Summary
Overview
Work History
Education
Skills
Additional Information
Timeline
Volunteer

Cheryl Pope

Pantry cook
Grand Rapids,MI

Summary

Versatile and dynamic, with a proven track record at Elbow Room Bar and Grill for enhancing kitchen productivity and food quality through meticulous attention to detail and a strong focus on sanitation and safety. Skilled in culinary techniques and team mentorship, I excel in fast-paced environments, demonstrating exceptional stain removal and interpersonal skills. Achieved a significant reduction in times, underscoring a commitment to efficiency set up and

excellence. Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence. Performance-oriented manufacturing professional with demonstrated skills in enhancing workflows and resource utilization to achieve demanding [Industry] targets. Hardworking leader and analytical problem-solver with conscientious approach to tackling operations issues. Decisive leader and collaborative team-builder with good planning and multitasking abilities. Self-starting Operations Manager offering high-level experience in supervision of workover and completion operations. Adept at directing work of completion consultants and completion supervisors. Successful introducing lean manufacturing to increase productivity and cut costs of completion. Well organized, attentive to detail and vigilant in achieving safety and environmental impact reduction objectives. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Collaborative leader partners with coworkers to promote engaged, empowering work culture. Documented strengths in building and maintaining relationships with diverse range of stakeholders in dynamic, fast-paced settings. Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success.

Overview

35
35
years of professional experience

Work History

Pantry Chef

Kent Country Club
07.2015 - 05.2019
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Utilized culinary techniques to create visually appealing dishes.
  • Monitored food production to verify quality and consistency.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed close relationships with suppliers to source best ingredients.
  • Set up and broke down kitchen for service.
  • Organized and detail-oriented with a strong work ethic.
  • Excellent communication skills, both verbal and written.

Line Cook

Elbow Room Bar and Grill
07.2014 - 11.2018
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Monitored food quality and presentation to maintain high standards.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Mobile Home Park Manager

Pine Aire Mobile Home Park
06.1985 - 11.2008
  • Kept properties in compliance with the state.
  • Worked closely with clients to facilitate appropriate loans, inspections, and credit reports.
  • Delivered emergency 24-hour on-call service for tenants on building issues.
  • Conducted regular inspections of both interior and exterior of properties for damage.
  • Developed annual operating budgets and forecasts, as well as sales and marketing plans.
  • Responded to Common Area Maintenance (CAM) inquiries.
  • Communicated effectively with owners, residents, and on-site associates.
  • Collected and maintained careful records of rental payments and payment dates.
  • Use electric and gas tools.
  • Cut grass, trim grass.
  • Shovel snow, Use snow blower and use de-icer.
  • Paint or stain, which ever is needed.
  • Use of hand tools.
  • Pick up trash.
  • Sweep and Mop.
  • Clean windows.
  • Plant flowers.

Housekeeping Attendant

Porter Hills Village
06.1999 - 05.2006
  • Sanitized all kitchen surfaces, wiped down cabinets, and swept and mopped floors
  • Slid beds, sofas, and other furniture aside to wipe down baseboards and remove dust and dirt from hard-to-reach areas.
  • Disposed of trash and recyclables each day to avoid waste buildup.
  • Removed bed sheets and towels from rooms and pre-treated stains to maintain and restore linen condition.
  • Collected trash and moved garbage cans from kitchen areas to pick-up stations.
  • Eliminated germs and minimized infection risk with expert bathroom and kitchen cleanings.
  • Rotated linens in storerooms and replenished when supplies ran low.
  • Completed special housekeeping actions such as turning mattresses on set schedule.
  • Kept building entryway glass clean and polished for professional presentation.
  • Trained new employees on departmental procedures and provided assistance in finding cleaning supplies.
  • Hand-dusted and wiped down office furniture, fixtures, and window sills to keep areas clean and comfortable.
  • Operated wet-vacuums, buffing machines, vacuums and upholstery cleaners to clean rugs, carpets, and upholstered furniture.
  • Swept high ceilings, tight spaces and around furniture to remove built up dust and cobwebs.
  • Emptied waste paper and other trash from premises and moved to appropriate receptacles.
  • Sorted, laundered and put away various laundry items.
  • Hang, cleaned and rehung draperies to maintain freshness.

