inventory control procedures.
