MORGAN CHASE
Bloomington,IN
Summary
Having worked in various roles within the food and beverage industry, I possess a comprehensive understanding of both front and back of house operations. Leveraging expertise as a kitchen manager, shift lead, and sous chef, I have a deep understanding of food preparation, menu development, and kitchen operations. I excel at managing resources, optimizing workflow, and maintaining strict quality control standards to consistently deliver outstanding culinary creations. With strong leadership skills and ability to motivate and train staff, building of cohesive teams have consistently exceeded expectations to handle the challenges of planning and executing large-scale events, while maintaining the highest standards of service in day-to-day operations.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Bloomington Gourmet Catering
07.2023 - Current
- Created and deployed successful strategies to boost performance, streamline food prep processes and reduce waste.
- Trained staff on proper cooking techniques to ensure quality and consistency.
- Placed, scheduled and received food deliveries, with three separate food vendors, adhering to food cost and budget.
- Maintained a well organized and clean kitchen.
- Delivered in-depth training to workers in food preparation and execution.
- Maintained a well balanced kitchen, adhering to staff's strengths and developing further skills.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
SOUS CHEF/SHIFT LEAD
MORGAN CHASE
04.2021 - Current
- Proficient in menu planning, recipe development, & food cost analysis
- Implemented standard operating procedures to improve kitchen efficiency, minimize waste, & enhance productivity
- Oversee all aspects of kitchen operations, including staff management & customer service.
LEAD COOK/SOUS CHEF
Bloomington Gourmet Catering
04.2021 - Current
CROP MANAGEMENT
Tripp Scientific
05.2020 - 02.2021
- Lead teams to ensure highest quality standards
- Indoor & outdoor management of nutrient application, irrigation, pruning & harvesting of crops
- In-depth understanding of local & state regulations governing cultivation, including licensing requirements & record keeping.
ASSISTANT MANAGER/LEAD SERVER & BARTENDER
Red Robin
05.2016 - 01.2020
- Oversaw daily restaurant operations ensuring smooth functioning of FOH & BOH operations
- Assisted general manager in recruiting, training, & managing a team of over 40 employees
- Provided exceptional customer service.
ASSISTANT MANAGER/ KITCHEN MANAGER
Wing Nutz
05.2018 - 08.2019
- Oversaw daily kitchen operations to ensure food quality, safety, & timely service
- Implemented efficient kitchen systems to reduce food preparation time & improve overall productivity
- Assisted general manager in overseeing all aspects of daily operations, including staff management, customer service, & inventory control.
Education
ROSARY CATHOLIC HIGH SCHOOL
01.2013
Skills
- Multitasking & Time Management
- Menu Development
- Food Preparation & Planning
- Customer Service
- Team Management
- Leadership
- Communication
- Continuous Learning
- Cost Control
- Supply Ordering
- Kitchen staff coordination
- Workflow Planning
- Purchasing
- Product Rotation
Certification
- ServSafe
- Food Handlers Certified
- ServSafe Kitchen Manger Certified
Personal Information
Title: SOUS CHEF/SHIFT LEAD
References
References Available Upon Request
Timeline
Kitchen Manager
Bloomington Gourmet Catering
07.2023 - Current
SOUS CHEF/SHIFT LEAD
MORGAN CHASE
04.2021 - Current
LEAD COOK/SOUS CHEF
Bloomington Gourmet Catering
04.2021 - Current
CROP MANAGEMENT
Tripp Scientific
05.2020 - 02.2021
ASSISTANT MANAGER/ KITCHEN MANAGER
Wing Nutz
05.2018 - 08.2019
ASSISTANT MANAGER/LEAD SERVER & BARTENDER
Red Robin
05.2016 - 01.2020
ROSARY CATHOLIC HIGH SCHOOL