Justin Rose
Cook Manger
Portola,CA
Summary
Respected individual promoting Years expertise in large, high-volume restaurants. Enthusiastic and responsible professional with a great attitude. Pursuing a position as a Chef Manager in the downtown area. Accountable Chef Manager successful building effective culinary staff. Interested in promoting positive kitchen environments and willing to pitch in and help with tasks. Background working in fine dining establishments. Energetic Chef Manager known for building dynamic culinary teams and being an effective recruiter and mentor. Offering outstanding inventory control and budget oversight. Accomplished Chef with years of comprehensive experience working in food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Strong organizational, leadership and management skills. High-performing Chef offering years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Experienced successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. years of progressive leadership experience. Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible, and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service. Enthusiastic eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of training . Motivated to learn, grow and excel . Dedicated food professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Experienced with over years of experience in restaurant. Excellent reputation for resolving problems and improving customer satisfaction. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Reliable employee seeking position. Offering excellent communication and good judgment.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Cook Manager
Plumas Unified School District
Quincy, CA
01.2022 - Current
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Pitched in to work line during busy periods or in place of sick employees.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maximized quality assurance by completing frequent line checks.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Motivated staff to perform at peak efficiency and quality.
- Increased kitchen efficiency [Number]% by streamlining processes, reducing waste and mentoring team members on proper procedures.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Owner/Operator
Station Cafe
Portola, CA
08.2017 - 05.2018
- Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Raised $[Amount] in capital to launch [Type] restaurant seating [Number] guests.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Managed payroll, daily deposits and cost controls.
- Recruited, hired and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and [Number] employees.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Set employee schedules, delegated work and monitored food quality and service performance.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Enhanced sales by promoting [Type] products and assisting with creative menu selections.
- Developed unique events and special promotions to drive sales.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Oversaw food preparation and monitored safety protocols.
- Enhanced business productivity by training [Number] team members and [Number] servers on best practices and protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Purchased food and cultivated strong vendor relationships.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining [Number]% accuracy.
- Helped general management develop prices based on inventory costs and portion sizes.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Increased kitchen efficiency [Number]% by streamlining processes, reducing waste and mentoring team members on proper procedures.
- Motivated staff to perform at peak efficiency and quality.
- Reduced financial inaccuracies by using [Software] system while verifying receipts.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Maximized quality assurance by completing frequent line checks.
Service/Installer
AT&T
Reno, NV
06.2014 - 07.2017
- Utilized knowledge of carpentry and general construction to complete attractive finish work.
- Maintained relationships with customers to better understand needs and uphold standards of service.
- Laid out materials and system components to prepare for installation.
- Corrected faults and maximized performance by rebuilding systems and individual components.
- Calculated materials and time needed for each job.
- Completed troubleshooting of malfunctions and diagnosed issues.
- Communicated quickly and accurately with supervisors about problematic sites, missed installations or other issues.
- Fixed broken systems with [Type] tools and educated customers on proper use to prevent future mishaps.
- Installed complete systems at new residential and business construction sites.
- Maintained schedule of appointments with eye for both quality and speed of service.
- Operated tools, equipment and machinery according to safety standards.
- Inspected installations to check for functionality and maintain customer satisfaction.
- Used [Software] to maintain detailed track of daily work orders and progress.
- Troubleshot and repaired broken [Type] systems or installed updated ones for best-in-class service.
Utility
Seirra Pacific Industry
Quincy , CA
05.2013 - 05.2014
Cook
Eastern Plumas Health Care
Portola, CA
02.2010 - 04.2013
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Grilled meats and seafood to customer specifications.
- Transitioned between breakfast and lunch service.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Developed process that reduced waste and improved supply turnover.
- Prepared average of [Number] orders each shift.
- Handled portion control activities according to specified instructions provided by chef.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
- Set up work stations and prepped [Type] food for dishes to increase productivity during busy mealtimes.
- Worked with kitchen managers to improve recipes for [Type] dishes, cutting costs [Number]% and decreasing waste [Number]%.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Prepared over [Number] [Type] meals daily, consistently collaborating with kitchen and FOH staff to maintain service flow.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Led shifts while preparing food items and executing requests based on required specifications.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
- Verified proper portion sizes and consistently attained high food quality standards.
- Inspected completed dishes for best-in-class plating, aroma and food quality.
Manager
Wood'n'rose
Chilcoot, CA
07.1998 - 01.2012
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
- Supervised daily activities of restaurant and [Number] employees.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Recruited, hired and trained talented staff to fill vacancies.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Managed payroll, daily deposits and cost controls.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Raised $[Amount] in capital to launch [Type] restaurant seating [Number] guests.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Set employee schedules, delegated work and monitored food quality and service performance.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Increased kitchen efficiency [Number]% by streamlining processes, reducing waste and mentoring team members on proper procedures.
- Purchased food and cultivated strong vendor relationships.
- Enhanced business productivity by training [Number] team members and [Number] servers on best practices and protocols.
- Helped general management develop prices based on inventory costs and portion sizes.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining [Number]% accuracy.
- Reduced financial inaccuracies by using [Software] system while verifying receipts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maximized quality assurance by completing frequent line checks.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Developed unique events and special promotions to drive sales.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Enhanced sales by promoting [Type] products and assisting with creative menu selections.
- Developed, implemented and managed business plans to promote profitable food and beverage sales.
- Purchased adequate quantities of food, beverages, equipment and supplies.
- Carefully developed lucrative annual food and beverage marketing plan and strict budget to maximize profits.
- Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Prepared for and executed new menu implementations.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Reconciled cash and credit card transactions to maintain accurate records.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Controlled purchases and inventory by negotiating prices and contracts with over [Number] vendors.
- Created fun team building activities to engage staff in up-selling to meet revenue targets.
Education
GED -
Portola Junior/Senior High School
Portola, CASkills
Kitchen Management
Supply ordering
Cooking skills
Food spoilage prevention
Menu planning
Recruiting and Hiring
Workflow planning
Kitchen equipment operation and maintenance
Recipes and menu planning
Strategic planning
Safe food handling
Kitchen staff coordination
Recruitment
Scheduling
Budgeting
Food plating and presentation
Cost controls
Attention to Detail
Planning and Coordination
Flexible and Adaptable
Certification
Serve safe
Timeline
Cook Manager
Plumas Unified School District
01.2022 - Current
Owner/Operator
Station Cafe
08.2017 - 05.2018
Service/Installer
AT&T
06.2014 - 07.2017
Utility
Seirra Pacific Industry
05.2013 - 05.2014
Cook
Eastern Plumas Health Care
02.2010 - 04.2013
Manager
Wood'n'rose
07.1998 - 01.2012
GED -
Portola Junior/Senior High School