Summary
Overview
Work History
Education
Skills
Timeline
Generic

Gwendolyn Sexton

Youngstown

Summary

Dedicated kitchen service professional focused on enhancing operational efficiency and achieving business objectives. Manages food and ingredient orders while adhering to nutritional guidelines and budget constraints. Cultivates strong vendor relationships with diverse suppliers to ensure quality and reliability.

Overview

9
9
years of professional experience

Work History

Line Cook

Caffe Capri
Boardman
05.2025 - 07.2025
  • Executed precise food preparation and cooking of various menu items.
  • Maintained organized and clean kitchen areas throughout shifts.
  • Ensured consistent food quality by accurately following recipes.
  • Monitored inventory levels and promptly reported shortages to management.
  • Simultaneously cooked multiple orders during peak service periods.
  • Collaborated with team members to enhance kitchen operations during busy hours.
  • Operated kitchen equipment safely and efficiently during food preparation.
  • Adhered to health and safety standards to provide a safe working environment.

Kitchen Manager

Pour House Bar & Grill
Canfield
05.2016 - 05.2025
  • Developed seasonal menus aligned with customer preferences and ingredient availability.
  • Trained kitchen staff in food safety practices and advanced cooking techniques.
  • Coordinated inventory management to minimize waste and optimize supply levels.
  • Implemented cost control measures to maintain budget compliance.
  • Supervised daily kitchen operations, ensuring quality meal preparation and presentation standards.
  • Conducted weekly inventories of food items to track stock levels in refrigerators and freezers.
  • Created weekly schedules for kitchen staff based on expected business volume.
  • Promoted teamwork by fostering open communication among kitchen staff.

Education

Associate of Applied Science - Health Information Technology

National College
Youngstown, OH
05-2011

Skills

  • Kitchen operations management
  • Inventory and cost control
  • Menu and recipe development
  • Food safety and sanitation
  • Staff training and scheduling
  • Quality assurance
  • Effective communication
  • Health code compliance
  • ServSafe certification
  • Equipment maintenance
  • Problem-solving strategies
  • Safe food handling
  • Portion control techniques
  • Food presentation skills

Timeline

Line Cook

Caffe Capri
05.2025 - 07.2025

Kitchen Manager

Pour House Bar & Grill
05.2016 - 05.2025

Associate of Applied Science - Health Information Technology

National College

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