BROOKLYN R. MUELLER
Oklahoma City,OK
Summary
Lead Manager and driving force ensuring customer satisfaction. Managed activities during entire customer lifecycle including acquisition, retention, and support. Worked directly with cross-functional teams including product, marketing, finance and operations. Contributed to continuous process improvement to meet goals.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
12
12
years of professional experience
4
4
years of post-secondary education
Work History
Sous Chef
Sodexo
Midwest City, OK
12.2021 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Developed close relationships with suppliers to source best ingredients.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Evaluated food products to verify freshness and quality.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
Care Case worker
American Red Cross
Vicenza, Italy
07.2020 - 09.2021
- Front office volunteer
- Volunteer Recognition and Appreciation Lead
- Offered support and direction to families and coordinated with court system and other community agencies for treatment.
- Maintained high level of client confidentiality, following strict guidelines, and recommendations.
- Performed discharge planning, placement monitoring, and crisis intervention.
- Assessed needs of each client and recommended appropriate services and resources.
- Monitored case progress for timely completion and compliance with applicable regulations.
- Participated in professional development and training opportunities to enhance clinical skills.
- Collaborated with other professionals to plan and coordinate care for clients.
- Assisted clients in identifying community resources and connecting with appropriate services.
- Administered assessments to identify clients' needs and establish treatment plans.
- Provided crisis counseling and intervention services to clients in emergency situations.
- Developed volunteer policies and procedures, codes of conduct, and volunteer standards.
- Recruited and trained new volunteers on volunteer program goals and objectives.
- Coordinated and implemented special events for volunteer service appreciation.
- Worked with program teams to identify and match volunteers with appropriate activities.
- Participated in community outreach events to promote volunteer opportunities and enlist new volunteers.
- Scheduled and organized training sessions for volunteers to develop skills and knowledge.
- Collaborated with other departments to maximize impact of volunteer efforts.
- Facilitated regular meetings with volunteers to provide feedback and discuss improvement opportunities.
- Managed and tracked volunteer hours and progress to support accurate documentation.
- Worked with leadership staff and special committees to define volunteer mission and set standards.
- Organized spaces, materials and catering support for internal and client-focused meetings.
- Provided backup to front desk to step in to assist with various tasks whenever employee was absent or at lunch.
- Coordinated individual duties after careful evaluation of each employee's skill level and knowledge.
- Implemented project management techniques to overcome obstacles and increase team productivity.
- Monitored front areas so that questions could be promptly addressed.
- Delegated tasks to administrative support staff to organize and improve office efficiency.
Director, Oxford Senior
08.2018 - 08.2019
- Oversaw operations and provided corrective feedback to achieve daily and long-term goals.
- Monitored and coordinated workflows to optimize resources.
- Established departmental performance goals and provided feedback for underperforming areas.
- Developed and led special events that increased decision making, problem-solving and good judgment.
- Monitored food production and corrected issues in preparation, portioning or other areas.
- Kept inventory levels in line with expected demands.
- Maintained exceptional standards of safety and sanitation in all areas.
- Regularly assessed progress and provided feedback to support continued development.
- Hired, trained and directed Number-person team of dining services professionals.
Dining Services Manager
Enlivant
04.2015 - 08.2018
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands
- Hired, trained, and managed all kitchen staff, including employee development, issuing disciplinary action and conduction performance reviews
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Properly handled and stored food to eliminate illness and prevent cross-contamination
- Generated employee schedules, work assignments and determined appropriate compensation rates
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Designed overall floorplans and coordinated modifications for events and special reservations.
- Led planning, set up and takedown for special events.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Purchased food and cultivated strong vendor relationships.
- Maximized quality assurance by completing frequent line checks.
- Oversaw food preparation and monitored safety protocols.
- Motivated staff to perform at peak efficiency and quality.
- 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.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Technician
Quad/Graphics
10.2014 - 12.2014
- Maintained quality assurance and customer satisfaction objectives
- Utilize control mechanisms or hands-on procedures to operate machines
- Prevented equipment jams or wasted materials by setting and verifying accurate parts clearances
- Conducted quality assurance inspections on finished components and determined any unnoticed issues
- Worked closely with others in team-oriented settings to maintain line productivity
- Kept work area clean by removing trash and debris and organized all tools in preparation for next shift
- Organized work area to prevent accidents, mishaps and misplaced tools
- Assisted quality assurance by visually inspecting items and removing defect parts
- Used hand trucks, forklifts and scissor lifts to complete tasks and transport items
- Used established assembly instructions to complete jobs quickly, accurately, and without error.
- Maintained quality assurance and customer satisfaction objectives.
- Organized work to meet demanding production goals.
- Performed complex mechanical alignments and equipment calibration to meet quality standards.
- Performed troubleshooting and diagnosis on malfunctioning equipment.
- Applied critical thinking and research to address complex issues.
- Inspected equipment to identify areas of wear or causes of malfunctions.
- Maintained compliance with regulatory standards and safety requirements.
- Spread out articles or materials and examined for holes, tears and other defects.
Crew Shift Leader
McDonald’s
03.2011 - 06.2014
- Directed activities of team of skilled kitchen workers preparing and serving meals
- Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business
- Monitored food preparation, production, and plating for quality control
- Distributed necessary tasks and duties during each shift
- Oversaw grill, stove, and oven and cleaned all equipment in proper manner after every shift
- Quickly and efficiently resolved complaints and escalated issues
- Supervised team members and oversaw effective and efficient completion of job duties
- Accurately completed end-of-day financial tasks and card transactions daily.
- Supervised team members and oversaw effective and efficient completion of job duties.
- Quickly and efficiently resolved complaints and escalated issues.
- Educated crew workers on quality standards throughout construction process.
Education
High School Diploma -
Midwest City High School
08.2009 - 05.2013
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Platt College Culinary School
Skills
Ordering proceduresFood runningMenu memorizationFood preparation and safetyDining room cleanlinessTable layoutStocking and replenishingBuffet servicingCommunication skillsBudget coordinationMachine learningShipping and receivingTeam managementStaff leadershipOrganizedCharacter developmentRelationship buildingCleaning and sanitationRecruitingPreventative maintenanceStrategic planningQuality controlTask delegationProcedures implementationClosing techniquesLoading and unloadingCustomer serviceStaff supervision
Regulations and policies
Records management
PPE Compliance
Knife skills
Menu planning
Catering
Multitasking Abilities
Organization and Time Management
Teambuilding
Attention to Detail
Planning and Coordination
Timeline
Sous Chef
Sodexo
12.2021 - Current
Care Case worker
American Red Cross
07.2020 - 09.2021
Director, Oxford Senior
08.2018 - 08.2019
Dining Services Manager
Enlivant
04.2015 - 08.2018
Technician
Quad/Graphics
10.2014 - 12.2014
Crew Shift Leader
McDonald’s
03.2011 - 06.2014
High School Diploma -
Midwest City High School
08.2009 - 05.2013
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Platt College Culinary School
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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