Accomplished individual recognized for consistently exceeding performance goals in high-pressure environments. Utilizes a blend of strategic planning and operational execution to achieve significant results and improve efficiency.
Hi, I’m
Bob Wood
Galion,OH
Summary
Overview
22
years of professional experience
Work History
Cardinal Pizza
Kitchen Manager
03.2023 - Current
Job overview
- Successfully navigated fast-paced environments while maintaining strong organizational abilities.
- Cultivated a proactive approach to learning new technologies and adapting swiftly.
- Demonstrated commitment to teamwork while assisting with day-to-day operations.
- Managed time effectively to complete tasks within established deadlines.
- Applied critical thinking skills to evaluate problems and implement solutions.
- Engaged in continuous personal improvement through dedicated learning efforts.
- Flexibly worked varied hours, including nights, weekends, and holidays, as needed.
- Excelled at both independent work and collaborative efforts within teams.
Son of Thurmans
Multi-unit Kitchen Manager
01.2021 - 03.2023
Job overview
- Streamlined kitchen operations by optimizing staff scheduling and implementing efficient processes.
- Trained and mentored staff in cooking techniques, fostering a collaborative team culture.
- Collaborated with suppliers to maintain high-quality ingredients, negotiating favorable terms.
- Conducted daily checks on food quality, temperature, and proper storage conditions.
- Maintained adherence to health regulations, consistently exceeding inspection standards.
- Reduced waste through effective inventory management and strategic food storage solutions.
- Oversaw workflow distribution, ensuring rapid service during peak hours.
- Developed robust vendor relationships to ensure consistent delivery of quality ingredients.
12 West/ Smohked
Multi Concept Kitchen Manager
12.2020 - 03.2023
Job overview
- Oversaw daily kitchen operations, ensuring compliance with food safety standards and quality control protocols.
- Trained staff on culinary techniques and efficient kitchen workflows to enhance productivity.
- Developed seasonal menu changes based on customer feedback and ingredient availability.
- Managed inventory levels, optimizing supply orders to reduce waste and improve cost efficiency.
- Evaluated equipment performance, scheduling maintenance to minimize downtime and boost productivity.
- Analyzed customer satisfaction reports, implementing initiatives to enhance dining experiences.
- Maintained a clean work environment, adhering to health department regulations and guidelines.
- Fostered teamwork through mentoring new staff members in preparation and service roles.
1808 American Bistro
Line Cook
01.2022 - 10.2022
Job overview
- Delivered high-quality meals following precise recipes and presentation criteria.
- Collaborated effectively with kitchen staff to optimize food preparation workflows.
- Ensured compliance with health regulations by maintaining organized workstations and cleanliness.
- Provided training support for new cooks on operational procedures and food safety protocols.
- Utilized advanced cooking techniques to maintain dish quality and enhance customer experiences.
- Processed multiple orders simultaneously during peak times with high accuracy rates.
- Maintained a clean working environment by adhering to health and safety guidelines.
- Showcased adaptability by learning new recipes and techniques from colleagues.
Rishi Sushi Kitchen Bar
Chef
01.2017 - 07.2017
Job overview
- Developed and executed seasonal menus to elevate guest dining experiences.
- Supervised kitchen staff, ensuring compliance with food safety and sanitation standards.
- Implemented inventory management processes, minimizing waste and optimizing supply usage.
- Trained and mentored junior chefs, promoting skill enhancement and teamwork.
- Researched culinary trends to innovate menu offerings and attract diverse clientele.
- Streamlined kitchen operations, improving efficiency and meal preparation times.
- Negotiated with suppliers to secure quality ingredients while controlling costs.
- Maintained organized mise en place to ensure consistent work flow.
12 West
Chef
04.2015 - 01.2017
Job overview
- Executed seasonal menu development, enhancing guest experiences and drawing varied clientele.
- Managed kitchen staff, enforcing strict adherence to sanitation protocols.
- Streamlined inventory processes, cutting waste and optimizing supplies.
- Mentored junior chefs, nurturing skill growth and cooperation.
- Partnered with front-of-house for efficient peak-hour service.
- Explored culinary trends to refresh menu selections.
- Secured ingredient quality through effective supplier negotiations.
- Checked equipment temperatures to ensure safe food storage.
