Kevin Field

Assisted in various kitchen operations, including cooking during evening shifts with a full staff. Managed daytime kitchen activities independently or with minimal support. Operated grill, flat top, fryers, and line stations. Prepared ingredients in the morning and utilized deli slicer for meats and cheeses. Supported front of house by bartending and serving tables. Maintained knowledge of beer, spirits, and menu offerings. Held key responsibilities as the sole manager on-site, overseeing opening and closing procedures. Addressed conflicts and issues that arose in the restaurant. Compiled daily inventory lists, processed credit card batches, and handled cash management. Occasionally acted as a product buyer for the store. Contributed to back of house and front of house operations, including cleaning and bussing duties, especially in the absence of a busser or dishwasher. Changed out kegs as needed.

• Assisted in preparation by cutting and timing meats. Supported cooking processes through sautéing and par-cooking foods for mass production. Prepared the hot line for daily menu service.
• Executed precise cutting techniques for various produce and fruits, ensuring quality presentation.
• Operated ovens, flat top grill, range, steamer, fryer, mixer, food processor, blender, deli slicer, and hot boxes to prepare food items efficiently. Helped maintain cleanliness and organization of kitchen equipment and work areas. Assisted in food preparation and cooking processes to support team objectives.
• Executed cooking of eggs, burgers, salmon, and steak to meet customer orders.
• Executed weekly specials by crafting made-to-order wraps, sandwiches, and entrees.
• Executed thorough cleaning and sanitizing procedures for kitchen facilities during night shifts.
• Assisted in preparing meals in a cafeteria-style kitchen. Supported mass production efforts by maintaining cleanliness and organization. Collaborated with team members to ensure efficient food service operations.
• Executed order management by efficiently calling out and coordinating completion within a 10-minute kitchen timeframe.
• Refined knife skills to enhance culinary precision and efficiency.
• Pursued continuous improvement and skill development under guidance of sous chef and executive chef.

Cultivated strong client relationships and consistently surpassed tip goals. Assisted in training new customer service representatives as needed. Progressed to trainer for all new serving staff. Managed and allocated funds in tip pools at the end of shifts.

Assisted in launching operations for new location. Served customers by explaining daily specials and addressing inquiries about menu items. Managed cash and credit card transactions independently. Developed rapport with regular customers through engaging conversations.

Achieved daily sales goals consistently. Assisted customers by providing personalized shopping experiences. Managed incoming phone inquiries and conducted follow-up calls to inform customers about new product arrivals. Fostered positive relationships with customers, leading to repeat visits. Operated point-of-sale system while tracking inventory and participating in annual inventory counts.

Opened store consistently with acting manager, completing all cleaning and inventory tasks. Assisted in cutting beef, filleting fish, grinding meat for burgers or sausage, and deboning and skinning chicken. Received positive feedback from coworkers and customers for hard work and positive attitude.

• Maintained cleanliness of dining area and kitchen, ensuring compliance with health and safety standards.
• Assisted servers by promptly clearing tables and resetting for new guests to enhance dining experience.
• Supported kitchen staff by transporting dirty dishes and utensils efficiently during peak hours.
• Organized and restocked service stations, contributing to streamlined operations throughout shifts.
• Developed culinary skills by learning to operate fryers, griddles, and grills to enhance food preparation.