kitchen manager resume example with 8+ years of experience
Talented kitchen leader of over ten years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Adaptable and enterprising manager with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Experienced leader bringing demonstrated success in developing and motivating strong restaurant teams to assist 20 to 95 customers hourly. Keeps all areas clean and sanitized while managing inventory and preventing waste. Positive and upbeat with customers and team members alike. Skilled Kitchen Manager knowledgeable about best practices, safe food handling and inventory management. High-achieving Kitchen Manager offers ten years' experience in restaurant industry. Background includes producing quality cuisine in up-beat establishments. Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible, and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service. Experienced manager successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. 10 years of progressive leadership experience. Dedicated leader with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Enthusiastic and eager to contribute to team success through hard work, attention to detail and excellent organizational skills.
- Fire Safety Regulations
- Supply Ordering and Management
- Portion Control
- Health Code Compliance
- Performance Improvement
- Back of House Management
- Scheduling Staff
- Menu Pricing and Writing
- Problem Solving
- Quality Assurance
- Inventory Management
- Monitoring Food Preparation
Denver, CO, 05/2021 - Current
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Managed restaurant marketing, sales building and community involvement.
- Enhanced sales by promoting [Type] products and assisting with creative menu selections.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Increased kitchen efficiency [Number]% by streamlining processes, reducing waste and mentoring team members on proper procedures.
- Oversaw food preparation and monitored safety protocols.
- Motivated staff to perform at peak efficiency and quality.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Developed unique events and special promotions to drive sales.
- Purchased food and cultivated strong vendor relationships.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Enhanced business productivity by training [Number] team members and [Number] servers on best practices and protocols.
- 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.
- Maximized quality assurance by completing frequent line checks.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Hillsborough, NC, 02/2016 - 05/2021
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Monitored production to check safety, standardized production and appropriate portioning.
- Purchased food supplies for department according to budget limitations.
- Visited with residents to inquire about satisfaction, quality and personal preferences.
- 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.
- Oversaw food preparation and monitored safety protocols.
- Motivated staff to perform at peak efficiency and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Edison, NJ, 07/2013 - 02/2016
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Obtained fresh, local ingredients to lower grocery costs.
- Collaborated with staff members to create meals for large banquets.
- Handled portion control activities according to specified instructions provided by chef.
- Transitioned between breakfast and lunch service.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
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Resume Overview
School Attended
- St Clair High School
Job Titles Held:
- Kitchen Manager
- Dietary Manager
- Cook Supervisor
Degrees
- High School Diploma
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