Liberty Blechman
Culinary Administrator
Colorado Springs,Colorado
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Sincere, loyal and dedicated individual who has a great deal of ambition. Love to learn, and am always up for a challenge. Excellent time management and organizational skills. Get along well with others, while also working efficiently on own. Seeking a position to develop and excel while giving the best to an employer. Literate in many computer software programs including CBORD and Computrition menu software. Enjoy the challenge of new experiences, eager to learn and develop new skills and use them to better the company and myself. Excellent people skills and good team player. Motivated to meet goals set by company and by self. Extremely conscientious and committed to completion of all tasks with great attention to detail. Excellent motivator and coach.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Culinary Administrator
United States Olympic And Paralympic Committee
Colorado Springs, CO
05.2018 - Current
- Directly supervise 8-10 employees
- Mentor and guide employees ensuring all are trained in product knowledge and capable of performing assigned duties
- Greet clients and guests professionally and courteously to cultivate and maintain welcoming atmosphere
- Oversee kitchen operations
- Collaborate with Sports Dietitian and Executive Chef to create delicious meals that meet nutritional guidelines and adhere to standards
- Oversee scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Initiated training for Customer Service Coordinator techniques to improve productivity and increase customer satisfaction
- Hire, train and manage kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Continuously evaluate business operations to effectively align workflow for optimal area coverage and customer satisfaction
- Deliver in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Create and deploy successful strategies to boost performance, streamline processes and increase efficiency in different areas
- Create new recipes, outline steps and training staff on correct preparation
- Apply knowledge of previous supply needs and forecast business levels to estimate required supplies
- Educate all employees on menu updates and procedural changes
- Serve needs of more than 300 customers in busy environment
- Work closely with Customer Service Coordinator to solve problems and handle customer concerns
- Mentor new team members on registers, meeting customer needs, maximizing group performance and maintaining high satisfaction with customers
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Take inventory of supplies and maintain accurate stock records to minimize losses and support supply ordering.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Evaluate employees' strengths and assigned tasks based upon experience and training.
- Establish and update work schedules to account for changing staff levels and expected workloads.
- Approve regular payroll submissions for employees.
- Reviewed performance data to monitor and measure productivity, goal progress and activity levels.
Sous Chef
United States Olympic
Colorado Springs, CO
03.2013 - 05.2018
- Planned and directed high-volume food preparation in fast-paced environment
- Maintained well-organized mise en place to keep work efficient and consistent
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Supervised and enhanced work of six-person team producing more than 300 plates per meal
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
- Oversaw food preparation and monitored safety protocols
- Motivated staff to perform at peak efficiency and quality
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Maximized quality assurance by completing frequent checks of line
- Resolved challenging customer complaints to full satisfaction
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Planned and directed high-volume food preparation in fast-paced environment.
Inventory and Receiving Specialist
Crown Plaza Hotel
Colorado Springs, Colorado
01.2013 - 03.2013
- Checked prices and calculated totals for accurate invoice processing
- Worked with supervisors and team members to understand supply needs and bring levels within desired tolerances
- Recorded information, shortages and discrepancies to keep records current and accurate
- Accurately recorded discrepancies of damaged parcels
- Performed data entry and ensured completion of proper paperwork
- Completed physical inventory counts each month
- Verified contents of inventory loads against shipping papers
- Kept all documentation and records accurate and up-to-date with latest data to prevent errors in processing or delivery
- Corresponded with carrier representatives to make arrangements and provide instructions for shipment and delivery of orders
- Worked with vendor representatives to resolve damaged shipments and item shortages, protecting company interests and financial targets
- Compared shipping orders and invoices against contents received to verify accuracy
- Moved shipment materials to and from designated areas using lift and hand trucks
- Packed, secured, labeled and applied postage to materials to prepare items for shipment
- Received and distributed 25-100 packages weekly
Garde Manager Chef
Crown Plaza Hotel
Colorado Springs, Colorado
03.2012 - 01.2013
- Collaborated with Kitchen Manager and Executive Sous Chef to create delicious meals for large banquets
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Maintained well-organized mise en place to keep work efficient and consistent
- Planned promotional menu additions based on seasonal pricing and product availability
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
- Collaborated with Executive Sous Chef in production or modification of menus and selections
- Verified compliance in preparation of menu items and customer special requests
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Prepared meals for 100 staff members daily
- Created trays for 50-300 person banquets
Education
Bachelor of Science - Food Services Management
Johnson & Wales University
Providence, RI05.2022
Associate of Science - Culinary Arts Program, Culinary Arts, Baking and Pastry and Foodservice Management
Pikes Peak Community College
Colorado Springs, CO05.2012
Skills
- Customer Service
- Collaboration
- Communication
- Kitchen Management
- Scheduling
- Supervision and leadership
- Scheduling Equipment Repairs
- Coordinating Kitchen Staff
- Instruction and Delegation
- Vendor Relationships
- Staff Recruiting and Hiring
- Servsafe Certified
Certification
NRAEF Manage First Program certifications:
Hospitality and Restaurant Management
Food Production
Human Resources Management and Supervision
Controlling Foodservice Costs
Inventory and Purchasing
Customer Service
Restaurant Marketing
ServSafe Management, Allergen and Proctor
Timeline
Culinary Administrator
United States Olympic And Paralympic Committee
05.2018 - Current
Sous Chef
United States Olympic
03.2013 - 05.2018
Inventory and Receiving Specialist
Crown Plaza Hotel
01.2013 - 03.2013
Garde Manager Chef
Crown Plaza Hotel
03.2012 - 01.2013
Bachelor of Science - Food Services Management
Johnson & Wales University
Associate of Science - Culinary Arts Program, Culinary Arts, Baking and Pastry and Foodservice Management
Pikes Peak Community College
NRAEF Manage First Program certifications:
Hospitality and Restaurant Management
Food Production
Human Resources Management and Supervision
Controlling Foodservice Costs
Inventory and Purchasing
Customer Service
Restaurant Marketing
ServSafe Management, Allergen and Proctor
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