Marissa Wright
Brooklyn,NY
Summary
Culinary professional prepared for leadership in dynamic kitchen environments, with focus on excellence in food quality and service. Extensive experience in supervising kitchen operations and mentoring staff. Reliable team collaborator with commitment to achieving high standards and adapting to changing needs. Expertise in menu development and inventory management.
Overview
13
13
years of professional experience
Work History
Chef Manager
Pinnacle Dietary Global
09.2024 - Current
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
Sous Chef
THE GRILL
05.2022 - 02.2024
- Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses
- Knife skills - cutting, chopping, carving, dicing
- Ability to fill-in at other stations when chefs are absent
- Responsible for inventory, preparation and presentation of select dishes and food items
- Able to work in a team-oriented environment and under considerable stress
- Responsible for station hygiene and sanitation
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
Executive Sous Chef (Seasonal)
Del Frisco's Restaurant Group
02.2022 - 06.2022
- Assisted head chef in daily kitchen operations to ensure seamless service and high-quality food preparation.
- Filled in for head chef when needed
- Managed kitchen staff from schedule to performance assessment
- Solved kitchen issues as they arise
- Ordered kitchen supplies for stocking inventory
- Complied with sanitation and safety standards
- Improved kitchen efficiency by organizing and maintaining inventory of all kitchen supplies and ingredients.
- Developed new recipes, contributing to menu diversity and customer satisfaction.
- Trained junior kitchen staff to enhance their culinary skills and ensure consistent quality of dishes.
Restaurant Culinary Trainer
Restoration Hardware Rooftop Restaurant
09.2018 - 03.2022
- Prepared a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
- Assumed 100% responsibility for quality of products served
- Complied consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
- Stocked and maintained sufficient levels of food products at line stations to assure a smooth service period
- Portioned food products prior to cooking according to standard portion sizes and recipe specifications
- Maintained a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
- Prepared item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
- Follows proper plate presentation and garnish set up for all dishes
- Handled, stored and rotated all products properly
- Assisted in food prep assignments during off-peak periods as needed
Prepared Foods Supervisor
Wholefood's Market
04.2012 - 01.2019
- Ensured a fresh and appealing display by keeping cases and salad/ hot bars clean and well stocked and properly rotated, while checking and ensuring freshness and quality of products
- Prepared sandwiches and other prepared foods behind the counter for customers, which may include slicing meats and cheeses
- Assisted with sampling program by keeping sample areas full, clean, and appealing and by sampling products directly to customers
- Followed and complied with established procedures, including Weights and Measures, health and sanitation, and adhere to safe work practices
- Operated and sanitized all Prepared Foods equipment in a safe and proper manner
- Conducted regular performance reviews for staff members, providing constructive feedback and opportunities for professional growth.
- Led a team of employees to maintain a clean, organized, and safe work environment in compliance with health regulations.
- Spearheaded initiatives to boost employee morale and foster a positive workplace atmosphere, resulting in increased productivity levels.
- Promoted a culture of continuous improvement by encouraging staff input on process enhancements and operational efficiencies.
Restaurant Service Manager
Chipotle Mexican Grill
09.2014 - 08.2018
- Provided a friendly, quality customer experience to each Chipotle customer
- Consistently and accurately using prep sheets, road maps, cleanliness list, and station checklist
- Ability to be cross-trained in all areas of the kitchen and line
- Understanding and articulating Food With Integrity
- Strengthened team communication skills through regular staff meetings, promoting open dialogue and constructive feedback exchange.
- Cultivated a cohesive restaurant culture based on teamwork, respect, diversity inclusion principles.
- Ensured consistent food quality, working closely with the kitchen staff to maintain high standards of preparation and presentation.
Education
Associates - Physical Education
SUNY Onondaga Community College
05.2015
High School Diploma -
Herbert H. Lehman High School
The Bronx, NY06.2010
Skills
- Kitchen
- POS
- Food Handling
- Food Preparation
- Kitchen Management Experience
- Supervising Experience
- Restaurant Management
- Banquet Experience
- Baking
- Culinary Experience
- Inventory Management
- Classroom Management
- Food Safety
- Teaching
- Line cook
- Supply ordering
- Team management
- Training and mentoring
- Food presentation
- Kitchen operations
- Consumption tracking
Timeline
Chef Manager
Pinnacle Dietary Global
09.2024 - Current
Sous Chef
THE GRILL
05.2022 - 02.2024
Executive Sous Chef (Seasonal)
Del Frisco's Restaurant Group
02.2022 - 06.2022
Restaurant Culinary Trainer
Restoration Hardware Rooftop Restaurant
09.2018 - 03.2022
Restaurant Service Manager
Chipotle Mexican Grill
09.2014 - 08.2018
Prepared Foods Supervisor
Wholefood's Market
04.2012 - 01.2019
Associates - Physical Education
SUNY Onondaga Community College
High School Diploma -
Herbert H. Lehman High School
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