Bakery Assistant

Great Day Bakery's
05.1995 - 10.1999
  • Arranged bakery displays to showcase baked goods, cakes, and pies to drive product sales.
  • Washed dishes and sanitized prep area at end of each shift.
  • Maintained clean, organized kitchen to maximize efficiency and food safety.
  • Stored, labeled and replenished supplies in compliance with food safety regulations.
  • Decorated baked goods and designed visually appealing displays of finished products.
  • Operated commercial kitchen equipment and tools.
  • Trained new bakery staff on company policies and POS system use to maximize job satisfaction, expertise, and team performance.
  • Maintained tidy and organized work area to comply with cleanliness standards.
  • Checked expiration dates and rotated products to verify freshness and avoid spoilage.
  • Used utensils and equipment to portion, wrap and display bakery items.
  • Measured and mixed ingredients accurately to assist in baking process.
  • Inspected goods to establish accurate pricing and labeling.
  • Kept kitchen, counter and dining areas cleaned and sanitized.
  • Lifted and moved items weighing over 50 pounds using proper lifting techniques.

Production Line Leader

Bun Basket Bakery
06.1986 - 07.1998
  • Collaborated with internal teams to streamline operations across materials handling, production, and shipping.
  • Monitored and verified quality in accordance with statistical process or other control procedures.
  • Prioritized employee safety to reduce incidents.
  • Evaluated employee skills and knowledge regularly, training, and mentoring individuals with lagging skills.
  • Conducted routine inspections to check quality and compliance with established specifications.
  • Completed job cards correctly and on time.
  • Bussed and reset tables to keep dining room and work areas clean.
  • Served food and beverages promptly with focused attention to customer needs.
  • Maintained clean and organized dining areas to uphold restaurant hygiene standards.
  • Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
  • Resolved customer complaints promptly and professionally to maintain positive reputation.
  • Processed orders and sent to kitchen employees for preparation.
  • Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
  • Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
  • Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.

Pantry Chef

Harley Hotel
05.1984 - 08.1987
  • Disciplined and dedicated to meeting high-quality standards.
  • Monitored food production to verify quality and consistency.
  • Coordinated with team members to prepare orders on time.
  • Utilized culinary techniques to create visually appealing dishes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Assisted with menu development and planning.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Cultivated interpersonal skills by building positive relationships with others.

Education

Associate of Arts - Culinary Arts

Kent Career Technical Center (Kent Skills Center)
Grand Rapids, MI
05-1984

No Degree -

Byron Center High
Byron Center, MI
05-1984

Skills

  • Mopping and sweeping

  • Knife skills
  • Sanitation practices
  • Slicing and chopping
  • Recipe development
  • Food presentation
  • Pantry restocking
  • Banquets and catering
  • Teamwork and collaboration
  • Cleaning and sanitation
  • Food safety
  • Safe food handling
  • ServSafe certified

Additional Information

I feel that it important for to express that because I became a advanced student in wood shop, I was offered a teacher's aide position in my freshman year. I excepted the position and went on to be the teacher's aide until

almost the end of senior year.


Timeline

Pantry Chef

Kent Country Club
07.2015 - 05.2019

Line Cook

Elbow Room Bar and Grill
07.2014 - 11.2018

Housekeeping Attendant

Porter Hills Village
06.1999 - 05.2006

Bakery Assistant

Great Day Bakery's
05.1995 - 10.1999

Production Line Leader

Bun Basket Bakery
06.1986 - 07.1998

Mobile Home Park Manager

Pine Aire Mobile Home Park
06.1985 - 11.2008

Pantry Chef

Harley Hotel
05.1984 - 08.1987

Associate of Arts - Culinary Arts

Kent Career Technical Center (Kent Skills Center)

No Degree -

Byron Center High

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