Co-owner/Head Cook
Red's Kettle Inn
Johnson City, NY
10/01/94 - 7/16/23
- Established policies and procedures to ensure compliance with local, state, and federal regulations.
- Resolved any customer complaints or issues quickly in order to maintain positive relationships.
- Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
- Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
- Organized and oversaw capital improvement projects to maintain business viability.
- Managed day-to-day business operations including staffing, inventory management, budgeting, accounting, and payroll processing.
- Prepared staff work schedules and assigned team members to specific duties.
- Provided excellent service and attention to customers when face-to-face or through phone conversations.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Improved performance of team members resulting in high-quality meals produced daily.
- Checked quality of food products to meet high standards.
- Assisted with menu planning and recipe development when necessary.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Observed food safety and sanitation protocols to reduce germ spread.
- Maintained inventory of all food items and ensured proper storage techniques were used.
- Created recipes for daily specials using seasonal ingredients available locally.
- Trained kitchen workers on culinary techniques.
- Placed orders for food and supplies used for creating meals for [Number] people.
- Checked freezer and refrigerator each day to verify proper functioning.
- Monitored portion size and waste control to maintain cost effectiveness.
- Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Trained new staff members in safe food handling procedures and knife skills.
- Followed recipes and procedures to prepare, season and cook food products.
- Ordered supplies, ingredients, and equipment needed for the kitchen.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Completed day-to-day duties accurately and efficiently.
- Planned and completed group projects, working smoothly with others.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Monitored temperatures of prepared food and cold-storage areas.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Performed regular maintenance checks on equipment such as ovens, stoves, fryers.
