Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic
Logan Frederick

Logan Frederick

Chef
Polson,MT

Summary

I am a self-motivated individual with amazing people skills and a natural born leader. My passion is culinary arts with 20+ years as a certified chef and the owner and creator of Valhalla’s Kitchen. Although cooking is my passion, I have many other skill sets that allow me to be very versatile in my career choosing. I have 3+ years of Security, 13+ years of maintenance 5+ Years Butchering and 10+ years of Numerous Management positions including Hotel Manager 3+ Years, Deli Manager 2+ years, Head Security 3+ Years, Head Of Maintenance 3+ Years, Kitchen Manager 5+ Years and Business owner 3 years. Throughout this resume is only a fraction of the skills that I have learned and the tasks that I have accomplished in my career. I am always willing to learn more and tackle new challenges because there is no knowledge that is not power. Throughout my career there have been many ups and tribulations, some great and some small. At the end of the day, I have still given 100%. I have never failed because I have always learned from my mistakes and used that knowledge to conquer my future challenges and maintain composure for any trials at hand. By allowing me the chance to work with you, it allows us to grow together and better both of our situations for a successful future.

Overview

1
1
Certification
23
23
years of professional experience

Work History

Owner

Valhalla’s Kitchen/ Valhalla's Wild Game Processing
Polson, MT
10.2024 - 12.2025
  • Managed hiring, training, and development of kitchen staff, enhancing team capabilities and service quality.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored all meals served for temperature and visual appeal.
  • Sourced local, fresh food products to support community economies and promote sustainable practices.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Performed assessments and applied root cause analysis to develop and implement effective corrective actions.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Provided excellent professional development opportunities for staff.
  • Managed kitchen staff team of 10 + and assigned various stages of food production.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Ensured quality, presentation and proper quantities of plated food from line activities.
  • Experimented with new dish creations by incorporating customer recommendations and feedback. Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
  • Supervised the preparation of specialty items and customer requests to verify accuracy in production. Created tasty dishes using popular recipes that delighted patrons and generated return business.
  • Continually supervised training and cross training of pastry staff for all phases of preparation.
  • Developed recipes and menus in alignment with consumer demand and culinary trends.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Inspected the freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
  • Communicated with kitchen employees, answered questions and offered insight into food preparations. Followed the "first in, first out" rule with every food and beverage item and ensured those that were outdated were tossed.
  • Maintained and cleaned all kitchen appliances, including the grill, stove and oven.
  • Taught the kitchen staff about proper nutrition, food allergies and dietary issues.
  • Made sure the kitchen, cooking utensils and storeroom were kept clean at all times.
  • Placed orders for food and supplies used for creating meals for maximum amounts of people.
  • Sanitized all counters and utensils used for the preparation of raw meat, poultry, fish and eggs.
  • Rewarded and disciplined associates.
  • Cleaned dishes with detergent, rinsing and sanitizing chemicals in 3-compartment sink.
  • Interviewed, hired and trained staff on bar practices, customer service standards and productivity strategies.
  • Accurately made change for cash transactions.
  • Organized and positioned product cases in produce warehouse and walk-in cooler.
  • Made recommendations concerning daily specials, wine selections and desserts to guide patrons toward more profitable items.
  • Prepared special orders including cakes, holiday dishes and party platters.
  • Inquired about guest satisfaction, anticipated additional needs and happily fulfilled requests.
  • Complied with health and sanitation practices and procedures.
  • Built attractive holiday and seasonal displays for the merchandising program.
  • Two years deli experience.
  • Deconstructed heavy pallets by unpacking cases, boxes, and bags for efficient storage and inventory management.
  • Checked menus to verify current selection availability and cleanliness.
  • Welcomed guests with a personable attitude and smile, offering to bring beverage orders while reviewing menu options. Maintained knowledge of current product locations.
  • Made sandwiches, including specialty items and custom orders.
  • Communicated with the merchandising, logistics, finance and operations departments.
  • Used hot water, dish cloths and sanitizing or cleaning products to wipe down kitchen and food preparation areas.
  • Fulfilled special order requests, including special occasion cakes and party platters.
  • Accommodated guests with special needs, including accommodations for child seats and wheelchairs.
  • Prepared salads, appetizers and cold dishes, portioned desserts and brewed coffee.
  • Interviewed, hired and trained new associates. Ordered and shelved weekly sale items for customers.
  • Devised unique events and special promotions to drive sales.
  • Evaluated department conditions and operations to determine strengths and areas for improvement.
  • Suggested additional items and offered samples of weekly promotional items to increase store sales.

