PAUL CLAASEN
Twin Falls,ID
Summary
Reliable Manager demonstrating high level of ownership and initiative. Possessing exceptional work ethic and desire to go above and beyond to exceed company expectations. Offering knack for building productive working relationships. Successful in fast-paced, deadline-driven environments to manage goals and team development. History of thriving in team-oriented environments.
Overview
13
13
years of professional experience
Work History
Chef/Kitchen Manager
Koto Brewing Company
Twin Falls, Idaho
11.2018 - Current
- Supervised [Number] BOH staff members and delivered mentorship to strengthen kitchen skills.
- Utilized local, fresh food products to support local economies and showcase community support.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Performed financial analysis and recommended effective methods to cut costs.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Chef/Kitchen Manager
Twin Falls Sandwich Company
Twin Falls, Idaho
04.2017 - Current
- Supervised [Number] BOH staff members and delivered mentorship to strengthen kitchen skills.
- Utilized local, fresh food products to support local economies and showcase community support.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
Partner/Chef
Blu
Twin Falls, ID
09.2015 - 04.2017
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Trained kitchen workers on culinary techniques.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Met with clients to discuss menus and meal options for weddings and banquets.
Partner/General Manager
Scooter's
Twin Falls, ID
05.2013 - 09.2015
- Created the development and launch of Scooter's Inc
- Recruited, hired and trained 25 new employees for front of house and back of house
- Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees
- Regularly updated computer systems with new pricing and daily food specials
- Worked closely with the chef and cooks to determine menu plans for special events or occasions
- Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency
- Scheduled and directed staff in daily work assignments to maximize productivity
- Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met
- Efficiently resolved problems or concerns to the satisfaction of all involved parties
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions
- Minimized loss and misuse of equipment through proper restaurant supervision and staff training
- Optimized profits by controlling food, beverage and labor costs on a daily basis
- Performed checkouts of servers and bartenders to ensure that all tickets were accounted for
- Counseled and disciplined staff when necessary.
General Manager
Anchor Bistro
Twin Falls, ID
05.2013 - 11.2013
- Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met
- Scheduled and directed staff in daily work assignments to maximize productivity
- Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency
- Efficiently resolved problems or concerns to the satisfaction of all involved parties
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions
- Optimized profits by controlling food, beverage and labor costs on a daily basis
- Performed checkouts of servers and bartenders to ensure that all tickets were accounted for
- Performed restaurant walk-throughs to gauge timeliness and excellent service quality
- Ensured proper cleanliness was maintained in all areas of the bar and front of house.
General Manager
Elevation 486
Twin Falls, ID
06.2011 - 11.2013
- Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency
- Scheduled and directed staff in daily work assignments to maximize productivity
- Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met
- Efficiently resolved problems or concerns to the satisfaction of all involved parties
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions
- Minimized loss and misuse of equipment through proper restaurant supervision and staff training
- Optimized profits by controlling food, beverage and labor costs on a daily basis
- Performed checkouts of servers and bartenders to ensure that all tickets were accounted for
- Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines
- Initiated negotiations regarding vendor contracts and kept updated records of contracts
- Regularly updated computer systems with new pricing and daily food specials
- Built sales forecasts and schedules to reflect desired productivity.
Education
High School Diploma -
Ketchikan High School
Ketchikan, AK05-1999
Some College (No Degree) - Culinary Arts
Linn Benton Community College
Albany, ORSome College (No Degree) - Business Administration and Management
Porterville College
Porterville, CASkills
- Strong leader
- Customer service oriented
- Kitchen Staff Management
- Vendor Relationship Management
- Food preparation techniques
- Hiring, Training, and Development
- Menu development
- Coaching and Mentoring
Accomplishments
- Responsible for coordination of up to 18 servers in restaurant with capacity of 200.
- Assisted in supervising kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items and rotation stock.
- Consistently stayed under monthly controllable expense budget.
- Spoke with patrons to ensure satisfaction with food and service.
- Created food and drink menu for restaurant with fresh ingredients and incorporated available locally grown product.
Affiliations
- Coach youth sports consisting of football, basketball, baseball, and softball.
- Foster parent for a year for a very behavioral teen.
- National Food Bank Cooking Matters Program
- Elks Member
Timeline
Chef/Kitchen Manager
Koto Brewing Company
11.2018 - Current
Chef/Kitchen Manager
Twin Falls Sandwich Company
04.2017 - Current
Partner/Chef
Blu
09.2015 - 04.2017
Partner/General Manager
Scooter's
05.2013 - 09.2015
General Manager
Anchor Bistro
05.2013 - 11.2013
General Manager
Elevation 486
06.2011 - 11.2013
High School Diploma -
Ketchikan High School
Some College (No Degree) - Culinary Arts
Linn Benton Community College
Some College (No Degree) - Business Administration and Management
Porterville College
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