Culinary Operations Supervisor Resume Example
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CULINARY OPERATIONS SUPERVISOR
Professional Summary
Enthusiastic Culinary Operations Supervisor eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of Culinary and Operations with training in Hospitality methods and food service techniques.
Skills
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Work History
Culinary Operations Supervisor, 10/2019 to Current
Asrc Federal Holding Company – Seattle , WA
Asrc Federal Holding Company – Seattle , WA
- Supervise up to 80 culinary employees daily
- Analyze current business plan, identify inefficiencies in existing processes, and tracked performance following implementation of improvements
- Conduct training and change management processes to improve operations
- Identify and resolve issues to encourage smoother procedures, more efficient workflow and overall business growth
- Develop full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels
- Plan and direct high-volume food preparation in fast-paced environment
- Collaborate with Executive Chefs to create delicious meals for large banquets, concerts, and sporting events for high volume of people
- Monitor inventory and promptly reported items that needed to be reordered
- Schedules and assigns daily work assignments to food service team members
- Trains and guides staff on job duties, proper food safety and sanitation procedures, customer service, etc
- Prepares and builds food items according to standardized recipes and directions
- Properly stores food by adhering to food safety policies and procedures
- Sets up work stations including prep tables, service counters, hot wells, steam tables, etc
- Serves food to customers while ensuring guest satisfaction and anticipating customers' needs
- Replenishes food items and ensure product is stocked to appropriate levels
Maintains excellent customer service and positive attitude towards guest, co-workers, and clients
Food Service Supervisor, 05/2018 to 09/2019
Legacy Health System – Keizer , OR
Legacy Health System – Keizer , OR
- Supervised staff of 15 employees each shift
- Ensured food and beverage service standards were met
- Utilized available resources to make sure specific training requirements were met
- Prepared and submitted weekly and monthly reports to Food Service Director
- Monitored food quality and service levels to maximize kitchen and dining area performance
- Delivered in-depth training to workers in food preparation and front of house roles to promote strong team performance
- Purchased food and supplies according to department needs
- Trained workers in every position, including food preparation, money handling and cleaning roles
Founding Lead Cook, 01/2019 to 05/2019
Aparium Hotel Group – City , STATE
Aparium Hotel Group – City , STATE
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
- Delegated jobs within kitchen depending on restaurant traffic and employee skill
Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency
- Supervised line cooks to monitor food safety and order accuracy
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Conducted hiring event to increase department personnel from 10 to 40 employees
Food Service Worker, 09/2016 to 08/2017
Sodexo Dining Services – City , STATE
Sodexo Dining Services – City , STATE
- Consistently completed Hazard Analysis and Critical Control Points (HACCP) sheets regarding temperatures of food that was prepared
- Assisted Chefs and Cooks in kitchen to maintain and increase progress towards great food service flow
- Crossed trained peers in different food stations
- Stored food in designated areas following wrapping, dating, food safety and rotation procedures
- Floated in food-prep area to identify support tasks and receive assignments from cooks
- Resolved customer concerns and relayed relevant information to supervisor
- Maintained work areas by cleaning surfaces, equipment and floors, removing trash and providing machinery upkeep
Education
Some College (No Degree): Business AdministrationWestern Governors University - City, State
Some College (No Degree): Hospitality And Food Service ManagementUniversity of Tennessee At Martin - City
Certifications
- ServSafe certification: Food Handling
- New York State Food Safety and Sanitation
- New York State Alcohol and Tobacco
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Resume Overview
School Attended
- Western Governors University
- University of Tennessee At Martin
Job Titles Held:
- Culinary Operations Supervisor
- Food Service Supervisor
- Founding Lead Cook
- Food Service Worker
Degrees
- Some College (No Degree) : Business Administration
Some College (No Degree) : Hospitality And Food Service Management
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