Cook/ Menu Development/Sourcing ManagerThe Gallery Sportsman's Club – Lakewood, CO,
Menu development and food costing
Procurement of better product for lower price
Dough making
Cleanliness and organization
07/2019 to 10/2020
Kitchen ManagerThe Gallery Sportsman's Club – Lakewood, CO,
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
01/2018 to 02/2019
Kitchen ManagerAbbvie, Inc – Mission Viejo, CA,
Coordinated and organized all restaurant inventory.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Hired and managed all kitchen staff.
Purchased food and cultivated strong vendor relationships.
Maximized quality assurance by completing frequent checks of the line.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Motivated staff to perform at peak efficiency and quality.
Resolved guest complaints quickly and efficiently.
Prepared and maintained inventory records.
Unloaded trailers, received merchandise, verified orders and broke down produce loads.
Inventoried and restocked items throughout day.
05/2016 to 06/2018
Chef/ Kitchen ManagerHolt Of California – Pleasant Grove, CA,
Developed recipes and menus by applying an understanding of market demand and culinary trends,
Verified compliance in preparation of menu items and customer special requests.
Utilized proper cleaning techniques to sanitize counters and utensils that had been used in the preparation of raw meat, poultry, fish and eggs.
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Planned promotional menu additions based on seasonal pricing and product availability.
Ensured personnel safety, kitchen sanitation and proper food handling or storage.
Monitored linework processes to ensure consistency in quality, quantity, and presentation.
Incorporated customer feedback in the experimentation and creation of new signature dishes.
Prepared meals from scratch using authentic, popular recipes that brought patrons in to the restaurant again and again.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Collaborated with the bar manager in the production or modification of menus and selections.
Developed sales and profit margin plans, maintained margins and determined turnover objectives.
Maintained competitive pricing and achieved targeted sales.
Maintained high standards of cleanliness and sanitation.
Displayed enthusiasm and knowledge about the restaurant's menu and products.
Created effective employee schedules that maintained coverage at peak times and minimized labor costs.
03/2011 to 06/2016
Garde Manger, Grill Cook, Saute, ExpediterNostrana – City, STATE,
Followed checklists for shift start and end to help with smooth transitions.
Completed finishing touches such as garnishes on dishes before final delivery.
Inventoried and restocked items throughout day.
Maximized customer service by training staff, overseeing operations and resolving issues in a timely manner.
Prepared for large parties and reservations, anticipating planning and staffing needs.
Maintained complete knowledge of restaurant menu, including daily specials.
Supervised, trained and developed team members in accordance with company policies and procedures.
Inspected, pulled and stacked cleaned items and sent soiled items back for re-scrubbing and re-washing.
Ensured compliance with relevant regulatory employment rules and standards.
Maintained an atmosphere of enthusiastic customer service.
Motivated and disciplined employees according to established requirements.
Created effective employee schedules that maintained coverage at peak times and minimized labor costs.
Created and implemented an action plan to address cost control issues.
Set performance expectations and provided honest feedback.
Developed and maintained positive working relationships with others to reach business goals.
Carried out supervisory responsibilities in accordance with company policies and applicable laws.
06/2011 to 05/2012
Prep CookThree Little Figs – City, STATE,
Cleaned and organized kitchen areas.
Prepared ingredients to be processed
Managed opening and closing shift kitchen tasks.
03/2006 to 06/2011
Sales RepresentativeBaker's Birkenstock – City, STATE,
Developed and delivered engaging sales presentations to convey product benefits.
Retained excellent client satisfaction ratings through outstanding service delivery.
Planned annual customer outreach events to strengthen brand initiatives and maximize outreach.
Implemented brand marketing and sales campaigns.
Developed great relationships with customers, so much so that when I was transferred to a new location, customers would travel to the new store to have me help them.
Education
Expected in 2011 to to
Associate of Arts: Culinary Oregon Culinary Institute - Portland, OR GPA:
Certifications
SafeServ certification: Food Handling
OLCC certified
Summary
I am an experienced customer Service Representative bringing top-notch skills in oral and written communication, active listening, and analytical problem-solving skills. I strive to enhance the customers experience by employing service-oriented behaviors, understanding customer desires, and providing solutions to build loyalty.
Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.