Max Hoye

Working in and directing the Dininghall three meals a day to serve an average of six-hundred people. Required management of eleven staff and coordination with other departments.

• Monitored food safety, sanitation, and hygiene practices to support compliance standards.
• Trained kitchen staff on prep procedures, equipment use.
• Oversaw inventory levels, ordered supplies, and reduced waste through careful stock rotation.
• Supported hiring, onboarding, and performance feedback for kitchen team members.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• 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.
• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
• Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns
• Developed kitchen staff through training, disciplinary action, and performance reviews.