Jason Groover

Line cook to supervisor !

Responsible for log sheets,lunch prep,dinner prep,labeling,food waste,following recipes,par levels of inventory,and guiding my other employees!

• Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
• Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
• Prepared meals for lunch and dining services with average of 50-100 tables per day.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Took over line positions in event of emergency.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Supervised line cooks to monitor food safety and order accuracy.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Collaborated with servers to collect information about specific customer desires and dietary needs.
• Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
• Delegated jobs within kitchen depending on restaurant traffic and employee skill.
• Designed high-quality menu items using in-season ingredients, reducing overall costs 33%.
• Developed process that reduced waste and improved supply turnover.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Taught kitchen staff safety protocols and restaurant standards.