Len Bocanegra
Arvada,CO
Summary
Dynamic Kitchen Manager with extensive experience at Hoppers Sports Bar, recognized for enhancing operational efficiency and reducing food waste through effective inventory management. Proven leadership in staff training and development, coupled with strong vendor relations, ensures high-quality food production and exceptional customer service. Committed to maintaining rigorous food safety standards.
Overview
2026
2026
years of professional experience
Work History
Kitchen Manager
Hoppers Sports Bar
- Oversaw daily kitchen operations to ensure food quality and safety standards were met.
- Trained and mentored kitchen staff on food preparation techniques and safety protocols.
- Implemented inventory management practices to reduce waste and control costs.
- Developed menu items in collaboration with culinary team to enhance customer experience.
- Streamlined kitchen workflows, improving efficiency during peak service hours.
- Conducted regular inspections to maintain compliance with health regulations and safety standards.
- Coordinated with suppliers for timely delivery of fresh ingredients and supplies.
- Managed scheduling and staffing to optimize labor costs while maintaining service quality.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Enhanced dining experience by introducing themed culinary events and specials.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Improved customer satisfaction with timely and accurate food delivery.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Boosted team morale and performance through effective leadership and training programs.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Purchased food and cultivated strong vendor relationships.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maximized quality assurance by completing frequent line checks.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Coordinated with catering staff to deliver food services for special events and functions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
Cook Operator
Applebee's Grill + Bar
09.2025 - Current
- Prepared menu items according to standardized recipes and presentation guidelines.
- Operated kitchen equipment, ensuring adherence to safety and sanitation standards.
- Collaborated with team members to streamline food preparation processes during peak hours.
- Assisted in inventory management, tracking stock levels of ingredients and supplies.
Owner/Operator
S.N.L Burrito House
12.2019 - 10.2024
- Prepared menu items according to standardized recipes and presentation guidelines.
- Operated kitchen equipment, ensuring adherence to safety and sanitation standards.
- Collaborated with team members to streamline food preparation processes during peak hours.
- Assisted in inventory management, tracking stock levels of ingredients and supplies.
Kitchen Manager
The Spot Bar And Grill
02.2022 - 08.2024
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
- Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
- Initiated community outreach programs, including cooking classes and food donation drives, to enhance restaurant's local reputation.
- Implemented customer feedback system to gather insights and improve dining experience.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Developed unique events and special promotions to drive sales.
- Oversaw daily kitchen operations to ensure food quality and safety standards were met.
- Trained and mentored kitchen staff on food preparation techniques and safety protocols.
- Implemented inventory management practices to reduce waste and control costs.
- Developed menu items in collaboration with culinary team to enhance customer experience.
- Streamlined kitchen workflows, improving efficiency during peak service hours.
- Conducted regular inspections to maintain compliance with health regulations and safety standards.
- Coordinated with suppliers for timely delivery of fresh ingredients and supplies.
- Managed scheduling and staffing to optimize labor costs while maintaining service quality.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Enhanced dining experience by introducing themed culinary events and specials.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Improved customer satisfaction with timely and accurate food delivery.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Boosted team morale and performance through effective leadership and training programs.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Purchased food and cultivated strong vendor relationships.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maximized quality assurance by completing frequent line checks.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Coordinated with catering staff to deliver food services for special events and functions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
Education
High School Diploma - General Studies
Skyview
Thornton, COBachelor of Arts - Culinary
Colorado Art Institute
Denver, CO06.1996
Skills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Staff supervision
- Food preparation
- Staff training and development
- Kitchen management
- Inventory control
- Attention to detail
- Waste reduction
- Problem-solving
- Safe food handling
- Kitchen equipment operation and maintenance
- Cleaning and sanitation
- Ordering supplies
- Staff management
- Vendor relations
- Operations management
- Team collaboration and leadership
- Sanitation standards
- Health code compliance
- Food production management
- Recipes and menu planning
- Product rotation
- Food and beverage management
- Supply ordering
- Order accuracy
- Kitchen equipment maintenance
- Inventory coordination
- Food safety compliance
- Goal setting
- Menu development
- Order delivery practices
- Employee scheduling
- Food plating and presentation
- High volume dining
- Productivity improvement
- Kitchen staff coordination
- ServSafe certification
- Staff coaching
- Cost control
- Health inspections
- Shift scheduling
- Flexible schedule
- New employee recruitment
- Expediting orders
- Policy and procedure enforcement
- Sanitation
- Portion control
- Motivational style
- Conflict resolution
- Purchasing
- Scheduling
- Recipe creation
- Quality assurance
- Cost controls
- Verbal and written communication
- Vendor relationship management
- Performance monitoring
- Performance improvement
- Sales projections
- Workflow planning
- Recruitment and hiring
- Strategic planning
- Process improvement
- BOH operations
- Budget management
- Scheduling coordination
- Recruitment
- Equipment condition evaluations
- Annual business planning support
- Equipment maintenance
- Resource allocation
- Safety audits
- Event planning support
- Procurement processes
- Team building
- Leadership development
- Nutritional knowledge
- Supplier negotiation
- First aid
- Food cost analysis
- Catering coordination
- Menu costing
- Labor cost management
- Menu preparation
- Shift coverage
- Employee monitoring
- Customer feedback handling
- Food preparation management
- Reliable and responsible
- Team leadership
- Collaboration and teamwork
- Employee supervision
- Critical thinking
- Training and onboarding
Timeline
Cook Operator
Applebee's Grill + Bar
09.2025 - Current
Kitchen Manager
The Spot Bar And Grill
02.2022 - 08.2024
Owner/Operator
S.N.L Burrito House
12.2019 - 10.2024
Kitchen Manager
Hoppers Sports Bar
High School Diploma - General Studies
Skyview
Bachelor of Arts - Culinary
Colorado Art Institute