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Kitchen Manager Resume Example

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KITCHEN MANAGER
Summary

Seasoned executive chef adept at saving money, improving efficiency and increasing customer loyalty. Motivational leader with well-developed interpersonal, communication and problem-solving strengths. 15+ years in field.

Detail-orientedin food service management. Successful team leader with deep knowledge of hiring and training protocols. Budget-conscious when cutting service costs without sacrificing top-notch quality. Poised professional with extensive practice using conflict resolution techniques to drive smooth operations.

Skills
  • Sanitation
  • Portioning understanding
  • Diverse beverage knowledge
  • Purchasing
  • CCP adherence
  • Trilingual (English, Spanish, French)
  • Corporate trainer
  • PnL fluent
  • Menu creation
  • Manager servsafe certified
  • Recruitment and hiring
  • Vendor relations
  • Training
  • Business operations
  • Process improvement
  • Administrative support
  • Planning and coordination
  • Team management
  • Inventory management
  • Invoice generation
  • Relationship development
Experience
Kitchen Manager / Island Wing Company - Jacksonville, FL10/2019 - 03/2020
  • Trained employees on correct cooking techniques, safety standards and performance strategies.
  • Coordinated preparation of customer meals and monitored food handling for safety purposes.
  • Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
  • Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
  • Interviewed, hired, and supervised back of house staff.
  • Completed regular line checks to maximize quality assurance.
  • Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Received, organized and rotated paper goods and food ingredients.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
Executive Chef / Boondocks Bar & Grill - Green Cove Springs, FL07/2019 - 10/2019
  • Monitored all meals served for temperature and visual appeal.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Supervised 20+ BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Monitored quality, presentation and quantities of plated food across line.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Oversaw hiring, training and development of kitchen employees.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Provided excellent professional development opportunities for staff.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Prepared schedules, work assignments and constructed employee compensation packages.
Kitchen Director of Operations / Chick-Fil-A Inc. - At Augustine , FL01/2019 - 07/2019
  • Improved customer satisfaction by finding creative solutions to problems.
  • Recognized by management for providing exceptional customer service.
  • Handled all delegated tasks, including PnL and waste control.
  • Improved operations by working with team members and customers to find workable solutions.
  • Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
  • Achieved cost-savings by developing functional solutions to waste problems.
Executive Chef / Smash Llc - Jacksonville , FL06/2018 - 02/2019
  • Monitored all meals served for temperature and visual appeal.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Supervised 32+ BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Monitored quality, presentation and quantities of plated food across line.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Oversaw hiring, training and development of kitchen employees.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Provided excellent professional development opportunities for staff.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Prepared schedules, work assignments and constructed employee compensation packages.
Education and Training
Batavia High School, - Batavia, IL06/2004High School Diploma
College of DuPage - Glen Ellyn, ILSome College (No Degree): Criminology
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Resume Overview

Companies Worked For:

  • Island Wing Company
  • Boondocks Bar & Grill
  • Chick-Fil-A Inc.
  • Smash Llc

School Attended

  • Batavia High School,
  • College of DuPage

Job Titles Held:

  • Kitchen Manager
  • Executive Chef
  • Kitchen Director of Operations

Degrees

  • Batavia High School, - Batavia, IL 06/2004 High School Diploma
    College of DuPage - Glen Ellyn, IL Some College (No Degree) : Criminology

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