Adam Cowan

• Oversaw kitchen operations and menu management ensuring compliance with health and safety regulations to maintain high standards.
• Handled all product inventory, purchases, and costs within a monthly budget.
• Trained and mentored sous chefs, prep cooks, dishwashers cultivating talent and promoting a collaborative kitchen environment.
• Managed vendor relationships by negotiating weekly bids. Serve Safe Certification

• Assisted in daily operations to enhance customer satisfaction and service efficiency.
• Coordinated staff schedules in kitchen and house staff to optimize workforce management.
• Resolved customer complaints effectively, maintaining positive guest experiences and loyalty.

• Developed and executed innovative menu offerings to enhance guest satisfaction and dining experience.
• Managed kitchen operations, ensuring adherence to food safety regulations and quality standards.
• Streamlined inventory management processes, reducing waste and optimizing ingredient usage.

Prepared meals for lunch, dinner and daily specials.

Trained line cooks for salad preparation, appetizer preparation, grill lead. Collaborated with head chef on menu.