Kenneth Noble
Jacksonville
Summary
Dynamic kitchen management professional with extensive experience overseeing operations in high-volume settings. Skilled in ensuring health regulation compliance, enhancing customer satisfaction, and fostering collaborative team environments to optimize service flow.
Overview
2027
2027
years of professional experience
1
1
Certificate
Work History
Cook
Sheraton Hotel & Resorts
Greensboro, NC
09.1982 - 11.1984
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Hotel Cook
Sheraton Hotel & Resorts
Greensboro, NC
09.1982 - 11.1984
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Kitchen Manager
Orangeburg Nursing Home
Orangeburg
- Developed and implemented menu items based on seasonal ingredients and trends.
- Trained kitchen staff on food safety, sanitation, and equipment usage protocols.
- Coordinated inventory management and ordering supplies to maintain optimal stock levels.
- Ensured compliance with health regulations through regular inspections and training sessions.
- Collaborated with front-of-house staff to optimize communication and service flow.
- Maintained kitchen equipment through routine maintenance and troubleshooting issues.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Supervised food production processes to ensure adherence to high quality standards throughout preparation.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Maintained accurate records of food costs, labor costs, and waste management to support budgetary decisions.
- Received and organized paper goods and food ingredients in the storage area.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
Kitchen Manager
Bridges International
Jacksonville
01.2024 - Current
- Oversaw daily kitchen operations and staff management for high-volume restaurant.
- Trained kitchen staff on food safety, sanitation, and equipment usage protocols.
- Coordinated inventory management, ordering supplies, and maintaining stock levels.
- Ensured compliance with health regulations through regular inspections and training sessions.
- Maintained kitchen equipment through routine maintenance and troubleshooting issues.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Supervised food production processes to ensure adherence to quality standards, enhancing overall customer satisfaction.
- Monitored sanitation practices to ensure employee compliance with health department regulations, fostering a safe kitchen environment.
- Maintained accurate records of food costs, labor costs, and waste management to support budgeting and operational efficiency.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Oversaw food preparation, production and presentation according to quality standards.
Account Manager
Health Care Service Corporation, HCSC
Charleston
05.2021 - 12.2023
- Uphold and maintain company values and policy on customer service.
- Oversees daily operations for multiple departments.
- Performs routine building inspections that exceed regulatory standards.
- Led the new hire process, including training and coaching.
- Demonstrates analytical, problem solving, and decision making skills and acute attention to detail.
- Accounting and bookkeeping maintenance.
- Residential repairs- flooring, painting, pressure washing, plumbing, and landscape services.
- Furniture restorations and craft work.
- Maintained all administrative, bookkeeping, and advertising.
- Food and service management
- Managed client relationships to ensure satisfaction and retention.
- Coordinated with internal teams to resolve client issues efficiently.
- Trained new employees on company policies and client management practices.
- Resolved customer complaints in a timely manner.
- Acted as main point of contact in matters relating to client concerns and needs.
- Developed strategies to increase revenue from existing accounts.
- Maintained accurate records of all customer interactions in the CRM system.
- Created comprehensive reports on account performance and presented them to senior management.
- Addressed customer questions and concerns regarding products and services.
- Conducted regular business reviews with clients to understand their needs and align products and services accordingly.
- Provided product training and support to clients, enhancing their understanding and utilization of the company's offerings.
- Utilized problem-solving skills when dealing with difficult customers.
- Coordinated with internal teams to ensure timely delivery of products and services to clients.
- Prepared and presented detailed reports on account status, challenges, and growth opportunities to executive leadership.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
- Recruited, hired and trained new hires to optimize profitability.
Assistant Manager
Marriot Hotel
Greensboro, NC
04.1994 - 11.2005
- Enhanced and tracked quality programs to resolve overdue compliance issues.
- Instructed personnel in equipment maintenance and mandated involvement in exercises designed to cultivate essential skills.
- Fostered strong connections with colleagues to elevate workplace morale and encourage employee retention.
- Managed senior-level personnel working in marketing and sales capacities.
Assistant Food Service Director
Dan River Prison Work Farm
Blanch
01.1996 - 01.2003
- Operational management- Overseeing daily operations, including food preparation, serving, and customer satisfaction.
- Staff Management- Hiring, training, scheduling, and supervising kitchen and service staff.
- Menu Planning and Ingredient Sourcing- Developing menus, ordering ingredients, and managing inventory.
- Financial Management- Managing budgets, controlling costs, and ensuring profitability.
- Compliance- Ensuring adherence to health and safety regulations, sanitation standards, and nutritional guidelines.
- Customer Satisfaction- Addressing customer concerns, providing excellent service, and maintaining a positive dining environment.
- Collaboration- Working with other departments, such as catering or dietary services, to meet diverse needs.
- Safety and Security- maintained a secured environment for staff. Reported unsafe conditions that could affect inmates and employees.
- American Correctional Institute, American Correctional Food Service Management
Assistant Manager
Aramark
Greensboro, NC
11.1990 - 06.1994
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Developed detailed plans based on broad guidance and direction.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
Hotel Cook
Marriott
Greensboro, NC
07.1986 - 10.1990
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Assistant Manager
Golden Corral Buffet and Grill
Greensboro, NC
12.1984 - 06.1986
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Generated repeat business through exceptional customer service.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
Cook/Food Expeditor
Red Lobster
Greensboro, NC
09.1979 - 08.1982
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items in compliance with recipes and portioning control guidelines.
Education
Safe Serve Manager Certified - Food Service
Florida State University
Jacksonville Florida03-2026
Vocational School Culinary -
Berdeck Culinary College
Baltimore, MD01-2008
High School Diploma -
Dudley High
Greensboro, NC05-1979
Some College (No Degree) - Psychology
North Carolina A&T State University
Greensboro, NCSkills
- Operational management
- Staff Management
- Menu Planning and Ingredient Sourcing
- Financial Management
- Compliance
- Customer Satisfaction
- Collaboration
- Safety and Security
Certification
- Food and service management
- Inventory Management
- Budgeting/account management
- Training and Development
- Financial Management
Timeline
Kitchen Manager
Bridges International
01.2024 - Current
Account Manager
Health Care Service Corporation, HCSC
05.2021 - 12.2023
Assistant Food Service Director
Dan River Prison Work Farm
01.1996 - 01.2003
Assistant Manager
Marriot Hotel
04.1994 - 11.2005
Assistant Manager
Aramark
11.1990 - 06.1994
Hotel Cook
Marriott
07.1986 - 10.1990
Assistant Manager
Golden Corral Buffet and Grill
12.1984 - 06.1986
Cook
Sheraton Hotel & Resorts
09.1982 - 11.1984
Hotel Cook
Sheraton Hotel & Resorts
09.1982 - 11.1984
Cook/Food Expeditor
Red Lobster
09.1979 - 08.1982
Safe Serve Manager Certified - Food Service
Florida State University
Vocational School Culinary -
Berdeck Culinary College
High School Diploma -
Dudley High
Some College (No Degree) - Psychology
North Carolina A&T State University
Kitchen Manager
Orangeburg Nursing Home
References
Available upon request