Cody Spangenberger
Tipp City,OH
Overview
10
10
years of professional experience
Work History
Head Chef/Kitchen Manager
The Bridge Restaurant
Sidney, OH
11.2022 - 08.2024
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
- Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Set up and broke down kitchen for service.
- Checked and tested foods to verify quality and temperature.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Boosted team morale and performance through effective leadership and training programs.
Line Cook
Texas Roadhouse Restaurant
Troy, OH
11.2021 - 11.2022
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Line Cook
Smokey Bones Bar & Fire Grill
Dayton, OH
06.2021 - 11.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Head Chef/Kitchen Manager
The Bridge Restaurant
Sidney, OH
07.2020 - 06.2021
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Corporate Trainer
Longhorn Steakhouse
Dayton, OH
02.2015 - 07.2020
- Conducted evaluations and observed employee performance to identify areas of needed improvement.
- Enhanced corporate culture by conducting team-building activities and workshops.
- Developed engaging and entertaining presentations to maintain employee attention and improve impact of training.
- Developed training programs to meet company objectives.
- Supported company growth by designing targeted training programs for new hires.
- Monitored compliance with mandatory training requirements, reducing regulatory risks for the organization.
- Supervised a team of trainers, providing guidance on instructional design techniques and delivery methods that maximized learner outcomes.
- Collaborated with department managers to identify skill gaps and develop tailored training solutions.
- Collaborated with management to identify company training needs and scheduling.
- Increased overall job satisfaction through the delivery of personalized career coaching sessions.
- Monitored employee progress and gave feedback to management and additional training requirements.
- Evaluated employee performance and provided actionable feedback for improvement, leading to higher overall success rates.
- Leveraged industry best practices to continuously update and refine training content, ensuring relevance and applicability in a dynamic business environment.
- Facilitated open communication between employees and leadership by organizing regular feedback sessions and focus groups.
- Created training programs and instructional materials to further educate personnel.
- Maintained records on attendance and participation.
- Prepared educational materials such as module summaries, videos and informational packets.
- Optimized training materials using a variety of multimedia formats, such as video presentations, e-learning modules, and written manuals.
- Developed effective training manuals, modules and teaching aids.
- Improved employee retention rates with ongoing professional development opportunities.
- Leveraged feedback from training sessions to continuously refine and improve training strategies.
- Evaluated training effectiveness, implementing improvements based on feedback.
- Fostered continuous learning environment, encouraging professional growth and development.
- Reduced training costs without compromising quality by optimizing resource allocation.
- Trained and mentored [Number] new personnel hired to fulfill various roles.
- Provided coaching and mentoring to employees.
- Conducted needs assessments to identify gaps in performance and develop targeted learning solutions.
Education
High School Diploma -
Tipp City Exempted Village Schools
Tipp City, OH05.2006
Timeline
Head Chef/Kitchen Manager
The Bridge Restaurant
11.2022 - 08.2024
Line Cook
Texas Roadhouse Restaurant
11.2021 - 11.2022
Line Cook
Smokey Bones Bar & Fire Grill
06.2021 - 11.2021
Head Chef/Kitchen Manager
The Bridge Restaurant
07.2020 - 06.2021
Corporate Trainer
Longhorn Steakhouse
02.2015 - 07.2020
High School Diploma -
Tipp City Exempted Village Schools