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- 1. Holly A Junge 3660 Fieldstone Dr Clarksville Tn 37040 618-550-5757 Holly.junge@yahoo.com Objective I am ideal for a position in this esteemed organization for expanding my progressive experience and delivering the best service to the clients. I would like to offer my expertise for taking the organization to the next level and satisfying the clients by providing excellent service. Quality education blended with professional attitude enables me to perform successfully. Qualifications I am a certified nutrition wellness consultant; I have my bachelors degree in dietetics. I understand diet, nutrition counseling and dietary guidelines. I have been cooking in a residential setting for sixteen years with full knowledge of kitchen equipment and usage. Education American Fitness Professional & Associates Ship Bottom NJ Certified Nutrition Wellness Consultant; 2/2009 University Of Rhode Island North Kingstown RI Bachelors of Science in Dietetics; 12/1998 Concord Senior High School Concord NH Diploma; 5/1992 Relevant Experience The Youth Academy (5/24/10-10/27/2015)-Dietary Manager/Office Manager Clarksville TN Supervisor: Patricia Etheridge-(931) 245-1401; contact: Yes Duties: Provides management of the Dietary Department, ensuring quality food. Provide healthy meals and snacks according to the 3 Star and ABC program. Direct and assist the preparation and serving of regular meals and therapeutic diets. Order food and supplies. Maintains area and equipment in sanitary conditions. Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. Prepares hot cereals and concentrated or dehydrated soups, sauces and gravies. Makes cold sandwich fillings.
- 2. Supervise the daycares operations according to the organizations administrative protocols as well as all applicable federal and state regulations. Screen, interview and hire prospective staff, schedule staff and ensure program meets staffing guidelines at all times. Collect fees and submit timely an accurate billing records and reports. PSR Events (April 2012-present)-Event Specialist Clarksville, TN Supervisor: Karey Daugherty-931-906-5867; contact : Yes Duties: Ensuring exemplary guest service during and through all forms of banquet service, including: buffets, plated, carving station, running food, replenishing product and supplies in accordance with events standards. Responsible for ensuring that assigned stations are properly equipped and executed by pulling, transporting, setting up breaking down and returning equipment to designated storage. Preforming side work helping to provide a clean and safe work environment in all catering areas. Cleaning, organizing, and restocking product/equipment returning from catering event. Kansas State University (08/06/07 12/23/09) -Senior Cook Manhattan, Kansas Supervisor: Sara Crouch (785) 532-6482; Contact: Yes Duties: Serves as lead cook in preparing and serving high quality wholesome food. Assist in the coordination of food production and service for residents and conference groups. Follows menus and uses multi-step complex standardized recipes to produce a variety of consistently high quality foods. Bakes, steams, grills, stews, or fries meat, meat products, eggs, vegetables, cereals, breads, and other items. Prepares salad, salad plates, sandwiches, casseroles, sauces, gravies, breads, and other items. Tastes and evaluates products, making adjustments as necessary. Uses batch cooking techniques to ensure food is fresh. Harmony Gardens (11/01/2005 - 02/19/2007) - Cook Warrensburg, Missouri Supervisor: Annie Willis - 660-747-5411; Contact: Yes Duties: Supervised and prepared breakfast, lunch, and dinner following assigned menus for over 46 inpatients and 15 staff. Ensured assigned meals were served at specified times. Utilized portion control and avoided waste during preparation and services. Adhered to sanitation policies and procedures in preparing food and maintenance of kitchen equipment and supplies. Kept food preparation area clean and neat. Read recipes and gathered ingredients preparatory to cooking a dish. Weighed, blended, mixed, and pureed ingredients as required by recipes. Cooked meats, vegetables, soups, and cereals at correct temperatures to avoid burning and made certain seasoning was correct. Trained new employees and assistants in kitchen duties relating to food service cooking.
- 3. U. S. Air Force (07/18/2001 - 07/18/2005) - Food Service Journeyman Whiteman Air Force Base, Missouri Supervisor: Mark Hamrick 660-687-6526; Contact: Yes Duties: Directs the work of large Food Service units in the proper preparation and service of food with-in established budgetary guideline. Oversees expenditures in food and labor to meet profit objectives. Participates in budgetary and policy formulation. Evaluates and recommends changes in food service operations (e.g. menu items, recipes, portion and quality control, etc.) to improve the efficiency and cost effectiveness of operations. Forecasts needs of food and supplies and directs the ordering of foods and supplies. Supervises sanitation and storage activities, including inventory control. Received and stocked groceries, maintained inventory of supplies, and dispensed food supplies from storeroom. Manages quality control by careful inspection of cooked food to determine that foods are properly prepared, seasoned and served at the correct temperature. Manages daily profit/loss of food operations making any necessary adjustments to operations. Directs the maintenance of food service data and financial records used in preparing daily cash reports. Read recipes and gathered ingredients preparatory to cooking a dish. Weighed, blended, mixed, and pureed ingredients as required by recipes. Cooked meats, vegetables, soups, and cereals at correct temperatures to avoid burning and made certain seasoning was correct. Trained new employees and assistants in kitchen duties relating to food service cooking. Prepared salads, cut desserts, made tea, Jell-O, and sandwiches. Set up steam line, served food on cafeteria line, and broke down and cleaned serving line. Hillside Health Center (05/01/1997 - 06/30/2001) - Diet Technician Providence, Rhode Island United States Supervisor: Laura Kennedy - 401-272-3887; Contact: Yes Salary: $12.00 per hour Hours per week: 40 Duties: Maintain and update patient charts, records, and information for a five hundred bed facility. Basic principles and theories of foodservice systems; menu planning; development, standardization, adjustment, and costing of quantity recipes. Discuss the dietary needs of patients with health care team members interview patients to discuss food preferences. Designed planning of menus for patients. Develop and administer food and nutrition policies for government, industry, health institutions and other organizations. Ensure food is hygienically and correctly prepared and attractively presented, maintain diet records. Developed nutrition care plans, plan menus with a dietitian for patients and staff to ensure that meals are nutritious, varied and attractive. Supervise kitchen, cafeteria and food service staff. Ensure that standards of service are maintained ensure that food service areas are properly equipped, kept in good working order and meet strict occupational health and safety standards. References Available Upon Request