Head of Maintenance

Flathead Lake Inn
Polson, MT
11.2021 - 10.2024
  • Planned scheduled maintenance outages as part of preventive maintenance program.
  • Supervised employee performance, preventive maintenance and safety.
  • Shrunk knowledge gaps with ongoing training and close employee mentoring for new and less experienced team members.
  • Optimized supply levels to keep stock within ideal parameters for expected needs.
  • Organized ongoing maintenance schedules to boost system performance.
  • Enhanced customer satisfaction by motivating team members to strengthen quality and increase productivity.
  • Monitored safety compliance to maintain strict standards and protect team members from harm.
  • Evaluated final results to determine quality levels and isolate root causes of any identified faults.
  • Rolled out improved training programs for maintenance employees.
  • Completed partial or full dismantling of equipment to quickly repair or replace defective components and restore functionality.
  • Conducted training, licensing and vehicle inspections for new employees.
  • Developed and implemented employee incentive programs to promote top performance.
  • Created and implemented maintenance program to optimize operational efficiency and reduce downtime.
  • Monitored priorities and liaised between maintenance team and management, delegating tasks to complete on time.
  • Contributed to development, implementation and execution of maintenance programs.
  • Procured pricing information from various vendors to support cost-effective purchasing.
  • Finalized work on building systems by completing basic carpentry and other finish work.
  • Provided guidance to management regarding project bids for onsite improvements.
  • Assessed operating conditions and adjusted settings to maximize performance and equipment longevity.
  • Delegated tasks to carefully selected employees in alignment with resource management goals.
  • Monitored systems to assure increase in power flow and integrated new system components, fixtures and motors.
  • Hired and trained new workers to improve efficiency of department and cultivate productive work atmosphere.
  • Managed a team of service professionals to ensure efficient operations. of service professionals focused on all areas.
  • Efficiently assisted service workers with problematic transactions to maintain customer satisfaction and quickly rectify issues.
  • Reviewed and studied blueprints to double-check installation and implementation project requirements.
  • Monitored equipment, tools and system upgrades to compile data into detailed reports for upper management.
  • Kept watchful eye on equipment inventories, optimizing work readiness and aligning supplies with specifications for each job.
  • Investigated incidents and wrote reports.

Security Manager

Flathead Lake Inn
Polson, MT
11.2021 - 10.2024
  • Established company-wide security best practices and protocols to mitigate risk of data breach.
  • Led identification, development, implementation and maintenance of security requirements for entire organization.
  • Developed improved training methods with focus on public safety and officer awareness.
  • Optimized security programs, administrative functions, business management and inventory control by enhancing planning and allocation of resources.
  • Monitored property and investigated areas of suspicion.
  • Led effective allocation of resources, budget, inventory, training support and team building.
  • Supervised risk management, loss prevention and safety operations for 30000 sq. ft. Hotel facility to decrease incidents of theft, waste and abuse.
  • Completed vulnerability scans to identify at-risk systems and remediate security issues.
  • Provided safety reports and data analysis to building managers to inform security processes.
  • Determined, rolled out and supervised all security protocols for organization.
  • Demonstrated commitment to public safety by patrolling events and well-populated establishments.
  • Identified, developed, implemented and maintained security protocols for organization.
  • Optimized planning and allocation of resources by organizing security and administrative programs, business management operations and inventory control.
  • Maintained high standards of excellence for security programs, strategies and plans while working in busy, high-risk settings.
  • Conducted drills to keep security staff on alert and proficient with established plans.
  • Managed team of 12 managers and staff members to maintain top-quality services.
  • Recorded incident reports with detailed accounts of occurrences.
  • Maintained data management and storage systems to protect data from compromise.
  • Submitted documentation for weekly payroll, managed schedules and enforced policies.
  • Worked in fast-paced and high-risk environments while maintaining exceptional standards of excellence for security programs, strategies and plans.
  • Oversaw team of security officers and managed scheduling and performance evaluations.
  • Implemented surveillance cameras to investigate loss, fraud, theft and abuse by employees or visitors.
  • Kept team compliant with security protocols and appearance standards.
  • Outlined and maintained security patching schedule to efficiently address ongoing system issues.
  • Improved security awareness by holding workshops for company employees.
  • Monitored video surveillance feed and system alerts for suspicious activity.
  • Supervised grounds, employee entrances and exits and security officers on duty.
  • Verified excellence in regards to security programs, strategies and plans within fast-paced and high-risk environments.

