Mark Long
Saint Augustine
Summary
Dynamic Kitchen Manager with a proven track record at Prohibition Kitchen, excelling in inventory management and staff training. Enhanced kitchen efficiency during peak hours and developed seasonal menus that increased customer satisfaction. Committed to food safety compliance and fostering a collaborative team environment, ensuring high-quality food production and service.
Overview
2027
2027
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Prohibition Kitchen
Saint Augustine, FL
10.2024 - 10.2026
- Oversaw daily kitchen operations ensuring adherence to health and safety standards.
- Managed inventory control, optimizing stock levels and minimizing waste.
- Trained and mentored kitchen staff on best practices and culinary techniques.
- Developed and implemented standard operating procedures for food preparation.
- Streamlined kitchen workflows, enhancing efficiency during peak service hours.
- Collaborated with suppliers to secure quality ingredients at competitive prices.
- Conducted regular performance evaluations, fostering continuous staff improvement.
- Created seasonal menu offerings based on current food trends and customer feedback.
- Checked and tested foods to verify quality and temperature.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
Chef
Hangar One Bistro
Saint Augustine, FL
2022 - 10.2024
- Prepared and plated high-quality dishes in accordance with menu specifications.
- Collaborated with kitchen staff to maintain efficient workflow during peak hours.
- Assisted in inventory management, ensuring fresh ingredients were consistently available.
- Implemented food safety protocols, maintaining cleanliness and sanitation standards.
- Developed new recipes, contributing to seasonal menu updates and customer satisfaction.
- Enhanced presentation of dishes, improving overall dining experience for guests.
- Coordinated with front-of-house staff to ensure seamless service and timely meal delivery.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Line Chef
Casa Monica Hotel
Saint Augustine, FL
2021 - 04.2022
- Prepared and plated dishes according to menu specifications and presentation standards.
- Maintained cleanliness and organization of kitchen stations to ensure efficient workflow.
- Assisted in inventory management, tracking supplies, and minimizing waste.
- Collaborated with team members to execute timely service during peak hours.
Chef
Tursky Tavern
Conneaut Lake, PA
08.2018 - 2021
- Trained junior kitchen staff on proper cooking techniques and food handling practices.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
Education
High School Diploma -
Conneautvalley HS
Conneautville, PA05-2006
Skills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Staff supervision
- Food preparation
- Staff training and development
- Kitchen management
- Inventory control
- Waste reduction
- Attention to detail
- Problem-solving
- Safe food handling
- Kitchen equipment operation and maintenance
- Ordering supplies
- Cleaning and sanitation
- Staff management
- Health code compliance
- Food production management
- Recipes and menu planning
- Order accuracy
- Kitchen equipment maintenance
- Food safety compliance
- Menu development
- Employee scheduling
- Food plating and presentation
- High volume dining
Certification
Manager food Handler
Timeline
Kitchen Manager
Prohibition Kitchen
10.2024 - 10.2026
Chef
Tursky Tavern
08.2018 - 2021
Chef
Hangar One Bistro
2022 - 10.2024
Line Chef
Casa Monica Hotel
2021 - 04.2022
High School Diploma -
Conneautvalley HS