Kent Foreman

Experience

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  Varsity catering

  May 2000 - Jan 2012

  KITCHEN MANAGER

  Manage 15 kitchen employees at a fast paced popular restaurant. Duties included Interviewing,hiring,training, and disciplinary action if needed of employees. Product ordering,inventory,scheduling,record keeping.haccp,ccp monitoring. customer service.

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  Douds Market

  Jan 2012 - Sept 2012

  Developed pickled vegtable canning recipes and recieved all required approvals from F.D.A and U.S.D.A for selling product commercially. Meat ordering,cutting and displaying. Managed 3 employees. Scheduled employees,ordered and inventoried meat items.Daily cleaning requirments. Customer service.Haccp and ccp monitoring.

  • Product Development Manager

    Jan 2012 - Sept 2012

  • Meat cutter

    Jan 2012 - Aug 2012
• 

  Michigan Department of Corrections

  Sept 2012 - Jul 2015

  Assistant Director/Food service supervisor

  Over see daily operation of prison kitchen that feeds from 330 to 1700 people 3 times a day. Manage 3 regular staff and 40 inmates. Interview,hire,discipline,terminate, and train employees. Prima data entry, Order,inventory,portion control,haccp,ccp monitering,caustics control,menu planning and record keeping. Cutomer service.

• 

  Doud's Market

  Aug 2015 - Nov 2016

  Deli Manager

  Ran the Deli. Responsabilitys Included Ordering,Stocking,Food preperation,Inventory control,Customer service,Cleaning.

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  Bière de Mac Brew Works

  Jan 2017 - now

  Prep Lead Cook