Hotel Manager

Flathead Lake Inn
Polson, MT
11.2021 - 10.2024
  • Booked large groups for weddings, seminars, conferences and other events, providing best available room rates.
  • Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
  • Prepared monthly resort audits and assimilated to Owner for review.
  • Hired and trained new employees, demonstrating best methods for serving clients and guests.
  • Greeted and assisted guests by gathering information pertaining to reservations or requests.
  • Provided services efficiently and with high level of accuracy.
  • Coordinated with waitstaff to regularly clean buffet areas and refill hot and cold items quickly.
  • Provided exceptional service and assistance to guests upon check-in.
  • Supervised team of 6 front desk agents and helped to resolve issues arising during shifts.
  • Established internal databases and record management systems to enhance accuracy and integrity of documentation and data.
  • Increased customer service ratings through personable service.
  • Prepared bills for customers and delivered to rooms on day of check-out.
  • Offered appropriate reservation options based on expected attendees when coordinating events.
  • Participated in financial activities such as setting room rates, establishing budgets and allocating funds to departments.
  • Prepared a variety of different written communications, reports and documents to ensure smooth operations.
  • Worked closely with Owner to maintain optimum levels of communication to effectively and efficiently complete projects.

Owner

Valhalla’s Kitchen/Valhalla's Wild Game Processing
Polson, MT
07.2020 - 11.2021
  • Oversaw the hiring, training and development of kitchen employees.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored all meals served for temperature and visual appeal.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards. Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners. Planned and prepared food products orders to maintain appropriate stock levels.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Provided excellent professional development opportunities for staff.
  • Managed kitchen staff team of 10 + and assigned various stages of food production.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques. Ensured quality, presentation and proper quantities of plated food from line activities.
  • Experimented new dish creations by incorporating customer recommendations and feedback. Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs. Supervised the preparation of specialty items and customer requests to verify accuracy in production. Created tasty dishes using popular recipes that delighted patrons and generated return business.
  • Continually supervised training and cross training of pastry staff for all phases of preparation. Developed recipes and menus in alignment with consumer demand and culinary trends.
  • Maintained and cleaned all kitchen appliances including the grill, stove and oven.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Inspected the freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality. Checked freezer and refrigerator each day to ensure proper functioning.
  • Communicated with kitchen employees, answered questions and offered insight into food preparations. Followed the "first in, first out" rule with every food and beverage item and ensured those that were outdated were tossed.
  • Maintained and cleaned all kitchen appliances, including the grill, stove and oven.
  • Taught the kitchen staff about proper nutrition, food allergies and dietary issues.
  • Made sure the kitchen, cooking utensils and storeroom were kept clean at all times.
  • Placed orders for food and supplies used for creating meals for maximum amounts of people.
  • Sanitized all counters and utensils used for the preparation of raw meat, poultry, fish and eggs.
  • Rewarded and disciplined associates.
  • Cleaned dishes with detergent, rinsing and sanitizing chemicals in 3-compartment sink.
  • Interviewed, hired and trained staff on bar practices, customer service standards and productivity strategies. Accurately made change for cash transactions.
  • Organized and positioned product cases in produce warehouse and walk-in cooler.
  • Made recommendations concerning daily specials, wine selections and desserts to guide patrons toward more profitable items.
  • Prepared special orders including cakes, holiday dishes and party platters.
  • Inquired about guest satisfaction, anticipated additional needs and happily fulfilled requests. Complied with health and sanitation practices and procedures.
  • Built attractive holiday and seasonal displays for merchandising program.
  • Developed menus and adjusted recipes to improve consistency, profitability, and guest satisfaction.

