Lea Walker
San Francisco,CA
Summary
Versatile Managing Director with proven abilities across all levels of organizational management. Talented in developing partnerships, overseeing personnel and developing tactical plans to meet strategic goals. Proven leader with significant background in restaurant and food service management . Forward-thinking team leader skilled at operating departments efficiently to meet goals. Successful background matching employees with roles for maximum performance. Proactive and hardworking individual focused on continuous operational improvement. Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success.
Overview
20
20
years of professional experience
Work History
Sr. Director Kitchen Operations
Project Open Hand
06.2015 - Current
- Oversaw day-to-day production activities in accordance with organizational objectives.
- Oversaw successful implementation of operational strategies and policies to drive organizational growth and productivity.
- Analyzed operations and implemented strategies to improve operational cohesiveness.
- Established and monitored quality assurance standards to achieve operational excellence.
- Defined, implemented, and revised operational policies and guidelines.
- Assisted in recruiting, hiring and training of team members.
- Achieved team goals through formalized training plans, coaching, and performance management.
- Mentored and coached team members to foster productive and engaging work environment.
- Collaborated with senior management to develop and execute long-term organizational goals and objectives.
Chef De Cuisine
Foreign Cinema
08.2007 - 09.2015
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Oversaw preparation of creatively-designed recipes.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
Executive Chef
Palm House Restaurant
01.2014 - 01.2015
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Set up and broke down kitchen for service.
Sous Chef
Town Hall Restaurant
09.2003 - 07.2007
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Education
Bachelor of Science - Hospitality Administration And Management
San Francisco State University
San Francisco, CA06.2007
Associate of Science - General Studies
Santa Rosa Junior College
Santa Rosa, CA06.2002
Skills
- Financial Controls Implementation
- Production Standards
- Overseeing Personnel
- Operational Efficiency and Safety
- Shift Coverage
- Administrative Operations
- Constructive Feedback
- Strategic Vision
- Facility Improvement
- Report Tracking
- Staffing Requirements
- Operational Leadership
- Leadership Training
- Food Preparation
- Reporting Tools
- Training Initiatives
- Maintaining Clean Work Areas
- Nonprofit Communications
- Developing Compliance Programs
- Team Goals
- Guidelines Development
- Overseeing Logistics
- Reviewing Resumes
- Business Policies and Procedures
Timeline
Sr. Director Kitchen Operations
Project Open Hand
06.2015 - Current
Executive Chef
Palm House Restaurant
01.2014 - 01.2015
Chef De Cuisine
Foreign Cinema
08.2007 - 09.2015
Sous Chef
Town Hall Restaurant
09.2003 - 07.2007
Bachelor of Science - Hospitality Administration And Management
San Francisco State University
Associate of Science - General Studies
Santa Rosa Junior College
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