Summary
Overview
Work History
Education
Skills
Work Availability
Timeline
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Elizabeth Kline

Slippery Rock,PA

Summary

I'm a dynamic Evecutive Chef recognized for creating memorable dishes with fresh ingredients. I over see purchasing, staffing, production, and inventory to control food and labor costs and waste. I maintain federal, state and local food sanitation and safety standards. I'm also responsible for the development of my team in regards to their abilities and capabilities.

Overview

15
15
years of professional experience

Work History

Bartender

Burgatory
Cranberry, PA
02.2023 - Current
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Recruited and trained new bartenders and barbacks to help maintain talented team.
  • Kept bar presentable and well-stocked to meet customer needs.
  • Followed alcohol awareness procedures for preventing excessive guest intoxication.
  • Adhered to state laws regarding alcoholic beverage services and customer regulations.
  • Followed strict recipes and drink measurements to minimize product used.
  • Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
  • Upsold menu items to customers, driving up per sale revenues and maximizing profits.
  • Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
  • Prepared custom drink orders by accurately measuring and mixing house ingredients.
  • Kept bar stocked with liquors, juices and garnishes for drinks.
  • Upheld strict regulations for safe alcohol service and food safety.
  • Built relationships with vendors to manage orders and negotiate costs.
  • Helped management plan and serve bar menu exceeding customer expectations.

Executive Chef

Navarro's Chophouse
Grove City, PA
07.2022 - 02.2023
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Worked effectively in fast-paced environments.
  • Gained strong leadership skills by managing projects from start to finish.
  • Proven ability to learn quickly and adapt to new situations.
  • Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
  • Maximized performance by monitoring daily activities and mentoring team members.
  • Developed and maintained relationships with customers and suppliers through account development.
  • Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals.
  • Controlled costs to keep business operating within budget and increase profits.
  • Improved safety procedures to create safe working conditions for workers.
  • Improved marketing to attract new customers and promote business.
  • Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
  • Assisted in organizing and overseeing assignments to drive operational excellence.
  • Planned and budgeted accurately to provide business with resources needed to operate smoothly.

Sous Chef

North Country Brewery
Slippery Rock, PA
06.2020 - 08.2022
  • Trained kitchen workers on culinary techniques
  • Supervised kitchen food preparation in demanding, high-volume environments
  • Performed as head chef to maintain team productivity and restaurant quality
  • Plated food according to restaurant artistic guidelines to promote attractive presentation
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight
  • Assisted restaurant in meeting financial targets by achieving food quality objectives
  • Monitored food products, driving quality, freshness and integrity
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition
  • Assisted with interviewing, hiring and training kitchen personnel
  • Liaised closely with kitchen and front-of-house personnel
  • Conducted frequent line checks to keep food at proper temperatures in holding zones
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus
  • Streamlined kitchen processes to shorten wait times and serve additional guests
  • Improved performance of team members resulting in high-quality meals produced daily
  • Maintained highest food quality standards regarding food inventory procedures, food storage and rotation
  • Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies
  • Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style
  • Worked closely with customers and internal development teams to provide on-trend concepts and menu guidance.

Server/Line Cook

Primanti Brothers
Grove City, PA
07.2017 - 08.2020
  • Operated POS terminals to input orders, split bills and calculate totals
  • Satisfied customers by topping off drinks and offering condiments, napkins and other items
  • Promoted desserts, appetizers and specialty drinks to optimize sales
  • Communicated with hosts, bussers and kitchen staff to prepare for and serve customers
  • Enforced minimum age requirements for consumption of alcoholic beverages by checking identification
  • Trained new employees on restaurant procedures and plating techniques
  • Recorded meal selections and transactions in microsystem to deliver prompt service
  • Displayed enthusiasm and knowledge about restaurant's menu and products
  • Developed rapport with guests and assisted in generating repeat business by providing exceptional customer service
  • Addressed complaints to kitchen staff and served replacement items
  • Served food and beverages to patrons and immediately remedied issues with orders
  • Completed cleaning duties by sweeping and mopping floors, vacuuming carpet and tidying up server stations
  • Resolved customer concerns with friendly and knowledgeable service
  • Carried pans and trays of food to and from work stations, stove and refrigerator
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction
  • Retained consistent quality and high accuracy when preparing identical dishes every day
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods
  • Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity
  • Managed portion control using correct utensils during preparation and plating.

