Tendai Rivers
River Grove,IL
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with various cuisines, sourcing ingredients, and budget control: Ecommunicator with a strong ability to work in fast-paced environments to deliver exceptional culinary experiences. Expertise in menu development, kitchen management and staff training. Creating unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
6
6
years of professional experience
Work History
Regional Executive Chef
UpperCrust Food Service
12.2019 - 07.2024
- Manage a team of chefs on various college campuses that provides meal service to the Sororities and Fraternities
- Problem solver with a focus on retention
- Responsible for menu writing and ensuring high-quality food and beverage service
- Develop and implement innovative menu concepts to drive customer satisfaction
- Stay up-to-date with current food trends and incorporate them into menu planning to attract and retain customers
- Provide regular training and development programs for chefs to enhance their culinary skills and keep up with industry trends
- Evaluate the efficiency and effectiveness of food service operations to identify areas for improvement and implement necessary changes to increase productivity and reduce costs
- Analyze customer feedback and make necessary adjustments to menu offerings and food service operations
- Optimized resource allocation by cross-training employees for various roles within the kitchen hierarchy.
- Oversaw budgeting processes for multiple kitchens, ensuring financial targets were met without compromising quality or guest satisfaction.
- Streamlined kitchen operations by implementing efficient workflow processes and staff training.
- Provided ongoing feedback to team members, promoting continuous skill development and career growth opportunities within the organization.
- Reduced food waste and costs by implementing effective inventory control measures and vendor negotiations.
- Organized special events catering, coordinating with event planners to create memorable experiences for guests.
- Led a team of chefs and kitchen staff, fostering a collaborative work environment that enhanced productivity.
- Designed seasonal menus that showcased fresh ingredients, resulting in increased customer satisfaction.
- Developed unique culinary concepts for various events, maximizing customer satisfaction and repeat business.
- Ensured compliance with all relevant food safety regulations while maintaining high-quality culinary offerings for guests.
- Managed multiple kitchens in the region, ensuring consistent quality across all locations.
- Conducted regular performance evaluations for kitchen staff to optimize efficiency and address areas of improvement.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Line Cook
Tin Roost
03.2020 - 08.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Chef
GrandLiving at Bridgewater
09.2018 - 12.2019
- Chef at upscale retirement community
- Trained numerous line cooks
- Made to order meals for 200 plus residents
- Collaborate with nutritionists and dietitians to design menus that meet the dietary needs and preferences of residents, ensuring a balanced and delicious dining experience for all
- Train and mentor new line cooks to uphold the highest standards of culinary excellence in a fast-paced kitchen environment
- Ensure high standards of food quality and presentation are consistently met to create a memorable dining experience for residents
- Communicate with residents to understand their culinary preferences and make personalized meal recommendations
- Create a positive and inclusive work environment for kitchen staff, fostering collaboration, respect, and professional growth
- Develop and implement creative and themed dining experiences to enhance the resident's culinary journey and create memorable experiences
- Ensure that all food preparation and handling is in compliance with health and safety regulations.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
Chef
Iowa City Rehabilitation Center
02.2018 - 09.2018
- Evening Chef for 80 bed rehabilitation Center
- Develop and implement new menu items and recipes that cater to the dietary needs and preferences of patients and residents at the Iowa City Rehabilitation Center
- Collaborate with the healthcare team to develop specialized meal plans that promote recovery and support overall health and well-being of patients and residents
- Ensure that all ingredients used in the recipes are fresh, high quality, and sourced from reputable suppliers and local farmers
- Ensure that all meals are prepared and served in a timely manner to meet the dietary needs and preferences of patients and residents
- Maintain a clean and organized kitchen environment, following all health and safety regulations and guidelines
- Train and supervise kitchen staff to ensure consistent quality and efficiency in food preparation and service
- Manage food and labor costs by developing and implementing cost-effective menus and portion control strategies.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
Business
Kirkwood Community College
Cedar Rapids, IASkills
- Account Management
- Public Speaking
- World Class Customer Service
- Staff Training and Development
- Creativity and Innovation
- Culinary expertise
- Menu development
- Sanitation Standards Compliance
- Recipe creation
- Special Event Coordination
- Strong Work Ethic
- Attention to Detail
- Food Prep Planning
- Hygiene Policy Implementation
- Team Leadership
- Creative Thinking
- Food Safety
- Decision-Making
- Food Stock and Supply Management
- Catering and Events
- Meal Preparation
- Kitchen Staff Management
- Coaching and Mentoring
- Food presentation
- Operations Management
- Recruitment and Onboarding
- Kitchen equipment operation and maintenance
Personal Information
Title: CHEF
Timeline
Line Cook
Tin Roost
03.2020 - 08.2020
Regional Executive Chef
UpperCrust Food Service
12.2019 - 07.2024
Chef
GrandLiving at Bridgewater
09.2018 - 12.2019
Chef
Iowa City Rehabilitation Center
02.2018 - 09.2018
Business
Kirkwood Community College
Similar Profiles
Elijah WallsElijah Walls
Kitchen Assistant at Uppercrust Food ServiceKitchen Assistant at Uppercrust Food Service
Paul NamiePaul Namie
House Chef at Uppercrust Food ServiceHouse Chef at Uppercrust Food Service
Wade RobertsWade Roberts
Executive Chef at Uppercrust Food ServiceExecutive Chef at Uppercrust Food Service
WILLIAM GRIESERWILLIAM GRIESER
CHEF at Uppercrust Food ServiceCHEF at Uppercrust Food Service
Billy BeardBilly Beard
Ramp Agent at Southwest AirlinesRamp Agent at Southwest Airlines