Butcher

Whites Meats
Polson, MT
04.2018 - 07.2020
  • Cut, trimmed, and portioned meat to customer specifications using knives, saws, and grinders.
  • Maintained sanitation standards across prep areas, equipment, and storage surfaces.
  • Inspected cuts for quality, freshness, and proper presentation before display or sale.
  • Prepared specialty products, including sausages, ground meats, and custom orders.
  • Wrapped, labeled, and priced products according to store and food safety requirements.
  • Complied with food safety, hygiene and sanitation regulations for safe food preparation.
  • Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
  • Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
  • Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
  • Wrapped meat produce to maintain quality, freshness and condition.
  • Adhere to safety and cleanliness standards and maintained equipment.
  • Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
  • Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
  • Contributed to a positive work environment by maintaining a professional demeanor at all times.
  • Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
  • Labeled meat items clearly and accurately with allergen information and expiration dates.
  • Ensured quality control measures were consistently met throughout the butchering process.
  • Managed inventory effectively, minimizing waste through proper rotation and storage practices.
  • Demonstrated versatility by proficiently handling various types of meat including beef, poultry, pork, lamb, and fish.
  • Used boning knife, skewers and twine to shape, lace, and tie roasts.
  • Replenished butcher counter displays to maintain fresh, appealing produce.
  • Performed meat inspections and checked temperature environment to maximize food safety.
  • Mastered variety of butchering techniques for beef, pork, poultry, and game, offering wide range of products.
  • Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
  • Trimmed fat to remove undesirable parts from cuts of meat.
  • Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
  • De-boned and ground meat to prepare cuts and portions for sale.

