Food Service Experience
Gurnee Park District Hunt Club Park Aquatic Center
May 2010 - Present
May 2010 - Present
I have worked at the Gurnee Park District's Hunt Club Park Aquatic Center since May 2010 in the customer care department of the facility. In the summer of 2013 I was promoted to Customer Care Manager and the spring of 2016 I was promoted to Customer Care Coordinator.
Working in the Aquatic Center café, we operate a quick and convenient level of business. I have experience with food cost analysis, operating various pieces of kitchen equipment, proper food handling procedures, and efficient ordering and inventory practices. I collaborate with my supervisor, Kara Moss, on solidifying our main food vendor each season and work with them to have a fresh and new menu season to season. Summer 2017 we launched more allergy-friendly dessert which was very exciting! In my role as Coordinator, I supervise a staff of eleven in addition to two Customer Care Managers. I am solely responsible for inventory and procurement of all food and beverage products for the facility's café. I have experience working with a variety of vendors including Performance Food Groups-Fox River, Sysco, Gold Medal, Coca-Cola, and Rocor Beverages. In addition to my procurement roles, as Coordinator, I am responsible for making sure that all food safety and sanitation procedures are outlined and enforced, all staff members are Illinois Department of Public Health (IDPH) Food Handler certified, and I supervise day-to-day operations of the café. Prior to the aquatics 2016 season beginning, I implemented an intensive food safety and handling training during pre-season training week. I conducted interactive workshops, scenarios, and provided thorough handouts to ensure everyone was on the same page and had all the necessary resources to do their job to the best of their ability. Once completing their IDPH Food Handler certification course, I did a review session on key topics discussed throughout the program. Summer 2016, as manager and Coordinator of inventory and procurement, I implemented 3 healthy choice menu items: SkinnyPop popcorn, fresh cut fruit cups, and carrots and dip. I created a vendor proposal and a costing analysis spreadsheet for approval and the items were added to the menu. I received extremely positive feedback from staff and guests alike. The new menu items in first season of implementation, generated an incremental revenue of approximately $1,000. The summer of 2017, my second summer as Coordinator, I wanted to streamline the way we prepare food and create a level of standardization to improve inventory practices. Prior to the season opening, I did a cost analysis of all menu items and standardized portion sizes, preparation and plating. In seasons past, my supervisor and I noticed that certain items were being wasted or not being used in a cost effective way. Those items include nachos, pretzel bites, carrot cups and a variety of fruit cups. The portion sizes varied and they had the highest waste among menu items. I also wanted to eliminate employee error and improve their confidence post-training. I developed step-by-step preparation instructions including pictures and displayed them by all the relevant appliances. Overall these new ways of practice decreased food waste and improved menu consistency. |
Picture of the Aquatic Center
2017 Opening Day at the Aquatic Center!
2016 café menu - featuring the new healthy items!
Food preparation cheat sheets.
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Vista Health Systems
May 2014 - August 2016
May 2014 - August 2016
At Vista I also gained very useful food service skills and knowledge. I interviewed and rounded on over 50 patients with various diseases and their families to ensure food service satisfaction and recorded the feedback in the hospital's database.
I had the opportunity to be hands-on in the hospital kitchen by observing the diet technicians while they received and placed specific diet orders. I was able to help one of the chefs reorganize their coolers and freezers to operate in a much more efficient manner. In addition, I conducted quality assurance on the food service tray line before the trays were delivered to patients. I also observed on the other end of the food service operations; I had the opportunity to shadow as kitchen workers delivered the trays to patient rooms and I did evaluations on the delivering procedures.
I had the opportunity to be hands-on in the hospital kitchen by observing the diet technicians while they received and placed specific diet orders. I was able to help one of the chefs reorganize their coolers and freezers to operate in a much more efficient manner. In addition, I conducted quality assurance on the food service tray line before the trays were delivered to patients. I also observed on the other end of the food service operations; I had the opportunity to shadow as kitchen workers delivered the trays to patient rooms and I did evaluations on the delivering procedures.