Jennifer Fredriksen
Everett
Summary
Resourceful Cook Shift Leader experienced in enhancing kitchen efficiency through effective menu planning and inventory management. Achieved improvements in team performance and customer satisfaction by implementing efficient cooking procedures and upholding sanitation regulations. Committed to driving restaurant growth with innovative food concepts and fostering a collaborative team environment.
Overview
1
1
Certification
1
1
year of professional experience
Work History
Cook/Shift Leader
Delaware North
Seattle
08.2025 - Current
- Supervised kitchen staff to ensure smooth shift operations.
- Prepared and cooked diverse menu items following standard recipes.
- Maintained cleanliness and organization of kitchen and work areas.
- Trained new team members on food safety and cooking protocols.
- Managed inventory to ensure availability of necessary ingredients.
- Coordinated with front-of-house staff for timely meal service.
- Ensured compliance with health regulations and safety standards.
- Assisted in menu planning to enhance customer dining experience.
- Trained new cooks on proper food handling techniques.
- Organized the work area for efficient functioning during shifts.
- Ensured kitchen staff followed health and safety regulations.
- Reviewed food orders to verify accuracy before they were sent out.
- Inspected equipment and ensured it was properly maintained by kitchen staff.
- Maintained up-to-date knowledge of menu items, ingredients, and recipes.
- Provided direction to kitchen staff regarding food preparation, cooking times, portion sizes, and presentation of dishes.
- Enforced sanitation policies and procedures throughout the kitchen area.
- Resolved customer complaints in a timely manner.
- Performed regular inventory checks to ensure adequate stock levels were maintained.
- Managed cashiering duties such as counting money at the end of shift.
- Supervised all aspects of the kitchen operations including inventory control and ordering of supplies.
- Monitored food preparation to ensure quality standards were met.
- Developed strategies to reduce waste and increase efficiency within the kitchen.
- Coordinated with other departments such as front-of-house or catering services when needed.
- Assisted in developing new menu items based on customer feedback.
- Implemented cost saving measures while still maintaining high quality standards.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Followed recipes and procedures to prepare, season and cook food products.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Operated variety of kitchen equipment to measure and mix ingredients.
- Checked freezer and refrigerator each day to verify proper functioning.
- Improved performance of team members resulting in high-quality meals produced daily.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Tested new recipes and menu items, following taste-test evaluation and procedural criteria.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Generated food production sheets to forecast product and volume requirements based on menu selections.
- Monitored kitchen equipment for functionality and coordinated necessary repairs or replacements.
- Trained new kitchen staff on cooking techniques and kitchen procedures.
- Fostered a collaborative and respectful kitchen environment, promoting team cohesion.
- Ordered and maintained inventory of kitchen supplies and food materials.
- Managed kitchen staff, ensuring efficient workflow and high-quality food production.
- Enforced strict health and hygiene standards in the kitchen and work areas.
- Led team in high-pressure environments, ensuring timely delivery of orders.
- Received and stored food and supplies.
- Set up work stations prior to opening to minimize prep time.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Executed proper techniques when preparing menu item ingredients.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Monitored temperatures of prepared food and cold-storage areas.
- Made meals in accordance with company standards and requirements.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Requested supplies and equipment orders, explaining needs to managers.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Distributed food to service staff for prompt delivery to customers.
Cook
Delaware North
Seattle
08.2025 - Current
- Prepared high-quality meals following standardized recipes and presentation guidelines.
- Collaborated with team members to streamline food preparation and service.
- Delegated specific tasks to team members to enhance workflow.
- Maintained cleanliness and organization of kitchen equipment and work areas.
- Delegated times and temperatures of all products going onto the floor.
- Properly use all hand sinks and protective equipment and make sure there is no cross-contamination
- Operated kitchen appliances and tools safely to uphold health standards.
- Assisted in inventory management by tracking supplies and restocking as needed.
- Followed safety protocols to minimize hazards during food handling and cooking.
- Adapted quickly to changing orders in a fast-paced kitchen environment.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Followed established procedures and requirements for safe food handling, storage and service.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Used standardized recipes and other instructions to prepare food.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Organized storage areas for efficient usage of space.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Managed portion control using correct utensils during preparation and plating.
- Resolved customer complaints regarding food quality or services provided.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Set up and performed initial prep work for soups, sauces, and salads.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Monitored stock levels of food items and ordered more when necessary.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Ordered supplies as needed for the kitchen.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Set up work stations prior to opening to minimize prep time.
- Checked completed orders for correct quantity and quality.
- Monitored temperatures of prepared food and cold-storage areas.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Distributed food to service staff for prompt delivery to customers.
Education
Certificate - Kitchen Confidence Culinary Basics
Pnw Hospitaly
02.2026 - 05.2026
GED
Everett, WASkills
- Food preparation
- Kitchen management
- Menu development
- Team collaboration
- Inventory control
- Customer service
- Health compliance
- Recipe execution
- Equipment operation
- Conflict resolution
- Nutrition
- Plating techniques
- Kitchen equipment operation
- Task delegation
- Health and safety compliance
- Stock management
- Sanitation procedures
- Waste reduction
- Pastry skills
- Attention to detail
- Knife skills
- Special diets
- Cooking techniques
- Baking techniques
- Sauce making
- Menu planning
- Ordering supplies
- Food handling safety
- Quality control
- Inventory management
- Kitchen organization
- Ingredient knowledge
- Recipe creation
- Food presentation
- Food allergy awareness
- Food pairing
- Team leadership
- Time management
- Meal preparation
- Temperature control
- Multitasking and organization
- Regional cuisine
- International cuisine
- Problem-solving
- Food storage
- Special events
- Food delivery
- Sanitation standards
- Staff training
- Food safety
- Communication skills
- Menu planning
- Equipment maintenance
- Dish preparation
- Cooking
- Culinary techniques
- Allergen management
- Cleaning and sanitation
- Food allergy safety
- Garnishing techniques
- Inventory replenishment
- Baking and pastry
- Food spoilage prevention
- Safety procedures
- Plating presentation
Certification
- Mast permit
- Food handler card
References
References available upon request.
Timeline
Certificate - Kitchen Confidence Culinary Basics
Pnw Hospitaly
02.2026 - 05.2026
Cook/Shift Leader
Delaware North
08.2025 - Current
Cook
Delaware North
08.2025 - Current
GED