Shane Stafford

The Kitchen Manager oversees all back-of-house operations in a fast-paced Mexican restaurant, ensuring consistent food quality, efficient service, and compliance with health and safety standards.

Responsibilities include managing daily kitchen operations, supervising and training staff, maintaining inventory and controlling food costs, and ensuring proper preparation of menu items. The role requires strong leadership, attention to detail, and the ability to maintain high performance during peak hours while ensuring cleanliness, organization, and equipment functionality.

The Kitchen

Manager is also responsible for scheduling, budgeting support, and maintaining overall kitchen efficiency and accountability.

Kitchen Manager at Carolinas Mexican Food (2024-03 – Present)

The Kitchen Manager oversees all back-of-house operations in a fast-paced Mexican restaurant, ensuring consistent food quality, efficient service, and compliance with health and safety standards.

Responsibilities include managing daily kitchen operations, supervising and training staff, maintaining inventory and controlling food costs, and ensuring proper preparation of menu items. The role requires strong leadership, attention to detail, and the ability to maintain high performance during peak hours while ensuring cleanliness, organization, and equipment functionality.

The Kitchen

Manager is also responsible for scheduling, budgeting support, and maintaining overall kitchen efficiency and accountability.

Server at Zeal Group LLC (Golden Corral) (2021-08 – 2024-03)

Responsibilities include: Attending to Guests, providing great customer service, deliver drinks, clear plates, sanitize tables between guests, maintain a clean work station and ensure dishes, glasses, and flatware are stocked.

• Stocking all napkins, sugars/sweeteners, and condiments
• Thoroughly cleaning all tables and caddy's
• Sweeping all floors in dining room and server stations
• Washing and sanitizing all beverage stations (soda fountain, coffee and tea brewers, ice bins, etc.)
• Rolling all flatware for following day

Kitchen Manager at Desert Rose Pizza & Gastropub (2017-03 – 2021-08)

• Ordering/Inventory for Kitchen and Bar
• All Back-of-House scheduling
• Manage food and labor costs on a daily basis
• Manage food production and prevent overproduction
• Ensure food-safety standards and cleanliness standards are being met
• Ensure all recipes are being followed
• Coordinate with Front-of-House management on all large parties and special events
• Manage the kitchen during peak meal periods

Kitchen Manager at ABRH (Village Inn) (2015-08 – 2017-03)

• Lead the kitchen during peak meal periods
• Manage food and labor costs on a daily basis
• Manage food production and prevent overproduction
• Ensure all Back of House staff have taken their breaks
• Order food, paper, and chemical products for the store, twice a week
• Inventory all products weekly, in order to determine various Cost of Service metrics
• Manage all P&L goals, and keep area manager informed, of our status

Cook/Prep at Descanso Junction Restaurant (2013-07 – 2015-08)

Family owned restaurant. Cook menu items to the correct recipe. Prep fruit, vegetables, and large batches of various foods. Everything made from scratch. Keep kitchen clean and organized throughout the shift.

High School Diploma – Mountain Empire High School