John Wightman
Windsor,CO
Summary
Excels in communication, teamwork, and adaptability, ensuring seamless service delivery in fast-paced environments. Strong multitasking abilities coupled with exceptional interpersonal skills make for seamless coordination during fast-paced events. Highly skilled at meeting needs of diverse customers while keeping calm and maintaining professionalism. History of delivering speedy service while working on feet for long periods of time and training incoming staff.
Overview
14
14
years of professional experience
Work History
Teds Sweet Water Grill
Trollco
Windsor, CO
03.2019 - 09.2024
- Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
- Created menus based on seasonal ingredients and customer preferences.
- Evaluated existing recipes to make sure they met the highest standards of quality.
- Supervised all kitchen operations, including ordering supplies and equipment maintenance.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Organized catering events with a focus on high-quality presentation of dishes served.
- Scheduled and coordinated daily kitchen staff shifts while ensuring adequate coverage at all times.
- Monitored costs associated with food production and labor expenses to maintain budgetary goals.
- Provided guidance and direction to subordinates through coaching, counseling, mentoring, and performance reviews.
- Maintained accurate records of food orders placed from suppliers as well as invoices received from vendors.
- Tracked waste management procedures to minimize losses due to spoilage or other factors.
- Established relationships with local farmers markets for sourcing fresh produce for menu items.
- Enforced health department regulations regarding storage and preparation of foods.
- Assisted in developing new recipes that incorporated unique flavors while still adhering to nutritional guidelines.
- Planned special meals for VIP guests or those with dietary restrictions such as allergies or religious beliefs.
- Performed cost analysis on existing recipes to determine if changes should be made in order to reduce expenses while maintaining quality standards.
- Analyzed customer feedback data collected from surveys in order to improve overall dining experience.
- Implemented innovative strategies designed to increase efficiency within the kitchen environment.
- Coordinated communication between front-of-house personnel and back-of-house staff during peak business hours.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
Cook Shift Leader
Gateway Canyons Resort and Spa
Gateway, CO
03.2014 - 03.2019
- Ensured kitchen staff followed health and safety regulations.
- Monitored food preparation to ensure quality standards were met.
- Trained new cooks on proper food handling techniques.
- 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.
- Organized the work area for efficient functioning during shifts.
- Supervised all aspects of the kitchen operations including inventory control and ordering of supplies.
- Inspected equipment and ensured it was properly maintained by kitchen staff.
- Reviewed food orders to verify accuracy before they were sent out.
- Performed regular inventory checks to ensure adequate stock levels were maintained.
- Enforced sanitation policies and procedures throughout the kitchen area.
- Developed strategies to reduce waste and increase efficiency within the kitchen.
- Participated in periodic performance reviews for all members of the kitchen team.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
- Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Trained kitchen workers on culinary techniques.
- Followed recipes and procedures to prepare, season and cook food products.
- Operated variety of kitchen equipment to measure and mix ingredients.
- Checked freezer and refrigerator each day to verify proper functioning.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Improved performance of team members resulting in high-quality meals produced daily.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Tested new recipes and menu items, following taste-test evaluation and procedural criteria.
- Managed kitchen staff, ensuring efficient workflow and high-quality food production.
Cook Shift Leader
Inverness hotel
Denver, CO
01.2011 - 02.2014
- Ensured kitchen staff followed health and safety regulations.
- Monitored food preparation to ensure quality standards were met.
- Trained new cooks on proper food handling techniques.
- 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.
- Organized the work area for efficient functioning during shifts.
- Conducted daily meetings with kitchen staff to review specials and daily menus.
- Assisted in developing new menu items based on customer feedback.
- Inspected equipment and ensured it was properly maintained by kitchen staff.
- Reviewed food orders to verify accuracy before they were sent out.
- Performed regular inventory checks to ensure adequate stock levels were maintained.
- Enforced sanitation policies and procedures throughout the kitchen area.
- Developed strategies to reduce waste and increase efficiency within the kitchen.
- Implemented cost saving measures while still maintaining high quality standards.
- Participated in periodic performance reviews for all members of the kitchen team.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
Education
GED -
Aspen Ranch
Loa, UT07-2003
Some College (No Degree) - Radio And Television Broadcasting
Ohio Center For Broadcasting
Englewood, COSkills
- Food safety knowledge
- Strong Work Ethic
- Food allergy awareness
- Food safety understanding
- High-volume dining
- Order Management
- Food inspection
- Buffet setup and takedown
- Fine Dining
- Special dietary requirements
- Menu knowledge
- Regulatory Compliance
- Food station setup
- Positive and professional
- Menu Memorization
- Food presentation
- Order Accuracy
- Guest Relations
Timeline
Teds Sweet Water Grill
Trollco
03.2019 - 09.2024
Cook Shift Leader
Gateway Canyons Resort and Spa
03.2014 - 03.2019
Cook Shift Leader
Inverness hotel
01.2011 - 02.2014
GED -
Aspen Ranch
Some College (No Degree) - Radio And Television Broadcasting
Ohio Center For Broadcasting
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