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Click here or scroll down to respond to this candidateCandidate's Name
Very strong candidateLiberal, KS Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLEAuthorized to work in the US for any employerWork ExperienceKitchen Manager/CookOld Chicago Pizza & Taproom KMG - Liberal, KSDecember 2022 to July 2023Chef, Manager, cook. Run everyday operations. Ordering, controlled our PNL. In charge of all things resteraunt related besides ordering for the bar.Catering chef Seward County Community CollegeGREAT WESTERN DINING - Liberal, KSJune 2020 to December 2021In charge of catering events inside building and remote events. Also participated in student inside meals. Director of foodsBrookdale Senior Living - Liberal, KSSeptember 2012 to February 2014In charge of every day operations. Staff management, food ordering, and total inventory. Insuring customer satisfaction and safety.Executive ChefMountain View Health Care - El Paso, TXJanuary 2011 to January 2013Oversee and manage food service for encore health care. Focused on rebuilding staff morale, budget and performance. Supervisor of 15 hourly employees and 1 salary employee. Skillfully promoted items on beverage lists and restaurant specials. Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.Catering Service ManagerLakeview Village - Lenexa, KSJanuary 2008 to January 2009Oversaw staff of four that catered events for between eight and 350 attendees on campus of retirement living facility that housed between 800 and 900 residents on 100 acres. Revitalized struggling program that was performing at 30% under projected revenue, improving intake to 25% over revenue by re-pricing menu and targeting services to facility residents rather than to local businesses.Offered high-end menu items such as chicken cordon blue, chicken marsala, and roast beef tenderloin with brandy sauce.Managed Lakeview Pantry grocery and convenience store. Skillfully promoted items on beverage lists and restaurant specials. Displayed enthusiasm and knowledge about the restaurant's menu and products. Food and Beverage Manager/Interim ChefLakeview Village - Lenexa, KSJanuary 2006 to January 2008Administered food budget of $3.5 million and ran day-to-day back end operations such as ordering, pricing, and scheduling and managed team of 28.Restructured front-of-house procedures to increase server visibility on floor; earned positive feedback that service had improved and food arrived faster and hotter. Took on interim chef position at one of facility's three restaurants upon sudden departure of chef. Focused on rebuilding morale of 15 kitchen staff and re-instilling pride in their work and food. Oversaw preparation and service of three meals daily for as many as 360 people, serving up to 760 meals per day.Offered food choices that varied between gourmet and simple homestyle food; selections included items such as meatloaf, green and fruit salads, soups, and cracked pepper shrimp with almond rice. Handled menu planning and pricing to ensure meals adhered to strict budget. Consistently provided professional, friendly and engaging service. Regional ManagerCollegiate Culinary - Lawrence, KSJanuary 2005 to January 2006Managed food service at fraternity and sorority houses, each with $1,500 weekly budget. Supervised kitchen manager at each location and up to 35 hourly employees; provided training for team members at beginning of school year and conducted performance reviews at end of year. Planned menus appropriate for needs and lifestyle of residents at each house; lunch menus included items such as chicken and pizza, while dinners were more elaborate selections such as pasta, Cornish hens, and roast beef.Spent four weeks managing one house kitchen following departure of original chef, re-solidifying business of house that had been contemplating going with another service. Brought additional house on board due to reputation for excellent food and service, increasing number of clients to six.Restaurant ManagerEnglehardt & Associates Embassy Suites - Overland Park, KS January 2002 to January 2005Oversaw 37 employees as restaurant manager with 250 rooms that served as many as 600 guests for breakfast on weekend mornings.Improved breakfast service comment card feedback score from 80% to 95% on consistent basis by increasing service team members' presence and improving food presentation. Managed lunch service at restaurant that served many local business clientele and offered great lunch menu of salads, sandwiches, chicken, and similar fare. Took over night restaurant manager position that required oversight of inventory, total responsibility for restaurant operations, and collaboration with chef and catering director. EducationCollege in Sociology/ Culinary ArtsFort Hays State University/ Johnson County Community College Culinary - Overland Park, KS Culinary artsCulinary SchoolHigh school diploma or GEDSkills Culinary Experience Kitchen Experience Cooking Training Menu Planning Banquet Experience Restaurant Management Food Preparation Kitchen Management Experience Catering Time Management Profit & Loss Food Production Supervising Experience Food Safety Food Handling Food processing POS Bartending Microsoft Office Meal Preparation Purchasing Leadership Cleaning Experience OSHA (10+ years) Manufacturing (10+ years) Labor Cost Analysis Recruiting Employee Orientation Merchandising Conflict managementCertifications and LicensesServSafe |
