Chris Love

I streamlined inventory management processes through R365 and collaboration with Synergy, reducing food waste and optimizing ingredient usage, bringing COGs down several points below goal. Developed and implemented seasonal menus, enhancing guest satisfaction through innovative dishes. Trained new cooks in food preparation techniques and restaurant policies for operational efficiency. Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines. Executed large party and catering events solo and with a small team, insuring adherence to client preferences and dietary restrictions.

I was responsible for helping with day-to-day operations of the restaurant including cost control, product ordering, scheduling, training of staff, and ensuring all product was made to corporate standards. I also assisted with monthly inventory counts and monthly safety committee meetings.

I reworked inaccurate inventory postings and recipes in Compeat and Micros to better show actual COGs, reworked all SOPs for BOH including all responsibilities for all positions, and created an entirely new menu centered around ballpark style foods with beer pairings in mind. Collaborated with Sous Chef to develop and execute my vision of a modern brew pub and sports bar. Supervised kitchen staff, ensuring efficient workflow and adherence to safety protocols.

Responsible for all aspects of my assigned station each day including but not limited to prep, par levels, organization, cleanliness and sanitation standards. Execution of all dishes to company standards and guest satisfaction. Responsible timely closing of the station and line as part of a three-person team. Organization and cleaning of multiple walk-in coolers and standing freezers, assisting my fellow cooks in any tasks they require help with portioning, fish fabrication, as well as present dish and recipe ideas to the Chef.

Lead a team of up to 50 BOH staff including cooks, prep cooks, DMOs, porters, and catering cooks as well as scheduling, mission chats, and training in food preparation, execution, and adherence to safety and sanitation standards. Responsible for product ordering, monthly inventory counts, managing COGs and labor costs, and hiring. Collaborated closely with HR when necessary for all personnel needs. Oversaw prep and execution of large party catering events of up to 1000 guests, monthly specials, menu development, and line work during high-volume days. Assisted with the transition to a new Kitchen Manager in our Portland, OR, location including revising and developing a new menu based on a pub-themed small plates concept. Developed new menu items for the upcoming baseball season and laid out framework for a new winter concept. Self-taught experience with Compeat, Micros, and Microsoft Excel.

It was my responsibility to monitor all animals at the PetsHotel overnight to ensure their safety and comfort. I was also responsible for cleaning the facility including sweeping, mopping, sanitizing, washing dishes, and washing laundry.

Lead closing shifts, overseeing a team of up to 10 people. Trained staff in phone, POS, and food prep to corporate standards. Managed labor through phasing or calling in team members as needed. Nightly inventory and cash management including till counts and driver count outs.

Supervised teams of 4-10 people daily. Repsonsible for labor budgeting and scheduling. Managed inventory both nightly and at EOM. Maintained corporate standards in food prep, execution, and safety. Placed twice weekly product orders. Hired and trained all new team members.