Patrix Baldwin
Billings,MT
Summary
Management professional with experience communication and food service. Self-motivated with strong work ethic. Believes in company loyalty and integrity with a commitment to customer service. Computer proficient in Microsoft Office and industry-specific software. Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service. Skilled Kitchen Manager knowledgeable about best practices, safe food handling and inventory management. Talented kitchen leader offer 10+ years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
17
17
years of professional experience
Work History
Kitchen Manager/Sous Chef
Forefront Healthcare
07.2023 - Current
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Coordinated with catering staff to deliver food services for special events and functions.
Chef Manager
Friendship House Of Christian Service
09.2022 - 07.2023
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Pitched in to work line during busy periods or in place of sick employees.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Kitchen Manager
Sodexo USA
08.2021 - 09.2022
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Coordinated with catering staff to deliver food services for special events and functions.
Operations Manager
St. John’s United
07.2019 - 07.2021
- Identified and implemented enhancements to client service and improve efficiency and customer satisfaction
- Efficient with Kronos Workforce Central
- Ensure continued compliance with all federal, state and local regulations
- Ensure that sanitation levels are at an acceptable level and all food is being handled and prepared safely according to HACCP guidelines
- End of month summary and work closely with chief finance officer to keep within the budget
- Developed new ordering guide and dining menu to meet individuals needs while providing healthy eating options
- Ensure great quality, service and cleanliness to clients
- Responsible for overseeing workflow for multiple locations, including but not limited to hiring, training, mentoring, performance reviews and disciplinary actions
- Train new hires to the standards of the client
- ServeSafe Certified
- Efficient in Sysco Impact Web.
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
- Identified and resolved unauthorized, unsafe, or ineffective practices.
- Partnered with vendors and suppliers to effectively manage and budget.
- Interacted well with customers to build connections and nurture relationships.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
Chef Manager
Wyndstone, Independent Living Facility
05.2017 - 07.2019
- Increased resident satisfaction from 35% to 96% within 1 year
- Created and implemented new menu for both independent and assistant living
- Ensure continued compliance with all federal, state and local regulations
- Catering Chef for multiple events for both residents and guests
- Past 1st Ecosure inspection
- Efficient with FSA Software and ordering system
- Ensured full inventory was maintained and ordered supply as needed
- Maintained expenses and was most improved overall for the year in the region
- Created daily checklist for both front line and back of house staff ensuring tasks were completed prior to the end of their shifts
- Established standards for personal performance and customer service
- Investigated and resolved complaints regarding food quality and service.
Production Manager
St. John’s United
09.2006 - 09.2016
- Kept up the weekly menu and changes as needed or ordered
- Liaison between upper management and staff
- Led daily production meetings
- Accomplished inventory and ordering of all food products and supplies while adhering to a set budget and operating cycles
- Responsible for overseeing including, but not limited to hiring, training, mentoring, performance reviews, and disciplinary actions
- Assured food and supplies were available for use by dietary personnel
- Inspected storage areas on a weekly basis for proper temperatures and cleanliness
- Inspected Dietary Department regularly to ensure that it is safe and sanitary
- Submitted written reports to administration as necessary
- Planned and presented in-service education programs for the Dietary Department
- Investigated on-the-job injuries and corrected the problem and/or retrained the employee as necessary
- Worked with Dietary Consultant to achieve quality food service
- Ensured that sanitation levels were at an acceptable level and all food was being handled and prepared safely according to HACCP guidelines.
Education
High School Diploma -
Brueder Grimm Schule
Dorheim, Germany05.1979
Skills
- History of taking on additional roles in absentia of senior manage
- Has supervised up to 50 staff members at one time
- Builds rapport with client to promote customer loyalty and repeat business
- Kitchen Management
- Menu Development
- Kitchen Staff Coordination
- Policy and Procedure Enforcement
- Flexible Schedule
- Staff Training and Development
- Multitasking and Organization
- Recipes and Menu Planning
- ServSafe Certification
- Health Inspections
Accomplishments
- Promoted through the ranks from server to production manager within 6 months
- Received “Hands in Hearts of Jesus” Award in 2010 for exemplary service and going above beyond required duties and responsibilities
- Has built a close, trusting and supportive relationship with staff and client which is demonstrated in the outstanding service we all provide both as a team and as individuals
Timeline
Kitchen Manager/Sous Chef
Forefront Healthcare
07.2023 - Current
Chef Manager
Friendship House Of Christian Service
09.2022 - 07.2023
Kitchen Manager
Sodexo USA
08.2021 - 09.2022
Operations Manager
St. John’s United
07.2019 - 07.2021
Chef Manager
Wyndstone, Independent Living Facility
05.2017 - 07.2019
Production Manager
St. John’s United
09.2006 - 09.2016
High School Diploma -
Brueder Grimm Schule
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