Mark rogers

• Managed kitchen operations to ensure timely food preparation and service quality.
• Supervised staff to maintain high standards of food safety and sanitation.
• Developed and implemented training programs for new kitchen personnel.
• Coordinated inventory management to optimize stock levels and minimize waste.
• Streamlined menu offerings based on seasonal ingredients and customer preferences.
• Led team meetings to foster communication and enhance workflow efficiency.
• Monitored kitchen equipment maintenance schedules to ensure operational reliability.
• Collaborated with suppliers to source high-quality ingredients at competitive prices.
• 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.
• 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.
• Motivated staff to perform at peak efficiency and quality.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• 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.

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Worked well in a team setting, providing support and guidance.

Cook and prep and keep a clean environment

• Excellent communication skills, both verbal and written.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Passionate about learning and committed to continual improvement.
• Managed time efficiently in order to complete all tasks within deadlines.
• Organized and detail-oriented with a strong work ethic.