Years in the restaurant industry
Casey Holliday
Internationally Registered Executive Chef
Daytona Beach
Summary
- Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team settings and independently.
- Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.
- Hardworking and enthusiastic, skilled ,industry professional, trained in every facet of successful work.
- Stays on top of current and expected demands, quickly realigning tasks to handle needs.
- Dedicated to first-rate communication and team success.
- Dependable Cook with expertise preparing foods in fast-paced settings.
- Team-minded professional knowledgeable in food safety, attractive presentation and stock management.
- Efficient multitasker with talents in recipe management and development
- . Motivated Trainer eager to help new hires advance in knowledge and abilities to meet career goals. Engaging and hands-on instructor with more than 17 years of related experience and superior planning and time management abilities.
- Diligent Cook possessing excellent cooking skills and strong knowledge of food safety.
- Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity.
- Dedicated team player with punctual nature and open communication style dedicated to working hard. Supportive with detailed knowledge of industry practices and skill to provide long-term success for companies.
- Known for goal-oriented mindset.
- Successful at keeping kitchen operations moving quickly and accurately to produce high-quality, attractive dishes that meet guest and business demands.
- Knowledgeable about labor and inventory controls, recipe development and menu planning.
- Food Handler certified with Serve Safe.
- Motivational Training oriented excited to develop successful training plans that meet dynamic company and employee needs.
- Accustomed to collaborating with managers to hone in on unique requirements.
- Prepared to bring menu development, batch and single meal cooking abilities developed over 17-year career to a growth-oriented role.
- Energetic kitchen professional with excellent leadership and organizational skills.
- Focused on increasing team productivity while meeting exacting standards for presentation and taste.
- Accomplished multitasker with disciplined approach.
- Hardworking Kitchen Supervisor driven to maximize guest satisfaction with exceptional food.
- Train, discipline and motivate team members to new levels of excellence.
- Proven history of innovative dishes, effective leadership and maximized productivity.
- Astute supervisor dedicated to comprehensive leadership for cutting costs and maximizing quality.
- Great multitasker with training in kitchen and restaurant management and extensive experience in food service.
- Committed to enhancing customer experiences while cutting overall costs.
- To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management, and problem-solving skills.
- Experienced with over 17 years of experience in restaurant industry.
- Excellent reputation for resolving problems and improving customer satisfaction.
- Great asset to any company.
Overview
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Certification
Work History
Line Cook Supervisor, Certified Trainer
Joe's Crab Shack
01.2019 - 01.2022
- Planned and implemented courses of instruction accounting for individual strengths and final objectives.
- Maintained organization of documents, materials and equipment.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Monitored participant workflow and behaviors throughout training process.
- Eliminated process gaps by implementing new methods of standardized training.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Handled portion control activities according to specified instructions provided by chef.
- Mentored new hires, resulting in stronger staff development and increased productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Grilled meats and seafood to customer specifications.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Regional Operations Manager
Stavro's Pizza And Grill
12.1996 - 02.2013
- Enhanced regional branch performance by implementing proven management processes to increase revenue.
- Set, enforced and optimized internal policies to maintain responsiveness to demands.
- Developed processes to save on costs and prevent losses.
- Traveled to over 5 locations per week to manage each store and perform reviews of individual managers and employees.
- Suggested corrective services to handle customer complaints.
- Implemented ticket tracking system and worked with team to create customized system for improved tracking and logging of work issues.
- Helped plan marketing strategies.
- Trained new employees on proper protocols and customer service standards.
- Assisted in recruiting, hiring and training of team members.
- Trained and guided team members to maintain high productivity and performance metrics.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Boosted team member productivity by enhancing performance monitoring and instituting motivational approaches.
- Maintained cleanliness and organization of workspace, working closely with employees to systemize tasks.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Delegated daily tasks to employees, streamlining daily progress and efficiency.
- Interviewed and hired strong candidates for team openings, using newspapers, job boards and social media to find applicants.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Directed management meetings to enhance collaboration and maintain culture based on trust and group problem-solving.
