Christopher Holtz
Harrisburg,PA
Summary
Innovative Director of Culinary Operations known for high productivity and efficiency in task completion. Specialized skills include menu development, food safety compliance, and operational management. Excel at team leadership, communication, and problem-solving to enhance kitchen operations and staff performance.
Overview
22
22
years of professional experience
Work History
Director of Culinary Operations
Arooga's Grille House and Sports Bar
Harrisbu , PA
2015.06 - Current
- Researched new menu items based on customer feedback, local market conditions and seasonal availability of ingredients.
- Managed the ordering process from vendors and distributors ensuring timely delivery of products at best prices available.
- Developed and implemented training programs for kitchen staff to ensure safe food handling practices.
- Oversaw employee performance to ensure adherence to sanitation regulations.
- Reviewed operational performance results and developed strategies to improve overall efficiency and profitability.
- Performed financial analysis on cost per plate for all meals served.
- Organized special events such as banquets, receptions, buffets and theme dinners.
- Designed innovative menus, sourced vendors and ordered supplies for high-demand restaurant.
- Assisted with design, development, implementation and maintenance of company websites.
- Monitored system performance and took necessary steps to optimize operations efficiency.
- Provided technical support to users in resolving hardware, software and networking issues.
Culinary Professional
Darden Restaurants, Olive Garden
Lancaster , PA
2010.01 - 2015.06
- Performed general maintenance on kitchen equipment such as ovens or stoves.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Maintained a clean and organized work area while adhering to all health code regulations.
- Monitored food production operations to ensure conformance with established standards for quality, freshness, portion size, temperature control and presentation.
Assistant Manager
Bob Evans Restaurant
Harrisb , PA
2006.01 - 2010.01
- Resolved conflicts between team members in an effective manner.
- Supervised daily operations including scheduling shifts, assigning duties.
- Created reports on sales trends, inventory levels, and financial data.
- Coordinated inventory, stocking and ordering.
- Developed and implemented strategies to reduce shrinkage, minimize excess inventory and optimize inventory control processes.
Lead Cook
Eat N Park
Pittsburgh , PA
2002.04 - 2006.01
- Created weekly schedules for kitchen staff based on anticipated volume of business.
- Inspected kitchen areas regularly for cleanliness; instructed staff members on sanitation protocols when necessary.
- Executed advanced cooking techniques such as braising, roasting, poaching, and sautéing.
- Planned and prepared meals for large groups of people, using standardized recipes.
- Assisted in training new employees on proper cooking methods and food safety practices.
Education
Bachelor of Arts - Culinary Arts And Hotel Restaurant Manager
The Art Institute of Pittsburgh
Pittsburgh, PA2005-04
Certificate - Computer Science
Computer Learning Network
Altoona, PA2001-04
Skills
- Recipe creation
- Creativity and Innovation
- Food presentation
- Menu development
- Kitchen Management
- Sanitation Standards
- Cost Control
- Culinary techniques
- Knife Skills
- Leadership trained
- Recipe Development
- Budgeting master
- National Restaurant Association Member
Timeline
Director of Culinary Operations
Arooga's Grille House and Sports Bar
2015.06 - Current
Culinary Professional
Darden Restaurants, Olive Garden
2010.01 - 2015.06
Assistant Manager
Bob Evans Restaurant
2006.01 - 2010.01
Lead Cook
Eat N Park
2002.04 - 2006.01
Bachelor of Arts - Culinary Arts And Hotel Restaurant Manager
The Art Institute of Pittsburgh
Certificate - Computer Science
Computer Learning Network
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