Joseph SONNENBERG

Supervised kitchen staff to ensure timely meal preparation and quality standards. Developed and implemented efficient food preparation techniques to enhance workflow. Trained new cooks on kitchen operations, safety protocols, and menu execution. Collaborated with management to create seasonal menus that align with customer preferences. Monitored inventory levels, reducing waste through effective stock management practices. Conducted regular equipment maintenance checks to ensure operational efficiency and safety compliance. Followed restaurant stock management schedule to monitor product freshness and rotate out old products. Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.

Opening restaurant, turning on equipment. Preparing food and stations for service. Updating prep list and carry out necessary tasks. Cook food to order. Ensure quality and consistency. Put away food truck delivery. Maintain clean and sanitary area/environment. Wipe down surfaces, sweep/mop floor. Properly shut down stations and close restaurant.

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. 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.