Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Christopher W. Cody

OKLAHOMA CITY,OK

Summary


Professional foreman with proven track record in shop management and operational oversight. Adept at identifying areas for process improvement and implementing effective solutions. Known for fostering collaborative team environment and consistently achieving project goals. Skilled in mechanical troubleshooting and inventory management.

Overview

28
28
years of professional experience
1
1
Certification

Work History

Shop Foreman

LDS Building Specialties
06.2010 - Current
  • Used hand and power tools, equipment, and instruments accurately.
  • Oversaw maintenance and repair of shop equipment.
  • Trained and coached employees to improve performance and skills.
  • Directed daily operations of team of [Number] technicians and shop professionals.
  • Trained all employees on welding and grinding. (Metal Fabrication)
  • Coordination and logistics of all deliveries.
  • Verified safe and proper operation of wide range of power tools, equipment and instruments.
  • Conducted thorough inspections of completed work, ensuring all projects met or exceeded company and client expectations before final delivery.
  • Increased shop efficiency by implementing streamlined processes and organizing work areas.
  • Managed materials inside shop and at job locations.
  • Coordinated with other departments to ensure timely completion of projects and smooth communication between teams.
  • Maintained open lines of communication with upper management regarding shop updates, challenges faced, and potential opportunities for growth or improvement.
  • Ensured high-quality workmanship by closely monitoring team performance and providing constructive feedback.
  • Provided training, coaching and support of staff members, resulting in elevated individual performance to boosted service standards.
  • Optimized scheduling practices to maximize productivity while minimizing labor costs without sacrificing quality or safety standards.

Kitchen Manager

Kansas City Blues BBQ
06.2005 - 06.2010
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.

Kitchen Manager

Steve's Rib
06.2001 - 06.2005
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.

Sous Chef

The Mansion at Waterford
12.1998 - 06.2001
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

Lead Line Cook

Olive Garden
09.1997 - 06.1999
  • 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.
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.

Education

Certified Culinary Artisan - Culinary Arts

Francis Tuttle Tech
Oklahoma City, OK
05-1999

Skills

  • Safety management
  • Workplace safety
  • Safety awareness
  • Task delegation
  • Forklift Operation
  • Fabrication skills
  • Deadline management
  • Equipment operation
  • Equipment usage
  • Materials management
  • Equipment monitoring
  • Production scheduling
  • Operational efficiency
  • Employee coaching
  • Standard operating procedures
  • Assembly line supervision
  • Team Training

Certification

  • Certified Shop Foreman /Metal Fabrocator [Company NameLDS Building Specialties - 2010-Present

Languages

Spanish
Limited Working
French
Limited Working

Timeline

Shop Foreman

LDS Building Specialties
06.2010 - Current

Kitchen Manager

Kansas City Blues BBQ
06.2005 - 06.2010

Kitchen Manager

Steve's Rib
06.2001 - 06.2005

Sous Chef

The Mansion at Waterford
12.1998 - 06.2001

Lead Line Cook

Olive Garden
09.1997 - 06.1999

Certified Culinary Artisan - Culinary Arts

Francis Tuttle Tech

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