Gregory W. Alexander III
Phoenix,AZ
Summary
Experienced Food & Beverage professional with a strong background in kitchen leadership, restaurant operations, and team development. Proven ability to supervise teams of up to 20 staff members while maintaining high standards in food quality, safety, and customer service. Skilled in inventory control, operational efficiency, and cross-training programs that improve productivity and team performance. Dedicated to creating efficient kitchen environments that deliver exceptional dining experiences.
Overview
11
11
years of professional experience
2009
2009
years of post-secondary education
Work History
Shift Lead
Wingstop
Maricopa, AZ
01.2023 - 12.2025
- Supervised and coordinated a team of 20 employees, maintaining high performance standards and excellent customer service.
- Managed daily restaurant operations including inventory control, supply ordering, and shift oversight.
- Ensured full compliance with health, sanitation, and food safety regulations.
- Assisted in resolving customer concerns and maintaining a positive dining experience.
- Trained and coached team members to improve efficiency and service quality.
Sauté Chef
The French La'Madeline
Phoenix, AZ
05.2017 - 02.2020
- Prepared and executed a wide variety of sauté dishes in a high-volume kitchen serving up to 200 guests daily.
- Implemented standardized cooking procedures that reduced customer complaints by 7.2%.
- Maintained strict adherence to food safety and kitchen sanitation standards.
- Collaborated with kitchen staff to ensure timely service during peak hours.
Assembly Line Worker
Ware Manufacturing
Phoenix, AZ
02.2015 - 12.2017
- Operated machinery and assembly stations while maintaining strict safety protocols.
- Ensured consistent production quality in a fast-paced manufacturing environment.
- Followed workplace safety standards to maintain a safe and efficient production line.
Head of Kitchen
State 48
Phoenix, AZ
11.2014 - 08.2017
- Led and mentored a team of 7 kitchen staff members, overseeing daily kitchen operations.
- Improved workflow efficiency, resulting in a 12% increase in kitchen productivity.
- Conducted regular team meetings to discuss performance and operational improvements.
- Implemented a cross-training program allowing staff to work multiple stations, improving flexibility and shift coverage.
Education
High School Diploma -
Victor Valley High School
Victorville, CASkills
- Team Leadership & Staff Development
- Kitchen Operations Management
- Inventory Control & Supply Ordering
- Food Safety & Sanitation Compliance
- High-Volume Food Production
- Menu Execution & Quality Assurance
- Customer Satisfaction & Service Excellence
- Cross-Training & Staff Scheduling
- Operational Efficiency Improvement
Timeline
Shift Lead
Wingstop
01.2023 - 12.2025
Sauté Chef
The French La'Madeline
05.2017 - 02.2020
Assembly Line Worker
Ware Manufacturing
02.2015 - 12.2017
Head of Kitchen
State 48
11.2014 - 08.2017
High School Diploma -
Victor Valley High School