Paul Nothdurft
Sioux Falls,SD
Summary
Dedicated professional offering experience contributing to team success. Friendly, outgoing and reliable professional in restaurant industry with background in cooking and management responsibilities. Passionate about maximizing kitchen productivity. Experienced Food Service Manager with a proven ability to manage all facets of food service operations. Proficient in staff supervision and inventory management. Skilled in upholding stringent standards of food quality, safety, and customer satisfaction. Adept leader capable of inspiring and guiding teams to hit goals. My two main goals that I strive for in a kitchen are: I am one of the hardest, if not the hardest, worker in the kitchen and my fellow employees "want" to work with me.
Overview
18
18
years of professional experience
Work History
Kitchen Manager
Remedy Brewing Company
01.2017 - Current
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Developed and implemented kitchen policies, procedures and quality standards.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Cook, Manager
K Restaurant
01.2015 - 01.2020
- Ran day-to-day business, usually on my own.
- The restaurant had myself and the owner as cooks..
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Trusted to run the restaurant on my own for weeks at a time.
- Oversaw food preparation, production and presentation according to quality standards.
- Developed new recipes to maintain customer interest and satisfaction.
- Trained new employees to perform duties.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Cook, Sous Chef
The Club at Prescott Lakes
01.2011 - 01.2015
- Started as a line cook, but worked my way up to sous chef.
- Assisted in developing new recipes or modifying existing ones for better taste or efficiency.
- Was interim head chef for one month during chef transition.
- Supervised and trained kitchen staff on proper preparation techniques.
- Performed basic administrative duties such as inventory management, ordering supplies.
Cook
Grille 26
01.2007 - 01.2011
- Responsible for prep and running of any and all stations
- Handled significant risotto prep tasks deemed crucial by head chef
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
Education
EMS Certification -
Yavapai College
01.2014
Bachelors Degree - Exercise Science with focus on Kinesiology
University of Sioux Falls
01.2011
High School -
Lincoln High School
01.2007
Skills
- Menu development
- Attention to Detail
- Kitchen Management
- Inventory Management
- Productivity Improvement
- Team Collaboration and Leadership
References
References available upon request.
Timeline
Kitchen Manager
Remedy Brewing Company
01.2017 - Current
Cook, Manager
K Restaurant
01.2015 - 01.2020
Cook, Sous Chef
The Club at Prescott Lakes
01.2011 - 01.2015
Cook
Grille 26
01.2007 - 01.2011
EMS Certification -
Yavapai College
Bachelors Degree - Exercise Science with focus on Kinesiology
University of Sioux Falls
High School -
Lincoln High School
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