Micah Stone

Director of food operations on multiple projects

• Trained kitchen staff to perform various preparation tasks under pressure.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.

• Prepared meals from scratch using authentic, recipes to generate repeat business.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.

Created a pub style restaurant with European pub favorites and spirits. Supported a familial and community enviorment in which those could enjoy traditional comfort foods.

• Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
• Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
• Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
• Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
• Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.

• Managed day-to-day business operations.
• Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
• created menu to encourage seasonally inspired flavors with locally sourced items.

Started as a chef in the kitchen and within a year became promoted to Food Service Director.

• Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
• Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
• Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.
• Used knowledge as a chef to create appetizing and appealing meals while following medical dietary orders.
• Managed staff schedules and maintained adequate coverage for all shifts.