Summary
Overview
Work History
Education
Skills
Timeline
Generic

Mark Sheldon

Ankeny,IA

Summary

Dynamic kitchen leader with extensive experience at McNally's Irish Pub, excelling in menu planning and inventory management. Proven ability to enhance team collaboration and elevate customer service, while implementing effective training programs. Committed to maintaining high safety standards and optimizing food preparation processes to ensure exceptional dining experiences.

Overview

12
12
years of professional experience

Work History

Lead Line Cook

Kippy's Place
Elkhart, IA
10.2023 - Current
  • Scheduled equipment use and activities based on daily menus and manager directions.
  • Safely operated ovens, fryers and grills to prevent injuries and accidents.
  • Improved employee performance by providing constructive suggestions and encouragement.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Cooked menu items based on customer orders.
  • Kept stations stocked and ready for use to maximize productivity.
  • Collaborated with chefs on menu changes and special dishes for customers.
  • Grilled and deep fried various foods from meats to potatoes.
  • Adhered to portion controls and presentation specifications.
  • Supervised the inventory of food items to ensure adequate supplies for daily operations.
  • Ordered food supplies as needed to maintain sufficient stock levels.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.

Kitchen Manager

McNally's Irish Pub
Titusville, FL
06.2013 - 01.2024
  • Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
  • Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.
  • Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
  • Distributed food to service staff for prompt delivery to customers.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Explained goals and expectations required of trainees.
  • Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
  • Trained new kitchen staff on proper food handling techniques and safety regulations.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Trained new employees on kitchen procedures and policies.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
  • Assisted staff by serving food and beverages or bussing tables.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Delegated work to staff, setting priorities and goals.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Utilized various preparation and cooking methods to create menu items in accordance with recipes.
  • Ensured compliance with all applicable local, state and federal laws governing food service operations.
  • Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Trained new employees to perform duties.
  • Trained employees on cooking techniques, safety standards and performance strategies.

Education

GED -

Dixie State Colledge
Utah
01-2007

Skills

  • Food preparation
  • Menu planning
  • Inventory management
  • Kitchen safety
  • Cooking techniques
  • Customer service
  • Team collaboration
  • Employee training
  • Problem solving
  • Time management
  • Multitasking
  • Food service
  • Food spoilage prevention
  • Communication skills

Timeline

Lead Line Cook

Kippy's Place
10.2023 - Current

Kitchen Manager

McNally's Irish Pub
06.2013 - 01.2024

GED -

Dixie State Colledge

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