Cody Mayfield

The most recent job we finished was a full restaurant remodel we did everything from the complete demolition and digging trenches for new plumbing to hanging TV’s and bathroom fixtures

*Drywall/ Painting/ Grout/ Floor restoration Cleaned and straightened work areas to maximize productivity and safety. *Operated equipment and machinery safely to prevent accidents. ( Scissor lift )

* Organized inventory systematically for easy access. Used variety of hand and power tools to complete tasks.

* Loaded and unloaded materials onto trucks and trailers. *Cleaned and maintained tools, equipment and worksites. *Loaded, unloaded, and moved material to and from storage and production areas.

* Performed general housekeeping and cleaning tasks.

• Cooked onsite using charcoal smokers. i was usually in charge of cooking the food which consisted of everything from whole roasted pigs to smoked chicken and burgers and hot dogs
• Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
• Travel to event locations with vans and big smokers to do onsite caterings for events of all types; Weddings, graduations, birthday parties or just a back yard BBQ
• Maintained flexible work schedule to meet event needs.
• When not catering i would work in the restaurant cooking the same food just in restaurant setting
• We travel as far 80 miles away sometimes more in a day
• Prepared dishes for catering events or during high-volume shifts.
• Provided friendly, courteous service to create memorable moments for guests.
• Cleaned and organized kitchen stations to promote team efficiency.
• Executed synchronized meal service simultaneously serving multiple guests.

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
• Scheduled and received food deliveries, adhering to food cost and budget.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Checked and tested foods to verify quality and temperature.
• My employer took over this location at the boardwalk in Virginia Beach where I was in charge of organizing kitchen equipment and getting the restaurant ready for opening in august 2020
• Trained all new employees and even created a training program check list

*Opened this Chicho's location during the winter 2020-2021

*In charge of setting up the kitchen equipment and getting this new store ready to open before going back to my original position at Chicho's on 11th st

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
• Scheduled and received food age deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Developed kitchen staff through training, disciplinary action and performance reviews.
• Identified team weak points and implemented corrective actions to resolve concerns.

• This restaurant is on a golf course and we did caterings for parties of all types and sizes including weddings, banquets, and golf tournaments
• Inventory and managed a small crew
• Revamped and established grab and go meals for go meals
• General breakfast menu including pancakes, burritos, and breakfast samplers
• Cooked general lunch items, also coming up with daily specials to get rid of catering inventory
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.

• Same as above, i only left this job to open another restaurant for my current employer which i went on to open a few more for over the next few years
• My work history in Virginia seems spread out but it was all for the same employer to expand his businesses.
• Replenished banquet stations and verified food temperatures and cleanliness of service areas.

• Opened kitchen and prepared items for the breakfast menu in a 24 hour casino (the kitchen was only closed from 2am to 6am)
• Cooked most items on flat top grill or in saute pans
• Help transition kitchen for lunch
• Pancakes, french toast, eggs benedict ect.
• Left this job due to my family getting relocated to Virginia

• Checked and tested foods to verify quality and temperature.
• Reduced food costs by cutting down excess inventory and estimating purchasing needs then buying from approved suppliers
• Executive "chef" kitchen manager for 2 years
• Ordering food, staffing, scheduling and creating menus for holidays
• Sous chef for 4 years working closely with multiple chefs over the years
• Lead line cook working char grill and saute stations
• 250+ covers every Saturday and Sunday for brunch cooking omelettes, poached eggs and a verity of brunch foods

• Created identical dishes numerous times daily with consistent care, attention to detail and quality
• Progressed rapidly to advance all positions of a kitchen
• Thrived in a fast paced environment
• Produced high quality products under pressure of chef standards
• Significantly improved time management skills
• Unloaded food supplies from distributor trucks to efficiently organize inventory
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores
• Butchering of meats and fish of all types
• Prepared ingredients ahead of time to promote efficiency in dish garnishing

• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Prepared beans,soups and sauces
• Plated meals from a hot line for fast tickets times
• Dishwasher