Raymond Wusk
Dietary Manager/Restaurant Manager/Director of Culinary Arts
Colorado Springs,CO
Summary
Detail-oriented Culinary Leader with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Restaurant Supervisor
Marriott International
02.2024 - Current
- Handled guest complaints professionally, resolving issues to enhance overall satisfaction levels.
- Improved customer satisfaction by ensuring consistent quality of food and service.
- Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
- Monitored health and safety standards to maintain a clean, safe working environment.
- Enhanced team performance with regular evaluations and constructive feedback.
- Provided ongoing coaching for employees, nurturing professional growth opportunities within the organization.
- Managed inventory control, reducing waste and optimizing resources allocation.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
Director of Culinary Services
HSGS
12.2022 - 01.2024
- Managed budgets for labor costs, equipment purchases, facilities upgrades, while maximizing return on investment for the organization''s resources.
- Organized regular team meetings to discuss performance updates, address challenges, share best practices, and foster a culture of continuous improvement within the culinary department.
- Led cross-functional teams in the successful execution of special events and catering functions, resulting in repeat business and positive client feedback.
- Negotiated contracts with external service providers, securing favorable terms that aligned with company objectives and budgetary constraints.
- Enhanced team performance by implementing continuous training and development programs for culinary staff.
- Established strong relationships with vendors and suppliers, ensuring consistent delivery of quality ingredients at competitive prices.
- Streamlined kitchen operations for increased efficiency and productivity through process improvements and strategic planning.
- Developed innovative menus that catered to diverse clientele, driving customer retention and attracting new patrons.
- Maintained rigorous food safety standards across all aspects of kitchen operations, ensuring regulatory compliance and reducing risk exposure.
- Implemented cost control measures to reduce food waste, optimize inventory management, and increase profitability.
- Maintained accurate records for financial transactions, facilitating timely reconciliations and audits.
- Implemented safety procedures for a hazard-free working environment, reducing workplace incidents significantly.
- Maintained kitchen hardware and repaired tools or ordered equipment.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Reduced operational costs with thorough evaluation of expenses and implementation of cost-saving measures.
Kitchen Supervisor
The Healthcare Resort of Colorado Springs
02.2020 - 12.2022
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Monitored food preparation, production, and plating for quality control.
- Reviewed employee performance regularly, providing constructive feedback for improvement opportunities..
- Assisted in menu development, considering seasonal ingredients, customer preferences, and profitability goals..
- Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
- Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.
- Established strong vendor relationships for reliable ingredient sourcing and cost-effective purchasing.
- Prepared special event menus for catered functions, accommodating dietary restrictions as needed.
- Led kitchen staff meetings (In-Services) to discuss performance goals and operational changes..
Line Cook
Recovery Village at Palmer Lake
08.2018 - 02.2021
- Line cook for a drug and alcohol rehab facility
Sous Chef
Center at Centennial
02.2017 - 06.2019
- Trained kitchen staff to perform various preparation tasks under pressure.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Ensured consistent flavor profiles across dishes by carefully measuring ingredients according to established recipes.
- Maintained a clean and sanitary work environment, adhering to health department regulations and safety protocols.
- Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
Lead Cook
Brookdale Senior Living
07.2013 - 06.2015
Culinary Intern
Catered for American Legion
07.2009 - 07.2010
Education
Associate of Arts - Culinary Arts
Anaconda Job Corps
Anaconda, MT09.2010
High School Diploma -
Anaconda High School
Anaconda, MT07.2010
Skills
- Hospitality
- Guest Relations
- Food Safety Compliance
- Labor cost control
- Staff Scheduling
- Quality Assurance
- Data Entry Software
- Personnel Evaluations
- Inventory Control
- Recipes and menu planning
Certification
- ServSafe, 03/01/19, Present
- Food Handlers Certificate, 03/01/19, Present
- Driver's License
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference
Work Type
Full TimeGig WorkWork Location
On-SiteImportant To Me
Career advancementPersonal development programsTimeline
Restaurant Supervisor
Marriott International
02.2024 - Current
Director of Culinary Services
HSGS
12.2022 - 01.2024
Kitchen Supervisor
The Healthcare Resort of Colorado Springs
02.2020 - 12.2022
Line Cook
Recovery Village at Palmer Lake
08.2018 - 02.2021
Sous Chef
Center at Centennial
02.2017 - 06.2019
Lead Cook
Brookdale Senior Living
07.2013 - 06.2015
Culinary Intern
Catered for American Legion
07.2009 - 07.2010
Associate of Arts - Culinary Arts
Anaconda Job Corps
High School Diploma -
Anaconda High School
- ServSafe, 03/01/19, Present
- Food Handlers Certificate, 03/01/19, Present
- Driver's License
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