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 bachelor’s
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 organization’s
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