Cleo Hanes

Dynamic professional with 15+ years of extensive hospitality and food service management experience. Proven record in maintaining sanitation standards, ensuring food safety, and delivering courteous service. Demonstrates strong communication skills and a commitment to a safe, welcoming environment, bolstered by ServSafe certification and hands-on expertise in kitchen operations and team leadership.

Cook at Aramark (2025-08 – Present)

• Prepared meals for students and faculty in a casual dining setting while strictly following health and safety guidelines
• Ensured food quality and presentation met customer expectations
• Maintained cleanliness and organization of service areas to comply with sanitation standards

Kitchen Preparation at Kimpton Hotel (2019 – Present)

• Assisted in all aspects of meal preparation in an upscale, contemporary restaurant with a focus on farm-to-table cuisine
• Managed scheduling, menu planning, and profit and loss responsibilities to optimize kitchen performance
• Motivated and developed kitchen staff to maintain high standards of food quality and safety

Head Cook at Aramark (Present)

• Led kitchen team to prepare high-quality meals ensuring customer satisfaction and adherence to food safety standards
• Oversaw back of house operations to maintain efficient workflow and cleanliness
• Motivated staff to deliver prompt and courteous service aligning with hospitality standards

Line Cook at Mozelle's (2017 – 2018)

• Prepared rotating menu items to high standards while maintaining strict safety and sanitation protocols
• Assisted Head Chef during lunch, dinner, and brunch services ensuring timely and quality food delivery
• Multi-tasked between grill and prep stations to support kitchen operations efficiently

Manager/Head Cook Lead at Aramark Salem College (2016 – 2017)

• Managed kitchen and grill operations ensuring quality customer experience and compliance with safety standards
• Trained, coached, and motivated employees to enhance team performance and service delivery
• Assisted with new menu development and recipe implementation to meet customer preferences
• Maintained scheduling, staff assignments, and kitchen safety protocols

Kitchen Manager Delegated employees at Aramark/Winston Salem State University (2014 – 2015)

• Delegated daily tasks to kitchen staff ensuring completion of food preparation and temperature checks
• Trained new hires and current employees on food safety and operational procedures
• Maintained compliance with state and federal safety and occupational hazard regulations
• Recorded profit and loss data to support operational efficiency

Manager at Gallins Food and Distribution (2012 – 2014)

• Supervised kitchen employees and managed multiple departments including contract operations
• Trained staff on safety, health, and OSHA federal regulations to ensure compliance
• Progressed from dishroom to management through demonstrated leadership and operational skills

BOH Manager at Old Country Buffet (1996 – 2005)

• Managed back of house operations ensuring smooth kitchen workflow and prioritization of tasks
• Assisted in maintaining cleanliness and organization to meet health and safety standards

Bachelor's