Job Search Status
Open to workDesired start date: 2 weeks notice
Open To Work
Deven Cobb
Fort Wayne,IN
Work Preference
Summary
Experienced with overseeing kitchen operations and maintaining high standards of food safety and hygiene. Utilizes effective team leadership and organizational skills to ensure smooth daily operations. Track record of implementing efficient inventory management systems and staff training programs.
Overview
15
15
years of professional experience
Work History
Kitchen Manager
Dicky's 21 Taps
Fort Wayne, IN
11.2025 - Current
- Supervised kitchen staff to ensure efficient food preparation and service.
- Maintained inventory levels, ensuring optimal stock for daily operations.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Developed unique events and special promotions to drive sales.
Lead Cook
Timbers Steakhouse
Angola, IN
10.2024 - 11.2025
- Collaborated with front-of-house team to streamline service delivery during peak hours.
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Set up and broke down kitchen for service.
Line Cook Trainer
Bob Evans Restaurant
Fort Wayne, IN
06.2022 - 10.2024
- Trained new line cooks on food preparation techniques and kitchen safety protocols.
- Oversaw daily kitchen operations to ensure consistent quality and adherence to recipes.
- Monitored inventory levels and assisted in ordering supplies to minimize waste.
- Implemented best practices for food handling and sanitation, enhancing kitchen efficiency.
- Provided guidance on menu item presentation to meet restaurant standards and customer expectations.
- Implemented time-saving measures during food preparation, enabling swift adaptation to sudden increases in order volume or special requests from customers.
- Facilitated cross-training among employees to increase versatility in handling various stations within the kitchen.
- Participated in catering events, showcasing the restaurant''s culinary expertise while expanding its reach into local markets.
- Trained cooks to maintain clean, organized and sanitary workstations.
- Cooked same meals over and over during shifts with exact quality results.
- Learned how to prepare menu items according to precise recipes, cooking procedures and methodologies.
- Trained new-hire employees as well as covered needed shifts at three different locations during peak season.
Education
Associate of Applied Science - Business Administration-Entrepreneurship
Purdue Global
West Lafayette, IN04-2028
Skills
- Multitasking and organization
- Inventory management
- Food safety
- Waste reduction
- Recipes and menu planning
- Vendor relationship management
- Portion control
- Purchasing
Timeline
Kitchen Manager
Dicky's 21 Taps
11.2025 - Current
Lead Cook
Timbers Steakhouse
10.2024 - 11.2025
Line Cook Trainer
Bob Evans Restaurant
06.2022 - 10.2024
Associate of Applied Science - Business Administration-Entrepreneurship
Purdue Global