Experience

Catholic Charities Diocese of Baton Rouge

• United States
• Non-profit Organization Management
• 1 - 100 Employee

• Catering/kitchen manager

  • Feb 2004 - Present

  Manaage kitchen and special events, including daily supervision of staff, delivery of quality food service, budget and financial planing and maintaining facility kitchen to meet the State of Louisiana standards and regulations for sanitation. Hire and train staff, interact with suppliers and vendors, organized department, revised implemented policies and procedures. Plan menus, plan production, prepare food and provide quility food service. Manaage kitchen and special events, including daily supervision of staff, delivery of quality food service, budget and financial planing and maintaining facility kitchen to meet the State of Louisiana standards and regulations for sanitation. Hire and train staff, interact with suppliers and vendors, organized department, revised implemented policies and procedures. Plan menus, plan production, prepare food and provide quility food service.



Lakewood Quarters Assisted living

• Baton Rouge, La

• Food Service Director

  • Jan 2000 - Feb 2004

  <​anagae food servcie department including daily supervision of staff members, responsible for delivery of quality food service, budget and financial planning. Hiring and training of staff. Organized department, wrote policies and procedures, set up purchasing procedures with vendors and staff. <​anagae food servcie department including daily supervision of staff members, responsible for delivery of quality food service, budget and financial planning. Hiring and training of staff. Organized department, wrote policies and procedures, set up purchasing procedures with vendors and staff.



Compas Group USA

• Baton Rouge, Louisiana Area

• Food Service Director

  • Jul 1998 - Sep 1999

  Directed daily operations and held accountable for a senior meal program for 18 parishes. Supervised production and delivery of 3500 meal daily, as well as, budget and financial planning while keeping within contractural food cost per meal. Hired, trained and supervised employees, coordinated all special and catered events. Helped plan menus on a quarterly basis; adhered to quality assurance and good customer service. Meet with state agencie3s, clients and Board of Direcdtors on a regular basis and interacted effectively with suppliers and vendors. Managed and maintained fleet 11 delivery trucks and vans. Show less