123 Main Street • Atlanta, Georgia • 30339
Home: (555) 555-1234, Cell: (555) 555-1235
Objective: Seek the Position of Food Service Supervisor
SUMMARY: Exceptionally talented and resourceful Food Service Supervisor with over six years experience in planning, organizing and overseeing the preparation, cooking and serving of food to residents and employees; managing school lunch and breakfast programs ensuring guidelines are met and records maintained and reported; supervising assigned food service workers, which include employees, volunteers, patients, etc.
Summary of Qualifications
Strong knowledge of quantity food preparation, services, procedures, and practices.
Uncommon knowledge of the nutritional value, adaptabilities, and uses of various foods.
Huge knowledge of mathematical calculations used in determining the number of servings in a given amount of food, modifying recipes, and determining food costs and projections.
In-depth knowledge of numbers and types of workers needed to staff a large food service operation.
Thorough knowledge of equipment and supplies used in quantity food preparation and service and its care and operation.
Profound knowledge of quantity food purchasing, receiving, and storage.
Great knowledge of quality assurance relating to a food service operation.
Remarkable knowledge of current MIOSHA codes and environmental safety procedures.
Strong knowledge of current State food codes and their applications pertaining to sanitation, cleanliness, and infection control.
Exceptional knowledge of employee policies and procedures and supervisory techniques.
Uncommon knowledge of equal employment opportunity policies and procedures.
Exceptional ability to prepare work reports and correspondence.
Great ability to maintain inventories and requisition supplies and equipment.
Uncommon ability to instruct, evaluate, and supervise employees.
In-depth ability to plan work schedules and maintain work standards.
Profound ability to operate equipment and tools used in the food service industry.
Remarkable ability to communicate and work well with others.
Strong ability to maintain favorable public relations.
Department of Civil Services, Minneapolis, MN 2002 - Present
Food Service Supervisor
Supervise subordinate personnel including: hiring, determining workload and delegating assignments, training, monitoring and evaluating performance, and initiating corrective and disciplinary actions.
Supervise volunteers, interns, students, seasonal staff and clients/inmates/patients, etc. Includes: hiring, termination, training, scheduling, delegating, monitoring and reviewing work.
Plan menus, determine amounts to be prepared and how leftovers should be utilized.
Ensure that there is an adequate supply of materials available.
Order, receive, inspect, and store equipment, merchandise, commodities, materials, and supplies.
Inspect and maintain food quality, handling, and safety standards.
Ensure compliance with applicable federal and state laws, regulations, and agency rules, standards and guidelines, etc.
Provide assistance and on-the-job training.
Manage three agency wide program(s).
Determine program goals and objectives and chair committees established to support the program.
Develop and modify rules, policies, and standards, etc.
Write or draft correspondence, reports, documents and other written materials.
Cook, bake, and serve regular and special meals to clients and staff.
Clean, sterilize and disinfect areas and equipment.
Performed other tasks as assigned.
Department of Civil Services, Minneapolis, MN 2000 - 2002
Food Service Worker
Ensured that food is maintained at appropriate temperatures.
Covered and stored leftover food, recorded serving temperatures and leftover quantities.
Prepared salads and garnished and assisted in basic food preparation and ordering.
Destroyed and disposed of outdated, sensitive documents, blank warrants, expired food stamps, etc., in a manner appropriate for the sensitivity.
Cooked, baked, and served regular and special meals to clients and staff.
Coordinated an inventory management system to effectively control and distribute supplies and equipment.
Cleaned, sterilized and disinfected areas and equipment.
Assisted customers in finding products, making selections and purchasing items.
Performed other tasks as assigned.
Associate Degree in Catering and Hotel Management University of New York (2000)