Anthony Hintz
Oshkosh,WI
Overview
25
25
years of professional experience
Work History
Kitchen Manager
Dublin's Irish Pub
03.2021 - 10.2023
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Cook
Mahoney's
01.2015 - 12.2019
- Cut Steaks and cleaned seafood
- Prepare Lunch & Dinner from scratch
- Create daily soups & specials
- Mentored young kitchen staff
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Seasoned and cooked food according to recipes or personal judgment and experience.
Kitchen Manager
Ground Round
01.2014 - 01.2015
- Control Labor for Kitchen Staff
- Create specials & prepare all 3 daily meals
- Order all supplies & track inventory
- Maintain food cost and P&L
- Handle cash and run daily reports
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
Kitchen Manager
Old Country Buffet
01.2013 - 01.2014
- Hire, Train and Manage Employees
- Prepare food and teach new recipes to kitchen staff
- Order all supplies & track inventory
- Maintain food cost and P&L
- Handle cash and run daily reports
- Participate in company webinars and meetings
- Provide hospitality and resolve guest issues
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Assistant Kitchen Manager and Line Cook
Anduzzi's
01.2011 - 01.2012
- Manage Kitchen; including hiring, coaching, reprimanding employees
- Create Weekly work schedule for kitchen staff
- Prepare daily specials & Plan large catering events
- Provide expertise & assist in creation of franchise menu
- Manage food cost & Provide feedback to owner
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Checked and tested foods to verify quality and temperature.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Kitchen Manager and Head Chef
Mink River Basin
04.2006 - 01.2011
- Cooked lunch & dinner
- Ordered food, beverages and bar & kitchen supplies
- Supervised kitchen staff & created weekly work schedules
- Created Nightly Specials
- Catered large & small events
- Designed breakfast, lunch, & dinner menus
- Checked and tested foods to verify quality and temperature.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Purchased food and cultivated strong vendor relationships.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Line Cook
Grille
01.2005 - 01.2009
- Cooked lunch & dinner
- Set up the line & did prep work
- Catered special events and off-site events
Assistant Manager and Line Cook
Hooters, Inc
01.2001 - 01.2003
- Cooked on the line
- Trained and managed restaurant staff
- Filed daily reports & handled financial information
Sous Chef
Robbins Supper Club
01.1999 - 01.2001
- Cooked & Created Dinner Specials
- Catered banquets and off-site events
- Ordered food & kitchen supplies
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
Education
High school diploma - Food Safety Manager
Oshkosh West High School
Oshkosh, WILicenses ServSafe Food Handler -
Skills
- Staff Supervision
- Inventory Management
- Cost Control
- Kitchen Management
- Purchasing
- Kitchen Staff Coordination
- Recruitment
- Menu Development
- Food Safety
- Scheduling
- Quality Assurance
- Product Rotation
- Supply Ordering
- Workflow Planning
- Order Delivery Practices
- Food Plating and Presentation
- Order Accuracy
- Problem-Solving
- Sanitation
- Employee Scheduling
- High-Volume Dining
- Inventory Coordination
- Staff Management
- Multitasking and Organization
- Staff Coaching
- Cleaning and Sanitation
- Goal Setting
- BOH Operations
- Policy and Procedure Enforcement
- Resource Allocation
- Kitchen Equipment Operation and Maintenance
- Staff Training and Development
- Recruitment and Hiring
- Process Improvement
- Strategic Planning
- Team Collaboration and Leadership
- Food Production Management
- Vendor Relationship Management
- Flexible Schedule
- Vendor Relations
- Verbal and Written Communication
- Food and Beverage Management
- Shift Scheduling
- Safe Food Handling
- Inventory Control
- First Aid Knowledge
- New Employee Recruitment
- Equipment Maintenance
- Operations Management
- Performance Monitoring
- ServSafe Certification
- Recipes and Menu Planning
- Equipment Condition Evaluations
- Attention to Detail
- Expediting Orders
- Health Code Compliance
- Customer Service
Additional Information
- Willing to relocate: Anywhere
Timeline
Kitchen Manager
Dublin's Irish Pub
03.2021 - 10.2023
Cook
Mahoney's
01.2015 - 12.2019
Kitchen Manager
Ground Round
01.2014 - 01.2015
Kitchen Manager
Old Country Buffet
01.2013 - 01.2014
Assistant Kitchen Manager and Line Cook
Anduzzi's
01.2011 - 01.2012
Kitchen Manager and Head Chef
Mink River Basin
04.2006 - 01.2011
Line Cook
Grille
01.2005 - 01.2009
Assistant Manager and Line Cook
Hooters, Inc
01.2001 - 01.2003
Sous Chef
Robbins Supper Club
01.1999 - 01.2001
High school diploma - Food Safety Manager
Oshkosh West High School