Kitchen Manager
California Dreaming Restaurant
North Myrtle Beach, SC
02.2009 - 12.2015
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
- Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Utilized various preparation and cooking methods to create menu items in accordance with recipes.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.