Curtis Lee
Inkster ,Michigan
Summary
Professional with strong background in dining services management. Proven ability to enhance guest experiences through excellent service and attention to detail. Skilled in team collaboration, staff training, and flexible adaptation to changing needs. Known for reliability and achieving results in fast-paced environments through strategic planning and effective communication.
Overview
15
15
years of professional experience
Work History
Dining Services Coordinator
Sunrise Senior Living
09 2021 - Current
- Maintained a clean, safe, and sanitary environment by enforcing strict adherence to health codes and regulations.
- Streamlined food preparation processes for improved quality and reduced waste.
- Conducted regular equipment maintenance inspections, scheduling repairs or replacements when necessary to prevent downtime or disruptions in service delivery.
- Developed strong relationships with vendors, negotiating pricing and securing timely deliveries of fresh ingredients.
- Resolved customer complaints diplomatically, demonstrating attentive listening skills and a commitment to rectifying any issues promptly.
- Coordinated dining service with other departments.
- Managed inventory effectively to minimize food spoilage and reduce costs.
- Scheduled staff shifts strategically to accommodate fluctuations in customer volume while maintaining optimal staffing levels during peak hours.
- Maintained clean, safe, and hazard-free work environment.
- Trained new staff members on proper food handling techniques and safety protocols for consistent service delivery.
- Collaborated with chefs to create diverse and appealing menus, accommodating dietary restrictions and preferences.
- Improved overall efficiency by implementing standardized procedures for the dining services department, resulting in a more cohesive team dynamic.
- Ensured compliance with local, state, and federal regulations regarding food safety practices within the establishment.
Lead Cook (West Bloomfield)
Henry Ford Health System
04 2019 - 09 2021
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
- Mentored junior staff members in culinary techniques, fostering an environment of continuous learning within the team.
- Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
- Managed ordering processes for kitchen supplies and ingredients, optimizing budget allocation while maintaining consistent product quality.
- Supervised line cooks to monitor food safety and order accuracy.
- Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
- Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
- Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
Dining Services Coordinator (Troy)
Sunrise Senior Living
11 2018 - 04 2019
- Scheduled staff shifts strategically to accommodate fluctuations in customer volume while maintaining optimal staffing levels during peak hours.
- Oversaw budget management for the dining services department, identifying opportunities for cost savings without compromising quality.
- Developed strong relationships with vendors, negotiating pricing and securing timely deliveries of fresh ingredients.
- Collaborated with chefs to create diverse and appealing menus, accommodating dietary restrictions and preferences.
- Enhanced customer satisfaction by ensuring timely and efficient meal services in the dining area.
- Maintained clean, safe, and hazard-free work environment.
- Improved overall efficiency by implementing standardized procedures for the dining services department, resulting in a more cohesive team dynamic.
- Contributed to the establishment''s positive reputation with exceptional customer service, leading to increased word-of-mouth referrals and repeat clientele.
- Resolved customer complaints diplomatically, demonstrating attentive listening skills and a commitment to rectifying any issues promptly.
- Coordinated dining service with other departments.
- Managed inventory effectively to minimize food spoilage and reduce costs.
- Maintained a clean, safe, and sanitary environment by enforcing strict adherence to health codes and regulations.
- Supervised wait staff during meal service.
Culinary Service Leader
Henry Ford Health System
04 2016 - 11 2018
- Reduced employee turnover by implementing effective hiring practices and fostering a positive work environment.
- Established a high level of trust with clients by consistently delivering on commitments and maintaining open lines of communication.
- Balanced staffing levels appropriately according to demand fluctuations, optimizing labor costs without sacrificing service quality.
- Collaborated with other departments to resolve complex client issues quickly and effectively.
- Implemented new service protocols, resulting in a higher percentage of resolved issues on the first contact.
- Handled escalated customer complaints professionally, resolving situations in a manner that satisfied both parties whenever possible.
- Mentored junior team members in best practices for excellent customer service delivery, cultivating a culture of continuous improvement and growth.
- Enhanced staff productivity with regular training sessions and performance evaluations.