DELI MANAGER

Walmart
Polson, MT
06.2016 - 04.2018
  • Reduced costs by controlling portion sizes and eliminating all types of waste.
  • Created effective marketing promotions to improve business.
  • Maximized customer satisfaction scores by training employees well and implementing strong customer relations standards.
  • Managed team of 6 employees in a high-volume deli.
  • Maximized employee morale and corrected performance issues according to established standards.
  • Identified items in stock for first use to decrease waste and profit loss.
  • Organized and positioned product cases in produce warehouse and walk-in cooler.
  • Offered product samples, answered questions, and suggested products.
  • Broke down heavy pallet loads of cases, boxes, and bags.
  • Conducted price checks for cashiers and service clerks.
  • Ensured customer safety by maintaining current list of available ride services for inebriated customers.
  • Cleaned, sanitized, and organized food speed racks, bins, dry storage racks and chemical storage room.
  • Communicated effectively with kitchen staff regarding customer allergies, dietary needs and other special requests.
  • Communicated and exemplified the company's vision and goals.
  • Built attractive holiday and seasonal displays for merchandising program.
  • Added special garnishes and other finishing touches to augment visual impact of plate and contrast or add flavor to dish.
  • Educated guests on daily specials and menu offerings, enabling decisions on appetizers, entrees and desserts.
  • Safely used knives, scales, wrappers, compactors, garbage disposals, pallet jack and hand trucks.
  • Developed positive vendor relationships.
  • Stocked displays with new and transferred merchandise.
  • Suggested additional items and offered samples of weekly promotional items to increase store sales.
  • Evaluated department conditions and operations to determine strengths and areas for improvement.
  • Operated check stand equipment including cash register, scanner, and scale.
  • Swept floors and maintained sweep logs.
  • Ordered and shelved weekly sale items for customers.
  • Delegated tasks to team members to optimize productivity.
  • Complied with health and sanitation practices and procedures.
  • Developed and maintained creative store layout and product merchandising.
  • Used hot water, dish cloths and sanitizing or cleaning products to wipe down kitchen and food preparation areas.
  • Welcomed guests with personable attitude and smile, offering to bring beverage orders while reviewing menu options.
  • Proofed dough products and baked breads, cookies and other bakery products.
  • Produced accurate and thorough management reports.
  • Analyzed costs and competitive retail strategy.
  • Washed buffet, restaurant, and banquet items, including silverware, dishes, cooking utensils, equipment and displays.
  • Sliced, served, and packaged specialty meats, salads and cheeses.
  • Executed cash transactions quickly and accurately.
  • Collected shopping carts and baskets from inside and outside the store. Safely operated manual and electric pallet jacks.
  • Prepared special orders including cakes, holiday dishes and party platters.
  • Maintained facility compliance with health codes, sanitation requirements and license regulations.
  • Provided performance feedback and coached employees with setting quarterly goals.
  • Rewarded and disciplined associates.
  • Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods. Checked in deliveries and signed off on products received.
  • Managed a sampling program to introduce customers to new products.
  • Cleaned walls, fans and drains in bakery coolers, display cases and work areas.
  • Set effective employee schedules that maintained coverage at peak times and minimized labor costs.
  • Emphasized fast, friendly customer service.
  • Identified assignments to provide associates with developmental opportunities.
  • Stocked, priced, front-faced and rotated merchandise.
  • Provided constructive suggestions and encouragement to employees.
  • Completed opening and closing checklists, including emptying trash, refilling napkin dispensaries, safeguarding all alcohol, dating food and polishing all silverware.
  • Monitored the freshness and condition of prepared foods.
  • Resolved complaints from guests by listening to issues and notifying restaurant manager.
  • Maintained detailed records of what customers wanted and ordered, helping to increase profits when those customers returned at later date.
  • Forecasted, scheduled, and monitored labor to be consistent with store traffic.
  • Prepared food table side, including carving meats and deboning fish.
  • Arranged and stocked department displays.
  • Offered product recommendations when appropriate.
  • Served shoppers in a prompt, courteous and friendly manner.
  • Stocked newly delivered inventory in storage, kitchen and food prep stations.
  • Prepared and maintained buffet and salad bar by checking temperatures, restocking food, removing dirty containers and monitoring potential avenues of contamination.
  • Monitored UPC codes.
  • Answered phones politely and promptly while accurately recording and confirming reservations. Fulfilled special order requests, including special occasion cakes and party platters.
  • Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.
  • Interviewed, hired and trained new associates.
  • Prepared salads, appetizers and cold dishes, portioned desserts and brewed coffee.

