Ellis Selig
Freds Market Restaurant
Mulberry
33
years of professional experience
Results-oriented professional with extensive experience in high-volume dining environments. Known for exceptional multitasking and organizational skills, fostering team excellence, and implementing effective menu strategies that boost sales and customer loyalty.
Work History
Kitchen Manager
9 Years 5 Months- Oversaw daily kitchen operations, ensuring compliance with health and safety standards.
- Developed and implemented menu items to enhance customer satisfaction and drive sales.
- Trained and mentored staff on culinary techniques and equipment usage.
- Streamlined inventory management processes, reducing food waste effectively.
- Conducted regular performance evaluations to foster team development and accountability.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Owner/Manager in Charge
17 Years 2 Months- Managed financial performance, optimizing costs while maintaining high standards of food quality and service.
- Directed daily operations, ensuring consistent quality and customer satisfaction in dining experience.
- Trained and mentored staff, fostering a culture of teamwork and excellence in service delivery.
- Developed and implemented marketing strategies to enhance brand visibility and attract new customers.
- Established vendor relationships, negotiating favorable terms to support menu offerings and operational needs.
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
General Manager/Chef Supervisor
1 Year 7 Months- Developed and implemented strategic initiatives to increase revenue and market presence.
- Managed budget planning and financial forecasting to ensure fiscal responsibility and profitability.
- Oversaw staff recruitment, training, and performance management to build a high-performing team.
- Directed daily operations to enhance guest experience and operational efficiency.
Sous Chef
- Developed seasonal menus utilizing locally sourced ingredients to enhance dining experience.
- Trained and mentored junior kitchen staff in culinary techniques and safety protocols.
- Supervised daily kitchen operations and maintained high food quality standards.
- Streamlined inventory management processes, reducing waste and optimizing supply costs.
Sous Chef
4 Years 2 Months- Implemented new cooking methods that improved meal presentation and flavor profiles.
- Conducted regular quality checks on dishes before serving to maintain consistency and excellence.
- Managed kitchen staff schedules, ensuring adequate coverage for special events and busy periods.
- Collaborated with front-of-house staff to ensure seamless service during peak hours.
Education
No Degree - Culinary Arts
Bachelor of Arts - Business Administration
Skills
Food safety
Inventory management
High volume dining
Staff supervision
Team leadership
Multitasking and organization
Attention to detail
Problem-solving
Customer service
Reliable and responsible
Timeline
Kitchen Manager
Freds Market Restaurant
01.2017 - 06.2026Read More
Owner/Manager in Charge
Rib Crib Bbq & Grill
10.1999 - 12.2016Read More
General Manager/Chef Supervisor
Lake Susan Lodge
03.1998 - 10.1999Read More
Sous Chef
Grasslands Golf & Country Club
03.1998 - 03.1998Read More
Sous Chef
Grand Cypress Resort
01.1993 - 03.1997Read More
Pinellas Technical
No Degree from Culinary Arts
Read More
Polk State Collage
Bachelor of Arts from Business Administration
Read More