Kaedon Rye

• Prepared and cooked menu items according to established recipes and presentation standards.
• Maintained cleanliness and organization of kitchen workspace to ensure food safety compliance.
• Assisted in inventory management by monitoring stock levels and reporting shortages.
• Collaborated with team members to optimize workflow during peak service hours.

• Oversaw daily kitchen operations, ensuring high standards of food quality and presentation.
• Developed seasonal menus focusing on nutritional value and resident preferences.
• Trained and mentored kitchen staff in food preparation and safety protocols.
• Managed inventory levels, reducing waste through effective stock rotation practices.
• Implemented new cooking techniques to enhance flavor profiles and culinary creativity.
• Collaborated with dietary staff to accommodate special dietary requirements of residents.
• Conducted regular kitchen inspections to maintain cleanliness and compliance with health regulations.
• Assisted in planning community events, providing catering services tailored to resident needs.

• Placed orders to restock items before supplies ran out.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.

Due to Hurricane Helene, the Young Adult campus was closed and I was let go along with others.

• Constructed and installed framing, roofing, and cabinetry using various hand and power tools.
• Interpreted blueprints and technical drawings to ensure precise measurements and specifications.
• Collaborated with cross-functional teams to streamline project timelines and improve workflow efficiency.

• Adhered to food storage and handling guidelines, minimizing waste and ensuring quality.
• Supported head chef in daily operations, learning techniques for effective meal preparation.
• Implemented time management strategies to enhance efficiency during busy shifts.
• Engaged in ongoing training to improve culinary skills and knowledge of menu offerings.

Consistent 12-15 hour shifts with no break burnt me out on working in this kitchen. However, I appreciated my time here and learned more during this time than my 6 years in Athens.

• Oversaw daily operations, ensuring efficient workflow and high service standards.
• Trained and mentored staff to enhance customer service and operational efficiency.
• Implemented inventory management systems to optimize stock levels and reduce waste.

• Oversaw daily kitchen operations, ensuring compliance with health and safety regulations.
• Managed inventory control, reducing food waste through efficient stock rotation practices.
• Trained and mentored kitchen staff on culinary techniques and safety protocols.
• Developed and implemented standard operating procedures to enhance workflow efficiency.

• Prepared high-quality meals according to menu specifications and food safety standards.
• Collaborated with kitchen staff to ensure timely service and efficient workflow.
• Maintained cleanliness of workstations, adhering to health and sanitation guidelines.
• Assisted in training new kitchen staff on proper cooking techniques and safety protocols.