Frankie Sneeze

Culinary Instructor at Athens Technical College
  • Claim this Profile
Contact Information
us****@****om
(386) 825-5501
Location
GE
Languages
  • English -
Skills

Topline Score

Topline score feature will be out soon.

Bio

Generated by
Topline AI

You need to have a working account to view this content.
Join now
You need to have a working account to view this content.
Join now

Credentials

  • ServSafe Management Certification
    National Restaurant Association
    Nov, 2013
    - Oct, 2024

Experience

  • Athens Technical College
    • United States
    • Higher Education
    • 200 - 300 Employee
    • Culinary Instructor
      • Apr 2022 - Present

      • Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions. • Established food preparation procedures and guidelines to promote meal consistency and quality. • Collaborated with a team +10 professors and senior leadership to assess the current program standard and prioritize future course offerings. • Developed and remained accountable for safety, quality, consistency and adherence to standards. • Collaborate with colleagues to ensure that your course content is aligned with the broader culinary program objectives and curriculum.

  • SAGE Dining Services
    • United States
    • Food and Beverage Services
    • 700 & Above Employee
    • Assistant Food Service Director/ Executive Chef
      • Sep 2021 - May 2022

      Provide on-site support for all culinary program events and activities.  Perform quality control checks on the productions team and their output.  Oversee food/labor costs to remain within budget for the department. • Developed and maintained relationships with customers and suppliers through account development. • Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground. • Cross-trained existing employees to maximize team agility and performance. • Planned and budgeted accurately to provide business with resources needed to operate smoothly. • Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.

  • Eastside Medical Center
    • United States
    • Hospitals and Health Care
    • 100 - 200 Employee
    • Assistant Food Service Director/ Executive Chef
      • Oct 2019 - Nov 2021

      Managed and coordinated the culinary team in executing day-to-day operations, and planning and organizing events, functions, and meetings with refreshments.  Controlled labor costs, food costs, and other expenses based on the overall budget, which increased revenue by 40%.  Provided assistance to the director by performing assigned administrative duties.  Managed inventory, ordering, production planning, schedules, payroll, and supplies to ensure budget compliance. • Develop and implement menus that meet the nutritional needs of clients while also being visually appealing and delicious. • Plan and supervise food preparation to ensure that meals are prepared to the highest standards of quality, taste, and presentation. • Managing food costs and inventory, including ordering supplies and ingredients, negotiating prices with suppliers, and monitoring food waste. • Ensure that all food preparation and storage areas meet food safety standards and regulations, including temperature controls, food labeling, and sanitation practices. • Training and supervising kitchen staff, including chefs, cooks, and food service workers, to ensure that they have the skills and knowledge needed to prepare meals to your exacting standards.

Education

  • The Art Institute of Atlanta
    Bachelor’s Degree, Hospitality Administration/Management
    2007 - 2011
  • freeCodeCamp
    Computer Software Engineering
    2022 -
  • DeVry University
    Graduate certificate, Data analytics
    2022 - 2023

Community

You need to have a working account to view this content. Click here to join now