Learning Coach

Red Robin
Monroeville, PA
04.2015 - 07.2017
  • Created and offered additional materials to enhance training
  • Explained goals and expectations required of trainees
  • Developed skill-specific training programs to promote employee development
  • Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions
  • Upsold customers from shelf to premium brands to help boost sales
  • Recommended food and drinks to patrons based on preference, pairings and special promotions
  • Balanced daily registers and generated sales reports for management
  • Created rapport with new and returning patrons to foster guest satisfaction
  • Received, organized and rotated paper goods and food ingredients
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations
  • Trained employees on cooking techniques, safety standards and performance strategies
  • Maximized team performance by training new employees on proper food handling and restaurant protocols
  • Oversaw meal preparation and monitored food handling to encourage safety
  • Developed and implemented strategies to enhance team performance, improve processes and boost results
  • Operated POS terminals to input orders, split bills and calculate totals
  • Greeted customers, answered questions and recommended specials to increase profits
  • Communicated with hosts, bussers and kitchen staff to prepare for and serve customers.

Culinary Assistant

Olive Garden
Monroeville, PA
06.2009 - 07.2017
  • Received orders, restocked stations and requested new items
  • Helped train new kitchen employees in proper cooking and handling procedures
  • Followed recipes to create nutritious meals
  • Kept costs under control with proper portioning and minimal waste during cooking or serving
  • Cleaned and sanitized kitchen equipment, utensils and work stations
  • Prepared workstations with ingredients and tools to increase efficiency
  • Prepared variety of foods according to exact instructions and recipe specifications
  • Monitored temperatures of prepared food and cold-storage areas
  • Restocked cupboards, refrigerators and service stations with new food items or supplies
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory
  • Distributed food to service staff for prompt delivery to customers
  • Adhered to food safety and sanitation protocols to reduce germ spread
  • Checked inventory levels and recorded supply usage on log sheets or in company software.

Education

High School Diploma -

Wilmington Area High School
06.2008

Skills

  • Dish Preparation
  • Menu Planning
  • Vendor Relations
  • Inventory Management
  • Ordering and Requisitions
  • Cost Control and Budgeting
  • Food Preparation
  • Supervising Food Prep
  • Line Inspections
  • Portion Control
  • Garnishing and Plating
  • Staff Training
  • Team Leadership
  • Customer Service
  • Safe Food Handling
  • Verbal and Written Communication
  • Detail Oriented
  • Employee Scheduling
  • Staff Supervision and Coordination
  • Special Events and Catering
  • Sanitation and Cleaning
  • Quality Assessment
  • Food Prep Planning
  • Food Stock and Supply Management
  • Instruction and Delegation
  • Recordkeeping and Documentation
  • Purchasing Equipment
  • Recipe Development
  • Vendor Relationships
  • Quality Control
  • Team Collaboration
  • Supply Ordering
  • Quality Control and Oversight
  • Restaurant Operations
  • Food Preparing, Plating and Presentation
  • Scheduling Equipment Repairs
  • Coordinating Kitchen Staff
  • Quality Assurance
  • Hiring, Training and Development

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline

Bartender

Burgatory
02.2023 - Current

Executive Chef

Navarro's Chophouse
07.2022 - 02.2023

Sous Chef

North Country Brewery
06.2020 - 08.2022

Server/Line Cook

Primanti Brothers
07.2017 - 08.2020

Learning Coach

Red Robin
04.2015 - 07.2017

Culinary Assistant

Olive Garden
06.2009 - 07.2017

High School Diploma -

Wilmington Area High School

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Elizabeth Kline