Brandi Griffin
Corsicana,TX
Summary
Resourceful Kitchen Manager known for high productivity and efficient task completion. Skilled in inventory management, staff training, and menu development. Excel in time management, communication, and problem-solving to ensure smooth kitchen operations and team collaboration.
I have been at the same job for over 4 years, we had an owner change. I’m use to serving over 600 3x/day I have a commercial food protection managers cert and food handler. I also have a jailers license which I have done since 2015. I started in Ellis county in 2018 and moved to the kitchen in 22.
Overview
4
4
years of professional experience
1
1
year of post-secondary education
1
1
Certification
Work History
Kitchen Manager
Selrico food services
Corsicana
10.2025 - Current
- Managed daily kitchen operations and ensured compliance with health standards.
- Supervised staff to maintain efficient food preparation and service.
- Coordinated inventory management and ordered supplies as needed.
- Trained new employees on food safety practices and kitchen procedures.
- Implemented cleaning schedules to uphold sanitation in food areas.
- Resolved customer inquiries and addressed feedback promptly and professionally.
- Collaborated with vendors to source quality ingredients for menu offerings.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Developed and implemented kitchen policies, procedures and quality standards.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Received, organized and rotated paper goods and food ingredients.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Utilized various preparation and cooking methods to create menu items in accordance with recipes.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
- Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
- Trained new employees to perform duties.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Delegated work to staff, setting priorities and goals.
- Oversaw food preparation, production and presentation according to quality standards.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Explained goals and expectations required of trainees.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Assisted staff by serving food and beverages or bussing tables.
- Distributed food to service staff for prompt delivery to customers.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Kitchen Manager
Correctional Food Services
Corsicana, Texas
04.2022 - 10.2025
- Managed daily kitchen operations and ensured compliance with health standards.
- Supervised staff to maintain efficient food preparation and service.
- Coordinated inventory management and ordered supplies as needed.
- Trained new employees on food safety practices and kitchen procedures.
- Implemented cleaning schedules to uphold sanitation in food areas.
- Resolved customer inquiries and addressed feedback promptly and professionally.
- Collaborated with vendors to source quality ingredients for menu offerings.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Developed and implemented kitchen policies, procedures and quality standards.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Received, organized and rotated paper goods and food ingredients.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Utilized various preparation and cooking methods to create menu items in accordance with recipes.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
- Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
- Trained new employees to perform duties.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Delegated work to staff, setting priorities and goals.
- Oversaw food preparation, production and presentation according to quality standards.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Explained goals and expectations required of trainees.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Assisted staff by serving food and beverages or bussing tables.
- Distributed food to service staff for prompt delivery to customers.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Education
Cosmetologist - Cosmetology
Trinity Valley Community College Palestine Tx
Palestine, TX 08.1999 - 08.2000
Wortham High School
Wortham, TXSkills
- Food safety
- Inventory management
- Staff supervision
- Culinary techniques
- Menu development
- Quality assurance
- Vendor negotiation
- Customer service
- Operational efficiency
- Budget management
- Team building
- Employee training
- Effective communication
- Conflict resolution
- Performance evaluation
- New employee recruitment
- Shift scheduling
- Motivational style
- Strategic planning
- Food production management
- Expediting orders
- Goal setting
- Order accuracy
- Food cost analysis
- Food safety compliance
- Productivity improvement
- Equipment condition evaluations
- Kitchen equipment maintenance
- Ordering supplies
- Cost controls
- Order delivery practices
- Staff training and development
- Supplier negotiation
- Cleaning and sanitation
- Labor cost management
- ServSafe certification
- Performance monitoring
- Nutritional knowledge
- Sanitation standards
- Recipe creation
- Menu preparation
- Scheduling coordination
- Waste reduction
- Annual business planning support
- Inventory control
- Supply ordering
- Safety audits
- Problem-solving
- Employee monitoring
- Health inspections
- Performance improvement
- Product rotation
- Customer feedback handling
- Food and beverage management
- Safe food handling
- Scheduling
- Multitasking and organization
- Flexible schedule
- Policy and procedure enforcement
- Food preparation management
- Inventory coordination
- Operations management
- Health code compliance
- Employee scheduling
- Kitchen equipment operation and maintenance
- Vendor relationship management
- Process improvement
- Recruitment and hiring
- First aid
- Kitchen management
- Food preparation
Certification
- ANSI CFP Food Protection Manager exp 08/28
- Food handler exp 6/26
- Jailers license
References
References available upon request.
Timeline
Kitchen Manager
Selrico food services
10.2025 - Current
Kitchen Manager
Correctional Food Services
04.2022 - 10.2025
Cosmetologist - Cosmetology
Trinity Valley Community College Palestine Tx
08.1999 - 08.2000
Wortham High School