Service Manager - 99 Restaurants - Framingham, MA
(2023-03 - 2026-08)
- Ensuring incoming staff complies with company policy
- Training staff to follow restaurant procedures
- Maintaining safety and food quality standards
- Keeping customers happy and handling complaints
- Organizing schedules
- Keeping track of employees' hours
- Recording payroll data
- Ordering food, linens, gloves and other supplies while staying within budget limitations
- Supervising daily shift operations
- Ensuring all end of day cash outs are correctly completed
- Coordinating daily front- and back-of-house restaurant operations
- Controlling operational costs and identifying ways to cut waste
- Appraising staff performance
- Interviewing/recruiting new employees
- Interacting with guests to get feedback on product quality and service levels
Event Chef - Woodland Catering - Amesbury, MA
(2019-04 - 2023-10)
Part Time/Seasonal.
- Assists in event kitchen set-up areas by making sure it is clean and organization for proper set- up for the event.
- Follow proper timeline per the Events BEO.
- Assists in production of all aspects of assigned event food production such as; hors d' oeuvres, food stations, buffet, plated meals, drink stations, and deserts.
- Ability to multi-task to ensure proper flow of food through the event.
Delivery Lead - Revolutionary Clinics - Cambridge, MA
(2020-07 - 2023-04)
- Building delivery routes to give patients their medications.
- Delivering medication to patients homes and providing assistance.
- Communicating with dispatch and co-workers to maximize efficiency.
- Maintaining vehicles while following guidelines and regulations.
Sous Chef - Red Lion Inn - Stockbridge, MA
(2016-06 - 2019-04)
- Assisted executive chef in kitchen operations, food and stock ordering, and kitchen supervision.
- Co-managed busy kitchen of line cooks, dishwashers, and prep cooks.
- Planned menu items and directed food presentation and expediting.
- Acted as liaison between executive chef and back-of-house employees.
Line Cook - Red Lion Inn - Stockbridge, MA
(2014-05 - 2016-06)
- Responsible for prepping and cooking for lunch and dinner service.
- Feeds staff daily lunch.
- Creates daily specials.
- Works with breaking down animals including salmon, turkey, and lamb.
- Maintains a clean work area and positive work environment.
Assistant Kitchen Manager - Soldier On Veteran's Shelter - Pittsfield, MA
(2013-09 - 2014-10)
- Helped manage food costs, placed orders, and completed inventories.
- Created new menu items everyday.
- Cleaned and Landscaped for disabled veterans, developing lifelong connections.
- Cooked for Homeless Veterans daily.
Master at Arms (Military Police) - United States Navy - United States
(2009-03 - 2013-03)
- Enforced the rules and regulations of the United States military.
- Duties include crime prevention, preservation of crime scene evidence, enforcement of appropriate criminal and traffic laws, shore patrol, physical security responsibilities, crowd control, custodial operations, and prepared records and reports.
Dishwasher/Prep Cook - Pizzeria Regina - Saugus, MA
(2005-06 - 2008-07)
- Prepared meal ingredients as directed by the head chef.
- Prepared simple dishes such as pizzas or salads.
- Maintained compliance with applicable health, safety, food handling, and hygiene codes and standards.
- Assisted with unloading, inspection, and storage of raw ingredients and supplies.
- Washed all wares including pots, plans, flatware, and glasses, by hand or using dishwashers.
- Bussed tables.
