Colleen Vaillancourt
Vancouver,BC
Summary
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience. Strong work ethic and effective communication skills. Eager to contribute to a dynamic team and support organizational goals. Experienced and dependable general worker with a proven track record of efficiently completing tasks in various settings. Skilled in manual labor, equipment operation, and maintaining a clean and organized workspace. Safety-conscious with a strong work ethic and the ability to adapt to different environments.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Food Service Supervisor
UBC
Vancouver, British Columbia
09.2019 - Current
- Oversaw and organized the tasks of food service staff, promoting smooth operations within the residential dining hall.
- Scheduled student shifts, monitored attendance, and managed student payroll records.
- Demonstrated exceptional staffing management skills by successfully hiring and organizing a team of approximately 35 students for busy dining shifts
- Provided direction to front-of-house staff on proper preparation techniques for menu items.
- Ensured compliance with health and safety regulations in all areas of the kitchen.
- Monitored portion sizes and plate presentation to ensure consistency across all dishes served.
- Investigated complaints regarding food quality or customer service issues promptly and effectively resolved them.
- Work closely with the management team to develop promotional campaigns or other marketing efforts aimed at increasing sales volumes.
- Executed hands-on preventive maintenance and repairs to keep equipment functional.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate dining hall operations.
- Oversaw work and guest areas to provide clean, tidy, and properly sanitized facilities according to established guidelines.
- Responded to customer concerns efficiently, accurately and with detailed information.
- Created and adjusted department schedules and individual shift assignments.
- Reconciled daily transactions, balanced cash registers.
- Reviewed daily task list with employees and assigned tasks for completion.
- Fostered a positive working environment, encouraging teamwork and employee engagement.
- Investigated and resolved customer complaints concerning food quality and service.
- Performed frequent checks to maintain consistently high quality of food preparation and service, and relayed any concerns to the 1st cook.
- Monitored actions of staff and customers to uphold health and safety standards.
- Maintained compliance with health and safety regulations, ensuring a clean and safe dining environment.
- Helped to develop and implement staff schedules to ensure full coverage during peak hours.
- Trained new employees on restaurant policies, procedures, and customer service standards.
- Hired and trained new food service personnel to maintain high productivity levels of staff.
- Scanned kitchen and service areas for items that needed to be cleaned or replenished and directed staff to complete tasks.
- Served customers by phone to take orders and answer product or service questions.
- Coordinated maintenance and repair of food service equipment.
- Managed cash flow, overseeing daily receipts.
3rd Cook
UBC
Vancouver, British Columbia
06.2018 - 09.2019
- Checked the freshness of ingredients before use in order to ensure high-quality dishes served to customers.
- Plated meals according to restaurant specifications.
- Maintained cleanliness of all kitchen surfaces including counters, sinks, stoves and refrigerators.
- Labeled containers with name of item and date prepared and stored correctly in refrigerator or freezer.
- Prepared and cooked food according to recipes and menus, while adhering to health and safety regulations.
- Ensured quality control standards were met during food preparation processes.
- Monitored temperatures of ovens, grills and other cooking equipment.
- Organized storage areas for efficient retrieval of supplies when needed.
- Followed proper sanitation procedures when handling food items.
- Sliced meats or vegetables for salads or soups as requested by Head Chef.
- Adhered to company policies regarding workplace safety standards.
- Cleaned work areas, equipment, utensils, dishes and silverware between tasks.
- Assisted with the preparation of entrees in a timely manner.
- Communicated effectively with team members regarding timing of orders being sent out from the kitchen.
- Measured ingredients accurately for recipes.
- Stocked kitchen supplies such as spices, condiments, sauces and other ingredients needed for cooking.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Managed portion control using correct utensils during preparation and plating.
- Grilled and deep fried various foods from meats to potatoes.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Replenished food items from inventory and rotated ingredients.
- Set up and performed initial prep work for soups, sauces and salads.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Followed established procedures and requirements for safe food handling, storage and service.
- Used standardized recipes and other instructions to prepare food.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Set up work stations prior to opening to minimize prep time.
- Monitored temperatures of prepared food and cold-storage areas.
- Checked completed orders for correct quantity and quality.
- Scrubbed and sanitized dishes, pots, pans, utensils, and other kitchen equipment.
- Disposed of glassware that had been broken or chipped according to safety procedures.
- Stocked service areas with clean plates, bowls, cups, and other items as needed.
