Barry Menefee
Fort Worth,TX
Summary
Ambitious Kitchen Manager with proven track record of creating successful food service operations, managing staff. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Bright Horizons Kids Place
10.2007 - 09.2023
- 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 and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Implemented effective inventory control systems to reduce food spoilage and waste.
General Manager/Chef Supervisor
Educational Catering, Inc
08.2003 - 03.2007
- Managed budget implementations, employee evaluations, and contract details.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Monitored food and labor costs to verify budget targets were met.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
Cook I
ARC At Broadway Plaza
05.2002 - 02.2003
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
Deli Manager/Chef Manager
Winn Dixie Grocery Store
11.1998 - 05.2002
- Trained, supervised and evaluated deli staff to align compliance with health and safety regulations.
- Inventoried food products and associated materials on weekly basis.
- Observed quality assurance standards to optimize freshness of deli products.
- Controlled inventory costs by carefully managing portion control and reducing waste.
- Managed supply chain functions for deli supplies, ingredients and merchandise.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Monitored food inventory and supplies to prevent waste.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Set and oversaw weekly and special event menu plans.
- Created new recipes, outlined steps, and training staff on correct preparation.
Education
No Degree - Music Education
Prairie View A & M University
Prairie View, TXSkills
- Quality Assurance
- Purchasing
- Recruitment
- Product Rotation
- Scheduling
- Kitchen Staff Coordination
- Supply Ordering
- Inventory Management
- Menu Development
- Cost Control
- Food Safety
- Equipment Maintenance
- Health Code Compliance
- Annual Business Planning Support
- Sanitation
Certification
- Food Handler's Manager Training - 15 years
TASO Referee
Certified Volleyball Referee with Texas Association of Sport Officials for Fort Worth Volleyball Chapter.
Timeline
Kitchen Manager
Bright Horizons Kids Place
10.2007 - 09.2023
General Manager/Chef Supervisor
Educational Catering, Inc
08.2003 - 03.2007
Cook I
ARC At Broadway Plaza
05.2002 - 02.2003
Deli Manager/Chef Manager
Winn Dixie Grocery Store
11.1998 - 05.2002
No Degree - Music Education
Prairie View A & M University
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