Summary
Overview
Work History
Education
Skills
Alcohol Beverage Trainer
Certification
Timeline
Generic

Erika Schwery

Divide,CO

Summary

Adept Kitchen Manager/Chef with a proven track record at Wines of Colorado enhancing kitchen operations through effective inventory management and waste reduction. Excelled in fostering teamwork and collaboration, significantly boosting kitchen efficiency. Skilled in food safety and ServSafe certified, consistently exceeding health inspection standards. Demonstrates exceptional multitasking and organizational abilities, driving notable improvements in food quality and presentation.

Overview

5
5
years of professional experience
1
1
Certification

Work History

Food and Beverage Manager

Triple Crown Casinos
09.2024 - Current
  • Managed inventory effectively, reducing waste and optimizing stock levels.
  • Resolved customer complaints involving food or beverage quality and service.
  • Developed staff training programs to enhance service skills and increase overall efficiency.
  • Maintained highest standards for beverage quality and service.
  • Conducted regular performance evaluations for team members, providing constructive feedback and opportunities for growth.
  • Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
  • Developed ongoing training initiative to improve beverage knowledge of serving employees.

Kitchen Manager/Chef

Wines of Colorado
02.2022 - Current
  • 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.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
  • Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
  • Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.

Head Chef

Cathedral Ridge
08.2020 - 08.2022
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Hired, managed, and trained kitchen staff.
  • Created recipes and prepared advanced dishes.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Developed and cooked memorable dishes that brought new customers into establishment.

Education

RMCS
Green Mnt. Falls Co

Skills

  • Multitasking and Organization
  • Customer Service
  • Food Safety
  • Inventory Management
  • Food Preparation
  • Kitchen Management
  • Inventory Control
  • Waste Reduction
  • Safe Food Handling
  • Cleaning and sanitation
  • Staff Management
  • Health Code Compliance
  • Food production management
  • Recipes and menu planning
  • Order Accuracy
  • Supply Ordering
  • Employee Scheduling
  • Food plating and presentation
  • ServSafe Certification
  • Health Inspections
  • Food and beverage operations
  • Cost control
  • Menu development
  • Wine pairing
  • Food presentation
  • Allergy management
  • Ordering supplies
  • Front of house management
  • Training and onboarding
  • Employee performance evaluations
  • Scheduling
  • ServeSafe manager
  • Supply ordering and management
  • Back of house management
  • Health code compliance
  • Calm and pleasant demeanor
  • POS terminal operation
  • Liquor law compliance
  • G suite
  • Multitasking Abilities

Alcohol Beverage Trainer

Trained recent and new Food and Beverage employees in order to stay compliant with current liquor laws and gambling laws. Held training class up to 20 people at a time. ABT Trainer

Certification

Manager ServSafe Certification

ABT Certification

CPR Certification

Timeline

Food and Beverage Manager

Triple Crown Casinos
09.2024 - Current

Kitchen Manager/Chef

Wines of Colorado
02.2022 - Current

Head Chef

Cathedral Ridge
08.2020 - 08.2022

RMCS

Similar Profiles

CREATE PROFILE
Erika Schwery