Summary
Overview
Work History
Education
Skills
Timeline
Generic

Milton clagg

Thornville

Summary

Dynamic Team Leader with a proven track record at Travel Center, enhancing productivity through effective workflow management and staff training. Recognized for boosting customer satisfaction by resolving issues promptly. Skilled in performance improvement and analytical thinking, fostering a collaborative environment that drives team success and operational excellence.

Hardworking and passionate job seeker with strong organizational skills eager to work and learn. Ready to help team achieve company goals.

Overview

10
10
years of professional experience

Work History

Team Leader

Travel Center
12.2023 - 05.2025
  • Enhanced team productivity by implementing efficient work processes and regularly reviewing performance metrics.
  • Mentored junior staff members, helping them develop their leadership potential and advance in their careers.
  • Increased customer satisfaction ratings by closely monitoring service quality standards and addressing any issues promptly.
  • Provided ongoing support to direct reports, addressing concerns or questions promptly so they could remain focused on their tasks.
  • Streamlined workflows for increased efficiency, reducing turnaround times for critical tasks.
  • Coordinated resources effectively to meet project deadlines and achieve desired results.
  • Increased customer satisfaction with prompt and accurate issue resolution, leading dedicated customer service team.
  • Maintained overall safe work environment with employee training programs and enforcement of safety procedures.
  • Built and maintained strong client relationships, leading to repeat business and referrals.
  • Collected, arranged, and input information into database system.
  • Frequently inspected production area to verify proper equipment operation.
  • Maintained database systems to track and analyze operational data.

Lead Line Cook

Horvath's Harbor LLC
05.2020 - 08.2024
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
  • Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
  • Grilled meats and seafood to customer specifications.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
  • Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
  • Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
  • Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
  • Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Plated and presented all dishes to match established restaurant standards.
  • Trained and assisted new kitchen staff members.
  • Communicated with management on food inventory stock to request order placement.
  • Monitored food temperatures to meet quality and safety standards.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Received and stored food supplies, raw materials and other ingredients.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Operated grills, fryers and ovens to cook food items.
  • Cleaned and sanitized work areas, utensils and equipment.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Reduced customer waiting by batch cooking popular items during rush times.
  • Used kitchen equipment safely and reduced risk of injuries and burns.
  • Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
  • Followed company recipes and production standards to satisfy customers.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.

Sous Chef

Olde Canal Restuarant
05.2015 - 06.2022
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • 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.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • 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.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • 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.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
  • Streamlined kitchen operations, reducing food waste through meticulous inventory management.
  • Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
  • Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
  • Elevated dining experience by innovating seasonal menu items tailored to local tastes.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
  • Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.
  • Monitored food production to verify quality and consistency.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.
  • Participated in food tastings and taste tests.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed close relationships with suppliers to source best ingredients.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

BOH Line Cook

Copper Penny Bar and Grill
06.2017 - 07.2019
  • Ensured consistent taste and quality by adhering to standardized recipes and carefully measuring ingredients.
  • Consistently met high volume demands while maintaining impeccable quality control standards for all dishes prepared.
  • Utilized strong organizational skills to manage multiple priorities simultaneously under pressure during busy shifts.
  • Trained new hires, fostering a positive team environment and contributing to overall staff development.
  • Provided excellent customer service by accommodating special dietary needs and addressing concerns promptly.
  • Safely operated kitchen equipment, minimizing accidents and maintaining a secure work environment.
  • Efficiently rotated through various stations within the kitchen, demonstrating adaptability and strong proficiency at each position.
  • Effectively communicated with front-of-house staff members on order modifications or allergy concerns for guest satisfaction.
  • Managed time effectively, prioritizing tasks to ensure prompt meal service during peak hours.
  • Demonstrated versatility in cooking styles, adapting quickly to different menu offerings or specials as required.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Monitored food quality and presentation to maintain high standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Grilled meats and seafood to customer specifications.
  • 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.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Plated and presented all dishes to match established restaurant standards.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.

Education

High School Diploma -

Sheridan High School
Thornville, OH
05-2020

Skills

  • Attention to detail
  • Problem-solving
  • Teamwork and collaboration
  • Work Planning and Prioritization
  • Documentation and reporting
  • Performance improvement
  • Work planning
  • Complex Problem-solving
  • Analytical thinking
  • Goal setting
  • Quality improvement
  • Leading team meetings
  • Safety
  • Staff education and training
  • Cash handling
  • Evaluating employee work
  • Giving constructive feedback
  • Onboarding and orientation
  • Risk management
  • Workflow management
  • Time management
  • Multitasking
  • Active listening
  • Written communication
  • Task prioritization
  • Problem-solving abilities
  • Reliability

Timeline

Team Leader

Travel Center
12.2023 - 05.2025

Lead Line Cook

Horvath's Harbor LLC
05.2020 - 08.2024

BOH Line Cook

Copper Penny Bar and Grill
06.2017 - 07.2019

Sous Chef

Olde Canal Restuarant
05.2015 - 06.2022

High School Diploma -

Sheridan High School

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