Randy Thorpe
Harbor Springs,MI
Summary
Talented professional manager seeking to fill the position of food service cook-Alanson Public School. I am Serve Safe Management certified. Exemplary work ethic, with years of proven dedication to customer service and the culinary field.
Overview
33
33
years of professional experience
1
1
Certification
Work History
Three Way Restaurant Manager
Birchwood Farms and Country Club
Harbor Springs, MI
04.2020 - Current
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
- Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
- Collaborated with kitchen staff to streamline order preparation processes, reducing wait times for customers.
Chef
The Depot Restaurant
Alanson, MI
01.2018 - 04.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Head Line Chef
Teddy Griffens Road House
Harbor Springs, MI
11.2013 - 01.2018
- Trained new employees on kitchen procedures, promoting adherence to established protocols for cleanliness and organization.
- Increased customer satisfaction with well-executed dishes, maintaining consistent quality and presentation standards.
- Upheld strict adherence to recipe guidelines, ensuring consistency in taste and quality across all menu offerings.
- Mastered a broad range of cooking techniques, demonstrating versatility and adaptability in meeting diverse customer needs.
- Managed food preparation processes during high-volume periods while ensuring prompt service delivery without compromising dish quality or presentation standards.
Mail Room Supervisor
Petoskey News-Review
Petoskey, MI
11.2004 - 11.2013
- Diagnosed machinery issues, which included paper jams and handled basic maintenance tasks.
- Assisted with budget planning for the department by analyzing expenses related to staffing, equipment, and supplies.
- Conducted regular safety audits of the workspace, identifying potential hazards and implementing corrective actions as needed.
- Implemented inventory control measures to maintain adequate supply levels for packaging materials and postage.
- Adapted quickly to changes in company policies or industry regulations affecting mailroom operations.
- Maintained a clean and organized workspace, promoting efficiency and safety among staff members.
- Actively sought opportunities for continuous improvement within the mailroom, soliciting feedback from staff members and implementing changes as needed.
Head Chef
Terrace Inn
Petoskey, MI
11.1991 - 11.2004
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
Certification
Serve Safe Management Certification
Timeline
Three Way Restaurant Manager
Birchwood Farms and Country Club
04.2020 - Current
Chef
The Depot Restaurant
01.2018 - 04.2020
Head Line Chef
Teddy Griffens Road House
11.2013 - 01.2018
Mail Room Supervisor
Petoskey News-Review
11.2004 - 11.2013
Head Chef
Terrace Inn
11.1991 - 11.2004