Dynamic culinary professional with extensive experience at Essentia Health-St. Mary's Medical Center. Proven expertise in menu planning and quality control, fostering teamwork and training staff to uphold food safety standards. Recognized for enhancing kitchen efficiency and delivering exceptional meal experiences while maintaining a clean and safe environment.
Overview
19
19
years of professional experience
Work History
Sous Chef
Essentia Health-St. Mary's Medical Center
Duluth
03.2020 - Current
Coordinated kitchen operations for efficient meal preparation and service
Supervised food safety practices to maintain hygiene standards
Trained new kitchen staff on culinary techniques and procedures
Managed inventory to ensure availability of necessary ingredients
Assisted in menu planning to meet dietary requirements
Monitored cooking processes to ensure quality control
Oversaw equipment maintenance for optimal kitchen functionality
Created a positive work environment by encouraging teamwork among staff members.
Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Collaborated with Executive Chef to create innovative dishes for special events.
Ensured food preparation and presentation met high standards of quality and sanitation.
Assisted in menu development and recipe testing.
Cook
Essentia Health-St. Mary's Medical Center
Duluth
12.2006 - 03.2020
Prepared and cooked meals following dietary guidelines and patient preferences.
Maintained cleanliness and sanitation of kitchen equipment and work areas.
Assisted in training new kitchen staff on food safety protocols.
Monitored food temperatures to ensure safety standards were met consistently.
Provided support during meal service, ensuring timely delivery to patients.
Cleaned kitchen equipment, surfaces, utensils and dishes.
Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
Operated grills, fryers and broilers to cook items to quality guidelines.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.