kitchen manager resume example with 6+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK Home: (555) 432-1000 - Cell: - resumesample@example.com - : - -
Summary
Hard working and dedicated, I have always been driven to do the best job I possibly can. Having been in fast-paced restaurants my whole adult like I can immerse myself into any position required with a positive and determined attitude. As someone who loves working with his hands, problem solving, fast paced work, and taking care of people, food service has been a happy home for me for 10+ years
Skills
Diverse beverage knowledge
Portioning understanding
Sanitation
Recruitment and hiring
Purchasing
Vendor relations
Training
Problem Resolution
Experience
09/2018 to 04/2020
Kitchen ManagerCoen Markets, Inc. – Follansbee, WV,
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.
Completed regular line checks to maximize quality assurance.
Interviewed, hired, and supervised back of house staff.
Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.
Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
Received, organized and rotated paper goods and food ingredients.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Handled escalated customer complaints to provide full resolutions and promote loyalty.
Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Scheduled over 16 employees by assigning shifts.
Controlled portion sizes and garnishing for optimal cost controls.
Sought out and implemented methods to improve service and team performance and boost business sustainability.
Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Priced and ordered food products, kitchen equipment and food service supplies.
Hired qualified staff to fill line/prep cook and dishwasher positions.
Established and enforced standards of personnel performance and service to provide customers with consistent and positive experiences.
06/2018 to 08/2018
Line CookAndretti Indoor Karting & Games – Buford, GA,
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.
Kept stations stocked and ready for use to maximize productivity.
Marinated food items according to corporate-provided instructions and recipes.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Created approximately 24 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Grilled and deep fried various foods, including steak, seafood and poultry.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Assisted in preparation of menu items such as steaks, burgers and sandwiches.
Prepared more than 60 dishes per day in fast-paced short-order environment while maintaining high customer satisfaction rate.
Washed and peeled ingredients to prepare for use in different meals and recipes.
Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
Operated all kitchen equipment safely to avoid injuries.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Operated fryers and grills according to instructions to maintain safety and food quality.
Placed frequently used food such as fish and chicken in proper storage containers and placed perishable items in refrigerator.
06/2016 to 04/2018
Kitchen ManagerCoen Markets, Inc. – Monaca, PA,
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.
Completed regular line checks to maximize quality assurance.
Interviewed, hired, and supervised back of house staff.
Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.
Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
Received, organized and rotated paper goods and food ingredients.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Handled escalated customer complaints to provide full resolutions and promote loyalty.
Monitored business levels and realigned team positions to provide optimal coverage for customer demands.
Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
Trained workers in every position, including food preparation, money handling and cleaning roles.
Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Scheduled over 16 employees by assigning shifts.
Supervised staff preparing and serving 200+ meals per day.
Controlled portion sizes and garnishing for optimal cost controls.
Sought out and implemented methods to improve service and team performance and boost business sustainability.
Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Priced and ordered food products, kitchen equipment and food service supplies.
Hired qualified staff to fill prep/line cook and dishwasher positions.
Established and enforced standards of personnel performance and service to provide customers with consistent and positive experiences.
06/2012 to 03/2015
Line CookBluestone Lane – Orange, CA,
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.
Kept stations stocked and ready for use to maximize productivity.
Marinated food items according to corporate-provided instructions and recipes.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Created approximately 20 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
Developed process that accurately tracked food costs more efficiently, saving $60 in food waste per 4 hour shift.
Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Grilled and deep fried various foods, including burgers, chicken sandwiches and pasta.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Prepared more than 200 dishes per day in fast-paced short-order environment while maintaining high customer satisfaction rate.
Assisted in preparation of menu items such as steaks, burgers and sandwiches.
Washed and peeled ingredients to prepare for use in different meals and recipes.
Mentored and trained multiple line cooks through hands on lesson plans and individual training exercises, improving overall quality and performance.
Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
Operated all kitchen equipment safely to avoid injuries.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Placed frequently used food such as fries and onion rings in proper storage containers and placed perishable items in refrigerator.
Operated fryers and grills according to instructions to maintain safety and food quality.
Education and Training
Expected in 07/2012 to to
GED: Laramie County Community College - Cheyenne, WY GPA:
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