Corey Schrieber
Ocean Springs,MS
Summary
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Overview
16
16
years of professional experience
Work History
Cook 3
Scarlet Pearl Casino And Resort
01.2022 - Current
- 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.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Lead Line Cook
IP Casino Resort Spa (Thirty-Two)
12.2020 - 01.2022
- 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.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Grilled meats and seafood to customer specifications.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Handled portion control activities according to specified instructions provided by chef.
Lead Line Cook
Patio 44 (gulfport)
02.2020 - 12.2020
- 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.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Lead Grill Cook
Patio 44 (Biloxi)
02.2017 - 12.2020
- Cleaned and maintained kitchen equipment regularly.
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Oversaw care and maintenance of kitchen equipment.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
- Distributed food to team members with efficiency in high-volume environment.
- Monitored line efficiency and implemented improvements for increased productivity.
- Handled portion control activities according to specified instructions provided by chef.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Trained and assisted new kitchen staff members.
Grill Cook
Sugar Factory American Brasserie
03.2019 - 02.2020
- Cleaned and maintained kitchen equipment regularly.
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
Sauté Cook
Ruth's Chris Steakhouse
04.2018 - 03.2019
- Adhered to safety procedures for operating and cleaning kitchen tools and machinery to avoid injury.
- Liaised with sous chef throughout shift to obtain food prep and kitchen management instructions.
- Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
- Organized server tickets to expedite food orders.
- Maintained neat appearance and clean uniform to project professionalism to customers.
- Performed thorough quality checks of food plating and presentation.
- Set up and maintained saute station to facilitate kitchen operations.
- Notified kitchen manager of shortages to maintain inventory.
- Prepared sauces and garnishes to complement sauteed menu items.
- Covered, dated, rotated and properly stored food items to preserve quality and freshness.
Grill Cook
Patio 44
10.2016 - 04.2018
- Cleaned and maintained kitchen equipment regularly.
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
Kitchen Manager
The Lugger
01.2015 - 10.2016
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Scheduled and received food and beverage 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.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Motivated staff to perform at peak efficiency and quality.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Oyster Shucker/Line Cook
The Hook Up
10.2012 - 01.2015
- Cut meats to customer specifications and answered questions about specialty products.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
- Carried out day-day-day duties accurately and efficiently.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Maintained energy and enthusiasm in fast-paced environment.
Cook/Busser
Outback Steakhouse
03.2010 - 10.2012
- 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.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Education
GED -
St Martin High School
Ocean Springs, MS03.2010
Skills
- Contemporary Sauce Work
- Critical Thinking
- Bulk Food Preparation
- Store Room and Walk-In Inspections
- Food Plating and Presentation
- Kitchen Sanitization
- Timely Food Delivery
- Proper Food Storage
- Sous Vide Technique
- Food Allergies
- Chopping Vegetables
- Dish Preparation
Timeline
Cook 3
Scarlet Pearl Casino And Resort
01.2022 - Current
Lead Line Cook
IP Casino Resort Spa (Thirty-Two)
12.2020 - 01.2022
Lead Line Cook
Patio 44 (gulfport)
02.2020 - 12.2020
Grill Cook
Sugar Factory American Brasserie
03.2019 - 02.2020
Sauté Cook
Ruth's Chris Steakhouse
04.2018 - 03.2019
Lead Grill Cook
Patio 44 (Biloxi)
02.2017 - 12.2020
Grill Cook
Patio 44
10.2016 - 04.2018
Kitchen Manager
The Lugger
01.2015 - 10.2016
Oyster Shucker/Line Cook
The Hook Up
10.2012 - 01.2015
Cook/Busser
Outback Steakhouse
03.2010 - 10.2012
GED -
St Martin High School
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