LEAD LINE COOK

East Shore Smoke House
Polson, MT
06.2009 - 05.2016
  • Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Handled products and equipment in accordance with safety and sanitation guidelines.
  • Prepared special orders including cakes, holiday dishes and party platters.
  • Completed opening and closing checklists, including emptying trash, refilling napkin dispensaries, safeguarding all alcohol, dating food and polishing all silverware.
  • Prepared food table side, including carving meats and deboning fish.
  • Prepared and maintained buffet and salad bar by checking temperatures, restocking food, removing dirty containers and monitoring potential avenues of contamination.
  • Developed new recipes in accordance with consumer tastes, nutritional needs and budgetary considerations.
  • Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
  • Welcomed guests with personable attitude and smile, offering to bring beverage orders while reviewing menu options.
  • Interviewed, hired and trained staff on bar practices, customer service standards and productivity strategies.
  • Developed positive vendor relationships.
  • Supervised 6 store associates.
  • Maintained indoor and outdoor dining areas by removing trash, wiping down tables and restocking napkin dispensers.
  • Operated check stand equipment including cash register, scanner and scale.
  • Offered product recommendations when appropriate.
  • Identified items in stock for first use to decrease waste and profit loss.
  • Broke down heavy pallet loads of cases, boxes and bags.
  • Checked in deliveries and signed off on products received.
  • Devised unique events and special promotions to drive sales.
  • Served average of 800 patrons daily at High End restaurant.
  • Managed inventory to achieve targeted gross profit margin.
  • Washed buffet, restaurant, and banquet items, including silverware, dishes, cooking utensils, equipment and displays.
  • Closed kitchen after each shift and precisely followed closing checklist for kitchen stations.
  • Communicated with the merchandising, logistics, finance and operations departments.
  • Monitored the freshness and condition of prepared foods.
  • Maintained knowledge of current product locations.
  • Educated guests on daily specials and menu offerings, enabling decisions on appetizers, entrees and desserts.
  • Managed closing duties, including restocking items and reconciliation of cash drawer.
  • Operated and maintained cleaning equipment and tools, including dishwasher, hand wash stations, pot-scrubbing station and trash compactor.
  • Made sandwiches, including specialty items and custom orders.
  • Added special garnishes and other finishing touches to augment visual impact of plate and contrast or add flavor to dish.
  • Swept floors and maintained sweep logs.
  • Maximized employee morale and corrected performance issues according to established standards.
  • Used hot water, dish cloths and sanitizing or cleaning products to wipe down kitchen and food preparation areas. Made recommendations concerning daily specials, wine selections and desserts to guide patrons toward more profitable items.
  • Assisted in preparing for special functions and banquets by setting up and taking down tables and chairs and decorating.
  • Cleaned and inspected food preparation areas for safe and sanitary food-handling practices. Discussed alternative selections with chef for guests with food allergies or gluten-free requests. Offered product samples, answered questions, and suggested products.
  • Resolved complaints from guests by listening to issues and notifying restaurant manager.
  • Complied with health and sanitation practices and procedures.
  • Explained how various menu items are prepared and described ingredients and cooking methods to customers to provide a positive dining experience.
  • Cleaned table linens, table settings, glassware, windowsills, carpets, counters, floors, storage areas and service refrigerators.
  • Managed an efficient, friendly and effective crew of 6-10.
  • Guided guests through dining rooms and provided needed assistance, including handing out menus, checking coats and retrieving high chairs and booster seats.
  • Inspected restrooms for cleanliness and availability of supplies 3+ times per shift.
  • Sprayed all racked items with hot water to loosen and remove food residue.

GRILL COOK

Red Wine and Blue
Kalispell, MT
02.2007 - 05.2009
  • Monitored kitchen productivity and assessed overall efficiency.
  • Cooked all food to order ensuring adherence to company quality standards.
  • Delivered soiled dishes and pots and pans to the washing areas and assisted in cleaning and drying all items. Assisted in the preparation of menu items such as steaks, burgers and sandwiches.
  • Maintained cleanliness and organization of all line workstations.
  • Cleaned grills and other kitchen tools and areas.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Distributed prepared food to servers in efficient manner.
  • Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards. Supported other kitchen team members when needed.
  • Marinated food items according to the provided instructions and recipes.
  • Planned and prepared schedules for food preparation.
  • Emphasized fast, friendly customer service.
  • Safely used knives, scales, wrappers, compactors, garbage disposals, pallet jack and hand trucks. Praised by management for being a fast and efficient worker, requiring little supervision.
  • Prepared food table side, including carving meats and deboning fish.
  • Sprayed all racked items with hot water to loosen and remove food residue.

Line COOK

Nickel Charlies
Kalispell, MT
01.2006 - 01.2007
  • Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Sprayed all racked items with hot water to loosen and remove food residue.
  • Maintained knowledge of current product locations.
  • Ensured tables were kept neat, cleared away dirty dishes, wiped down surfaces and refreshed glasses.
  • Offered product samples, answered questions and suggested products.
  • Proofed dough products and baked breads, cookies and other bakery products.
  • Cleaned walls, fans and drains in bakery coolers, display cases and work areas.
  • Swept floors and maintained sweep logs.
  • Enforced appropriate work-flow and quality controls for food quality and temperature.
  • Operated all kitchen equipment in accordance with established guidelines.
  • Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies. Prepared healthy, enjoyable breakfasts and dinners for diners.
  • Mixed, weighed and proofed ingredients in accordance with bakery recipes.
  • Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers. Prepared for each shift by installing clean cutting boards and utensil baths at workstation.
  • Participated in staff meetings and operated as effective team leader. Maintained highest standards of Culinary product quality.
  • Followed proper food handling methods and maintained correct temperature of all food products.
  • Reduced food waste by re-purposing ingredients.

