Rachel Siders
Phoenix
Summary
Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
14
14
years of professional experience
9
9
years of post-secondary education
Work History
Food Production Manager
Aramark
Scottsdale
10.2025 - Current
- Supervised daily food production operations to ensure quality and safety compliance.
- Managed inventory levels and coordinated supply orders for timely production needs.
- Trained and mentored team members on food handling and safety protocols.
- Enforced sanitation standards to maintain a clean and organized work environment.
- Monitored inventory levels and ordered supplies as needed.
- Created monthly reports outlining production goals achieved versus planned goals.
- Provided guidance on methods of improving processes by using new technologies or techniques.
- Enforced company policies and procedures while maintaining a positive work environment.
- Developed work procedures to increase efficiency and safety standards in the plant.
- Implemented cost-saving strategies to reduce waste and maximize productivity.
- Resolved conflicts between employees that arise due to differences in working styles or approaches.
- Identified potential sources of supply chain delays or disruptions ahead of time.
- Coordinated with vendors regarding delivery schedules and inventory levels.
- Ensured compliance with all health, safety and sanitation regulations in the workplace.
- Participated in regular meetings with management team members to discuss progress towards established goals.
- Scheduled personnel for various shifts in order to meet production deadlines.
- Monitored product quality control measures, such as temperature, moisture content, and packaging requirements.
- Reviewed customer specifications prior to beginning production runs.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Oversaw food preparation, production and presentation according to quality standards.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Delegated work to staff, setting priorities and goals.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Prepared workstations with ingredients and tools to increase efficiency.
- Monitored temperatures of prepared food and cold-storage areas.
- Collaborated with suppliers to source quality ingredients and materials.
- Coordinated scheduling for multiple projects across various departments.
- Communicated with team members to ensure timely task completion.
- Monitored project timelines to identify potential conflicts or delays.
- Maintained detailed records of schedules and project changes regularly.
- Maintained accurate records of all tasks completed by the team.
- Assigned tasks to appropriate personnel based on their skill level and availability.
- Ensured compliance with established policies and procedures related to scheduling activities.
- Determined the most efficient timeline for completing a given assignment while ensuring optimal resource utilization.
- Performed data entry into computer systems for tracking purposes.
- Provided HR administrative assistance to management team.
- Reviewed and approved vendor invoices.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Managed administrative tasks such as payroll processing, employee scheduling.
- Handled employee scheduling tasks including assigning shifts, approving time off requests.
- Provided support on a variety of projects related to accounting processes, systems design and implementation, internal controls, and audit preparation.
Airline Chef
LSG Sky Chefs
Phoenix
04.2024 - 10.2025
- Prepared high-quality meals in accordance with safety and hygiene standards.
- Collaborated with team members to ensure timely meal service for clients.
- Operated kitchen equipment efficiently to maintain smooth workflow.
- Trained new staff on kitchen procedures and food preparation techniques.
- Maintained cleanliness of workstations to comply with health regulations.
- Conducted regular quality checks to ensure food met company standards.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Trained kitchen workers on culinary techniques.
- Trained new chefs on proper cooking techniques and menu items.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation, and quantities of plated food across line.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Documented changes made during the course of each batch run according to GMP guidelines.
- Prepared technical documents such as specifications sheets, test reports and batch records according to GMP guidelines.
- Monitored inventory control systems for discrepancies and irregularities.
- Supervised daily production activities to ensure workflow efficiency.
- Monitored equipment performance and performed routine maintenance checks.
- Implemented quality control measures to maintain product standards.
Catering and Event Chef
Gold Canyon Golf Resort
Gold Canyon
03.2022 - 05.2024
- Prepared diverse menus for events at a premier golf resort.
- Collaborated with event planners to customize culinary experiences.
- Supervised kitchen staff during high-volume functions and events.
- Trained new kitchen staff on operational procedures and techniques.
- Executed timely meal service for large groups in various settings.
- Developed seasonal menu items to enhance guest dining experiences.
- Adapted recipes to accommodate guests with allergies or dietary restrictions while still providing a delicious meal experience.
- Inspected kitchen equipment regularly for cleanliness and functionality.
- Supervised a team of cooks in the preparation of food items for large-scale events.
- Monitored quality control standards to ensure high-quality presentations.
- Developed and implemented innovative menus for special events, ensuring that all dishes were prepared according to health and safety regulations.
Resturant and Bar Manager
Stevie J’s
Scottsdale
03.2018 - 02.2022
- Managed daily bar operations and ensured smooth workflow.
- Trained staff on cocktail preparation and customer service techniques.
- Oversaw inventory management and ordering of supplies for the bar.
- Enforced compliance with health and safety regulations in the workplace.
- Created a welcoming atmosphere to enhance customer experience and satisfaction.
- Coordinated events and promotions to increase bar attendance and engagement.
- Managed bar staff, trained new hires, and implemented disciplinary procedures when necessary.
- Managed day-to-day operations including opening and closing duties, scheduling shifts for employees, cash handling procedures and payroll processing.
- Ordered and maintained an adequate supply of alcoholic beverages, glassware, garnishes, ice, napkins, straws and other items needed for drinks.
- Maintained accurate records of liquor inventory and purchases for budgeting purposes.
- Controlled labor costs by adjusting schedules and workflows to align with anticipated customer demands.
- Ensured compliance with local health codes regarding food storage temperatures or alcohol serving guidelines.
- Reviewed monthly sales reports to identify areas of improvement and growth opportunities.
- Analyzed financial data such as costs associated with labor efficiency, waste reduction and cost control initiatives.
- Created promotional materials such as flyers or posters to advertise specials or upcoming events.
- Prepared detailed reports on daily sales figures to track trends in customer preferences.
- Negotiated purchase agreements with vendors to obtain best pricing on supplies.
- Increased profits by overseeing inventory and strategically increasing menu prices.
- Conducted weekly team meetings to discuss upcoming events, promotions and menu changes.
- Mitigated health risks and reduced safety hazards by creating cleaning schedules, restocking items and sanitizing equipment.
- Pursued training opportunities to advance mixology knowledge and refine understanding of beer, wine and liquor.
- Coordinated with chefs on food pairings for cocktails or beer selections.
Restaurant Manager
Cattle Baron Steakhouse
Penryn
02.2012 - 03.2017
- Managed daily restaurant operations and ensured efficient service delivery.
- Trained and supervised staff in customer service and food safety practices.
- Developed and implemented staff schedules to optimize workforce efficiency.
- Coordinated with kitchen staff to ensure timely meal preparation and presentation.
- Resolved customer complaints promptly to enhance guest satisfaction experience.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Maintained detailed records of sales transactions and daily shift reports.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
Education
Culinary Arts Certification - Culinary Arts
California Department of Education
Los Angeles , CA 08.2018 - 10.2021
Business Law - Business Law
Lincoln Law School
Sacramento , Ca 08.2001 - 06.2005
Associate of Science - Nutrition Sciences
Sierra College
Rocklin, CA 02.1997 - 06.1999
Skills
- Food safety compliance
- Kitchen equipment operation
- Portion control
- Training and mentoring
- Team leadership
- Inventory management
- Quality control standards
- Time management
- Banquets and catering
- Knife use
- Operations management
- Kitchen management
- Process improvement
- Staff training
- Team collaboration
- Event planning
- Cost reduction
- Conflict resolution
- Effective communication
- Leadership development
- Sanitation compliance
- Staff training and development
- Batch production
- Quality assurance auditing
- Allergen awareness
- Food science
- HACCP planning
- Waste reduction
- GMP practices
- Production scheduling
- Interpersonal communication
- Maintain records
- Cross-training
- Preparation oversight
- Food production management
- Supplies forecasting
- Waste management
- Shortage reports
- Crisis management
- Adaptability
- Active listening
- Weekly menu preparation
- Recipes and menu planning
- Work station assignments
- Staff forecasting
- Point of sale POS software
- Hiring and onboarding
- Schedule coordination
Timeline
Food Production Manager
Aramark
10.2025 - Current
Airline Chef
LSG Sky Chefs
04.2024 - 10.2025
Catering and Event Chef
Gold Canyon Golf Resort
03.2022 - 05.2024
Culinary Arts Certification - Culinary Arts
California Department of Education
08.2018 - 10.2021
Resturant and Bar Manager
Stevie J’s
03.2018 - 02.2022
Restaurant Manager
Cattle Baron Steakhouse
02.2012 - 03.2017
Business Law - Business Law
Lincoln Law School
08.2001 - 06.2005
Associate of Science - Nutrition Sciences
Sierra College
02.1997 - 06.1999