John Shirley

• Led and supervised kitchen operations in a fast-paced environment
• Managed staff schedules, task delegation, and workflow efficiency
• Oversaw food quality, consistency, and timely execution of menu items
• Implemented food safety, sanitation, and cleanliness standards
• Assisted in inventory management, ordering, and cost control
• Reduced food waste through proper portioning and organization
• Supported training and onboarding of new kitchen staff
• Ensured smooth communication between kitchen and front-of-house teams

• Greeted customers entering store and responded promptly to customer needs.
• Welcomed customers and helped determine their needs.
• Worked flexible schedule and extra shifts to meet business needs.
• Operated cash register for cash, check, and credit card transactions with excellent accuracy levels.

• Served high customer volumes during special events, nights, and weekends.
• Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
• Contributed to a positive work environment through effective teamwork and communication with colleagues.

• 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.

Opened/ Daily prep work, making specials, line cook and deep cleaning

• Increased efficiency by delegating tasks to appropriate staff members based on their skill sets and workload capacity.
• Collaborated effectively with front-of-house staff to ensure seamless coordination between all aspects of restaurant operations.

Expo, ordering, bulk prep, working the line, allergy specifications, daily logs and training new employees.

• Prepared and cooked quality meals in high-volume, fast-paced service environments.
• Followed recipes and instructions to achieve quality and presentation standards.
• Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
• Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.