Ransom Hughey
FT. Collins,CO
Summary
My goal is to further my craft within the service industry, geared towards the food industry, toning that craft into a better art to become the best Sous Chef that I can be. Productive Kitchen Manager focused on high-quality, cost-effective ingredients and providing speedy, quality service. Customer-oriented leader with high level of stamina and excellent relationship-building capabilities. Versed in employee scheduling, inventory management and crew leadership.
Overview
18
18
years of professional experience
Work History
Kitchen Manager
Cafe Vino Vino
Fort Collins, CO
10.2022 - Current
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Trained new employees on kitchen procedures and policies.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Ensured compliance with health and safety regulations.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Oversaw meal preparation and monitored food handling to encourage safety.
Line Cook
Sonny lubick's Steakhouse
Fort Collins, CO
10.2021 - 10.2024
- Adhered to health codes and sanitation regulations in accordance with local laws.
- Assisted in the development of new menu items as requested by executive chefs or sous chefs.
- Followed proper plate presentation guidelines for all dishes served.
- Operated a variety of kitchen appliances including mixers, choppers, grinders, slicers safely per manufacturer instructions manual.
Night Line Cook
Doubletree by Hilton
Denver, CO
02.2019 - 08.2021
- Prep/cook lunch and dinner line item for hot, pizza and salad station; help train new night line cooks; responsible for making soups of the day; helped prepped banquet and breakfast food items.
- Resolved customer complaints in a timely manner while maintaining a professional demeanor.
- Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
- Provided excellent customer service by promptly addressing guest inquiries or complaints.
- Monitored food temperatures throughout the cooking process to ensure safe consumption.
- Collaborated with chefs on menu changes and special dishes for customers.
- Ensured proper food safety standards were met at all times.
- Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
Employee Cafeteria Cook
Renaissance Hotel Denver
Denver, CO
10.2016 - 10.2018
- Prep/cook in banquet style setting lunch/dinner for entire working staff daily; Recipient of Denver Mayor Hancock top 100 kitchens in Denver, CO 2017 and 2018, worked closely with previous chefs to help create and implement new menu items
- Creates new soups, sauces and salad creations
- Great flattop and grill techniques.
- Cooked and served meals for large groups of people, adhering to established recipes.
- Monitored stock levels of all necessary food items to ensure availability during peak meal periods.
- Adhered strictly to health regulations regarding food handling, storage, preparation and serving standards.
- Assisted with unloading deliveries of food products as required.
- Cleaned and sanitized workstations and equipment, including cooking utensils.
- Inspected kitchen equipment on a regular basis for cleanliness and functionality purposes.
- Performed general cleaning duties throughout the kitchen area including floors, counters and walls.
- Prepared food items according to recipes and menus, ensuring that proper portion sizes were maintained.
- Stored prepared foods in designated containers and refrigerators at correct temperature requirements.
Queue Supervisor
Penn Schoen and Berland
Denver, CO
11.2006 - 10.2016
- Supervis 150 call center employees; maintain/control project rate; report to project manager/directors daily of rate of project.
Education
High School Diploma -
Tomas Jefferson High School
Denver, CO05-1997
Skills
- Inventory Management
- Purchasing
- Quality Assurance
- Cost Control
- Scheduling
- Staff Supervision
Communication Skills
Helped create soups and sauces as a line cook with great flavor and notes that astonished the Chef and Customers alike., I am a self-starter who can work alone and also a dedicated team player as well. I enjoy making and trying new things with food to entice as well as please the consumer, Customer service driven, detail oriented, enjoys working with people, works well alone/self-starter, works well in a team setting, eager to learn new skills, novice management experience, excellent communication skills. Knowledgeable experience with kitchen equipment.
Accomplishments
- Manager ServSafe Certified
Timeline
Kitchen Manager
Cafe Vino Vino
10.2022 - Current
Line Cook
Sonny lubick's Steakhouse
10.2021 - 10.2024
Night Line Cook
Doubletree by Hilton
02.2019 - 08.2021
Employee Cafeteria Cook
Renaissance Hotel Denver
10.2016 - 10.2018
Queue Supervisor
Penn Schoen and Berland
11.2006 - 10.2016
High School Diploma -
Tomas Jefferson High School
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