John Kent
Orange City,FL
Summary
Proven Culinary Director with a track record of enhancing dining experiences at Mainstay/Ansley Park at Orange City through innovative menu development and rigorous food safety standards. Excelled in building a cohesive culinary team, demonstrating strong kitchen management and mentoring abilities. Achieved significant improvements in efficiency and employee retention by fostering a supportive and productive work environment.
Overview
15
15
years of professional experience
Work History
Culinary Director
Mainstay/Ansley Park at Orange City
11.2023 - Current
- Enhanced dining experiences by developing innovative and diverse menus tailored to various dietary needs and preferences.
- Implemented food safety protocols that maintained a clean and compliant kitchen environment while meeting local health department requirements.
- Oversaw staff scheduling processes that ensured adequate coverage during peak periods without compromising service standards or employee job satisfaction levels.
- Maintained a safe and productive work environment by enforcing proper food handling practices, sanitation guidelines, and workplace safety protocols at all times.
- Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.
- Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
- Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
- Improved kitchen morale by fostering a positive work environment where team members felt valued and supported in their professional growth opportunities.
Kitchen Manager
Aramark
05.2023 - 10.2023
- 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.
- 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.
Sous Chef
John Knox Village
01.2023 - 05.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Assistant Executive Chef
SMA Corrections Facility
08.2009 - 12.2022
- Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
- Conducted regular equipment maintenance checks, addressing issues promptly to minimize downtime and ensure smooth operations.
- Spearheaded creative culinary initiatives, elevating the dining experience for customers seeking unique flavor combinations.
- Collaborated with Executive Chef to create seasonal menus that showcased fresh ingredients and appealed to diverse tastes.
- Implemented effective staff schedules for optimized labor management, reducing overtime costs while maintaining service standards.
Education
High School Diploma -
Waynesville Sr. High School
Waynesville, MO05.1981
Skills
- Food Pairings
- Special Event Planning
- Sanitation Practices
- Nutritional knowledge
- Food presentation
- Kitchen Management
- Food Safety Standards
- Menu development
- Food Trend Awareness
- Dining facility management
Timeline
Culinary Director
Mainstay/Ansley Park at Orange City
11.2023 - Current
Kitchen Manager
Aramark
05.2023 - 10.2023
Sous Chef
John Knox Village
01.2023 - 05.2023
Assistant Executive Chef
SMA Corrections Facility
08.2009 - 12.2022
High School Diploma -
Waynesville Sr. High School
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