Jake Reed
Mundelein,IL
Summary
Currently attending college to complete my bachelor's degree and working full-time in the restaurant industry, I am looking for part-time work or internship opportunities to begin transitioning into a new career. Management experience in leading a team to optimal performance, working diligently with labor/sales goals, and finding ways to run a more efficient business.
Overview
4
4
years of professional experience
Work History
Line Lead
P.F. Chang's Bistro
07.2023 - Current
- Responsible for food costs, hitting labor goals, and orders for the restaurant
- Helped build the team up to the standard they should be at
- Manage schedules for the staff and hiring/on-boarding
- Leading the restaurant on a nightly basis to have a good shift
- Counting inventory; being responsible for excessive waste and gains
- Creating and modifying prep lists.
Sous Chef
P.F. Chang's Bistro
08.2022 - 07.2023
- Trained kitchen staff to perform various preparation tasks under pressure.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Monitored food and labor costs to verify budget targets were met.
Line Lead
P.F. Chang's Bistro
05.2021 - 08.2022
- Trained and monitored line associates to perform proper assembly techniques, apply best practices and comply with safety procedures.
- Assisted in training new employees and implementing procedural changes.
- Trained new employees on production line processes, ensuring a smooth transition into their roles and maintaining high performance standards.
- Maintained open lines of communication between management and production staff, successfully resolving any conflicts or concerns that arose during daily operations.
Wok Cook
P.F. Chang's Bistro
11.2019 - 05.2021
- Minimized wait times for customers by quickly adapting to fluctuations in order volume and prioritizing tasks accordingly.
- Operated wok containing oil and using high heat level carefully to avoid burns and injuries.
- Collaborated with fellow kitchen staff to streamline cooking processes and improve overall efficiency.
- Consistently met preparation deadlines by effectively multitasking various cooking activities during peak service hours.
Education
Associate of Arts -
College of Lake County
Grayslake, IL05.2024
Grayslake Central High School
05.2015
No Degree -
Michigan State University
East Lansing10.2016
Skills
- Assignment Delegation
- Team Training
- Cost Reduction
- Productivity Enhancement
- Operational Excellence
- Performance Tracking
- Team Leadership
- Inventory Management
- Mentoring and Coaching
- Cost Control
Personal Information
Work Permit: Authorized to work in the US for any employer
Languages
Spanish
Professional Working
Timeline
Line Lead
P.F. Chang's Bistro
07.2023 - Current
Sous Chef
P.F. Chang's Bistro
08.2022 - 07.2023
Line Lead
P.F. Chang's Bistro
05.2021 - 08.2022
Wok Cook
P.F. Chang's Bistro
11.2019 - 05.2021
Associate of Arts -
College of Lake County
Grayslake Central High School
No Degree -
Michigan State University