Overview
Work History
Education
Skills
Additional Information
Timeline
Generic

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, WI

Licenses 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

Licenses ServSafe Food Handler -

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Anthony Hintz