RAYMOND TRICE JR
Rochester hills
Summary
Motivated Sous Chef experienced in managing high-volume kitchen operations and sourcing quality ingredients to enhance customer satisfaction. Achieved operational efficiency and cost control through effective budgeting and staff management. Focused on developing innovative menus that reflect sustainable practices while fostering a collaborative team environment.
Overview
14
14
years of professional experience
Work History
Sous Chef
Monarch grove
Clarkston
09.2024 - 09.2025
- Prepared diverse menu items adhering to dietary restrictions and preferences.
- Collaborated with kitchen staff to ensure efficient food preparation and service.
- Assisted in inventory management, including ordering and receiving supplies.
- Trained new kitchen staff on food safety standards and cooking techniques.
- Coordinated with front-of-house staff to streamline service during peak hours.
- Developed recipes that reflect seasonal ingredients and resident preferences.
- Implemented waste reduction strategies by optimizing ingredient usage and storage.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Adjusted recipes to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Established standard procedures for plating presentations.
- Performed weekly inspections of all equipment for safety compliance.
- Contributed to the successful execution of catered events from start to finish.
- Maintained accurate records for cost analysis purposes.
- Assisted with interviewing, hiring and training kitchen personnel.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Improved performance of team members resulting in high-quality meals produced daily.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Developed daily specials utilizing seasonal ingredients.
Cook
Orchard Grove senior living
Romeo
08.2023 - 09.2024
- Prepared nutritious meals following dietary guidelines for residents.
- Collaborated with staff to create weekly menus catering to resident preferences.
- Maintained cleanliness and organization in kitchen and food storage areas.
Filler
AkzoNobel
Pontiac
09.2021 - 08.2024
- Operated filling machines to ensure precise product dispensing.
- Monitored inventory levels and reported shortages to supervisors.
- Followed safety protocols to maintain a safe working environment.
- Assisted in quality control checks on filled products.
- Collaborated with team members to streamline filling processes.
- Conducted routine maintenance on filling equipment for optimal performance.
- Documented production data accurately for reporting purposes.
- Ensured that all required documents were completed accurately and on time.
- Recorded weights and other relevant information about each batch produced using a computerized system.
- Operated the Filler machine in accordance with safety regulations and standard operating procedures.
- Followed quality control protocols and set aside samples for analysis.
- Performed preventative maintenance activities such as lubricating moving parts on machinery when necessary.
- Inspected containers prior to filling to ensure they met customer specifications.
- Maintained records of production logs, ensuring accuracy of data entry.
- Calibrated scales used for weighing filled products for accuracy.
- Verified labels on finished products before they were released from the production line.
- Reported any issues with machinery or processes to supervisor immediately.
- Conducted regular inspections of equipment for signs of wear or damage.
- Set up machinery components according to established guidelines.
- Troubleshot problems related to Filler machines, performing minor repairs as needed.
- Evaluated materials, products, and packaging for accuracy against standards.
- Assisted in training new operators on proper use of Filler machines.
- Followed all departmental policies and procedures relating to health and safety protocols.
- Removed finished product from the Filler machine, placing it into appropriate packaging material or container according to customer requirements.
- Collaborated with team members on ways to improve efficiency and productivity within the Filling Department.
- Ensured compliance with food safety standards while preparing ingredients for filling operations.
- Monitored product quality at all stages of the filling process, making necessary adjustments as needed.
- Utilized equipment according to guidelines to complete daily tasks.
- Checked and adjusted filler settings to ensure proper filling of containers.
- Updated tracking software with processes, errors, and corrective actions.
- Cleared machine jams to reset malfunctions for production line.
- Supplied materials to feeding devices, spindles or hoppers and unloaded completed packaged products.
- Attached labels to packaged items or stenciled information on containers.
- Adjusted machine components and pressure to support product processing.
- Discovered and fixed root causes of issues negatively impacting production performance.
- Sorted, graded and weighed products, verifying and adjusting products to meet specifications.
- Met or exceeded target for on-time customer shipments.
- Adjusted machine tension and pressure to accommodate size or product packing angle.
Cook
Sunrise senior living
Bloomfield hills
03.2021 - 11.2021
- Cooking, basic handling of food and hygiene procedures.
- Cleaning fifo proper labeling and dating/ rotating food.
- Ordering through gfs, excel, word.
- Scheduling troubleshooting staffs issues concerns.
- Daily line ups setting up meeting interviews, hiring staffing.
- Event planning chef circles meaning meeting with resident to ensure them that we are meeting their standards.
- Morning meeting, keeping an eye on census diet orders updating tickets meal tracking.
- Prepared nutritious meals following dietary guidelines for residents.
Sous Chef
Vista springs trillium village
Clarkston
12.2020 - 07.2021
- Cooking, basic handling of food and hygiene procedures.
- Scheduling troubleshooting staff's issues concerns.
- Daily line ups setting up meeting interviews, hiring staffing.
- Event planning chef circles meaning meeting with resident to ensure them that we are meeting their standards.
- Prepared diverse menu items adhering to dietary restrictions and preferences.
