Catherine Gray has over 10 years of experience in food service operations including positions as a head cook, line cook, baker, and management trainee. She has a Bachelor's degree in Hospitality Management and an Associate's degree in Culinary Arts. Gray is skilled in menu planning, food ordering and preparation, inventory control, and supervising staff.

1. CATHERINE GRAY
Dallas, TX 75234
Home (972)-243-0994 Cell (972)-951-8646
catherinejgray@sbcglobal.net
SUMMARY OF QUALIFICATIONS:
Lead line/prep cook with extensive experience in both front and back-of-the-house retail and corporate contract
food service operations. Capable of calculating costs, planning and development of menus, requisitioning,
receiving, storage and transfer of food products. Efficiently handle inventory control to ensure waste and theft
reduction. Proven ability instructing and supervising new hires, co-workers in HACCP, knife and cookery skills.
EDUCATION:
 Universityof North Texas, Denton, TX B.S. Hospitality Management;
o Eta Sigma Delta ‘07
 El Centro College, Food and Hospitality Institute, Dallas, TX
o Phi Theta Kappa 2004, 2005 Associate in Applied Science. Food and Hospitality Services,
Bakery/Pastry Arts and `Culinary Arts.
 ServSafe Certified Food Protection Manager 2/2015
EXPERIENCE:
Endeavor Schools, LLC. Parker-Chase Preschool, Plano, TX 12/2015-10/2017
Head Cook: private school
 Solo position; planned menus, ordered, prepared, served, stored products. Utilitarian duties.
 Accommodated 120 covers 3Xdaily for staff and students, including special needs diets.
 Menus focused on fresh, healthy scratch batch selections. Baked fresh breads weekly.
Sage Dining Service, Inc. Dallas, TX 8/2013 – 1/2015
Cook/Cold Food: Shelton School and Parker College
 Created salads and salad bar
 Focused on Scratch-Batch nutritious and healthy menu items
Tom Thumb, Carrollton, TX 4/2013 – 9/2013
Bakery/Deli
 Cake decorating, baking, and Deli counter
Dolce International Inc.- Fort Worth, TX 5/2011- 5/2012
Baker II; American Airlines Training Center
 Assisted in developing, testing, tasting and implementing new healthy menu options for catered events.
 Produced bread, rolls, cakes, pies, pastries, etc., for corporate, employee and catered venues.
Sodexo Retail Food Service @Abbott Diagnostics- Irving, TX 9/2010- 1/2011
Cold Food Prep/Cafeteria Line Cook
 Produced salad bar, ‘Grab-n-Go’ items, desserts and accompaniments for line and catering service.
 Punctually set up and broke down, and served varied cafeteria kiosks and lines.
 Performed additional utility services; cleaned, pots and pans, as requested.
Aramark Food Service, Fort Worth, TX 6/2008-4/2009
Lead Cook/Line: American Airlines Headquarters
 Planned menus, requisitions, preparation, serving for breakfast/lunch for corporate/employee dining.
 Executed HACCP tracking and logging for improved safety, reliability and reduced food costs.

2. Sodexo Retail Food Service@UNT Campus-Denton, TX 8/2007- 4/2008
Management Trainee/Lead Cook III
Successfully completed management trainee Internship program. Advanced to lead position:
 Applied appropriate cookery methods to menu items according to specialty requests,
 Production, inventory, created menu selections
 Ensured safety compliance through instruction of new-hires in HACCP controls, food preparation
techniques.