Sentences with phrase «create daily menus»

The best techniques to cook with seasonal plants, how to recognize quality herbs, and how to create daily menus that promote a balanced diet will be explored.

Not exact matches

During her three years at DCCK, she managed a program to increase access at corner stores in food deserts throughout DC, created and implemented an 8 - week long nutrition education lesson to at risk adults during their culinary job training program and assisted in using donated food to provide menus and food for nearly 5000 homeless adults daily.

The Institute of Medicine committee decided that a combined % DV for saturated and trans fats would be useful and so has recommended that FDA create this new % DV based on a model of a healthy daily menu.

I have created several excellent meal plans to provide you with balanced daily menus, healthy recipes (gluten and dairy free, Vegetarian options included), grocery lists and lots of great information to help you learn how to incorporate this into your lifestyle.

In addition to the breakfast, lunch, dinner and snack recipes, my Body Fuel System readers get 2 new green smoothie recipes a week to include in the 4 week clean eating program (that also has daily menus, grocery lists and food prep)-- plus a user guide to show you how to create sustainable eating habits on your own!

The in - house chef makes daily trips to the nearby markets to create ever - changing dinner menus.

• The Driskill Grill Featuring locally farmed produce, our chef creates a new and adventurous menu daily.

Responsible for maintaining drink menus and daily drink specials, create specials and menus for Happy Hour and Trivia Nights

Create daily P&L reconciliation; create innovative marketing for menu items, and promotion initiaCreate daily P&L reconciliation; create innovative marketing for menu items, and promotion initiacreate innovative marketing for menu items, and promotion initiatives.

Polk Food Services (City, ST) 2/2002 — Present Accounts Payable Assistant / Office Manager • Oversaw accounts payable and office operations for University of Indianapolis catering service • Recruited, trained, and managed staff of 40 accounting, administrative, and support staff • Designed and implemented office policies ensuring an effective and efficient corporate culture • Created an atmosphere of respect, professionalism, and dedication to team goals • Managed corporate accounts ensuring timely payment of all vendor invoices • Reconciled daily invoices and entered sales information into accounting database • Built key client, employee, and vendor relationships resulting in profitable operations • Assisted in the development of the catering menu, supply budgets, and cost controls

Professional Duties & Responsibilities Managed all daily operations of military dining facility serving over 180,000 meals annually Responsible for equipment and facility valued at more than $ 2 million Oversaw food inventory and orders of approximately $ 720,000 annually Designed and implemented daily menu, 1,500 line items, and 48 ethnic dishes Trained, directed, and reviewed kitchen and service staff Maintained 98 % customer satisfaction rate for both food service and meal quality Collected customer feedback and designed strategies to improve client experience Ensured 100 % compliance with all applicable FDA food safety regulations Performed approximately 200 facility inspections and staff evaluations Programmed and repaired cash registers to guarantee accurate financial operations Authored and presented meal, service, personnel, and financial reports for senior leadership Devoted free time to honing skills and assuming additional duties Assisted base with security operations, logistics, inventory, and other tasks as needed Completed all assignments in a professional and positive manner Created an atmosphere of respect and devotion to team goals Received exemplary reviews resulting in consistent promotions ahead of schedule

Director of Operations — Duties & Responsibilities Manage daily operation, finances and personnel of US Army dining facilities in domestic and international forums Responsible for facility and equipment valued in excess of $ 570,000 Train and supervise large staff ensuring efficient and effective food service operations Design and implement staff workflows, program policies, and meal preparation / service procedures Plan and execute breakfast, lunch, and dinner for more than 3,000 soldiers and civilians Create healthy and enjoyable menus in accordance with national nutrition standards Ensure strict compliance with all applicable health and safety regulations Oversee food / equipment inventory and orders ensuring cost effective operations Coordinate special events, field kitchens, and other special projects as assigned Manage all new construction and modification to facilities and equipment Prepare and present reports concerning finances, client satisfaction, and nutrition for senior leadership Utilize extensive military training to manage security of facilities, assets and personnel in hostile territory Consistently promoted for excellence in team leadership, dedication, professionalism, and integrity