Austin Turner
Tonkawa,OK
Summary
Forward-thinking professional offering more than twenty years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
21
21
years of professional experience
Work History
Food and Beverage Supervisor
Osage Casino
07.2023 - Current
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Monitored food inventory and supplies to prevent waste.
- Supervised food presentation and plating to enhance visual appeal.
- Created new recipes, outlined steps, and training staff on correct preparation.
Head Chef/ Manager of edibles
Ponca City Dispensary
03.2018 - 05.2021
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Short Order Cook
Osage Casino
02.2016 - 04.2017
- Kept kitchen up to code for health and safety inspections.
- Worked in fast-paced environment with sense of urgency to serve guests quickly.
- Prepared food items according to recipe to drive quality and consistency.
- Understood cooking techniques and fundamentals to maximize safe food handling.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked temperature of foods to guarantee doneness and prevent food-borne illnesses.
- Restocked stations and supplies during slower periods between rushes.
Self Employed
Chef Austin Catering
03.2014 - 03.2016
- Met with client and discussed preferred meals, dietary restrictions and food allergies.
- Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
- Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
- Maintained food inventories to support efficient cost management.
Teaching Assistant/ Head Chef
Pioneer Technology Center- Culinary Arts Dept.
09.2009 - 02.2014
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Arranged for kitchen equipment maintenance and repair when needed.
- Placed orders to restock items before supplies ran out.
- Cooked memorable dishes that brought new customers into establishment.
Food and Beverage Manager
Kaw Southwind Casino
10.2008 - 07.2009
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Drilling Consultant
Turner's Consultant Services LLC
07.2006 - 10.2008
- Customized advancements in technologies and services to improve drilling performance.
- Recommended real-time drilling parameters, BHAs, pump strokes and pipe RPMs for optimization and blowout prevention.
- Completed design evaluations and recommended adjustments to improve costs.
- Monitored production rates to plan rework processes to improve production.
- Provided engineering support to safeguard and minimize damage to environment.
Daylight Driller/Tool Pusher
Dan D Drilling
05.2006 - 07.2006
- Lifted, installed and removed equipment in extreme weather conditions and temperatures.
- Maintained and performed safety inspections on equipment and tools.
- Used effective verbal communication skills to instruct and direct crews during shifts, build team consensus and accomplish important project milestones.
- Operated pumps to circulate water, oil or other fluids through wells to remove sand or materials obstructing free flow of oil.
- Took on added shifts to accomplish work required to meet customer requirements and schedules.
- Installed pressure-control devices onto wellheads.
Head Chef
Judge Bean's
05.2005 - 04.2006
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Interacted with guests to obtain feedback on product quality and service levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Catered large scale events involving local talent and community members.
Head Chef/Kitchen Manager
Cattle Baron
10.2003 - 05.2005
- 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.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Line Cook
Bistro Metro
10.2002 - 04.2003
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Culinary School Internship
Coach House
07.2002 - 04.2003
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Education
14 hours hand-on Professional Development –Culinary Arts -
Platt College Culinary Seminar
Oklahoma City, OK01.2011
MiSWACO: Customer Mud School
Houston, TX01.2007
Hughes Christensen Cooperation: Customer Drilling Seminar
Houston, TX01.2007
Associate of Culinary Arts -
Western Culinary Institute
Portland, OR01.2002
Skills
- Training and development specialist
- Night class instructor for adults in culinary arts
- Successful catering experience (200 people)
- Maximizing kitchen productivity and staff performance
- Food Prep Planning
- Signature Dish Creation
- Staff Scheduling
- Banquets and Catering
- BOH Operations
- Food Stock and Supply Management
- Team Leadership
- Recipes and Menu Planning
- Kitchen Staff Management
- Safe Food Handling
- Vendor Relationship Management
- Food Spoilage Prevention
- Kitchen Operations Oversight
- Creative Thinking
- Equipment Maintenance
References
References & Supporting Documentation Furnished Upon Request
Timeline
Food and Beverage Supervisor
Osage Casino
07.2023 - Current
Head Chef/ Manager of edibles
Ponca City Dispensary
03.2018 - 05.2021
Short Order Cook
Osage Casino
02.2016 - 04.2017
Self Employed
Chef Austin Catering
03.2014 - 03.2016
Teaching Assistant/ Head Chef
Pioneer Technology Center- Culinary Arts Dept.
09.2009 - 02.2014
Food and Beverage Manager
Kaw Southwind Casino
10.2008 - 07.2009
Drilling Consultant
Turner's Consultant Services LLC
07.2006 - 10.2008
Daylight Driller/Tool Pusher
Dan D Drilling
05.2006 - 07.2006
Head Chef
Judge Bean's
05.2005 - 04.2006
Head Chef/Kitchen Manager
Cattle Baron
10.2003 - 05.2005
Line Cook
Bistro Metro
10.2002 - 04.2003
Culinary School Internship
Coach House
07.2002 - 04.2003
14 hours hand-on Professional Development –Culinary Arts -
Platt College Culinary Seminar
MiSWACO: Customer Mud School
Hughes Christensen Cooperation: Customer Drilling Seminar
Associate of Culinary Arts -
Western Culinary Institute