Johnnie Woods

Train team members one on one, order merchandise, keep up with inventory daily, prepare salads and cookies if needed.

• Developed and implemented safety protocols for foodservice team members.
• Monitored and enforced quality standards for school food services.
• Oversaw budgeting and procurement for school nutrition programs.
• Processed applications for school meal assistance programs.
• Adhered to local, state and federal laws and regulations regarding school nutrition standards.
• Purchased food and cultivated strong vendor relationships.
• Maximized quality assurance by completing frequent line checks.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Coordinated with catering staff to deliver food services for special events and functions.
• Oversaw food preparation and monitored safety protocols.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Motivated staff to perform at peak efficiency and quality.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Developed unique events and special promotions to drive sales.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Verified prepared food met standards for quality and quantity before serving to customers.