Greater Minneapolis-St. Paul Area
High-Volume Culinary Production: Daily preparation and execution of breakfast and lunch services for over 400 students, ensuring consistent quality, flavor, and timely delivery in a fast-paced environment. Operational Inventory Management: Maintain full oversight of stock levels and inventory counts, optimizing ingredient usage and reducing waste through diligent tracking and ordering. Recipe Standardization & Quality Control: Accurately execute standardized recipes to ensure uniformity across all meals while strictly adhering to local health department safety and sanitation protocols. Specialized Dietary Programming: Direct the preparation of specialized meals, including vegan, vegetarian, and allergen-sensitive options, to ensure inclusive and safe dining for all students. Team Leadership & Supervision: Provide direct supervision and mentorship to a two-person kitchen team, delegating tasks and streamlining workflows to maintain peak operational efficiency. Property Operations: I managed all aspects of unit readiness, lawn care, snow removal, and general maintenance for the property. Logistics & Inventory: I oversaw mail delivery, handled food ordering through the U.S. Foods system, and managed all stock and inventory. Client & Kitchen Management: I served as the primary point of contact for clients and oversaw all kitchen operations. Site Presentation: I conducted property tours and ensured all janitorial duties were completed. Autonomous Communication: I independently managed the site and communicated all move-ins, move-outs, and discharges to upper management.
Space Optimization & Merchandising: I remodeled aisles by precisely following Plan-o-grams, which helped optimize product placement and enhance the overall shopping experience. Product Reorganization: I regularly performed "dead flipping" and "modding," reorganizing and refreshing product displays to improve visibility and boost sales. Fixture Installation: My responsibilities included moving shelves using specialized scorpion skates and building entire aisles to create effective and appealing store layouts. Visual Communication: I ensured clear customer communication by effectively hanging signage throughout the aisles for product information and promotions.
Culinary Operations: I worked in a high-volume cafeteria setting, where I was responsible for my own prep work, station set-up, and break-down. Food Quality & Presentation: I consistently prepared high-quality breakfast and lunch items using excellent ingredients and ensuring great presentation for all dishes. Hygiene & Safety: I diligently practiced proper storage and sanitation methods, while also meticulously maintaining daily temperature logs. Customer Service: I provided great customer service to the Sleep Number staff, ensuring a positive dining experience.