- Promoted teamwork within the department, leading to improved collaboration and greater overall effectiveness.
- Increased customer satisfaction by providing exceptional service and addressing concerns promptly.
- Resolved product or service problems by clarifying customer's complaint, determining cause of problem and selecting best solution to solve problem.
- Conducted regular staff meetings to discuss customer service issues and potential solutions.
Inventory Controller
Henry Ford Hospital Kingswood
04 2015 - 04 2016
- Completed daily cycle counts to maintain accuracy of records.
- Completed physical inventory counts each month.
- Reduced excess stock levels by conducting regular audits and adjusting ordering processes accordingly.
- Maintained compliance with industry regulations related to inventory control, warehousing safety standards, and reporting requirements.
- Decreased stock discrepancies by regularly updating item master data to ensure proper classification and location assignments.
- Performed root cause analysis of discrepancies between physical inventory counts and system records, taking corrective actions where necessary.
- Enhanced inventory accuracy by implementing efficient tracking and organization systems.
- Optimized storage capacity utilization by reorganizing warehouse layouts according to product size, weight, and demand patterns.
- Improved interdepartmental communication regarding inventory needs through regular meetings and status updates.
- Ensured timely product delivery by closely monitoring lead times and coordinating with suppliers as needed.
- Collaborated with cross-functional teams to improve overall supply chain performance, resulting in better customer satisfaction.
- Performed data entry and completed proper paperwork.
- Led improvement initiatives to advance operational efficiencies and increase revenue.
Dishwasher
Sunrise Senior Living
11 2012 - 04 2014
- Followed supervisor instructions to complete tasks on time.
- Kept kitchen areas neat and clean by removing trash and organizing supplies.
- Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
- Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
- Maintained a safe working environment by properly using and storing cleaning chemicals according to safety guidelines.
- Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.
- Kept work area clean, dry, and free of debris to prevent incidents and accidents.
- Completed extra cleaning work on garbage cans, racks, dry storage areas, and other fixtures to keep kitchen spotless.
- Exceeded health code standards with diligent attention to detail when cleaning all surfaces within the dishwashing area.
- Minimized cross-contamination risks by following proper procedures for washing cutting boards, knives, and other essential tools.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Maximized dishwasher efficiency by regularly inspecting and performing minor maintenance on the machine when necessary.
- Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
- Ensured consistent cleanliness by adhering to strict sanitation procedures for all dishes, utensils, and equipment.
- Reduced dish breakage by carefully handling delicate items during the washing process.
- Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
- Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars, and supply cupboards.
- Demonstrated flexibility in adjusting work schedule to accommodate fluctuating business demands during peak dining hours or special events.
- Fostered a positive work environment by maintaining a professional attitude and appearance at all times.
- Supported overall restaurant operations by promptly restocking clean dishes and utensils in designated areas.
- Utilized effective time management skills to balance dishwashing duties with any additional cleaning or food preparation tasks assigned.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace for fellow staff members.
- Assisted with basic food preparation tasks as needed, helping expedite meal service for guests.
- Improved workflow efficiency in tight spaces while maneuvering heavy trays of dirty dishes from the dining room to the dishwashing station without incident.
- Collaborated effectively with servers and bussers to ensure timely clearing of tables, enhancing guest experience throughout their visit.
- Inspected dishwashing equipment and reported issues to supervisor.
- Stepped into additional roles during busy times to boost coverage of important stations.
- Contributed to a positive team environment through effective communication and collaboration with kitchen staff members.
- Increased performance reliability under pressure by consistently meeting fast-paced dishwashing demands, even during the busiest service periods.
- Completed additional cleaning tasks within the kitchen area, contributing to an overall sanitary work environment.
Food Service Assistant
Henry Ford Health System
04 2013 - 04 2015
- Assisted in maintaining a clean and sanitary dining environment for the comfort of patrons.
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
- Initiated, planned and executed process improvements to optimize food inventory levels.
- Maintained proper food storage procedures, reducing waste and ensuring optimal freshness for all menu items.
