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Site Superintendent Resume Example

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SITE SUPERINTENDENT
Summary

Natural leader and team motivator competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Basic [Language] abilities.

Skills
  • Regulation and compliance
  • Project budgeting
  • Quality assurance and control
  • Worksite management
  • Controlled budgeting
  • Permit processing
  • Managing employees
  • Equipment modification
  • Recordkeeping skills
  • Hazardous waste disposal
  • Project management
Experience
Site Superintendent, Prep Plant Solutions , April 2015-February 2020Milton, WV
  • Communicated directly with clients to resolve problems and coordinate site work.
  • Maintained project compliance by reviewing contractor scope, materials and pricing take-offs to achieve competitive bidding with zero lost time accidents.
  • Coordinated schedules and day-to-day activities of crew to satisfy project needs.
  • Assigned work to employees based on project requirements and individual team member strengths.
  • Conferred with other managers, technical personnel and team leaders to coordinate efficient site work and maintain tight schedules.
  • Mitigated risk by coordinating plans and specifications to maintain safety and compliance.
  • Maintained written daily log of job site activities for permanent records.
  • Trained and assisted employees in use of personal protective equipment and communicated safety requirements for various phases of construction, promoting safe, clean work environment
  • Developed basic working knowledge of company's HSE standards, programs and goals to maintain compliant site operations.
  • Motivated and supported field workers completing work to increase work quality and efficiency.
  • Enhanced production methods and improved employee motivation to maximize team productivity.
  • Created and presented work plans for client review.
  • Maintained high-quality standards, educating general contractors on quality control.
  • Reduced costs by utilizing site resources and subcontractors effectively.
  • Chaired weekly progress and commercial meetings and monitored daily reports from field staff.
  • Increased process improvement initiatives and troubleshot problems for corrective action to boost functionality and workflow.
Chef, Harlan Appalachian Regional Hospital, September 2012-June 2015Harlan, KY
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Streamlined [Type] and [Type] processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve [Number] additional guests per [Timeframe].
  • Trained [Job title]s on [Type] culinary techniques, increasing productivity and boosting workflows within [Number][Timeframe].
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Developed innovative [Type] menu with over [Number] offerings.
  • Assessed inventory levels every [Timeframe] and placed orders to replenish goods before supplies depleted.
  • Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
  • Continually supervised training and cross training of pastry staff for all phases of preparation.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Managed kitchen staff team of [Number] and assigned various stages of food production.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Trained numerous kitchen personnel from ground up to take on challenging stations such as [Type] and [Type].
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Monitored quality, presentation and quantities of plated food across line.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Oversaw hiring, training and development of kitchen employees.
  • Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
  • Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
Owner/Operator Restaurant , Coal Miners Cafe Market and Catering, September 2008-September 2012Evarts , KY
  • Enhanced operational performance by developing effective business development strategies, systems and procedures.
  • Assessed, optimized and elevated operations to target current and expected demands.
  • Monitored market conditions to set accurate pricing structures and take advantage of emerging trends.
  • Directed hiring and training of new department managers to drive organizational improvements.
  • Led startup and opening of [Type] business and provided business development, creation of operational procedures and workflow planning.
  • Secured contract with [Type] vendor to supply all [Type] materials and services at competitive prices.
  • Developed business and marketing plans and prepared monthly financial reports.
  • Promoted store offerings through newspaper advertisements, catalogs and brochures to attract new customers.
  • Monitored individual team member performance results and engaged in timely coaching sessions.
  • Assembled and managed teams for development, construction, sales and marketing initiatives.
  • Secured long-term accounts, managing sales presentations to promote product and brand benefits.
  • Identified client business and operational needs and introduced services to provide solutions.
  • Supervised performance of [Number] workers with goals of improving productivity, efficiency and cost savings.
  • Promoted business on social media platforms to maximize brand identity and generate revenue.
  • Trained teams on specific operations and requirements for each job site, including applicable procedures and techniques.
  • Diminished staff turnover and boosted morale by hiring effective team players and initiating new training and scheduling practices.
  • Hired and mentored core start-up team, working to outline initial company policies and procedures.
  • Recruited exceptional job candidates via diverse traditional and digital routes for suitability for key positions.
Executive Chef, Holiday Inn Bristol , September 2008-September 2010Bristol, VA
  • 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.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Purchased ingredients from local farms, including [Type] and [Type], which reduced grocery costs [Number]%.
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Trained [Job title]s on [Type] culinary techniques, increasing productivity and boosting workflows within [Number][Timeframe].
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Provided excellent professional development opportunities for staff.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Worked closely with [Job title] and [Job title] to create dynamic entrees for large banquets, including [Type] and [Type] events for up to [Number] people.
  • Monitored quality, presentation and quantities of plated food across line.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Trained numerous kitchen personnel from ground up to take on challenging stations such as [Type] and [Type].
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Monitored all meals served for temperature and visual appeal.
  • Oversaw hiring, training and development of kitchen employees.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Managed kitchen staff team of [Number] and assigned various stages of food production.
  • Supervised [Number] BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Assessed inventory levels every [Timeframe] and placed orders to replenish goods before supplies depleted.
Education and Training
Associate of ArtsCulinary Arts Hotel Restaurant Mgmt., , , Sullivan University, , LouisvilleKYSeptember 2008
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Resume Overview

Companies Worked For:

  • Prep Plant Solutions
  • Harlan Appalachian Regional Hospital
  • Coal Miners Cafe Market and Catering
  • Holiday Inn Bristol

School Attended

  • Sullivan University

Job Titles Held:

  • Site Superintendent
  • Chef
  • Owner/Operator Restaurant
  • Executive Chef

Degrees

  • Associate of Arts

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