Teletech/ Customer Service

Bank of America
01.2003 - 12.2005
  • Recognized potential fraudulent activities by monitoring suspicious behavior from customers during interactions.
  • Handled financial transactions accurately and securely, including deposits, withdrawals, transfers, and loan payments.
  • Maintained knowledge of banking regulations regarding customer privacy laws to ensure compliance with federal standards.
  • Reviewed existing accounts for potential upgrades or changes that could benefit the customer.
  • Educated customers on how best to use their accounts; providing tips on budgeting or money management techniques.
  • Enforced security protocols at all times while handling cash transactions in accordance with company policy.
  • Demonstrated strong problem-solving skills while maintaining a high level of professionalism in difficult situations.
  • Provided exceptional customer service to banking customers by efficiently addressing inquiries and resolving complaints.
  • Utilized effective communication skills to build relationships with clients, colleagues, and management.
  • Assisted customers with account opening, closing procedures and provided guidance on available banking products, services.
  • Collaborated with other departments such as operations and lending to provide comprehensive solutions for customers.
  • Analyzed customer feedback surveys to identify areas needing improvement in order to enhance overall satisfaction levels.
  • Navigated multiple customer systems and applications and utilized search tools to find information.
  • Built sustainable relationships and trust with customer accounts using open and interactive communication.
  • Gave accurate and appropriate information to answer questions, troubleshoot issues and resolve complaints.
  • Handled escalated calls professionally by listening carefully to the needs of each individual customer before offering appropriate solutions.
  • Used job-related software to complete contract forms, prepare change of address records or issue service discontinuance orders.
  • Recorded details of inquiries or complaints to maintain up-to-date records of customer interactions and transactions.
  • Assisted customers in navigating through various web pages on the company's website during their purchase process.
  • Determined charges for services requested and arranged for billing.
  • Read from scripts to promote uniformity and consistency in communications.
  • Conferred with customers by telephone or in-person to provide product or service information.
  • Made appropriate account corrections to resolve customer problems.
  • Referred unresolved customer grievances to designated departments for further investigation.
  • Obtained and examined relevant information to assess validity of complaints and determine possible causes.
  • Provided exceptional customer service to clients in fast-paced call center environment.

