Experience

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  Self-employed

  • Ecommerce Business Owner

    • Jan 2012 - Present

    Owner and operator of small online business reselling and curating vintage and antique items along with handmade jewelry.

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  Unavailable

  • Colorado

  • Individual

    • 2007 - Present
    • Colorado

    Educated, trained strong woman who focuses on positive improvement in health and mind. self advocate in chronic pain management and Chronic Migraine disease. Never ending education into cure for condition, including numerous procedures and treatments to improve quality of life. Migraine Awareness Advocate. Able to consult and brainstorm in areas of food service and development.Member of many groups contributing to the education of others suffering quietly from similar experience. User of eastern and believer of non- traditional new age medicine,accupuncture,dry needling,acupressure, touch adjustment therapy, which helps body to help to heal itself. Continually researching and following latest techniques and trends in hopes of someday living without chronic pain. Researcher of teaching techniques for children with executive functioning and ADHD. Continually researching current information and creating a team approach with teachers to educate children with Executive Functional difficulties. Handmade Jewelry maker with small store on Etsy.com called DoorCountyLover. Using talents,creativity and abilities to maintain everything earned while able to work before disability. Never giving up idea that anything can be accomplished with a positive attitude and determination. Thinker and brainstormer that thinks outside the box when needed.

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  United Airlines

  • United Training Center Denver,Co

  • Lead Chef

    • 1992 - 2010
    • United Training Center Denver,Co

    Lead for kitchen crew in United Training Center at Stapleton. Denver,Colorado. In charge of daily preparation of meals for entire training facility which fed up to 400 or more employees. Maintained inventory, ordering, and preparation of food with the highest of standards including safety,sanitation, and proper storage. Prepared food with fresh products keeping with high standards in industry. Lead union employees in a service of three meals; full breakfast,lunch, and dinner. With economic challenges, fought to keep quality and service to pilots in training and staff, continuing as long as possible. Maintained professional relationship with managing company Sodexho, while working directly with United managers and supervisors to maintain status of United Airline quality. Directed employees in positions, trained employees in production, and served quality food to staff. Educated team in classical cooking techniques. Cross trained in all areas of kitchen willing to preform any task. Completed catering orders for many team meetings. Gave extensive input to managing team on catering menus, weekly menus, ordering choices and shrink reduction. Kept a high standard of kitchen cleanliness receiving many top quality health department inspections. Worked with house maintenance team striving to keep all machinery and tools in working order. Gave specific input in regards to updating of kitchen to include quality and essential equipment needed to raise standards in kitchen. Made daily soup which became staff favorite and signature dish. Prepared daily entrees,starches,vegetable and hot sandwich item. Maintained salad bar, sandwich station, and many other quick grab areas. Unloaded groceries and organized stock in efficient and professional manner, utilizing and reducing shrink. Reorganized storage of utensils in a professional, sanitary effective manner. Maintained personal and professional customer service to employees and staff.

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  Cub Foods

  • Littleton,Colorado

  • Deli manager,deli lead, deli worker

    • May 1994 - Mar 1997
    • Littleton,Colorado

    Worked in deli as team member opening Glendale store. Transferred to Parker Road to take on lead in deli. Trained and learned ordering, inventory, scheduling,display and merchandising, customer service, and deli catering service and production. Transferred to Wadsworth and Bowles store as Deli manager. Ran deli in large profit store with sales averaging 30,000 weekly. Maintained inventory,shrink, employees, customer service, catering and sales in large deli. Worked under high pressure during grocery strike from competitor during graduation,one of highest sale time of year in deli with staff of 10 producing 80 plus trays and orders daily through week. Continued production through remodel. Received highest health department inspection scores. Scheduled employees, covered absences, ordered product,inventoried and maintained high sales, collected invoices and balanced sales,and profit. Reduced shrink. Promoted and merchandised product. Suggested new salad items and recipes, ran creative hot foods case, sold large quantity of rotisserie and fried chicken. Prepared fresh chicken for frying and roasting. Sliced meats and cheeses, prepared deli orders and trays. Created positive work environment with young employees, trained in work ethic and self esteem. Received many compliments from supervalue CEOs and buyer. Developed a better communication with store manager, learning employee time management skills and team building techniques after replacing inexperienced manager with personality conflict issues. Regained trust with management and team. Trained lead to higher standards allowing smooth transition into manager's position upon my leave and return to United Airlines after layoff of three years.

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  Chicago

  • Greater Chicago Area

  • Intercontinental Hotel Chicago

    • 1991 - 1992
    • Greater Chicago Area

    Trained in garde manger and pantry in daily production for salads and cold items. worked with team members in banquet salad composition for parties in the thousands. trained in banquet cooking, room service line cooking and Pantry order filling. transferred to Line cook in busy 525 restaurant. Worked in pantry and production. Maintained clean efficient station, unloaded food order in walk ins, and maintained correct food rotation and shrink control. Finally, maintained broiler position on line covering breakfast and lunch. Assisted team in menu execution and orders. Kept grill station maintained for evening grill cook. Covered grill, and fryer during service. Cooked high end appetizers,and entrees developed by C.I.A. Alumni executive chefs. Trained under U.S. Culinary Team Sous Chef, with high standards of professionalism. Enjoyed and flourished in stress of position in high cover restaurant.

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  East Bank Club

  • CIA intern kitchen

    • 1989 - 1990

    Learned culinary cooking techniques from three C.I.A. Alumni. Trained in banquet production, line cooking, daily soup,stock,and entree preparation. Line cook on weekly brunch, both Friday evening and Sunday. Prep of food for pantry,grill, sauté, and sauces. Trained in knife speed and consistency with daily soup prep. Trained in extensive use of herbs,spices,flavor combinations and technique. Mastered daily mashed potato production. Maintained salad bar in extensive health oriented restaurant. Production of to-go items for outdoor summer cafe.meat carver at banquets,and parties. Included in team building brainstorming. Learned ice carving techniques, given endearing nickname by Chef Mike and crew.

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  St. Benedict's Prep School

  • Chicago

  • English teacher

    • 1984 - 1985
    • Chicago

    Teacher of all high school grades. Taught English literature and grammar at all levels. Faculty advisor and chair for newspaper and yearbook. Taught AP English to sophomores. Basic English to seniors, and regular junior English classes. Prepared seniors with extensive resume writing and interview techniques. Chaperoned functions.

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  Quigley North Seminary Prep

  • Greater Chicago Area

  • English teacher

    • Sep 1983 - Jun 1984
    • Greater Chicago Area

    Teacher of English for freshman,and sophomores. Assisted in spring production of musical with costume design. Assisted in spring water sports for blocks, assisted on candy sales at basketball games at angel guardian orphanage. One of three lay woman in male dominated staff. Staff consisted of catholic priests and clergy across the archdiocese of Chicago.