Job Search Status
Open to workDesired start date: Open to discussion
Open To Work
Verified
This profile is verified using an email address.
Jena Fryback
Work Preference
Summary
Dynamic kitchen operations manager skilled in menu design and cost control techniques. Reduced staff turnover to 20% while enhancing employee retention and productivity, contributing to the first profitable quarter in over a decade.
Overview
1
1
Certification
9
9
years of professional experience
Work History
Kitchen Manager
Brown County Inn
Nashville
04.2024 - Current
- Oversaw all kitchen operations to ensure that 100% of proper food safety handling is followed.
- Built and maintained a staff, reducing turnover from 75% to achieve 80% employee retention.
- Kept labor costs to an average of 24% by implementing processes in the kitchen to optimize employees' organization and cleanliness.
- Completed a full menu and kitchen redesign in 2024, leading to profit margin ranges increasing from 400% to upwards of 650%.
- Led my department to its first profitable quarter in 11 years of the establishment.
- Created monthly and seasonal menus with local and low-cost products. Highlighting native and in-season produce.
Sous Chef
Dyes Walk Country Club
Greenwood
04.2022 - 03.2024
- Ensured all kitchen staff adhere to the executive chefs' standards and recipes for high food quality and cleanliness.
- Created weekly specials with my team that led to creativity, camaraderie, waste prevention, and high profit margins.
- Ordered for the front and back of house needs, and oversaw all orders delivered to ensure quality and proper food rotation.
- Created prep lists daily, and led the proper execution of recipes and setup for service.
- Simultaneously lead the largest golf and banquet events, as large as 900 guests, on a daily basis, at a fine dining level.
- Assisted three executive chefs as their right-hand man to implement from-scratch, minimal-waste menus with innovative, diverse, and profitable items.
Server/Bartender
Woodland Country Club
Carmel
03.2020 - 05.2022
- Crafted well-known and signature cocktails for members in a timely and clean manner.
- I communicated with the kitchen to stay up to date on specials, menu changes, or anything that is unavailable.
- Completed all prep and side work to ensure a smooth service for the service staff, for better guest satisfaction.
- Performed tasks such as bottle service for wines, whisky tasting, and smoking cocktails.
- Requested for private events and reservations from various members and guests throughout the club.
- Followed proper state and federal laws, and protocol for serving and crafting alcoholic drinks.
Server, Host/Bus, Cook
Applebees
Edinburgh
03.2017 - 03.2020
- Hired as a host/busser, where I learned how to pace seating for service and kitchen staff. Also, how to sell specials and assist servers and bartenders in needed tasks.
- Expedited and ran food during high-volume times, ensuring correct and quality orders.
- I grew my skills in FOH and BOH areas to help build my skills.
Education
High School Diploma -
Indiana State Homeschool
05-2017
Skills
- Food safety compliance
- Kitchen operations management
- Menu design
- Cost control techniques
- Staff training and development
- Kitchen productivity optimization
Certification
- Liquor License
- Food Safety Management Certificate
- Food Handlers Permit
Portfolio
FEATURED
Special Dish by myself.
Special Dish created by myself.
Carving Turkey
A special created by me.
Special Dish by myself.
References
- Elizabeth Knighten- Food and Beverage Director #(317)-677-5008 E-Mail:
- Ashley Harden- FOH Manager #(812)-340-8431
- Stacy Olthoff - Manager #(515)-570-005
- Kyle Marchuk- Assistant Kitchen Manager #(812)-699-8999
Timeline
Kitchen Manager
Brown County Inn
04.2024 - Current
Sous Chef
Dyes Walk Country Club
04.2022 - 03.2024
Server/Bartender
Woodland Country Club
03.2020 - 05.2022
Server, Host/Bus, Cook
Applebees
03.2017 - 03.2020
High School Diploma -
Indiana State Homeschool