1. Catherine Evans
2818 Kaye Dr. Thompsons Station TN – 615-521-7999 6ndone@gmail.com
Objective Return to the culinary field.
Experience PSR/CPS
Tennessee Oncology, Franklin, TN
08/14 – Present
Check In/Out patients. Established collaborative relationships with physicians,
patients, clinical and administrative team. Answer phones. Precisely follow
guidelines established by management. Minimizepatient wait time by
exercising proficiency. Minimize insurance denial rate. Seek out current
insurance policy requirements. Collect copays. Experience using ICD 10 and
CPT coding in highest level reimbursement rate. Proficient in Microsoft Excel,
Word, Outlook, Centricity and Unity, EMR.
Team Lead
Carries Coffee, Nashville, TN
08/2014 – 05/2012
Instill and model team work within the bistro. Coach and counsel staff as
needed. Implement and roll out new menu to increase sales. Prepare, cook,
bake, and decorate foods and desserts. Supervise and help in quarterly deep
cleans. Update and ensure all food safety guidelines are being upheld
according to health dept. Train and develop new associates. Maintain
inventory control to reduce cost of goods and supplies. Proficient in
accounting, excel, word, office, phone systems, cashiering.
FPW/Cook
Vanderbilt University, Nashville, TN
05/2012 – 08/2011
Prepare, cook, bake, decorate and present food for students and staff. Utilize
standardized recipes and production sheets. Portion food consistently in
accordancewith diet restrictions and/or yield specifications. Ensured food
safety and safe food handling practices were implemented and followed.
Inventoried food and goods supplies. Continually meet scheduling deadlines

2. 2
Catherine Evans
2818 Kaye Dr. Thompsons Station TN – 615-521-7999 – 6ndone@gmail.com
and promoted smooth work flow by efficiently setting up and following
quantity worksheets. Cashiering. Micros POS.
Bistro Supervisor
Marriott Courtyard/Residence Inn – Chartwell Industry’s, Franklin, TN
08/2011 – 11/2010
Drove guest survey satisfaction scores to top five percent company wide.
Ensured cost containment and labor costs below 30 percent. Instilled
teamwork within am and pm bistro staff. Coach staff as needed. Ensured all
food safety guidelines and Marriott guidelines were observed and followed.
Trained and developed new staff. Maintained staff schedules. Implement and
roll out new menus. Prepare, proof, cook, and bake entrees, desserts. Set up,
cater and attend all in house events and meetings and oversee room service.
Implemented an inventory control management system that ensured food
safety and controlled costs. Analyzed data to improve spending and waste.
Proficient in Microsoft Office, Excel, Outlook, Word, Power Point, MICROS POS,
cashier, MICRO POS, daily deposits and balancing.
Manager
Get Sconed Bakery – Murfreesboro, TN
11/2010 – 07/2009
Hire, train, and develop all new employees. Maintain employee schedules.
Implement and roll out all new menu items. Bake, prepare, prep, cook, and
decorate. Created flow sheet to track daily sales to avoid being out of stock on
product. Created inventory control sheet to track use of goods and supplies to
enable to buy goods at a lower cost therefore increasing profit. . Initiate cost
cutting practices to lower waste on daily goods. Analyze profit and loss
statements. Increased sales 15% while reducing cost by 5%. Proficient in
Microsoft Office, Excel, Outlook, Word, Power Point, MICROS POS.

3. 2
Catherine Evans
2818 Kaye Dr. Thompsons Station TN – 615-521-7999 – 6ndone@gmail.com
Manager
Publix Supermarket – Lakeland, FL
07/2009-03/2000
Advanced career from stock clerk to bakery manager. Increased sales while
reducing stales/profit loss by following FIFO rules. Increased sales by 16% with
innovative merchandising. Increased customer satisfaction by going above
and beyond ordinary customer service. Decreased out of stock items with
proper ordering. Maintained proper levels of product. Organized and
maintained inventory. Analyzed P&L data and KPI to continually increase sales
and decrease expenditure. Decorated, baked, proofed finished all type of
breads, pastries, cakes, desserts. Serve Save certified. CPR certified.
Education Associate of Science
New England Institute of Technology, Warwick, RI
1996
GPA 3.98, High Honors
Communication Continually provide excellent customer service. I always have a positive
outlook. I strive forward for both company growth and personal growth.
Received corporate recognition for outstanding work.
References Available upon request