Geoffry Glover
Clarkston,GA
Summary
Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service. Skilled Kitchen Manager knowledgeable about best practices, safe food handling and inventory management. Experienced Chef/Kitchen manager successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. 6+ years of progressive leadership experience.
Overview
12
12
years of professional experience
Work History
Kitchen Manager/Head Chef
Sea Salt Lounge
07.2022 - Current
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Owner/Operator
The Glover House LLC
09.2020 - Current
- Managed day-to-day business operations.
- Consulted with customers to assess needs and propose optimal solutions.
- Trained and motivated employees to perform daily business functions.
- Established foundational processes for business operations.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Kitchen Manager
The Venetian
01.2020 - 07.2022
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Head Chef
Oglethorpe Power Company
01.2015 - 02.2018
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Chef
LGC Hospitality Staffing
10.2011 - 01.2014
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Education
No Degree - Culinary Arts
Le Condon Bleu
Tucker, GA04.2015
Combat Engineer - Engineering Physics
United States Army Infantry School, Fort Benning
Fort Benning, GA06.2008
High School Diploma -
Morrow High School
Morrow, GA05.2007
Skills
- Employee Scheduling
- Portion Sizes
- Menu Planning
- Order Delivery Practices
- Equipment Maintenance
- Order Accuracy
- Food Item Purchasing
- Food Preparation and Safety
Affiliations
- Freemason
Timeline
Kitchen Manager/Head Chef
Sea Salt Lounge
07.2022 - Current
Owner/Operator
The Glover House LLC
09.2020 - Current
Kitchen Manager
The Venetian
01.2020 - 07.2022
Head Chef
Oglethorpe Power Company
01.2015 - 02.2018
Chef
LGC Hospitality Staffing
10.2011 - 01.2014
No Degree - Culinary Arts
Le Condon Bleu
Combat Engineer - Engineering Physics
United States Army Infantry School, Fort Benning
High School Diploma -
Morrow High School
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