James Moore

• Supervised line cooks and prep staff to maintain consistent kitchen execution during service
• Monitored food quality, portion control, and plating standards to support guest satisfaction
• Trained culinary staff on recipes, procedures, and sanitation expectations for reliable performance
• Managed inventory rotation, storage practices, and supply checks to reduce waste and shortages
• Assisted executive chef with scheduling, ordering, and labor coverage for efficient workflow
• Resolved service issues quickly to keep timing, accuracy, and kitchen output on track
• 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 junior kitchen staff, fostering a collaborative work environment that improved overall team performance.

Being the sole kitchen manager I was responsible for making sure all aspects of the back of house were taken care of. These responsibilities include

• Doing inventory and ordering all food and other supplies needed to maintain the restaurant
• Creating specials and showing the kitchen staff how to then cook said special.
• Making sure the kitchen was kept clean to my high standards , as this was an open kitchen and guests could see inside.
• Creating the schedule and managing when BOH staff requested time off
• Ensuring that everyone felt appreciated, understood, and were able to communicate with me any ideas or issues they may have. I also made sure to foster a healthy relationship between staff, maintaining good staff moral is very important to me
• Doing maintenence of various kitchen equipment
• Knowing every aspect of every recipe and all food in the building and being able to communicate this information to staff and guests
• Have extreme proficiency with every station and being able to explain to staff how to best run that station
• Managing food cost and reducing waste

I had worked in this restaurant at various points in my life. It was in fact my very first job when I was 13 years old. When I returned in 2020, it was a mess, employees drinking on the clock, hundreds of dollars of food being wasted, inconsistent dishes, food be over or under ordered. I quickly became acting kitchen manager then actual kitchen manager, when the owner that was running the back of house was removed by the other two owners. I brought down food cost , got the dishes consistent, stopped the drinking and drug use during work hours, and was able to hire and keep good staff in a new positive environment.

At California Dreaming I was mostly responsible for running the grill, this was the most difficult station as I had to cook 5 different cuts of steak all to temp. This was a very high volume restaurant so I could be pushing out 50+ steaks an hour, this is in addition to the handful of additional items this station made. I was on track to move up in position, when their second location closed and the old managers from that location became the new mangers and supervisor at our location. I was again about to start training as a manager when covid hit.

This job mostly consisted of driving to people's homes and installing satellite internet or television. On these jobs I would work alone from start to finish. It was my responsibility to make sure the customers understood what they were getting and what their options were. Sometimes I would also do security camera installations in businesses with the owner. There were other odd jobs we would do such has installing tvs in restaurants, adding new outlets in people's homes, running wires on new homes being built, etc.

This job was something completely different from anything else I had ever done. I gained lots of new skills that I would have never learned working in kitchens

I had many responsibilities while working at Landshark, these include

• Keeping track of food waste
• Putting away the truck
  
• Training staff on HACCP
• Knowing what allergens were in each dish
• Doing inventory
• Maintaining labor cost
• Training new staff
• Learning then teaching the staff about new dishes
• Traveling to new locations to help train and open new restaurants
  
  This was an extremely busy restaurant directly next to the beach. During the summer it could be very hectic. I would work expo and make sure all dishes were being made and everything came out in a timely manner and looked it's best. I also fielded complaints and requests between front and back of house. I also had the opportunity to go across the country and help open several new locations