1808 American Bistro
Lead Line Cook
09.2013 - 05.2015
Job overview
- Oversaw daily kitchen operations, ensuring adherence to food safety and quality control standards.
- Mentored junior cooks, fostering skill development and improving team productivity.
- Optimized kitchen performance by coordinating efficient meal preparation activities.
- Leveraged seasonal ingredients to create innovative menu items that enhance customer experience.
- Trained new staff in essential food preparation, storage, and sanitation practices.
- Managed stock inventory effectively, monitoring freshness and rotating products as needed.
- Guaranteed high-quality standards through meticulous recipe execution and presentation.
Chipotle
General Manager
03.2011 - 12.2013
Job overview
- Ensured health and safety compliance while overseeing daily operations.
- Implemented customer satisfaction strategies that improved service efficiency.
- Managed team performance through effective training initiatives focused on development.
- Analyzed sales data to drive informed inventory management decisions.
- Established strong client, vendor, and partner relationships for sustained loyalty.
- Monitored financial health by setting budgets and controlling expenditures for growth.
- Coached staff on best practices in management principles and industry standards.
Local Roots
Lead Line Cook
08.2010 - 02.2011
Job overview
- Ensured adherence to food safety standards and quality control while supervising daily kitchen operations.
- Streamlined workflows through effective coordination of meal preparation activities for improved efficiency.
- Created unique menu items featuring seasonal ingredients to elevate customer dining experiences.
The Addison
Sous Chef
01.2010 - 09.2010
Job overview
- Ensured adherence to food safety and hygiene standards while supervising kitchen staff.
- Executed seasonal menu development by incorporating local ingredients and culinary trends.
- Trained junior chefs in essential cooking techniques and kitchen operations.
- Reduced food waste by managing inventory control and implementing stock rotation practices.
- Maintained food quality consistency through regular tastings and collaborative menu reviews.
- Tailored special events and catering services to align with client dietary needs.
- Planned high-volume food preparation efficiently in a fast-paced environment.
- Exceeded client expectations during catering events by coordinating meal preparation.
Digger and Finch
Lead Line Cook
08.2008 - 01.2010
Job overview
- Ensured compliance with food safety standards while supervising daily kitchen operations.
- Enhanced team efficiency by training and mentoring junior cooks.
- Streamlined workflows through coordination of meal preparation activities.
- Leveraged seasonal ingredients to create innovative menu items that boosted customer satisfaction.
The Cheesecake Factory
Corporate Trainer/Roundsman
06.2003 - 06.2008
Job overview
- Assessed training needs via surveys and performance evaluations to identify skill gaps.
- Mentored junior trainers to improve curriculum design and delivery skills.
- Conducted performance evaluations to pinpoint areas for employee development.
- Monitored compliance with mandatory training, minimizing regulatory risks for organization.
- Evaluated employee performance, delivering actionable feedback that increased success rates.
- Tracked employee progress, providing management with insights on additional training needs.
Education
Auguste Escoffier School of Culinary ArtsBoulder, CO
Associate of Science from Culinary Arts
07.2017
University Overview
Skills
- Talent development and training
- Quality assurance
- Inventory oversight
- Compliance with regulations
- Product innovation
- Staff recruitment
- SOP creation
- Efficiency enhancement
- Project leadership
- Regulatory adherence
Timeline
Kitchen Manager
Cardinal Pizza
03.2023 - Current
Line Cook
1808 American Bistro
01.2022 - 10.2022
Multi-unit Kitchen Manager
Son of Thurmans
01.2021 - 03.2023
Multi Concept Kitchen Manager
12 West/ Smohked
12.2020 - 03.2023
Chef
Rishi Sushi Kitchen Bar
01.2017 - 07.2017
Chef
12 West
04.2015 - 01.2017
Lead Line Cook
1808 American Bistro
09.2013 - 05.2015
General Manager
Chipotle
03.2011 - 12.2013
Lead Line Cook
Local Roots
08.2010 - 02.2011
Sous Chef
The Addison
01.2010 - 09.2010
Lead Line Cook
Digger and Finch
08.2008 - 01.2010
Corporate Trainer/Roundsman
The Cheesecake Factory
06.2003 - 06.2008
Auguste Escoffier School of Culinary Arts
Associate of Science from Culinary Arts