Clayo Lee
Charleston,SC
Summary
Dynamic culinary professional with extensive experience as a Sous Chef at Pioneer Senior Living Care, excelling in menu development and team leadership. Proven track record in enhancing guest satisfaction through innovative dishes and effective inventory management, while fostering a collaborative kitchen environment. Skilled in food safety and mentoring staff for optimal performance.
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
17
17
years of professional experience
Work History
Sous Chef
Pioneer Senior Living Care
Huntsville, AL
05.2022 - 06.2025
- Supervised kitchen staff to ensure efficient meal preparation and service quality.
- Developed and implemented seasonal menus, enhancing resident satisfaction through diverse offerings.
- Trained new team members on food safety protocols and kitchen operations.
- Managed inventory control, minimizing waste through effective stock rotation practices.
- Collaborated with dietary staff to accommodate special dietary needs for residents.
- Streamlined cooking processes, improving kitchen efficiency and reducing service times.
- Conducted regular quality checks on food presentation and taste before serving meals.
- Led team meetings to discuss menu planning, workflow improvements, and staff performance feedback.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
Cook Shift Leader
Merrill Gardens at Madison
Huntsville, AL
08.2019 - 10.2022
- Utilized expert knowledge of various cooking techniques to prepare diverse dishes that met or exceeded guest expectations.
- Managed opening and closing shift kitchen tasks.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared and served various food items in fast-paced [Type] environment.
- Supervised kitchen operations, ensuring compliance with safety and sanitation standards.
- Trained and mentored junior staff on cooking techniques and kitchen procedures.
Head Cook
Redstone Village
Huntsville, AL
07.2020 - 05.2022
- Implemented new cooking techniques to improve efficiency and dish consistency.
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
- Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
- Trained and mentored kitchen staff, promoting skill development and teamwork.
- Managed inventory control, reducing waste through effective purchasing strategies.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
Head Cook/Shift Leader
Holiday Inn Hotel
Huntsville, AL
06.2010 - 04.2022
- Trained new cooks on culinary techniques and kitchen equipment usage.
- Collaborated with management to maintain inventory levels and order supplies.
- Improved customer satisfaction with introduction of signature dishes that became customer favorites.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
Warehouse/Inventory Control Coordinator
Cinram Distribution Center
Huntsville, AL
09.2008 - 05.2020
- Managed inventory levels, ensuring accurate stock counts and timely replenishment.
- Coordinated cycle counts and resolved discrepancies, enhancing inventory accuracy.
- Developed procedures for tracking inventory using warehouse management systems.
- Trained staff on best practices in inventory control and safety protocols.
- Analyzed inventory data to identify trends and recommend process improvements.
- Collaborated with cross-functional teams to optimize supply chain efficiency.
- Led initiatives to reduce excess inventory, improving overall cost management.
- Mentored team members in advanced inventory control techniques and tools.
- Streamlined warehouse operations for increased efficiency through effective coordination with team members.
- Improved inventory accuracy by conducting regular audits and implementing efficient tracking systems.
- Proactively addressed potential stock shortages by monitoring sales trends and adjusting reorder points accordingly.
- Coordinated physical inventories, establishing a systematic approach that reduced errors and saved time during recounts.
- Planned production schedules, taking employee production rates, company needs and seasonal changes into account.
- Forecasted production schedules and adjusted plans to accommodate changes in demand.
- Prepared and maintained comprehensive production reports to highlight production developments for management review.
- Maintained detailed records of all transactions, ensuring data accuracy for financial reporting purposes.
Education
No Degree - Culinary Arts
Trident Technical College
Charleston, SC05-1991
High School Diploma -
St.Andrews High School
Charleston, SC05-1989
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
- Food preparation
- Kitchen organization
- Customer service
- Cooking techniques
- Allergen awareness
- Safety management
- Knife skills
- Supervising food prep
- Ingredient knowledge
- Mentoring and coaching
- Menu development
- Safe handling
- Staff training
- Butchery skills
- Cost control
- Employee scheduling
- Kitchen management
- Portion control
- Ordering and requisitions
- Vendor relationship management
- Order delivery practices
- Recipes and menu planning
- Kitchen equipment operation
- Workflow optimization
- Heavy lifting
- Foodservice
- Hiring, training, and development
- Coaching and mentoring
Timeline
Sous Chef
Pioneer Senior Living Care
05.2022 - 06.2025
Head Cook
Redstone Village
07.2020 - 05.2022
Cook Shift Leader
Merrill Gardens at Madison
08.2019 - 10.2022
Head Cook/Shift Leader
Holiday Inn Hotel
06.2010 - 04.2022
Warehouse/Inventory Control Coordinator
Cinram Distribution Center
09.2008 - 05.2020
No Degree - Culinary Arts
Trident Technical College
High School Diploma -
St.Andrews High School