Nicole Reiniche
Fall River,MA
Summary
Experienced catering supervisor with a track record of optimizing kitchen operations and ensuring compliance with health standards. Skilled in staff training and fostering team collaboration to deliver exceptional service during high-demand periods.
Overview
2027
2027
years of professional experience
Work History
Catering Supervisor
Southcoast Hospital Group
2016 - Current
- Supervised daily catering operations, ensuring compliance with health and safety standards.
- Coordinated food preparation and service logistics for hospital events and patient meals.
- Trained and mentored staff on best practices in food handling and customer service.
- Managed inventory levels, optimizing procurement processes to reduce waste.
- Facilitated communication between kitchen staff and hospital departments to meet service demands.
- Implemented quality control measures, ensuring consistency in food presentation and taste.
- Developed menus in collaboration with dietary teams, enhancing patient satisfaction.
- Evaluated catering services regularly, identifying areas for process improvement and efficiency gains.
- Streamlined catering operations by implementing efficient processes for food preparation, service, and cleanup.
- Managed a team of catering staff members, ensuring proper training and adherence to company standards for quality service.
- Ensured timely setup and breakdown of event spaces while adhering to all safety protocols.
- Maintained strict compliance with local health department regulations regarding food safety and sanitation practices.
- Conducted regular performance evaluations of catering staff members, identifying areas for improvement and opportunities for growth.
- Enhanced client satisfaction by providing exceptional catering services for various events, including corporate meetings.
- Established an environment of respect among staff members by modeling professionalism in every aspect of our work together.
- Implemented creative presentation strategies that showcased the appealing visual aspects of our dishes while maintaining taste quality.
- Collaborated closely with clients to develop exciting catering menus for memorable events.
- Fostered strong relationships with clients through clear communication about their needs and expectations during the planning process.
Cafe Supervisor
Southcoast Hospital Group
2013 - Current
- Supervised daily cafe operations to ensure optimal service quality and customer satisfaction.
- Trained and mentored staff on food safety protocols and customer engagement techniques.
- Managed inventory levels, placing orders to maintain stock of essential supplies and ingredients.
- Developed and implemented workflow improvements to enhance efficiency during peak hours.
- Maintained compliance with health regulations, ensuring cleanliness and safety standards were met consistently.
- Scheduled and received beverage and food deliveries, thoroughly checking delivery contents to verify product quantity and quality.
- Coordinated with kitchen staff to streamline food preparation and delivery processes.
- Conducted regular performance evaluations, providing constructive feedback to team members.
- Increased employee productivity through effective scheduling, task delegation, and performance monitoring.
- Maintained a clean and safe work environment by adhering to health regulations and conducting regular inspections.
- Requisitioned and ordered ingredients, food and other supplies to maintain optimum inventory.
Grill Cook
Southcoast Hospital Group
03.2011 - Current
- Operated grill equipment to prepare high-quality meals for patients and staff.
- Ensured food safety and sanitation standards were consistently met during meal preparation.
- Collaborated with kitchen staff to maintain efficient workflow during peak service times.
- Trained new cooks on grill techniques and safety protocols to enhance team performance.
- Monitored inventory levels, assisting in ordering supplies to minimize waste and ensure availability.
- Developed new menu items that aligned with dietary requirements of hospital patients.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Assisted in maintaining cleanliness and organization of the grilling area to promote a safe work environment.
- Cleaned and maintained kitchen equipment regularly.
Cashier Team Lead
Southcoast Hospital Group
02.2009 - Current
- Supervised daily operations of cashier team, ensuring compliance with hospital policies and procedures.
- Trained and mentored new cashiers, fostering a collaborative and efficient work environment.
- Managed cash handling processes, reducing discrepancies through thorough reconciliation practices.
- Streamlined checkout procedures, enhancing customer service experience and operational efficiency.
- Collaborated with management to implement workflow improvements based on team feedback and performance metrics.
- Oversaw inventory management for cashier supplies, ensuring adequate stock levels for uninterrupted service.
- Resolved customer inquiries and issues promptly, maintaining high satisfaction rates among patients and visitors.
- Assisted customers by answering questions and fulfilling requests.
- Performed store opening, closing, and shift-change actions and kept accurate shift-change logs.
- Conducted regular performance evaluations of team members, promoting professional development and accountability within team dynamics.
- Communicated with customers and team members to solve problems.
- Processed both cash and card purchases and returns.
- Trained, mentored, and developed new cashiers with positive and encouraging techniques to maximize performance and team contributions.
- Worked extra shifts during busy periods and covered for call-in employees to maintain service levels.
