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Kitchen Manager Resume Example

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KITCHEN MANAGER
Professional Summary

Talented Kitchen Manager with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities.

Accomplishments

    Won BWI BItes Food Competition - January 2020

Skills
  • Recipes and menu planning
  • Recruitment
  • Food Preparation and Safety
  • Scheduling
  • Kitchen equipment operation and maintenance
  • Kitchen Staff Coordination
  • Order Delivery Practices
  • High-volume dining
Work History
Kitchen Manager10/2019 to 07/2020
Aero Service Group – Baltimore, MD
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Managed 3 restaurants within BWI airport with 40+ employees including onsite catering.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget. Lowering food cost significantly in two months.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
Childcare Center Director06/2015 to 10/2019
Learning Care Group – Bel Air, MD
  • Upheld sound financial principles to keep program operating within budget levels, maximizing resource utilization while minimizing costs.
  • Expertise in overall center budget management, bringing in $90,000 in profit in the first fiscal year.
  • Management of 200+ families with a 99% retention rate.
  • Excellent competency regarding licensing, saving current center from being issued a provisional license due to violations and relicensing center for 2 years.
  • Thorough knowledge of management and retention of employees, recruiting, hiring and managing a team of 25-30+ employees, coordinating retention days and events, and reducing turnover rate of current center by 60%.
  • District Director of Food Project Management: reduced district food cost by $2,000 in three weeks.
Executive Director of Operations05/2011 to 03/2015
Little Minds Learning Center – Hudson, WI
  • Expertise in developing and executing strategic business initiatives including launching new operations and leading previously operating facilities often at the same time, as well as personnel to achieve high quality affordable and educational care with consistently profitable results.
  • 98% new customer close rate.
  • Creation of tools to ensure simplicity in day to day operations for management, teachers, and families.
  • Fluent in supplier/contractor negotiations.
  • Recognized for success in solving problems, eliminating obstacles, making decisions, and mapping new business direction.
  • Dedicated, organized, detailed-oriented with a compassionate, mentoring leadership style.
  • Designed and implemented a sales management system that resulted in the ability to track ROI, lead to tour conversion, tour to sale conversion, and lead to sale conversion rates to help mentor staff and see targeted marketing results in sales growth above 50% in new markets
  • Created a food and nutrition program including acquisition of weekly food deliveries from best vendor, menu development, and hiring a team to ensure nutritional content. In doing so created a program that is above industry standards, and reduced yearly food budget from $2.25 per student to $1.80 per student per day.
Chef De Tournant02/2005 to 06/2014
Dellwood Hills Golf Club – Dellwood , MN
  • Followed recipes and presentation guidelines to assemble high-quality Banquet fare.
  • Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.
  • Worked all stations in the kitchen, responsible for monthly inventories, calculated and managed food costs, managed food ordering from multiple vendors, created nightly specials, and planned menus.
  • Held Culinary Classes for children and Adults
  • Managed teams of between 3-15 to ensure quality food for an on-site and off-site events, including planning, room decorating, food prep coordination, execution, and clean up.
Education
Associate of Science: Early Childhood Education06/2010Rasmussen College- Lake Elmo, MN
Certification: Culinary ArtsSt. Paul College- St. Paul MN
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Resume Overview

Companies Worked For:

  • Aero Service Group
  • Learning Care Group
  • Little Minds Learning Center
  • Dellwood Hills Golf Club

School Attended

  • Rasmussen College
  • St. Paul College

Job Titles Held:

  • Kitchen Manager
  • Childcare Center Director
  • Executive Director of Operations
  • Chef De Tournant

Degrees

  • Associate of Science : Early Childhood Education 06/2010
    Certification : Culinary Arts

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