Culinary Manager at Coopers Hawk Winery & Restaurant (2019-08 – Present)
- Motivated team of 15+ employees to maintain high standards of food preparation and efficiency for 6+ hours per shift.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maximized quality assurance by completing frequent line checks.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Purchased food and cultivated strong vendor relationships, including weekly produce and daily orders.
Kitchen Staff Member at Crust & Company (2020-10 – 2021-04)
- Used POS system to enter orders, process payments and issue receipts.
- Prepared raw materials for cooking by cutting vegetables and preparing dough.
- Mixed, proofed, shaped and baked dough for baguettes, challah and other breads.
- Cleaned and maintained kitchen equipment and oven.
Line Cook at Coldwater Cafe & Catering (2016-08 – 2019-08)
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Took food orders from servers and cooked items quickly to complete order items together and serve hot.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
BOH Manager at Bob Evans (2009-07 – 2011-02)
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Followed operational procedures and enforced product standards, quality and consistency.
- Opened doors on time, greeted patrons and offered assistance with locating needed items.
- Created weekly team member schedules