Cafe Dish Room
Southcoast Hospital Group
09.2007 - Current
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness, and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Passionate about learning and committed to continual improvement.
Kitchen Team Leader
Southcoast Hospital Group
02.2005 - Current
- Supervised kitchen staff to ensure adherence to food safety standards.
- Trained new team members on operational procedures and best practices.
- Coordinated meal preparation schedules to optimize workflow efficiency.
- Implemented inventory management strategies to reduce waste and costs.
- Monitored food quality and presentation, ensuring compliance with hospital standards.
- Developed training materials for ongoing staff development and skill enhancement.
- Led team meetings to discuss performance, address concerns, and improve morale.
- Collaborated with nutritionists to create balanced meal options for patients' dietary needs.
- Improved kitchen efficiency by streamlining processes and implementing new protocols.
- Reduced waste and controlled costs with careful inventory management and menu planning.
- Evaluated individual performance of team members providing coaching when needed leading to overall improvements in skill level.
- Led a team of cooks, ensuring consistently high-quality food preparation and presentation.
- Analyzed operational metrics to identify opportunities for process improvement within the kitchen environment.
- Established positive working relationships among team members by fostering open communication channels.
- Introduced new recipes that became popular menu items, driving increased sales revenue for the establishment.
- Regularly reviewed menu options, updating dishes based on seasonal availability, trends, and customer feedback.
- Successfully maintained a low employee turnover rate through effective hiring practices coupled with a supportive work culture.
- Ensured compliance with health department regulations through diligent inspection of sanitation practices in the kitchen area.
Ambassador
Southcoast Hospital Group
01.2004 - Current
- Facilitated communication between departments to enhance patient experience and satisfaction.
- Organized community outreach programs promoting health awareness and hospital services.
- Coordinated volunteer efforts to support hospital initiatives and patient care events.
- Mentored new ambassadors on best practices for patient interaction and service excellence.
- Led training sessions for staff on customer service standards and operational protocols.
- Greeted customers and clients to create welcoming atmosphere.
- Promoted good customer relations and premier customer satisfaction by demonstrating friendly demeanor and can-do attitude.
- Evaluated ambassador performance, providing constructive feedback to foster professional growth.
- Assisted team with operational policies and procedures to drive services.
- Increased revenues and supported business goals by developing public relations strategies and campaigns.
Main Kitchen Worker
Southcoast Hospital Group
02.2002 - Current
- Utilized kitchen equipment to streamline meal preparation and enhance service efficiency.
- Maintained cleanliness and organization of kitchen areas to ensure safety and compliance.
- Assisted in inventory management by tracking supplies and reporting shortages promptly.
- Collaborated with team members to streamline food preparation processes for improved service delivery.
- Delivered consistent meal quality by following standardized recipes and portion control protocols.
- Expedited orders efficiently during high volume shifts, ensuring prompt delivery of dishes without sacrificing quality or presentation standards.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
- Complied with all federal, state, and local regulations governing safe food handling practices within the kitchen environment.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Monitored food quality during preparation and service, ensuring adherence to health regulations.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Demonstrated versatility in culinary skills, assisting in various stations such as grill, fryer, or sauté as needed.
- Operated kitchen equipment to prepare and serve meals efficiently.
- Trained new staff on kitchen protocols, safety standards, and equipment usage effectively.
- Implemented system for waste reduction, enhancing sustainability within kitchen operations.
- Coordinated with dietary staff to accommodate special meal requests and nutritional needs of patients.
- Assisted in menu planning and development, incorporating diverse flavors and techniques to create innovative and appealing dishes for customers.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Stocked and rotated food items according to expiration dates.
- Assisted in setting up and breaking down kitchen stations.
- Trained new staff on food preparation and safety procedures.
Education
High School Diploma -
Bristol Community College
Fall River, MA06-1995
Skills
- Food safety compliance
- Nutrition
- Waste reduction
- Allergy awareness
- Catering supervision
- Customer service
Languages
English
Full Professional
Timeline
Grill Cook
Southcoast Hospital Group
03.2011 - Current
Cashier Team Lead
Southcoast Hospital Group
02.2009 - Current
Cafe Dish Room
Southcoast Hospital Group
09.2007 - Current
Kitchen Team Leader
Southcoast Hospital Group
02.2005 - Current
Ambassador
Southcoast Hospital Group
01.2004 - Current
Main Kitchen Worker
Southcoast Hospital Group
02.2002 - Current
Catering Supervisor
Southcoast Hospital Group
2016 - Current
Cafe Supervisor
Southcoast Hospital Group
2013 - Current
High School Diploma -
Bristol Community College