Christopher Wagner

• Supervised kitchen staff to ensure timely meal preparation and service.
• Developed and implemented new menu items according to seasonal ingredients.
• Maintained inventory control, minimizing waste through efficient ingredient usage.
• Collaborated with management to optimize kitchen workflows and enhance productivity.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

Cooking, hand cutting fresh beef, seafood, poultry. Efficient preventive food cost strategies. Motivating and mentoring team

members to reach objectives. Fresh concepts for banquets/lunch specials, food quality, ticket times, and safety/sanitation.

Managerial duties as a team lead, including: Opening, set up par lists for prep: AM critical counts/maintaining recording all

Monitored temperatures of beef, poultry, pork, sauces, refrigeration compartments, and cold wells.

storage, dating, rotating of walk-in, cold food area, dry food products, sanitation stations, cleaning products area. Ticket

times/ensuring FOH guest satisfaction.

TEAM LEAD

• Operated meat processing equipment to ensure quality and safety standards.
• Cut, trimmed, and prepared various cuts of meat for customer orders.
• Managed inventory levels of meats and supplies to minimize waste.
• Provided training and mentorship to junior staff on cutting techniques.