Nathan Leupold

Fast food preparation and service, Cash handling and POS system operation, Customer service orientation, Teamwork, and collaboration.

• Worked scheduled shifts and remained available to work during coworker absences, holidays, and busy periods.
• Developed strong cooperative relationships with coworkers and managers.
• Worked different stations to provide optimal coverage and meet production goals.
• Assisted with inventory counts and stocking of merchandise.
• Boosted overall productivity by identifying areas for improvement and developing targeted strategies.

Ability to place cases, pans, utensils, and plates on both low and high shelves; Ability to lift up to 50 pounds; Ability to work in hot and damp environments; ability to Respond to high-volume situations several times a day; Manual dexterity to wash and dry kitchenware and tableware; Ability to keep the kitchen clean and tidy; Reliability, and professionalism.

• Trained new employees on proper dishwashing procedures, ensuring consistent quality across the team.
• Assisted in food preparation tasks as needed, contributing to overall kitchen productivity.
• Stepped into additional roles during busy times to boost coverage of important stations.
• Increased team morale by fostering a positive working atmosphere among kitchen staff members.

Chopping, peeling, slicing, and measuring ingredients according to the chef’s specifications. Setting up and cleaning workstations and kitchen equipment. Maintaining cleanliness and order in the kitchen. Adhering to all food safety and sanitation guidelines. Organizing and labeling food items in storage closets and shelves and responding to the needs of chefs and other cooking staff.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Reduced food waste by properly storing ingredients and monitoring expiration dates.
• Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
• Stocked inventory efficiently, enabling seamless transition between meal services.

In charge of a section of the kitchen with 23 other cooks, oversee food preparation, and delegate tasks to other cooks. Ensure that all food coming out of their section is up to the restaurant's standards. Communicate with the head chef and other lead cooks to ensure the smooth operation of the kitchen.

• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• 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.
• Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.

Preparing dishes, managing kitchen operations, scheduling employees, tracking inventory, ordering supplies, training new kitchen employees, handling administrative duties, planning menus, and recording inventory.

• Trained kitchen staff to perform various preparation tasks under pressure.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Collaborated with staff members to create meals for large banquets.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.

Managing all kitchen operations, including menu development, staff training, and maintaining high food quality standards. Supervising the kitchen staff, ensuring efficient and clean work areas, and developing productive relationships with purveyors.

• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Scheduled and supervised all kitchen employees such as dishwashers and waiters.
• Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
• Earned accolades from the press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests.