Jennifer Staples

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• 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.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
• 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.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• 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.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Collaborated with management to develop strategies for increasing restaurant profitability.
• Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
• Maintained meticulous records of health inspections, consistently achieving high scores.

Take customers orders with a friendly demeanor, consistently scoring over 90% satisfaction rating on customer feedback surveys.

Taking orders for an average of 150 customers per shift providing them attentive and outstanding service.

Safely counted $2000-$8000 and deposited our daily safe into the bank.

Trained new members on protocol, systems and safety regulations.

Passed numerous health inspections using food service training and on hand experience.

Made all food quickly while also following safe serve and food safety regulations.

Hand written scheduling.

Products inventory.

New hire interviews.