- Facilitated smooth communication between front-of-house staff members and kitchen team, leading to timely food delivery and satisfied customers.
- Implemented portion control measures consistently during meal prep, minimizing waste while satisfying guest expectations.
- Monitored food preparation and offered feedback on portion size and presentation.
- Provided exceptional customer service, addressing concerns or issues promptly to maintain loyalty and satisfaction.
- Collaborated with chefs on special event planning and execution by contributing ideas for menus suited specific themes or dietary needs.
- Prepared orders on trays for dine-in orders or in bags for takeout orders.
- Received deliveries from suppliers, verifying order accuracy and quality before stocking shelves or refrigeration units accordingly.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Collaborated with kitchen staff to ensure timely delivery of food orders, resulting in a positive dining experience.
- Participated in quarterly training sessions to stay updated on new menu offerings, policies, or industry trends relevant to the role of a Food Service Assistant.
- Contributed to team success by proactively assisting coworkers during peak hours or covering shifts when needed.
- Adhered to all safety regulations regarding food handling and preparation, ensuring a healthy and enjoyable dining experience for guests.
- Quickly resolved any customer complaints regarding food quality or service through prompt communication with kitchen staff or management as appropriate.
- Enhanced customer satisfaction by providing friendly and efficient service during meal times.
- Scheduled and received food and beverage deliveries from diverse suppliers, maintaining lists to minimize errors.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
General Laborer
Forge Industrial Staffing Inc.
11.2010 - 11.2012
- General Laborer working for various companies.
- Absopure Water Company- Reworked broken and leaking pallets, janitorial work, and some maintenance.
- AIRman INC. - CNC milling and turning with pneumatic part such as air valves, cylinders, and regulators.
Education
Other - Medical Assistant -
Everest Institute
Dearborn, MI02.2009
High School -
David Mackenzie
Detroit, MI06.2004
Other - Culinary Arts -
Breithaupt Vocational School
Detroit, MI06.2004
Skills
- ServSafe Manager Food Safety Certification
- Leadership
- Crucial Conversations
- Finance 101
- BHS Culture of Caring
- Microsoft Word
- Microsoft Excel
- Computer Keyboarding
- Typing 40 wpm
- CPR
- HIPAA certified
- Hospital etiquette
- Professionalism
- Customer service skills
- Hilo experience
- Manufacturing
- Maintenance experience
- Food prep
- Cooking
- A la carte service
- Buffet style
- Cashier experience
- Deli service
- Culinary art certificate
- Teamwork
- Punctuality
- Organizational skills
- Kitchen equipment operation and maintenance
- Scheduling
- Food plating and presentation
- Strategic planning
- Cost controls
- Recruitment
- Safe food handling
- Workflow planning
- Budgeting
- Kitchen staff coordination
- Recipes and menu planning
- Organization and Time Management
- Self-Motivated
- Teamwork and Collaboration
- Dependable and Responsible
- Teambuilding
Employee Giving
Participate for Henry Ford Kingswood Hospital - In charge of the dietary department meetings and rallying up positivity in hopes to help employees donate money to the community. (2018)
Other Phone
313-805-3068
Activities
- Midnight Golf Program (2003-2004)
- Electronic Poll Inspector for the elections of the City of Detroit (2009-present)
Timeline
General Laborer
Forge Industrial Staffing Inc.
11.2010 - 11.2012
Dining Services Coordinator
Sunrise Senior Living
09 2021 - Current
Lead Cook (West Bloomfield)
Henry Ford Health System
04 2019 - 09 2021
Dining Services Coordinator (Troy)
Sunrise Senior Living
11 2018 - 04 2019
Culinary Service Leader
Henry Ford Health System
04 2016 - 11 2018
Inventory Controller
Henry Ford Hospital Kingswood
04 2015 - 04 2016
Dishwasher
Sunrise Senior Living
11 2012 - 04 2014
Food Service Assistant
Henry Ford Health System
04 2013 - 04 2015
Other - Medical Assistant -
Everest Institute
High School -
David Mackenzie
Other - Culinary Arts -
Breithaupt Vocational School