Jamie Manning
Vienna,OH
Summary
Adept at multitasking and organization, I elevated guest experiences at Peter Allen Inn through innovative menu design and culinary expertise. My leadership significantly improved team efficiency and customer satisfaction, showcasing my ability to train staff effectively and manage inventory, blending hard and soft skills for impactful results.
Experienced with preparing and cooking variety of dishes in fast-paced kitchen environment. Utilizes effective time management and multitasking skills to ensure efficient meal preparation. Knowledge of maintaining food safety standards and creating collaborative team atmosphere.
Professional kitchen management expert with comprehensive experience in leading culinary teams, ensuring high-quality food preparation, and maintaining kitchen efficiency. Strong focus on team collaboration, adaptable to changing needs, and dedicated to achieving operational excellence. Skilled in inventory management, staff training, and maintaining health and safety standards. Reliable, results-driven, and prepared to make significant impact in any culinary environment.
Overview
11
11
years of professional experience
Work History
Line Cook
Brothers Pizza/Ale House
01.2025 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Plated and presented all dishes to match established restaurant standards.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Event Chef
Peter Allen Inn
04.2023 - 12.2024
- Delivered exceptional service by accommodating diverse dietary restrictions and special requests from clients.
- Collaborated with other chefs to design seasonal menus, incorporating fresh ingredients for optimal taste and presentation.
- Safeguarded company reputation by strictly adhering to local health department regulations during all stages of food handling and preparation process.
- Increased efficiency for large-scale events by streamlining food preparation processes and optimizing kitchen workflows.
- Enabled smoother transitions between courses during multi-course events by effectively managing food plating and presentation timelines.
- Reinforced a positive team culture within the kitchen staff by fostering open communication channels and providing regular opportunities for professional development.
- Improved staff performance by providing comprehensive training on proper cooking techniques and presentation skills.
- Assisted in the growth of the catering business through successful collaborations with external event spaces, expanding available venue options for clients.
- Managed inventory levels effectively, reducing waste while ensuring availability of necessary ingredients at all times.
- Showcased culinary creativity through the development of innovative dishes, elevating overall guest experience.
- Achieved seamless event execution by coordinating closely with event planners, vendors, and front-of-house staff.
- Developed strong working relationships with suppliers, ensuring timely deliveries of high-quality products for consistent menu offerings.
- Optimized resource allocation by managing budgets efficiently, resulting in cost savings without compromising on quality or service delivery.
- Contributed to increased event bookings through strong partnerships with sales teams in promoting catering services.
- Streamlined labor allocation by cross-training kitchen staff members in various roles to increase flexibility during peak periods or unexpected absences.
- Provided friendly, courteous service to create memorable moments for guests.
Banquet Chef
Roby Lees
10.2020 - 04.2023
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Ordered food and supplies used to prepare meals for military catering
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
- Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.
- Maintained kitchen equipment in optimal working condition and requested repairs when needed.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes.
- Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
- Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
- Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
- Continuously researched and experimented with new culinary techniques, staying current on industry trends to ensure competitive offerings at events.
- Developed cost-effective meal plans while maintaining high standards of quality and presentation.
- Delivered exceptional service at high-profile events, exceeding client expectations and garnering repeat business opportunities.
- Established strong relationships with local vendors to source fresh ingredients for menu development purposes.
- Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Evaluated food products to verify freshness and quality.
Kitchen Manager
Moose Lodge #1024
09.2013 - 08.2020
- 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.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Education
High School Diploma -
Oliver High School
Pittsburgh, PA05-1996
Skills
- Time management
- Multitasking and organization
- Attention to detail
- Staff training and development
- Highly motivated
- Inventory control
- Culinary expertise
- Ordering supplies
- Customer service
Timeline
Line Cook
Brothers Pizza/Ale House
01.2025 - Current
Event Chef
Peter Allen Inn
04.2023 - 12.2024
Banquet Chef
Roby Lees
10.2020 - 04.2023
Kitchen Manager
Moose Lodge #1024
09.2013 - 08.2020
High School Diploma -
Oliver High School
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