CONNIE M.

WILLIAMS
1245 18 St NE # 2 Washington, DC 20002 (202) 246-7990 cecemwms@yahoo.com
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OBEJECTIVE
To obtain a position where I can utilize my current abilities in the nutrition, food science, and
environmental science fields, while creating better services for clients and/or customers as well as
assisting other individuals with recognizing and reaching their full potential.
I am a motivated individual who is knowledgeable in many areas. I am an excellent team player who
is also capable of working individually. I am a self-starter who loves to explore new ways to increase
efficiency and effectiveness. I am flexible and versatile. My education and work experience make me
an invaluable member of any team and an irreplaceable asset to any organization.

SKILLS SUMMARY

Proficient at Microsoft Office

Time & Project Management

Leadership Skills

Capable Problem Solver

Strong Communication Skills

Food Safety Teaching Skills

Ability to Multi-Task Under Pressure
Data Base Entry
Typing WPM 30
Answering Calls & Transferring Calls

EDUCATION
CPR/First Aid/AED Certification, American Heart Association

07/15

Occupational Safety & Health Administration (OSHA) 30 Hour License

03/15

University District of Columbia, Bachelor of Science in Nutrition & Food Science

12/14

University District of Columbia, Bachelor of Science in Nutrition & Dietetics

12/14

ServSafe, Certified Food Instructor and Proctor

07/10

Stratford University, Associate of Applied Science in Culinary Arts

12/02

DC Central Kitchen School, Food Handler License

06/99

AWARDS/CERTIFICATES

Hospitality Supervision Certificate,

Event and Meeting Management Certificate,
Stratford University Honor Society Member,
Master Gardener of the District Columbia,
MANRRS Member (Former President 01/13-05/14)
Toastmasters International, since 2015

PROFESSIONAL EXPERIENCE
Academy of Hope, 601 Edgewood Street NE., Wash. DC 20018
10/11 Present
Food Safety Instructor/Proctor ServSafe - $30.00 hourly, 12hrs weekly (Contractor)
(202) 269-6623
Teach students/clients ALL levels on food safety including Hazard Analysis Critical Control
Point HACCP
Create practice exams to reinforce food safety
Implement better studying habits to pass ServSafe exam
PowerPoint Presentations on Food safety
University District of Columbia, 4200 Connecticut Ave. NW, Wash. DC 20008
10/12 12/14
Nutrition Department Work-study Student - $12.00 hourly, 20hrs weekly
(202) 274-5739
Provided administrative and clerical support for the departmental professor
Assisted with class assignments and projects within the community
Researched projects, Time & project management, record keeping of sensitive documents
Used of Microsoft Office applications (Excel, Word, PowerPoint)
Answering/Transferring calls, Responds to emails, Filing, Copies, Typing WPM 30
DC Public School, 3535 V. Street N.E., Wash, DC 20018
08/07 06/08
Cafeteria Supervisor - $17.50 hourly, 30hrs weekly
(202) 576-7400
Maintained quality control breakfast and lunch counts, while cooking and cleaning
Followed Hazard Analysis Critical Control Point (HACCP) guidelines
Planned nutritious meals and analyzed foods for profitability
Implemented safety hazards best practices on OSHA regulations for customers and employees
Food inventory, Data base entry of food count
Responding & Sending out emails, Answering/Transferring Calls
Leadership skills
Microsoft Office, Coping, Replies to emails
Food Safety Reinforcement Skills
Cake Love, 8512 Fenton Street, Silver Springs, MD 20910
03/06 08/07
Baker - $12.00 hourly, 40hrs weekly
(301) 565-2253
Baking and decorating of cakes, cookies, and muffins homemade
Cleaning and maintaining facility based on HACCP and OSHA standards
Managed inventory/record keeping to ensure ingredients were in-stock and to reduce shrink
Brainstormed for new products, ideas, and to resolve potential business threats
Strong communication skills
Leadership skills
Microsoft Office
Food Safety Reinforcement Skills

DC Central Kitchen, 425 Second Street N.W., Wash, DC 20001

11/04 03/06
Assistant Chef - $12. 00 hourly, 40hrs weekly
(202) 234-0707
Supervised/Teaching twenty students for cooking skills
Implemented and trained best practices for handling raw and cooked foods
Managed inventory, maintained quality control, and received and stored goods
Managed office through weekly meetings and other office duties
Food Safety Reinforcement Skills
Leadership Skills
Firehook Bakery, 105 S. Union Street, Alexandria, VA 22514
Cake Decorator - $10.00 hourly, 30hrs weekly
(703) 519-8020
Baked and decorated baked goods from scratch
Managed inventory, receiving & storing
Implemented HACCP and OSHA regulations
Stored and received food
Food Safety Reinforcement Skills

05/04 11/04

VOLUNTEER EXPERIENCE
Emmaus Serving of the Aging
As a volunteer, I wrote reports, held presentations regarding reducing chronic diseases using MS
PowerPoint, filed, answered multi-line telephones, completed inventory of office supplies, completed
nutritional evaluations, planned menus, and taught individuals how to make healthy food choices.
Implement leadership skills, and strong verbal and personal communication skills .
DC Central Kitchen
I work with the Registered Dietitian to designed health packets about obesity and diabetes that
discussed practices on reducing risks. I also fed the homeless and regularly gave clients information on
how to eat healthier; this information was either given verbally or through handouts that I created using
MS Office applications. Organization and prioritization projects in timely matter.
Department of Health
I entered data into the government database, prepared reports, inspected the food industry to ensure
safety and sanitation procedures were being followed. I also examined equipment to make sure it was
functioning properly and I inspected for pest control. Proficient at Microsoft Word to send out reports
to clients from previous inspections. Reply to emails.
University District of Columbia Muirkirk Research Farm
As a volunteer, I grew and cared for crops (Kale, Eggplants, Swiss chard, and more). My duties were
composting( food waste, organic matter), weighing products, testing sucrose levels of goods (brix
reading), soil testing, recording data for crops, and researching nutrients needed for soil and crops to
grow properly. Pulling weeds, turning soiled, checking soiled temperature.

Cleveland Elementary School

As a volunteer, I visited classrooms to demonstrate recipes using produce. I donated money towards
the purpose of childrens books with the theme of fruits and vegetables. This was part of community
service project that I developed for MANRRS when I served as the President of the University of the
District of Columbia chapter.
University of the District of Columbia Nutrition and Dietetics Program
Through the field experience portion of several Nutrition Program courses, I provided nutrition
education to groups of individuals of various ages. Most notably, under the supervision of a registered
dietitian, I visited Senior Wellness Centers and Congregate Feeding Programs throughout my Geriatric
Nutrition course.