James Hillman
Harper Woods
Summary
Proven Food Service Manager with a track record of innovation driving 15% sales growth. Expert in team leadership and cost control, enhancing service efficiency and customer satisfaction.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Sous Chef
Manresa Jesuit Retreat House
Bloomfield Hills, MI
01.2023 - Current
- Boosted sales by 15% through menu innovation
- Managed team of 20 to ensure 98% customer satisfaction
- Reduced supply costs by $10K annually
- Prepared and presented high-quality dishes in a fast-paced kitchen environment.
- Collaborated with team members to develop seasonal menus that enhanced customer satisfaction.
- Managed inventory and assisted in ordering supplies to maintain kitchen efficiency.
- Trained junior kitchen staff on food preparation techniques and safety standards.
- Ensured compliance with health regulations during food preparation and service processes.
- Streamlined kitchen operations, improving workflow and reducing prep times significantly.
- Conducted quality control checks for ingredient freshness and dish presentation standards.
- Assisted in managing catering events, coordinating logistics to deliver exceptional dining experiences.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Assisted with menu development and planning.
Sous Chef
Pine Ridge Villas Of Shelby Senior Living
Shelby Township , MI
01.2020 - 04.2023
- Streamlined operations saving 10% in costs
- Trained staff resulting in 30% performance increase
- Implemented safety protocols improving compliance
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Monitored food production to verify quality and consistency.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Modified recipes to accommodate dietary restrictions and allergies.
- Ensured compliance with health regulations during food preparation and service processes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Education
Culinarian - Culinary Arts
American Culinary Association
Jacksonville, FL 3221601-2002
Skills
- Leadership
- Menu Development
- Cost Control
- Customer Service
- Team Management
- Inventory Management
- Quality Assurance
- Vendor Negotiations
Certification
- Certified Food Service Manager - National Restaurant Association
- Advanced Food Safety Certification - SafeServe
Timeline
Sous Chef
Manresa Jesuit Retreat House
01.2023 - Current
Sous Chef
Pine Ridge Villas Of Shelby Senior Living
01.2020 - 04.2023
Culinarian - Culinary Arts
American Culinary Association