Kitchen Manager
Main Stop, LLC
Desmet South Dakota
03 2017 - 11 2024
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Checked and tested foods to verify quality and temperature.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- 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.
- Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
- Enhanced kitchen efficiency by streamlining meal preparation processes.