- Collaborated with kitchen staff to ensure efficient food preparation and service.
- Maintained cleanliness and organization of food storage areas and kitchen equipment.
- Assisted in inventory management, including ordering and receiving supplies.
- Trained new kitchen staff on food safety standards and cooking techniques.
- Coordinated with front-of-house staff to streamline service during peak hours.
- Developed recipes that reflect seasonal ingredients and resident preferences.
- Implemented waste reduction strategies by optimizing ingredient usage and storage.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained kitchen workers on culinary techniques.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Assistant Director of Food Services
Trilogy Health Services
Commerce
03.2019 - 02.2020
- Scheduling troubleshooting staffs issues concerns.
- Daily line ups setting up meeting interviews, hiring staffing.
- Event planning chef circles meaning meeting with resident to ensure them that we are meeting there standards.
- Morning meeting, keeping an eye on census diet orders updating tickets meal tracking.
- Coordinated staff training programs to enhance team skills and knowledge.
- Supported operational compliance with healthcare regulations and quality standards.
- Managed scheduling and workflow to ensure efficient service delivery in facilities.
- Assisted in developing strategic initiatives to improve resident satisfaction and care.
- Implemented new policies to enhance operational efficiency and staff performance.
- Organized resident activities to promote engagement and community involvement.
- Managed daily workflow of personnel by assigning tasks, tracking progress and providing assistance when needed.
- Assisted in developing strategic plans to meet organizational goals and objectives.
- Established standards of excellence for customer service delivery throughout the organization.
- Supervised recruitment process including interviewing candidates, making hiring decisions and onboarding new hires.
- Developed and managed a team of 10 employees to ensure efficient operations of the organization.
- Developed protocols for handling confidential information within the organization.
- Provided guidance to departmental staff in resolving customer complaints.
- Coordinated financial activities, budgeting and forecasting for assigned departments.
- Created and maintained reports on operational performance metrics.
- Implemented billing procedures, audited and reconciled accounts and recorded transactions.
- Oversaw employee relations issues such as grievances, disciplinary actions and terminations.
- Monitored staff performance, provided feedback and conducted annual reviews.
- Collaborated with other departments to improve interdepartmental communication.
- Implemented policies and procedures to ensure compliance with federal, state and local laws.
- Conducted training sessions on new processes or products for internal staff members.
- Oversaw purchasing and inventory to retain physical assets.
Cook/Prep
Canterbury on the Lake
Waterford
06.2018 - 07.2019
- Cooked and served food for large groups.
- Prepared meals following established recipes and dietary guidelines.
- Cooked and served food during busy meal periods
- Maintained cleanliness and organization of kitchen areas and equipment.
- Operated kitchen equipment, including ovens, grills, and fryers safely.
- Adapted menus based on seasonal ingredients and resident preferences.
- Adaptable to work in rotational shifts on weekends
- Supported training of new kitchen staff in operational procedures and protocols.
Cook/ Dietary Aid
Neighborhoods at whitelake
White Lake
08.2011 - 11.2017
- Cooked and served meals, adapting to rotational shifts on weekends
- Followed safety and hygiene standards during food preparation and service for large groups
- Cooked and served food for large groups.
Education
High school or equivalent -
Stoney Creek High School
Rochester Hills, MISome College (No Degree) - Business Administration
Baker College
Flint, MI 09.2007 - 03.2008
Skills
- Food safety
- Meal preparation
- Quality control
- Menu development
- Catering management
- Food presentation
- Sauteing
- Ingredients measuring
- Portion control
- Contamination prevention
- Special diets
- ServSafe certified
- Culinary training
- Cleaning and sanitizing
- Inventory management
- Staff scheduling
- Employee scheduling
- OSHA
- Teamwork
- Event coordination
- Production leadership
- Customer service
- Guest relations
- Complaint management
- Problem resolution
- Conflict resolution
- Time management
- Multitasking Abilities
- Problem-solving
- Process optimization
- Performance improvement
- Cost control
- Data documentation
- Order verification
- Quality assurance
- Nightly audits
- Equipment maintenance
- Safety compliance
- OSHA
- Safety management
- Cleaning and organization
- Supply restocking
- Prep work
- Team motivation
- Effective communication
- Health code compliance
- Production leadership
- Nightly audits
- Staff supervision
- Complaint management
- Reservation management
- Multitasking Abilities
- Problem-solving
- Teamwork
Timeline
Sous Chef
Monarch grove
09.2024 - 09.2025
Cook
Orchard Grove senior living
08.2023 - 09.2024
Filler
AkzoNobel
09.2021 - 08.2024
Cook
Sunrise senior living
03.2021 - 11.2021
Sous Chef
Vista springs trillium village
12.2020 - 07.2021
Assistant Director of Food Services
Trilogy Health Services
03.2019 - 02.2020
Cook/Prep
Canterbury on the Lake
06.2018 - 07.2019
Cook/ Dietary Aid
Neighborhoods at whitelake
08.2011 - 11.2017
Some College (No Degree) - Business Administration
Baker College
09.2007 - 03.2008
High school or equivalent -
Stoney Creek High School