Education

Associate of Arts - Culinary

Flathead Valley Community College
Kalispell, MT
01-2005

Skills

  • Banquets and catering
  • Detail-oriented
  • Budgeting and cost control
  • Food preparation techniques
  • Food and beverage pairing
  • Inventory control
  • Regulatory compliance
  • Dish preparation
  • Purchasing
  • Quality assurance
  • Customer service oriented
  • Outgoing personality
  • Team building
  • Purchasing stock
  • Excellent cook
  • Processing equipment proficiency
  • Outstanding cleanliness
  • Wine, liquor and food service
  • Team contribution
  • Special dietary requirements knowledge
  • Employee mentoring
  • Flexible schedule
  • Liquor, wine and food service
  • Compactor operation
  • Produce knowledge
  • Nutritional knowledge
  • High-volume dining
  • Flexible and adaptable
  • Scale operation
  • Meeting deadlines
  • Safe serving knowledge
  • Safe food handling
  • Guest and client satisfaction
  • Problem solving
  • Menu knowledge
  • In-depth food and wine knowledge
  • Organizing and prioritizing
  • Strong communication skills
  • Courteous and professional demeanor
  • Culinary arts background
  • Employee training
  • Table setting arrangements
  • Menu memorization
  • Meat preparation
  • Food inspection
  • Proficient in mixology
  • Machinery maintenance
  • Service-oriented mindset
  • Health codes compliance
  • Meat slicing expertise
  • Organizational skills
  • Manual pallet jack operation
  • Natural foods specialist
  • Prompt table clearance
  • Cultural competency
  • Food safety understanding
  • Personnel Supervision
  • Verbal and Written Communication
  • Work Planning and Prioritization
  • Operational Efficiency
  • Front Desk Operations
  • Client Consultations
  • Payment Processing
  • Guest Services
  • Computer Skills
  • Teamwork and Leadership
  • Determining Room Rates
  • Facilities Management
  • Inventory Management
  • Staff Training
  • Hotel Management
  • Lodging Operations Oversight
  • Food Service Operations
  • Food and Beverage Operations
  • Flexible Schedule
  • Decision Making
  • Shift Scheduling
  • Interviewing and Hiring
  • Supply Purchasing
  • Vendor Sourcing and Relations
  • Special Events Ticketing
  • Problem-Solving
  • Public Relations
  • Performance Evaluations
  • New Security Technologies
  • Access Control
  • Evidence Collection and Preservation
  • Threat and Vulnerability Analysis
  • Security Regulations
  • Problem Identification
  • Staff Leadership
  • Anti-harassment Policies
  • Security Activity Coordination
  • Emergency Response and Management
  • Medical Emergency Response
  • Security Procedure Implementation
  • Law Enforcement Coordination
  • Public Speaking
  • Security Operation Evaluation
  • Fire Response
  • Security Reporting
  • Risk Reduction
  • Emergency Training
  • First Aid and CPR
  • Active Shooter Training
  • Weapons Screening
  • Loss Prevention
  • Corrective Actions
  • Firearms Training
  • Crowd Control
  • Body Searches
  • Crime Prevention
  • Assignment Delegation
  • Repair Requirements Determination
  • Worker Training
  • Safety Compliance
  • Tool and Parts Inventory Oversight
  • Supply Requisition
  • Schedule Preparation
  • Job Prioritizing
  • Accident and Injury Investigation
  • Employee Safety Training
  • Personnel Skill Assessments
  • Standards Conformance
  • Materials and Labor Costing
  • Visual Inspection
  • Outside Contractor Oversight
  • Skilled Maintenance and Repair
  • Personnel Management
  • Multitasking and Prioritization
  • Conflict Resolution
  • Service Orientation
  • Heavy Lifting
  • Accurate and Precise
  • Stress Tolerance
  • Adaptability and Flexibility
  • Order Management
  • Sanitation Guidelines
  • BOH Operations
  • Hiring, Training and Development
  • Vendor Relations
  • Staff Scheduling
  • Food Prep Planning
  • Food Stock and Supply Management
  • Kitchen Staff Management
  • Restaurant Operations
  • Team Leadership
  • Customer Service
  • Ingredient Selection
  • Safe Food Handling
  • Menu Planning
  • Creative Thinking
  • Recipe Management
  • Delegating Work
  • Kitchen Operations Oversight
  • Strong Work Ethic
  • Plating and Garnishing
  • Problem and Complaint Resolution
  • ServSafe Certification
  • Recruitment and Onboarding
  • Meal Preparation
  • Productivity Optimization
  • Hygiene Policy Implementation
  • Attention to Detail
  • Fine Dining
  • Food Service Safety Training
  • Work Areas Inspections
  • Catering and Events
  • Coaching and Mentoring
  • Special Events
  • Performance Assessments
  • Wine pairings
  • Marketing and sales experience
  • Inventory monitoring
  • Effective customer upselling
  • Interpersonal skills
  • Safety standards training
  • Floor display design
  • Trained in food safety guidelines
  • Following regulations
  • Professional demeanor
  • Time management
  • Prior store management responsibilities
  • Verbal communication

Certification

ServeSafe Certified Managers Course valid till 2030

Timeline

Owner

Valhalla’s Kitchen/ Valhalla's Wild Game Processing
10.2024 - 12.2025

Head of Maintenance

Flathead Lake Inn
11.2021 - 10.2024

Security Manager

Flathead Lake Inn
11.2021 - 10.2024

Hotel Manager

Flathead Lake Inn
11.2021 - 10.2024

Owner

Valhalla’s Kitchen/Valhalla's Wild Game Processing
07.2020 - 11.2021

Butcher

Whites Meats
04.2018 - 07.2020

DELI MANAGER

Walmart
06.2016 - 04.2018

LEAD LINE COOK

East Shore Smoke House
06.2009 - 05.2016

GRILL COOK

Red Wine and Blue
02.2007 - 05.2009

Line COOK

Nickel Charlies
01.2006 - 01.2007

Teletech/ Customer Service

Bank of America
01.2003 - 12.2005

Associate of Arts - Culinary

Flathead Valley Community College

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