To seek and maintain a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Experienced cook with over 20 years of experience in school setting. Excellent reputation for resolving problems and improving customer satisfaction. Hardworking and passionate jobseeker with strong organizational skills eager to secure entry-level cook position in school environment. Ready to help team achieve company goals.
Skills
Vendor Relationships
Cooking Technique Demonstrations
Customer Service
Decision Making
Staff Scheduling
Recordkeeping and Documentation
Cost Control and Budgeting
Instruction and Delegation
Staff Supervision and Coordination
Team Collaboration
Team Leadership
Staff Recruiting and Hiring
Supply Ordering
Quality Control and Oversight
Sanitation and Cleaning
Food Preparing, Plating and Presentation
Coordinating Kitchen Staff
Data Analysis
Special Events and Catering
Inventory Management
Food and Beverage Service
Staff Performance Assessments
Food Production Timing
Resolving Complaints
Food Production
Order Delivery Procedures
Prioritization and Organization
Staff Training
Safety and Risk Management
Time Management
Work History
02/2021 to 07/2021
Head CookNortheastern Vermont Regional Hospital – Saint Johnsbury, VT,
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Developed recipes, portion specifications, and standard preparation procedures for all dishes.
Placed orders to restock items before supplies ran out.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
08/2001 to 02/2020
Cook's AssistantDch – Fayette, AL,
Distributed food during busy peak periods to drive customer satisfaction.
Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
Prepared food orders to support waitstaff and other team members.
Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Worked on salads, desserts and meat preparation for [Job title] to increase kitchen speed.
Pushed, pulled and transported large loads and objects.
Adhered to procedures in preparing food items.
Maintained composure and work quality while under stress.
Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Used manual or electric appliances to clean, peel, slice and trim foods.
Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
04/2016 to 10/2019
Culinary ManagerBeyond Meat – Philadelphia, PA,
Maintained kitchen hardware and repaired tools or ordered equipment as needed.
Scheduled kitchen staff of 5 people.
Lowered restaurant costs by [Number]% through creative ingredient sourcing and food waste efficiency.
Hired 5 team members to work on high-demand team of professionals.
Motivated team of 5 employees to maintain high standards of food preparation and efficiency for 8 hours per shift.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Developed unique events and special promotions to drive sales.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Enhanced business productivity by training 5 team members and 5 servers on best practices and protocols.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Oversaw food preparation and monitored safety protocols.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Motivated staff to perform at peak efficiency and quality.
Verified prepared food met standards for quality and quantity before serving to customers.
Helped general management develop prices based on inventory costs and portion sizes.
Purchased food and cultivated strong vendor relationships.
Education
Expected in 05/1986 to to
High School Diploma: Benton Community Senior High School - Van Horne, IA GPA:
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