Senior Kitchen Manager
The Cheesecake Factory
- Fostered a culture of continuous improvement by regularly soliciting feedback from staff members about potential improvements to operations.
- Consistently met or exceeded budget targets by closely monitoring expenses and making strategic adjustments as needed.
- Collaborated with front-of-house staff to ensure seamless coordination between the kitchen and dining areas.
- Established productive relationships with vendors, negotiating favorable pricing on high-quality ingredients.
- Streamlined ordering processes to reduce delivery errors from vendors while staying within established budgets.
- Managed employee scheduling to maintain optimal staffing levels during peak business hours while minimizing labor costs.
- Reduced food waste through careful inventory management and creative menu planning.
- Elevated guest satisfaction by maintaining high standards of food quality and presentation.
- Optimized kitchen workflows, resulting in reduced ticket times and increased table turnover rates.
- Implemented rigorous safety and sanitation protocols, ensuring compliance with local health department regulations.
- Developed a strong team of culinary professionals through ongoing coaching, training, and mentoring.
- Oversaw equipment maintenance and repair schedules to minimize downtime and maintain operational efficiency.
- Maintained a professional and organized kitchen, ensuring that all staff members adhered to established safety and sanitation protocols.
- Regularly reviewed performance metrics to identify opportunities for continuous improvement in the areas of cost control, productivity, and customer satisfaction.
- Led the successful execution of special events and catering orders, coordinating with other departments to ensure seamless delivery of high-quality dishes on time and under budget.
- Enhanced kitchen efficiency by streamlining prep processes and implementing time-saving techniques.
- Assisted in the recruitment process for new hires by interviewing candidates, assessing their skills, and making recommendations to upper management based on fit within the existing team dynamic.
- Mentored junior chefs in advanced culinary techniques, fostering a collaborative learning environment within the kitchen team.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
