Consti Mason

Oversaw all aspects of kitchen operations; including menu planning, inventory control, and staff management. Ensured high-quality food preparation and presentation, adhering to strict health and safety standards.

• Developed and implemented innovative recipes and menus, contributing to positive dining experiences, by revamping the menu to incorporate seasonal, locally sourced ingredients, resulting in a 15% increase in guest patronage.
• Collaborated with other departments to plan and execute special events and catered functions.
• Led and mentored a team of culinary professionals, fostering a collaborative and efficient work environment; through training, disciplinary action, and performance reviews.
• Achieved an 8-10% reduction in food waste through effective menu planning and inventory control

Spearheaded all facets of food service functions for FLETC dining hall, aligning with company and government client expectations. Facilitated logistics and operations with a focus on product quality and precision, driving revenue growth year over year.

• Served a crucial role coordinating and leading the direction of union hourly employee and food production totaling 200+ individuals.
• Define processes and best practices to ensure timely manufacturing of food products.
• Provided oversight of recruitment, hiring, and training processes of all food production personnel.
• Identified and resolved potential risks within proposed projects, performing financial and operational forecasts to guarantee efficient project execution.
• Maintained costs within company protocols between 36-38%, navigating external economic conditions including fluctuating inflation rates with ease.
• Improved employee morale by creating a positive workplace culture focused on teamwork and collaboration.

Partnered with Executive Banquet Chef and top-tier culinary professionals to conceptualize and implement engaging seasonal menus. Navigated changing menus across daily shifts comprised of breakfast buffets, corporate lunch meetings, and formal dinners. Delivered on-site support across diverse banquet locations, hosting private parties and conferences for local businesses.

• Guaranteed best-in-class customer experience by training and guiding up to 30 employees on menu offerings.
• Advised new and existing hires on standard operating procedures for presentation, quality, and preparation of food items.

Championed growth of dining and catering activities by 8-10% quarterly, through effective management of labor, inventory, and resources. Demonstrated financial acumen through forecasting of kitchen costs while ensuring quality delivery of products to all guests within budget.

• Employed hands-on leadership and managerial style to foster a culture of positivity and accountability, inspiring leaders to surpass performance expectations.
• Implemented performance improvement plans to initiate corrective actions on disciplinary concerns as needed.

Steered all aspects of the kitchen, food truck, and on/offsite catering functions. Designed new-made-from-scratch menu offerings, seasonal menus, and chef specials.

• Drove yearly profits up 8-12% through innovative thinking and focus on client satisfaction.
• Acted as point of contact during negotiations with vendors and suppliers, facilitating favorable pricing terms to decrease overall costs with zero impact on quality.
• Worked diligently to reduce food waste by 7-10% by tracking food prices, controlling inventory, hiring trustworthy employees, and executing food portioning procedures.

Leveraged industry expertise and knowledge to guide students within the culinary arts program.

• Created interactive lesson plans to keep students engaged and fit diverse learning styles. Resulting in a 72-85% graduation rate.
• Supported students requiring additional assistance with recruitment and job placement.
• Delivered grades for recent assignments and exams, ensuring accuracy while aligning with testing and grading procedures.