Kitchen Manager - The Thumb BBQ - Scottsdale, AZ
(2020-05 - 2026-05)
- Trained new staff in kitchen operations, procedures and food prep standards.
- Promoted teamwork among employees by encouraging collaboration and offering support whenever possible.
- Maintained accurate inventory of all food items, supplies and equipment to ensure efficient operations.
- Verified daily prep lists to confirm correct amount of prepared products.
- Ensured compliance with local health department regulations regarding safe food preparation and storage practices.
- maintained good relationships with Vendors
- Recipe and Development
- Menu planning
- I also supervised the Scratch bakery department
- I did all the ordering for the kitchen and bakery as well as the Cartel coffee orders
Sous Chef - Chelseas Kitchen - Phoenix, AZ
(2019-08 - 2020-03)
- Maintained high quality standards for food production and presentation ensuring customer satisfaction.
- Guided kitchen personnel in line cooking, food preparation and dish plating.
- Checked inventory and ordered supplies as needed.
- Ordering
- Daily Line Checks
- Created and validated Daily Prep lists
- Assisted executive chef with kitchen operations and preparation.
Sous Chef - Steak 44 - Phoenix, AZ
(2018-06 - 2019-08)
- Worked with the other Chefs to maintain exceptional food quality
- Nightly inventory
- Ran outside Expo during dinner service
- staff scheduling
- Prioritized team leadership
- Guided kitchen personnel in line cooking, food preparation and dish plating.
- Assisted executive chef with kitchen operations and preparation.
Sous Chef - North Italia - Phoenix, AZ
(2017-03 - 2018-06)
- Maintained high quality standards for food production and presentation ensuring customer satisfaction.
- Guided kitchen personnel in line cooking, food preparation and dish plating
- Checked inventory and ordered supplies
- Inventory
- Outside Expo
- Checked quality of raw and cooked food items
- Drafted employee schedules to accommodate staffing needs.
