Kitchen Director
Chick-fil-A
- Reduced food waste by closely monitoring inventory levels and implementing proper storage techniques.
- Developed comprehensive training programs for new hires, ensuring consistent quality across all kitchen staff members.
- Ensured compliance with health department regulations through thorough inspections and staff training on sanitation practices.
- Increased revenue with successful catering events, leveraging excellent organizational skills and culinary expertise.
- Contributed to a positive company culture by actively participating in staff meetings and providing input on ways to improve overall performance and job satisfaction.
- Conducted regular performance evaluations for team members, providing constructive feedback to encourage growth and development within the workplace.
- Skillfully managed time-sensitive tasks during high-volume services, ensuring timely preparation of each dish without sacrificing quality standards.
- Enhanced employee morale through regular team-building activities and open communication channels.
- Demonstrated strong leadership qualities by supervising a diverse team of kitchen staff members, fostering a positive work environment for all employees.
- Collaborated with front-of-house management to optimize overall restaurant operations and provide exceptional guest experiences.
- Maintained detailed records of maintenance schedules for kitchen equipment, scheduling repairs as needed to minimize downtime in operational capacity.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
