Kristin Coffman
Powell,OH
Summary
Results-focused Executive Chef with 20 years of experience in fast-paced kitchen settings. Skilled in cooking, cost controls, management, crew training and development. Maintains accurate paperwork for scheduling, payroll and employee records.
Overview
19
19
years of professional experience
Work History
Executive Chef/Manager
AVI Foodsystems
Columbus , OH
06.2021 - 10.2023
- Developed and implemented new recipes and menu items to increase customer satisfaction.
- Managed kitchen staff including training, scheduling, hiring, and disciplinary action when necessary.
- Ordered food supplies as needed and monitored inventory levels to avoid shortages.
- Ensured that all meals were prepared according to health code standards and regulations.
- Established quality control procedures to ensure consistent high-quality of food served in the restaurant.
- Created daily specials based on seasonal availability of ingredients.
- Monitored labor costs by tracking employee hours worked versus budgeted labor costs for each shift.
- Implemented standardized recipes to maintain consistency among dishes served in different locations within the restaurant chain.
- Performed regular maintenance checks on kitchen equipment in order to prevent breakdowns or malfunctions during service times.
- Inspected deliveries upon arrival at the restaurant premises ensuring that only fresh produce is accepted into the kitchen area.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
Executive Sous Chef
Westerwood Retirement Home
Westerville, OH
10.2020 - 06.2021
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Ensured compliance with local health department regulations by performing routine inspections.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
Executive Chef/Manager
AVI Foodsystems
Columbus, OH
06.2004 - 04.2018
- Developed and implemented new recipes and menu items to increase customer satisfaction.
- Managed kitchen staff including training, scheduling, hiring, and disciplinary action when necessary.
- Coordinated with purchasing personnel to ensure a steady supply of fresh ingredients for all dishes.
- Ordered food supplies as needed and monitored inventory levels to avoid shortages.
- Ensured that all meals were prepared according to health code standards and regulations.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Assisted staff by serving food and beverages or bussing tables.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Resolved problems or concerns to satisfaction of involved parties.
- Delegated work to staff, setting priorities and goals.
- Oversaw food preparation, production and presentation according to quality standards.
- Trained new employees to perform duties.
- Directed preparation, delivery and service of catering and special meal requests.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Inspected deliveries upon arrival at the restaurant premises ensuring that only fresh produce is accepted into the kitchen area.
- Collaborated with front-of-house managers to ensure smooth execution of events such as banquets or special occasions.
- Created weekly schedules for kitchen staff members ensuring adequate coverage at all times during peak meal periods.
- Monitored labor costs by tracking employee hours worked versus budgeted labor costs for each shift.
- Created daily specials based on seasonal availability of ingredients.
Education
Diploma
Mifflin High School
Columbus, OH06.2000
Skills
- Catering Oversight
- Food Safety Regulations
- Cleaning and Sanitation
- Inventory Supervision
- Training and Mentoring
- Team Management
- Menu Planning
- Kitchen Management
- Food Safety
- Event Planning
- Supply Ordering
- Dish Preparation
- Staff Supervision
- Quality Assurance
- Event Coordination
- Relationship Building
- Portion Control
- Money Handling
- Scheduling Staff
- Menu Pricing and Writing
- Training and Onboarding
- Safe Food Handling
- Cost Controls
- Collaboration and Teamwork
- Customer Service
- Conflict Resolution
- Supply Ordering and Management
- Health Code Compliance
- Catering Services
Timeline
Executive Chef/Manager
AVI Foodsystems
06.2021 - 10.2023
Executive Sous Chef
Westerwood Retirement Home
10.2020 - 06.2021
Executive Chef/Manager
AVI Foodsystems
06.2004 - 04.2018
Diploma
Mifflin High School
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