Bridget Reed
GREENBAY,WI
Summary
Detail-oriented Culinary Manager with several years of experience in the kitchen. Successful at managing a high-demand setting with employees while maintaining food safety standards.
Overview
27
27
years of professional experience
2000
2000
years of post-secondary education
1
1
Certification
Work History
Culinary Manager
Red Lobster Restaurant
GREENBAY, Wisconsin
03.2023 - Current
- Managed daily kitchen operations ensuring compliance with food safety standards.
- Trained and mentored kitchen staff on culinary techniques and restaurant policies.
- Oversaw inventory management to maintain optimal stock levels for menu items.
- Implemented efficient workflow processes to enhance kitchen productivity and service speed.
- Conducted regular quality checks on food preparation and presentation standards.
- Facilitated communication between front-of-house and back-of-house teams for smooth operations.
- Monitored employee attendance records to ensure compliance with company policies.
- Displayed strong leadership skills by motivating employees during busy periods of service.
- Monitored kitchen staff to ensure compliance with company expectations of taste, speed and presentation.
- Ensured proper food safety and sanitation standards were met throughout the kitchen.
- Collaborated with front-of-house staff to ensure seamless coordination between dining room service and back-of-house operations.
- Provided guidance on portion sizes, plate presentation and garnishing techniques.
- Ordered supplies such as ingredients, kitchen equipment and cleaning materials.
- Established a system for tracking customer complaints regarding food quality or service issues.
- Maintained an organized work environment by delegating tasks among staff members.
- Created cost-effective strategies to reduce waste while maintaining quality standards.
- Oversaw daily operations of the kitchen including scheduling, budgeting and inventory control.
- Conducted regular meetings with staff to discuss changes in policies or procedures in the kitchen.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Oversaw food preparation, production and presentation according to quality standards.
- Resolved problems or concerns to satisfaction of involved parties.
- Explained goals and expectations required of trainees.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Inspected dining and serving areas for cleanliness and proper setup.
- Coached staff on strategies to enhance performance and improve customer relations.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
Cleaner
Scott Le Fave
GREENBAY, Wisconsin
01.2019 - 01.2025
- Cleaned various surfaces using appropriate cleaning agents and tools.
- Maintained cleanliness in assigned areas following established protocols.
- Organized cleaning supplies and equipment for efficient usage.
- Reported maintenance issues to management for prompt resolution.
- Cleaned bathrooms, including toilets, sinks, countertops, mirrors, and floors.
- Swept and mopped floors, vacuumed carpets, and dusted surfaces.
- Removed trash bags, broke down boxes and placed recyclable materials in designated disposal areas.
- Collected trash from floors within hallways, bathrooms and work areas.
- Cleaned windows, glass partitions and mirrors with cleaners and sponges.
- Sanitized frequented areas and equipment using approved supplies.
- Maintained cleaning equipment and materials in a safe and sanitary working condition.
- Vacuumed carpeted areas and mopped solid surfaces with proper chemical solutions.
- Disinfected doorknobs, light switches, telephones, computers, desks and other high-touch surfaces.
- Transported trash bags to designated disposal areas.
- Stocked supplies such as soap, toilet paper, and paper towels in restrooms.
- Polished furniture to remove dust and dirt buildup.
- Emptied wastebaskets and replaced liners.
- Scrubbed walls to remove scuff marks or stains.
- Inspected rooms for cleanliness prior to guest arrival.
- Responded promptly to all customer complaints regarding cleanliness issues.
- Checked stock levels of all cleaning products regularly to ensure adequate supply is available.
- Provided assistance with laundry services when needed.
- Swept sidewalks and driveways of debris.
- Used steam equipment to periodically clean upholstery and carpeting.
- Replaced air filters on heating and ventilation systems.
Cook Shift Leader
Red Lobster
GREENBAY, Wisconsin
06.1999 - 03.2023
- Supervised kitchen staff to ensure adherence to food safety standards.
- Coordinated meal preparation and timing for efficient service delivery.
- Trained new team members on cooking techniques and kitchen protocols.
- Maintained cleanliness and organization of kitchen workstations throughout shifts.
- Assisted in developing seasonal menu items based on customer preferences.
- Trained new cooks on proper food handling techniques.
- Ensured kitchen staff followed health and safety regulations.
- Inspected equipment and ensured it was properly maintained by kitchen staff.
- Maintained up-to-date knowledge of menu items, ingredients, and recipes.
- Provided direction to kitchen staff regarding food preparation, cooking times, portion sizes, and presentation of dishes.
- Enforced sanitation policies and procedures throughout the kitchen area.
- Performed regular inventory checks to ensure adequate stock levels were maintained.
- Supervised all aspects of the kitchen operations including inventory control and ordering of supplies.
- Monitored food preparation to ensure quality standards were met.
- Developed strategies to reduce waste and increase efficiency within the kitchen.
- Coordinated with other departments such as front-of-house or catering services when needed.
- Participated in periodic performance reviews for all members of the kitchen team.
- Created weekly schedules for kitchen staff according to restaurant needs.
Education
Shawano Community High School
Shawano, WISkills
- Kitchen operations
- Food safety compliance
- Staff training
- Inventory management
Certification
Serv Safe Certification
Bartending License
Timeline
Culinary Manager
Red Lobster Restaurant
03.2023 - Current
Cleaner
Scott Le Fave
01.2019 - 01.2025
Cook Shift Leader
Red Lobster
06.1999 - 03.2023
Shawano Community High School