Maxwell Hagans
Columbus,OH
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with many types of cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Adaptable professional with success handling any challenge.17-year background in the restaurant industry. I am eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of Preparation and Production of multiple menu types, as well as training in Microsoft Office. Motivated to learn, grow and excel in the fast-paced food and beverage industry.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Head Chef
Delaware North
09.2023 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Sous Chef
High Bank Distillery
03.2022 - 09.2023
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Assistant Chef
The Ohio State University, Dining Services
05.2014 - 09.2021
- Managed time efficiently when completing multiple tasks, ensuring smooth flow of kitchen operations during busy service periods.
- Chopped ingredients and garnishes.
- Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
- Assisted in inventory management, ensuring proper stock levels for optimal kitchen performance.
- Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
- Received and inspected food deliveries, guaranteeing the use of fresh and high-quality ingredients.
- Collaborated with head chef to develop innovative menu items, resulting in increased customer return rates.
- Ensured compliance with all health and safety regulations, maintaining a safe work environment for all employees.
- Reduced food waste by closely monitoring ingredient usage and implementing effective portion control measures.
- Participated in recipe testing sessions to refine dishes before adding them to the menu or featuring them as specials.
- Continually updated personal culinary knowledge by attending workshops, conferences, and industry events.
- Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
- Verified food temperatures and quality ahead of service to maintain standards.
- Cleaned and oiled kitchen equipment to maintain optimized function.
- Trained new kitchen staff on proper food handling and preparation techniques.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Kitchen Manager
Two Fish Bistro
03.2012 - 05.2014
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- 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.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Oversaw food preparation and monitored safety protocols.
- Maximized quality assurance by completing frequent line checks.
Education
Associate of Applied Science - Culinary Arts
Columbus Culinary Institute @ Bradford School
Columbus, OH05-2009
High School Diploma -
Reynoldsburg High School
Reynoldsburg, OH06-2004
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Waste reduction
- Culinary expertise
- Regulatory compliance
- Banquets and catering
- Cost reduction
- Fine-dining expertise
- Allergy awareness
- Plating and presentation
Certification
- ServSafe Training - 2024
Languages
English
Native or Bilingual
Spanish
Professional Working
Interests
- Cooking
- Reading
- Music
- Participating in cooking contests and challenges to showcase culinary skills and creativity
- Engaging in food photography and sharing culinary creations on social media
- Exploring various forms of art, such as Glass Blowing, Painting, and Wine Making, to nurture creativity and personal growth
- Strategy Games
- Martial Arts
- Swimming
- Playing Sports
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Head Chef
Delaware North
09.2023 - Current
Sous Chef
High Bank Distillery
03.2022 - 09.2023
Assistant Chef
The Ohio State University, Dining Services
05.2014 - 09.2021
Kitchen Manager
Two Fish Bistro
03.2012 - 05.2014
Associate of Applied Science - Culinary Arts
Columbus Culinary Institute @ Bradford School
High School Diploma -
Reynoldsburg High School
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