Clayborn Waldron

Supervised and enhanced the work of 30-person staff producing more than 1000 quality meals per day

• Collaborated with Sales team to create delicious menu items for large events, including Agave on the Rocks, Noche en Blanco, Devoured, and Super Bowl NFL Tailgate
• Cultivated positive relationships with vendors to source the best ingredients at the best prices
• Created Google spread sheets with functions for prep, menus and SOPs for cleaning, ordering and inventory.
• Joined in weekly meetings and calls with clients to ensure culinary needs were exceeding expectations
• Collaborated closely with other department heads to ensure seamless coordination of events, leading to successful outcomes for all involved parties.
• Implemented food safety protocols that maintained a clean and compliant kitchen environment while meeting local health department requirements.
• HR experienced with recruiting, interviewing, hiring, E Verify, payroll processing, conflict resolution, employee reviews, separations/terminations.

• Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
• Unloaded food supplies from distributor trucks to efficiently organize inventory
• Helped build a locals menu with food and beverage director
• Seasonal work also worked summer 2014

• Educated guests on different types of fish and shellfish to aid decision-making on sushi orders
• Maintained well-organized mise en place to keep work efficient and consistent
• Pleasantly welcomed patrons entering sushi bar, offering to explain menu options
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
• Was in charge of ordering and inventory of all product for restaurant except alcohol

• Maintained well-stocked stations with supplies and spices for maximum productivity
• Grilled meats and seafood to customer specifications
• Worked with the head chef to create specials using local fish and ingredients for service

• Motivated staff to perform at peak efficiency and quality
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas

• Started as food expediter and dishwasher P/T
• Learned menu quickly and proficiently
• Assisted Chef with soup of the day, sauces for wings etc.