- Managed daily operations of multiple restaurants, orchestrating forward-thinking strategies to accomplish profit and expansion goals.
- Demonstrated exceptional knowledge of process optimization in relation to profit and loss.
- Managed, trained and motivated the FOH and BOH a to continuously improve knowledge and abilities.
- Developed and optimized organizational systems to boost efficiency and keep operations scalable and agile for changing demands.
- Upheld great standards of leadership for employees, consistently leading by example.
- Worked directly with the company owners, and all other departments to brainstorm, discuss strategy's, and mitigate any issue.
- Monitored all employees' day-to-day activities and made plans to rectify issues resulting in Verbal warning, Write up, or termination of employment.
- Tracked and analyzed profitability and key metrics of restaurant and food establishment to improve overall profitability and bring in new clientele.
- Informed company owners of any and all incidents, injury's, and emergencies resulting in medical and/or police assistance.
Education
Internationally Registered 2 Star Executive Chef - International Culinary With A Pastry Elective
Culinary Arts Institute
Tampa, FL2005
No Degree - High School Diploma
Deland High School
Deland, FL1999
Skills
- Vendor Liaising
- Production Preparation
- Ingredients Measuring
- Sauce Preparation
- Performance Motivation
- Food Preparation
- Motivating Performers
- Kitchen Sanitization
- Contamination Control
- Food Presentation Talent
- Team Coordination
- Restaurant Operation
- Cutting Meat
- Cooking Method Accuracy
- Menu Item Memorization
- Food Storage Procedures
- Cleaning and Hygiene
- Fish and Seafood Preparation
- Equipment Maintenance
- Food Safety Standards
- Quality Control
- Labor and Food Cost Control
- Grill Operation
- Ingredient Stocking
- Attention to Detail
- Exotic Ingredients
- Head Chef Collaboration
- Kitchen Station Setup
- Vendor Liaising
- Vendor Liaising
- Vendor Liaising
- Vendor Liaising
- Vendor Liaising
- Food Allergen Safety
- Crew Training
- Stock Rotation
- Salad Preparation
- Service Quality Standards Evaluation
- Station Preparation
- Critical Thinking
- Delegation and Task Management
- Oversee Kitchen Staff
- Washing and Storing Dishes
- Train Employees
- Safety and Sanitation Standards
- Chef Assistance
- Hot and Cold Food Preparation
- Servsafe Certified
- Food Portion Specification
- Production and Time Sequencing
- Food Rotation
- Garnishing
- Recipe Creation
- Health Inspections
- Food Spoilage Prevention
- Special Orders
- Preventive Maintenance
- Cutting Techniques
- Menu Planning
- Workload Management
- Portion Management
- Reliable and Trustworthy
- Staff Motivation and Discipline
- Back of House Operations
- Work Station Assignments
- Food Assembly Supervision
- Sanitize Surfaces
- Deboning Fish
- Bread Baking
- Food and Beverage Service
- Chopping Vegetables
- Portioning
Certification
- Certified Food Handler, Serve Safe
- Certified Trainer, Joe's Crab Shack/Landry's -2019-2022
Additional Information
Volunteer Work
Halifax Urban Ministries, Daytona Beach FL
2023-Current
Assisted with the food preparation to feed the homeless in the community.
Hope Place Shelter, Daytona Beach, FL
2023-Current
Assisted with kitchen duties with the production, preparation, and serving to the residence and homeless in the community.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
Judge a man by his questions rather than his answers.
Voltaire
Timeline
Line Cook Supervisor, Certified Trainer
Joe's Crab Shack
01.2019 - 01.2022
Regional Operations Manager
Stavro's Pizza And Grill
12.1996 - 02.2013
- Certified Food Handler, Serve Safe
- Certified Trainer, Joe's Crab Shack/Landry's -2019-2022
Internationally Registered 2 Star Executive Chef - International Culinary With A Pastry Elective
Culinary Arts Institute
No Degree - High School Diploma
Deland High School
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