Megan McRay
Shelbyville,TN
Summary
Seasoned professional offering 10+ years of experience in food service seeking position of Sous Chef. Proficiency in preparing and serving appetizing and delicious food compliant with predefined portion control procedures. Well-versed with protocols for safe and sanitary preparation of food items. Highly skilled at training and team leadership according to company standards.
Overview
12
12
years of professional experience
Work History
Line/Prep Cook
Del Frisco’s
Nashville And Brentwood , TN
01.2022 - Current
- Complete assigned prep list, efficiently run station during the shift, and stock food as needed
- Exercising good safety, sanitation and organizational skills
- Ability to collaborate with all members of the BOH staff
- Use kitchen equipment safely and reduced risk of injuries and burns.
- Wrap up and store unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Fried, grilled and baked foods such as chicken, seafood and steak.
- Identified inefficiencies leading to improved productivity.
Line Cook
Logan’s Roadhouse
Symrna , TN
04.2021 - 01.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
BOH Manager
Ruby Tuesday Restaurant
Columbia, TN
07.2010 - 04.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum freshness.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Grilled meats and seafood to customer specifications.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- BOH purchasing and inventory.
Education
Plainview High School
Plainview, ALSkills
- Store Room and Walk-In Inspections
- Food Storage
- Regulatory Standards
- Weights and Measurements
- Product Rotations
- Proper Portioning
- Stocking and Replenishing
- Food Preparation and Safety
- Heavy Lifting
- Equipment Cleaning and Maintenance
- Dish Preparation
- Kitchen Equipment Operation
- Recipe Adherence
- Chopping Vegetables
- Policy and Procedure Compliance
- Purchasing and Receiving
- Sanitization Protocols
- Food Spoilage Prevention
- Plating and Presentation
- Menu Memorization
- Ingredient Selection
- Safe Food Handling
- High-Volume Environments
- Sauce Preparation
- Safe Work Practices
- Attention to Detail
- Surface Work
- Willingness to Learn
- Order Accuracy
- Accident Prevention
- Production Line Management
Timeline
Line/Prep Cook
Del Frisco’s
01.2022 - Current
Line Cook
Logan’s Roadhouse
04.2021 - 01.2022
BOH Manager
Ruby Tuesday Restaurant
07.2010 - 04.2021
Plainview High School
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