- Inspected all returned dishes for cleanliness before restocking them on shelves.
- Removed garbage and trash to designated disposal areas in accordance with health regulations.
- Replenished soap dispensers with detergent when necessary.
- Filled out daily logs regarding temperature readings of dishwashers as required by health department regulations.
- Maintained adequate levels of cleaning supplies for washing dishes.
- Sanitized surfaces after each use following standard sanitation practices.
- Checked temperatures of dishwashing machines to ensure proper functioning.
- Operated industrial dishwashers to clean plates, glasses, silverware, and cooking utensils.
- Loaded dirty dishes into the dishwasher racks and unloaded clean dishes from the washer onto carts or shelves.
- Followed all safety guidelines while handling sharp objects like knives or forks.
- Informed supervisors immediately if any machine malfunctions were observed during operation.
- Scrubbed pots, pans and trays by hand or cleaned using industrial washing machine.
- Operated commercial dishwashing machines efficiently.
- Maintained assigned areas to keep organized and clean by mopping floor.
- Developed great team spirit with other personnel by pitching in and helping with task completion.
- Backed up kitchen team members during heavy work periods to maximize team coverage.
- Scraped and pre-rinsed food from dirty dishes and placed items in dishwashing machine.
- Transported clean dishes and supplies from kitchen to front of house staff for opening shift.
- Adhered to sanitary regulations to prevent contamination with food products.
- Inspected dishes closely to check for remnants of food or dirt.
- Washed and sanitized sinks, trashcans and surfaces to remove excess food waste.
- Re-stocked clean washcloths, paper towels, sponges and other cleaning supplies.
- Swept and mopped floors at end of shift to comply with sanitary regulations.
Dishwasher General Worker Heavy
UBC
Vancouver, British Columbia
09.2016 - 06.2018
- Scrubbed and sanitized dishes, pots, pans, utensils, and other kitchen equipment.
- Disposed of glassware that had been broken or chipped according to safety procedures.
- Stocked service areas with clean plates, bowls, cups, and other items as needed.
- Inspected all returned dishes for cleanliness before restocking them on shelves.
- Removed garbage and trash to designated disposal areas in accordance with health regulations.
- Replenished soap dispensers with detergent when necessary.
- Filled out daily logs regarding temperature readings of dishwashers as required by health department regulations.
- Maintained adequate levels of cleaning supplies for washing dishes.
- Sanitized surfaces after each use following standard sanitation practices.
- Checked temperatures of dishwashing machines to ensure proper functioning.
- Operated industrial dishwashers to clean plates, glasses, silverware, and cooking utensils.
- Loaded dirty dishes into the dishwasher racks and unloaded clean dishes from the washer onto carts or shelves.
- Followed all safety guidelines while handling sharp objects like knives or forks.
- Informed supervisors immediately if any machine malfunctions were observed during operation.
- Scrubbed pots, pans and trays by hand or cleaned using industrial washing machine.
- Operated commercial dishwashing machines efficiently.
- Maintained assigned areas to keep organized and clean by mopping floor.
- Developed great team spirit with other personnel by pitching in and helping with task completion.
- Backed up kitchen team members during heavy work periods to maximize team coverage.
- Scraped and pre-rinsed food from dirty dishes and placed items in dishwashing machine.
- Transported clean dishes and supplies from kitchen to front of house staff for opening shift.
- Adhered to sanitary regulations to prevent contamination with food products.
- Inspected dishes closely to check for remnants of food or dirt.
- Washed and sanitized sinks, trashcans and surfaces to remove excess food waste.
- Re-stocked clean washcloths, paper towels, sponges and other cleaning supplies.
- Swept and mopped floors at end of shift to comply with sanitary regulations.
Education
Management
LinkedIn
UBC01-2024
At Risk Youth Care Worker - Working With At Risk Youth
CDI
Surrey, BC06-2015
Skills
- Staff Leadership
- Schedule Coordination
- Food presentation
- Point of sale systems
- Sanitation Standards
- Employee Development
- Staff Supervision
- Portion Control
- Ordering Supplies
- Waste Reduction
Affiliations
- yoga
- dog parent
Certification
- LinkedIn continuous learning online
Timeline
Food Service Supervisor
UBC
09.2019 - Current
3rd Cook
UBC
06.2018 - 09.2019
Dishwasher General Worker Heavy
UBC
09.2016 - 06.2018
Management
LinkedIn
At Risk Youth Care Worker - Working With At Risk Youth
CDI