Experience

Oakridge Gardens Rehabilitation & Memory Center

• United States
• Hospitals and Health Care
• 1 - 100 Employee

• Director Food Nutrition Services

  • Nov 2019 - Present

  Clinical oversight of patients nutrition care Managing a team of 10-15 staff Training and department development Department budget management, ordering, and inventory Hiring and disciplinary action Interdisciplinary Team management and facility quality assurance Menu and recipe design Special events and catering Clinical oversight of patients nutrition care Managing a team of 10-15 staff Training and department development Department budget management, ordering, and inventory Hiring and disciplinary action Interdisciplinary Team management and facility quality assurance Menu and recipe design Special events and catering



The Sink

• United States
• Advertising Services
• 1 - 100 Employee

• Sous Chef

  • Feb 2019 - Aug 2019

  Scheduling Budgeting Ordering Inventory Recipe design Menu/seasonal changes Special events and Catering Training Hiring and Disciplinary action Cooking and cleaning of kitchen and restaurant Scheduling Budgeting Ordering Inventory Recipe design Menu/seasonal changes Special events and Catering Training Hiring and Disciplinary action Cooking and cleaning of kitchen and restaurant



Niwot Market

• Niwot, CO

• Deli Manager

  • May 2018 - Mar 2019

  Scheduling Pricing Creating food specials Staff management Cooking and cleaning Health and safety Customer service Special events and catering Scheduling Pricing Creating food specials Staff management Cooking and cleaning Health and safety Customer service Special events and catering



All About Life Rehabilitation

• Fond Du Lac, WI

• Dietary Services Manager

  • Mar 2017 - Dec 2017

  As the Dietary Services Manager my main duties were creating and applying dietary plans for residents with the in-house dietitian, as well as training and scheduling kitchen staff, data entry, budgeting, food ordering, resident services, working with families and other department heads, cooking, recipe creation, and menu planning and implementation with strong focus on health and safety. As the Dietary Services Manager my main duties were creating and applying dietary plans for residents with the in-house dietitian, as well as training and scheduling kitchen staff, data entry, budgeting, food ordering, resident services, working with families and other department heads, cooking, recipe creation, and menu planning and implementation with strong focus on health and safety.



Deb's Sparetime

• Oshkosh, WIsconsin

• Bartender/ Cook

  • Dec 2013 - Dec 2017

  Serving food and drinks, making food from scratch as well as ready made food, money handling, special events, music, and general clean up and tasks. I held this position throughout the 4 years as part time income to supplement any full time position and when not working but studying at UWO. Serving food and drinks, making food from scratch as well as ready made food, money handling, special events, music, and general clean up and tasks. I held this position throughout the 4 years as part time income to supplement any full time position and when not working but studying at UWO.



Chalice

• Oshkosh, Wisconsin Area

• Lead Cook

  • Aug 2015 - Mar 2017

  As lead cook it was my responsibility to make all preparations for the day as well as cooking all food for the restaurant throughout my shift. These tasks included making soups and sauces from scratch, slicing and cutting meats, fruits, and vegetables, and stocking all areas of the restaurant. In addition to these tasks I was also responsible for filling shifts, ordering food, and dish and regular clean up when needed. When possible, I would also fill in as front of house serving and/or bar tending as well as cash handling. Show less



Camp Fire Alaska

• United States
• Non-profit Organizations
• 1 - 100 Employee

• Chef/Kitchen Manager

  • May 2015 - Aug 2016

  At Camp Fire I was the lead for the nutrition and food services at the residential camp in Coopers Landing, AK. I was tasked with training all kitchen staff in safety and sanitation as well as culinary skills. In addition to food ordering, budgeting and menu planning I was also assigned to program planning and special events. The seasons ended with a large retreat and fundraiser that required catering as well as other support from myself and kitchen staff. One of the most beneficial outcomes of my work is the upgrade of fresh food brought in for programs with a significant decrease in budgetary spending. Show less



Girl Scouts of the Northwestern Great Lakes, Inc

• United States
• Non-profit Organizations
• 1 - 100 Employee

• Chef/ Kitchen Manager

  • May 2014 - Aug 2014

  As Chef/Kitchen Manager for the 2014 season, I was tasked with bringing a healthier and more appealing nutrition program to the residential camp. My job duties included training and scheduling kitchen staff, food ordering and budgeting, program planning, recipe and menu creation, as well as specialty diet construction. I also worked with other lead staff to improve and implement different programming and assessments for youth. As Chef/Kitchen Manager for the 2014 season, I was tasked with bringing a healthier and more appealing nutrition program to the residential camp. My job duties included training and scheduling kitchen staff, food ordering and budgeting, program planning, recipe and menu creation, as well as specialty diet construction. I also worked with other lead staff to improve and implement different programming and assessments for youth.



Bazil's Pub

• United States

• Lead Bartender/Cook

  • Jul 2010 - Sep 2013

  As the lead bartender and cook I was tasked with serving beverages, checking IDs, promotions and marketing, special events, and cooking food both during food services hours and late night hours. In my time there I also did inventory and stocking as worked with all of our food and beverage suppliers and representatives. As the lead bartender and cook I was tasked with serving beverages, checking IDs, promotions and marketing, special events, and cooking food both during food services hours and late night hours. In my time there I also did inventory and stocking as worked with all of our food and beverage suppliers and representatives.