Oversaw food preparation, production and presentation according to quality standards.
Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
Executed quality checks of food service equipment and appliances, verified proper working condition and scheduled preventive maintenance and repairs without service disruptions.
Ensured compliance with health codes and regulations in the cafeteria kitchen.
Supervised activities of dining room staff to maintain service levels and support guest needs.
Supervised setup, takedown and maintenance of buffet tables during meal service periods.
Resolved problems or concerns to satisfaction of involved parties.
Developed and implemented policies to ensure cost-effective operation of cafeteria.
Administered food planning, purchasing, preparation, and service for organization and carefully adhered to health standards in dining area and kitchen.
Trained new employees to perform duties.
Resolved customer complaints promptly to maintain a positive relationship with patrons.
Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Assisted staff by serving food and beverages or bussing tables.
Managed daily operations of cafeteria, including customer service, food preparation and inventory management.
Trained and supervised cafeteria staff on proper food handling techniques, safety procedures and customer service standards.
Pitched in to help cafeteria employees with various food preparation and serving tasks.
Prep Cook
Red Wind Casion
Tumwater
04.2006 - 11.2008
Processed sales transactions to prevent long customer wait times.
Helped with purchases and signed customers up for rewards program.
Greeted customers promptly and responded to questions.
Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Operated grills, ovens and other kitchen equipment as required for meal preparation.
Checked quality of food products to meet high standards.
Adhered to regulatory standards regarding safe and sanitary food prep.
Organized and labeled stock of ingredients to maintain needed inventory levels.
Followed recipes to prepare meals according to customer specifications.
Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
Prepped vegetables and ingredients by washing, chopping and dicing.
Kept the kitchen area clean at all times during shifts.
Maintained records of daily food usage in accordance with health regulations.
Organized walk-in coolers and freezers according to established guidelines.