James Bland

• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Maintained kitchen hardware and repaired tools or ordered equipment.
• Motivated team of 16 employees to maintain high standards of food preparation and efficiency for 8 hours per shift.
• Scheduled kitchen staff of 16 people.
• Hired 16 team members to work on high-demand team of professionals.
• Maximized quality assurance by completing frequent line checks.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Motivated staff to perform at peak efficiency and quality.
• Purchased food and cultivated strong vendor relationships.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Oversaw food preparation and monitored safety protocols.
• Developed unique events and special promotions to drive sales.
• Managed staff schedules and maintained adequate coverage for all shifts.

• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Oversaw food preparation and monitored safety protocols.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Coordinated and organized all restaurant inventory.
• Maintained well-organized mise en place to keep work efficient and consistent.

• Check the quality of raw or cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.

* Same owner/same location, change in restaurant concept

* Line Cook Dec. 2014 to Mar 2015

• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Followed proper standards for product freshness, food safety, weights and measures, refrigeration and sanitation.
• Created recipes and prepared advanced dishes.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Ensured personnel safety, kitchen sanitation and proper food handling or storage.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Forecasted supply needs and estimated costs.

* Mar. 2013 - July 2014 in Atlanta, GA

* July 2014 - October 2014 in Lake Tahoe, CA

* May 2011 - April 2012:  Line Cook

* April 2012 - March 2013:  Head Chef