Summary
Overview
Work History
Education
Skills
Websites
Accomplishments
Personal Information
Certification
Timeline
Generic
Racheal L. Young

Racheal L. Young

Tuscaloosa

Summary

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Fine Dining cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Forward-thinking professional offering more than 11 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven chef skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Executive Chef

Collegefresh
08.2024 - Current
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.

Dietary assistant manager and kitchen supervisor

Glen Haven Nursing and Rehabilitation Center
04.2023 - 08.2024
  • Assist CDM and Head dietitian with clinicals
  • Maintain and provide all solutions with dietary kitchen and staff
  • Handle all truck orders and monthly truck order budgets
  • Recruit and terminate all dietary staff
  • Inservice all staff concerning working as a dietary employee and proper PPE and workforce relations
  • Interviewing all residents to ensure a comfortable living arrangement within the facility that meets their comfortability within the dietary department and nutrition needs

Executive Chef

Hotel Indigo
04.2022 - 03.2023
  • In charge of Executive culinary operations such as; Handling All cuisine and meal operations
  • Maintaining all employees and employee relations
  • Maintaining all major food and beverage orders and inventory
  • Promoting all sales
  • Ensuring an healthy and safe work environment
  • Securing any solutions unhandled
  • (I operated 2 restaurants within this company.)

Sous Chef

Uppercrust
04.2020 - 03.2022
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Coordinated with team members to prepare orders on time.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Promoted to Executive Chef August 2021.

Lead cook

Aramark
07.2014 - 04.2020
  • Cooked portioned and garnished food items according to designated recipes
  • Prepared and served appetizing food in a timely manner to guest
  • Examined and checked all food items to ensure quality and accuracy
  • Supervised cleaning of kitchen area and complied with established food sanitation standards
  • Restocked assigned food stations and reported maintenance needed for kitchen equipments
  • Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
  • Supervised line cooks to monitor food safety and order accuracy.
  • Trained kitchen staff to perform various preparation tasks under pressure.


Café Associate

SAM'S CLUB
09.2013 - 09.2014
  • Prep and cook all foods and grocery for sale
  • Meet expectation of daily product planning
  • Operated a cash register for all check, credit card, and cash transactions
  • Verified that all customer received receipts for their purchases
  • Stocked and replenished according to store merchandising layouts

Education

HIGH SCHOOL DIPLOMA -

Tuscaloosa County High school
Northport, AL
05.2009

Skills

  • Customer-oriented
  • Sales goals
  • Cooking experience
  • Operational knowledge of kitchen tools and appliances
  • Retail experience
  • Merchandising experience
  • Stocking experience
  • Inventory experience
  • Personable
  • Motivated team player
  • Employee relations experience
  • Multitasking experience
  • Banquets and catering
  • Food preparation techniques
  • Sanitation coordination
  • Signature dish creation
  • Food prep planning
  • Purchasing
  • Culinary techniques
  • Dietary restrictions
  • Decision-making
  • Kitchen staff management
  • Kitchen equipment operation and maintenance
  • BOH operations
  • Staff training
  • Food safety
  • ServSafe certification
  • Restaurant operations
  • Food stock and supply management
  • Menu planning
  • Allergy awareness

Accomplishments

  • Designed whole new menu, including meal selections, beverages and pricing.
  • Ensured safe and efficient kitchen operations while managing a BOH staff of 16.
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Supervised team of over 20 staff members.

Personal Information

Date of Birth: March 25 1991

Certification

  • Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
  • Food Allergy Training Certificate–Food Allergy Research & Education or MenuTrinfo.
  • Dietary Manager Certification - Association of Nutrition & Foodservice Professionals.

Timeline

Executive Chef

Collegefresh
08.2024 - Current

Dietary assistant manager and kitchen supervisor

Glen Haven Nursing and Rehabilitation Center
04.2023 - 08.2024

Executive Chef

Hotel Indigo
04.2022 - 03.2023

Sous Chef

Uppercrust
04.2020 - 03.2022

Lead cook

Aramark
07.2014 - 04.2020

Café Associate

SAM'S CLUB
09.2013 - 09.2014

HIGH SCHOOL DIPLOMA -

Tuscaloosa County High school

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Racheal L. Young