James Leath
Doyline,LA
Summary
Driven and dynamic Kitchen Manager with a proven track record at Posados Mexican Restaurant, excelling in meal preparation and team leadership. Expert in enhancing kitchen operations through effective menu development and food safety practices, leading to significant waste reduction and compliance with health standards. Demonstrates exceptional organizational skills and a commitment to culinary excellence.
Overview
35
35
years of professional experience
Work History
Lead Cook
The Port Seafood and Oyster Bar
Bossier City, LA
12.2022 - 12.2022
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
Manager
8 Oz Burger Bar
Bossier City, LA
02.2014 - 12.2022
- Accomplished multiple tasks within established timeframes.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Cross-trained existing employees to maximize team agility and performance.
- Streamlined workflows by identifying bottlenecks in existing systems and implementing appropriate solutions.
- Enhanced product quality by instituting rigorous quality control procedures, resulting in fewer customer complaints.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
General Manager
I HOP
Bossier City, LA
09.2010 - 10.2013
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
- Oversaw successful launch of new product lines, coordinating between departments to ensure unified approach and timely delivery.
- Streamlined inventory management processes, minimizing waste and ensuring optimal stock levels for uninterrupted operations.
- Addressed customer complaints and feedback with immediate action, turning dissatisfied customers into loyal patrons.
- Enhanced customer satisfaction with introduction of customer feedback system, leading to service improvements and repeat business.
Kitchen Manager
Iron Skillet Restaurant
Shreveport Louisiana
05.2008 - 09.2010
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Kitchen Manager
Posados Mexican Restaurant
Bossier City, LA
01.2000 - 05.2008
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
Education
Basic
Thomas Jefferson Highschool
Dallas, TX 1983
Skills
Meal Preparation
Kitchen Management
Food Safety
Kitchen Organization
Menu Planning
Crew training
Training Management
Menu development
Employee Supervision
Food inventory management
Scheduling
Food presentation
Spoilage prevention
Ingredient Preparation
Large-scale food preparation
Ingredient Knowledge
Kitchen Sanitation
Recipe creation
Cooking techniques
Emergency protocols
Cleaning and sanitation
Kitchen equipment operation and maintenance
Verbal and written communication
Inventory Control
Knife Skills
Cooking
Timeline
Lead Cook
The Port Seafood and Oyster Bar
12.2022 - 12.2022
Manager
8 Oz Burger Bar
02.2014 - 12.2022
General Manager
I HOP
09.2010 - 10.2013
Kitchen Manager
Iron Skillet Restaurant
05.2008 - 09.2010
Kitchen Manager
Posados Mexican Restaurant
01.2000 - 05.2008
Basic
Thomas Jefferson Highschool