Open To Work
Elizabeth Joanis
GIG HARBOR,WA
Summary
Dynamic Cook Shift Leader with a proven track record at , excelling in food preparation and customer service. Expert in multitasking and kitchen organization, I enhanced guest satisfaction through innovative menu items and effective team collaboration, while significantly reducing food waste through strategic inventory management.
Professional culinary expert with strong track record in preparing high-quality dishes and maintaining kitchen efficiency. Known for exceptional collaboration within team environments and adaptability to changing needs. Possesses key skills in food preparation, safety, and sanitation, along with keen sense of taste and presentation. Reliable and results-driven, consistently delivering outstanding culinary experiences.
Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.
Overview
30
30
years of professional experience
Work History
Cook
St. Anthony Hospital
11.2010 - 09.2025
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- 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.
- 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.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Prepared and cooked nutritious meals in accordance with dietary guidelines and patient preferences.
Cook Shift Leader
St Anthony Hospital
11.2010 - 03.2025
- Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
- Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
- Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
- Handled high-pressure situations calmly and professionally, maintaining focus on completing tasks efficiently without compromising quality.
- Supported overall restaurant success through cross-training in various positions when necessary to provide adequate coverage during busy times.
- Assisted in menu planning and development, incorporating guest feedback and industry trends to keep offerings fresh and appealing.
- Assisted management with scheduling, ensuring proper coverage during busy shifts and reducing labor costs.
- Participated in weekly management meetings to discuss menu changes, staffing needs, and other operational concerns.
- Managed opening and closing shift kitchen tasks.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Trained and supervised cooking staff to expertly meet daily needs.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
Cook Shift Leader
Cottesmore Of Life Care
06.1995 - 11.2010
- Placed orders to restock items before supplies ran out.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Contributed to positive workplace culture by fostering open communication among team members and addressing issues proactively before they escalated.
- Upheld strict adherence to company policies regarding food handling practices, employee conduct, and dress code requirements.
- Improved kitchen efficiency by implementing streamlined cooking processes and procedures.
- Streamlined food preparation tasks for more efficient service during peak hours.
- Implemented innovative menu items based on current culinary trends, leading to positive feedback from customers.
- Collaborated with front-of-house staff to ensure seamless communication between kitchen and dining room teams for optimal guest satisfaction.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
- Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
- Reduced operational costs through comprehensive process improvement initiatives and resource management.
Education
High School Diploma -
Ellensburg High School
Ellensburg, WANo Degree - Continuing Education Classes For Kitchen Skills
Tcc
Tacoma, WASkills
- Customer service
- Cooking
- Cleaning and organization
- Food handling
- Food preparation
- Multitasking and organization
- Kitchen organization
- Strong attention to safe food handling procedures
- Frying
- Cooking techniques
- Knife skills
- Sanitation
- Supply restocking
- Surface cleaning
- Hospitality and service industry background
- Food presentation
- Kitchen equipment operation and maintenance
- Sanitation practices
- Grilling
- Contamination prevention
- Food waste reduction
- Performance improvement
- Food plating and presentation
- Portion control
- Food plating
- Food handler certification
- Order verification
- Sauce making
- Ingredients measuring
- Plating and presentation
- Allergen awareness
- Culinary creativity
- New hire training
- Nutrition awareness
- Effective planner
- Food spoilage prevention
- Event catering
- Recipes and menu planning
- Pastry making
- Food costing
- Problem-solving
- Time management
- Attention to detail
- Team collaboration
- Labor management
- Health and safety compliance
- Food storage
- Staff training
Work Preference
Work Type
Full TimePart TimeLocation Preference
On-SiteHybridRemoteTimeline
Cook
St. Anthony Hospital
11.2010 - 09.2025
Cook Shift Leader
St Anthony Hospital
11.2010 - 03.2025
Cook Shift Leader
Cottesmore Of Life Care
06.1995 - 11.2010
High School Diploma -
Ellensburg High School
No Degree - Continuing Education Classes For Kitchen Skills
Tcc