Monty Hedgepeth
Tulsa
Summary
Effective leader with strong decision making, communication, organizational and interpersonal skills Demonstrated skills dealing professionally with the public and management Seeks to continually improve guest and team member's satisfaction
Overview
20
20
years of professional experience
Work History
Kitchen Supervisor
Saint Francis Health System
04.2023 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
Executive Chef
Marriott Tulsa Hotel Southern Hills
03.2009 - 01.2022
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
- Check the quantity and quality of received products
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Estimate amounts and costs of required supplies, such as food and ingredients
- Monitor sanitation practices to ensure that employees follow standards and regulations
- Check the quality of raw or cooked food products to ensure that standards are met
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers
- Recruit and hire staff, such as cooks and other kitchen workers
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets
- Communicating with Supervisors, Peers, or Subordinates
- Coordinating the Work and Activities of Others
- Developing and Building Teams
- Experience with: Meat grinders, Meat slicers, Meat thermometers, Melon ballers, Mixers, Oyster knives, Paring knives, Personal computers, Pizza ovens, Plane graters, Portion scales, Pressurized steam cookers, Rice cookers, Rolling pins, Rotisserie units, Salamanders, Serrated blade knives, Sieves, Slicing machines, Steam kettles, Steam tables, Strainers, Toasters, Vegetable brushes, Vegetable peelers, Woks, Waffle makers, Food shredders, Kitchen tongs, Commercial microwave ovens, Mandolines, Facebook, Desktop computers, Conveyer ovens, Convection ovens, Commercial dishwashers, Commercial coffeemakers, Chefs' knives, Broilers, Bread slicers, Braziers, Boning knives, Blenders, Microsoft Word, Microsoft PowerPoint, Microsoft Excel, Culinary Software Services ChefTec, Electric deep-fat fryers, Electric ovens, Electric stoves, Food processors, Food smokers, Fruit zesters, Garbage compactors, Gas ovens, Gas stoves, Gas-powered deep-fat fryers, Griddles, Grills, Hot dog cookers, Ice shaving or crushing equipment, Ice-making machines, Infrared heat lamps, Instant-read pocket thermometers, Juice dispensers, Juice extractors, Kitchen fire extinguishers, Kitchen shears, Knife sharpeners, Laptop computers
Executive Chef
D'NOVO LEAN GOURMET
05.2008 - 02.2009
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
- Check the quantity and quality of received products
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Monitor sanitation practices to ensure that employees follow standards and regulations
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions
- Check the quality of raw or cooked food products to ensure that standards are met
- Order or requisition food or other supplies needed to ensure efficient operation
- Supervise or coordinate activities of cooks or workers engaged in food preparation
- Determine how food should be presented and create decorative food displays
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers
- Recruit and hire staff, such as cooks and other kitchen workers
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets
- Coaching and Developing Others
- Developing and Building Teams
- Developing Objectives and Strategies
- Documenting/Recording Information
- Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment
- Thinking Creatively
- Training and Teaching Others
- Experience with: Electric stoves, Food dicers, Food smokers, Fruit zesters, Gas ovens, Gas stoves, Gas-powered deep-fat fryers, Griddles, Grills, Hot dog cookers, Ice shaving or crushing equipment, Ice-making machines, Infrared heat lamps, Instant-read pocket thermometers, Juice dispensers, Electric ovens, Double boilers, Desktop computers, Conveyer ovens, Convection ovens, Commercial dishwashers, Commercial coffee grinders, Chefs' knives, Carbonated beverage dispensers, Microsoft Word, Microsoft PowerPoint, Microsoft Excel, Internet browser software, Email software
Executive Chef
Marriott Tulsa Hotel Southern Hills
01.2007 - 05.2008
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
- Check the quantity and quality of received products
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Estimate amounts and costs of required supplies, such as food and ingredients
- Monitor sanitation practices to ensure that employees follow standards and regulations
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions
- Check the quality of raw or cooked food products to ensure that standards are met
- Order or requisition food or other supplies needed to ensure efficient operation
- Supervise or coordinate activities of cooks or workers engaged in food preparation
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets
- Demonstrate new cooking techniques or equipment to staff
- Experience with: Email software, Internet browser software, Microsoft Excel, Microsoft PowerPoint, Microsoft Word
Executive Sous Chef
Double Tree Hotel Warren Place
06.2005 - 01.2007
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
- Estimate amounts and costs of required supplies, such as food and ingredients
- Monitor sanitation practices to ensure that employees follow standards and regulations
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions
- Check the quality of raw or cooked food products to ensure that standards are met
- Supervise or coordinate activities of cooks or workers engaged in food preparation
- Inspect supplies, equipment, or work areas to ensure conformance to established standards
- Determine how food should be presented and create decorative food displays
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers
- Staffing Organizational Units
- Coaching and Developing Others
- Controlling Machines and Processes
- Documenting/Recording Information
- Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment
- Provide Consultation and Advice to Others
- Selling or Influencing Others
- Experience with: Microsoft Excel, Microsoft PowerPoint, Microsoft Word, Blenders, Boning knives, Braziers, Bread slicers, Broilers, Chefs' knives, Commercial dishwashers, Convection ovens, Conveyer ovens, Double boilers, Dry or liquid measuring cups, Food smokers, Fruit zesters, Gas ovens, Gas stoves, Gas-powered deep-fat fryers, Griddles, Grills, Knife sharpeners, Meat slicers, Meat thermometers, Rotisserie units, Salamanders
Education
High School Diploma or Equivalent - High School Equivalent Exam Preparation
Emerson High
Oklahoma city, OK05.1986
Skills
- Food safety
- Inventory control
- Operations management
- Staff training
Timeline
Kitchen Supervisor
Saint Francis Health System
04.2023 - Current
Executive Chef
Marriott Tulsa Hotel Southern Hills
03.2009 - 01.2022
Executive Chef
D'NOVO LEAN GOURMET
05.2008 - 02.2009
Executive Chef
Marriott Tulsa Hotel Southern Hills
01.2007 - 05.2008
Executive Sous Chef
Double Tree Hotel Warren Place
06.2005 - 01.2007
High School Diploma or Equivalent - High School Equivalent Exam Preparation
Emerson High
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