Summary
Overview
Work History
Education
Skills
REFERENCES
Timeline
Generic

Eric Davis

Dillsburg,PA

Summary

Organized and motivated Chef/ Line cook with culinary, management, FOH, and organizational skills in various environments. 20+ years experience in hospitality with a history of meeting company expectations and working under pressure, adapting to new situations and challenges.

Overview

22
22
years of professional experience

Work History

Lead Cook to Director of Dining Service

The Marketplace at Carroll Village
Dillsburg, PA
09.2017 - 02.2024
  • Responsible for daily operations of the cafe.
  • Responsible for hiring and payroll.
  • Responsible for monthly safety and healthcare training.
  • Directed execution of catered events.
  • Developed weekly menu and specials.
  • Monitored inventory levels to ensure supplies on hand.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Monitored food products, for quality, freshness and integrity.
  • Complied with all health department regulations regarding proper food handling methods.
  • Trained new hires in proper cooking techniques and recipes.
  • Ensured food preparation standards of quality and sanitation.
  • Supervised cooks and other kitchen personnel during meal services.
  • Performed weekly inspections of all equipment for safety compliance.
  • Established and maintained regular maintenance and cleaning schedule, keeping kitchen tools and equipment in operable condition.
  • Developed menus for special events and catering services according to customer specifications.
  • Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies of customers.
  • Conducted periodic inventories of kitchen equipment, utensils, and supplies to determine restocking needs.
  • Evaluated customer feedback regarding taste, presentation, temperature accuracy, speed of service.
  • Performed various administrative tasks such as payroll processing, recordkeeping, budgeting activities.
  • Inspected kitchen areas regularly for cleanliness; instructed staff members on sanitation protocols when necessary.
  • Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
  • Kept kitchen, cooking utensils and storeroom clean and neat.
  • Cleaned and sanitized work stations and equipment, complying with regulatory procedures.

Line Cook/ Certified Trainer

Longhorn Steakhouse
Mechanicsburg, PA
04.2007 - 01.2018
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Cooked multiple orders simultaneously during busy periods.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Kept stations stocked and ready for use to maximize productivity.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.

Assistant Kitchen Manager

Red Robin
Mechanicsburg, PA
07.2005 - 04.2007
  • Assisted with the hiring, training and supervision of kitchen staff.
  • Organized inventory and placed orders for food, equipment, and supplies to maintain appropriate stock levels.
  • Ensured compliance with all health and safety regulations in the kitchen area.
  • Monitored food cost percentages and labor costs to ensure budgetary goals were met.
  • Coordinated scheduling of cooks and other kitchen personnel to meet restaurant needs.
  • Performed regular audits of supplies used in preparation of meals to ensure freshness.
  • Worked closely with management team to develop marketing plans that drove sales growth.

Line Cook

Baker's Restaurant
Dillsburg, PA
06.2002 - 07.2005

Education

High School Diploma -

Northern York High School
Dillsburg, PA
06-2004

Skills

  • Kitchen Management
  • Front of House Management
  • Catering
  • Positive and professional
  • Food Safety
  • Dish Preparation
  • Food Preparation
  • Customer Service
  • Inventory Management
  • Staff Training
  • Vendor Relations
  • Menu development
  • Menu Planning
  • Sanitation Procedures
  • Recipe creation
  • Safe Food Handling
  • Line Inspections

REFERENCES

Daniel Smith- email: dsmith58@wellspan.org

Jeffrey Deibler- email: jeffrey.deibler@curahospitality.com

Timeline

Lead Cook to Director of Dining Service

The Marketplace at Carroll Village
09.2017 - 02.2024

Line Cook/ Certified Trainer

Longhorn Steakhouse
04.2007 - 01.2018

Assistant Kitchen Manager

Red Robin
07.2005 - 04.2007

Line Cook

Baker's Restaurant
06.2002 - 07.2005

High School Diploma -

Northern York High School

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