Summary
Overview
Work History
Education
Skills
Certification
Affiliations
References
Work Availability
Timeline
Generic

Brian S Carter

Sandpoint,ID

Summary

Hardworking professional bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths.

Overview

41
41
years of professional experience
1
1
Certification

Work History

Lead Cook/Director of Dining

Luther Park
Sandpoint, ID
11.2011 - 03.2023
  • Developed menus for special events and catering services according to customer specifications.
  • Assessed performance levels of subordinate cooks through regular reviews and feedback sessions.
  • Inspected kitchen areas regularly for cleanliness; instructed staff members on sanitation protocols when necessary.
  • Organized frequent tasting sessions with chefs in order to assess the quality of dishes being served.
  • Trained new cooks on proper techniques for preparing dishes according to recipes.
  • Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
  • Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
  • Created weekly schedules for kitchen staff based on anticipated volume of business.
  • Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
  • Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
  • Maintained records of food costs, sales figures, employee hours worked, and other relevant data.
  • Implemented cost-saving strategies by reducing waste and optimizing portion sizes in menu items.
  • Evaluated customer feedback regarding taste, presentation, temperature accuracy, speed of service.
  • Resolved conflicts between employees in a timely manner while enforcing established policies.
  • Adhered strictly to company guidelines concerning safety procedures when handling hot surfaces or sharp objects.
  • Conducted periodic inventories of kitchen equipment, utensils, and supplies to determine restocking needs.
  • Oversaw food preparation processes to ensure that orders were completed accurately and efficiently.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies of customers.
  • Managed inventory and ordering of food supplies to ensure efficient operations.
  • Modified standard recipes to address customer requests for substitutions or allergen concerns.
  • Prepared garnishes for later use in meal production.
  • Inventoried kitchen sections and refilled supplies.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Trained new chefs on menu items and kitchen procedures.
  • Kept stations stocked and ready for use to maximize productivity.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Double-checked plated meals for last-minute changes before sending to dining room.
  • Filled specialized menu orders.
  • Monitored and reported food and labor costs and waste, consistently saving establishment funds.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
  • Implemented food quality specifications through menu planning, plate presentation, and quality checks.
  • Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
  • Stood in for other members of kitchen staff.
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Assisted Sous Chef with training and development of culinary staff.
  • Grilled and deep fried various foods from meats to potatoes.
  • Followed recipes and procedures to prepare, season and cook food products.
  • Cut, chopped and sliced meat and produce to prepare for cooking.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Ordered and maintained inventory of kitchen supplies and food materials.
  • Placed orders for food and supplies used for preparing and cooking meals.
  • Optimized kitchen processes to increase efficiency and reduce order preparation times.
  • Served as lead cook, guiding and assisting training of less experienced cooks.
  • Managed kitchen staff, ensuring efficient workflow and high-quality food production.
  • Modified existing recipes and created new recipes to meet changing nutritional content needs.
  • Oversaw the preparation of meals for special events and catering functions.
  • Checked freezer and refrigerator each day to verify proper functioning.
  • Ensured compliance with all relevant laws and regulations regarding food safety.

Lead Line Cook

Connies Cafe
Sandpoint, ID
04.1986 - 03.2007
  • Handled portion control activities according to specified instructions provided by chef.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

Kitchen Manager

Panhandler Pies
Sandpoint, ID
03.1984 - 03.1986
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Verified prepared food met standards for quality and quantity before serving to customers.

Line Cook/Kitchen Manager

Pioneer Pies
Coeur D'Alene, ID
06.1982 - 03.1984
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Assisted in prep work such as washing vegetables or butchering meat when needed.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
  • Adhered to sanitation policies at all times when handling food products.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Adhered to portion controls and presentation specifications.

Education

Some College (No Degree) - Food Handling Safety

ServSafe
Spokane, WA
08-2018

High School Diploma -

Coeur D'alene High School
Coeur D'alene, ID
05-1981

Skills

  • Food Safety
  • Recipe creation
  • Knife safety
  • Cooking techniques
  • Kitchen Management
  • Meal Preparation
  • Food presentation
  • Kitchen Organization

Certification

  • ServSafe Certification Food Protection Manager Certification Completion 8/9/2018 - 8/9/2023

Affiliations

  • Believer since 15 years old - Have attended North Summit Church since 2001
  • Weight Lifting since 14 years old
  • Study of nutritional food supplements and dietary guidelines for performance
  • Mountain Cycling
  • Fishing
  • Gardening

References

References available upon request.

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline

Lead Cook/Director of Dining

Luther Park
11.2011 - 03.2023

Lead Line Cook

Connies Cafe
04.1986 - 03.2007

Kitchen Manager

Panhandler Pies
03.1984 - 03.1986

Line Cook/Kitchen Manager

Pioneer Pies
06.1982 - 03.1984

Some College (No Degree) - Food Handling Safety

ServSafe

High School Diploma -

Coeur D'alene High School

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Brian S Carter