Richard King
Lincoln,Nebraska
Summary
Dynamic Kitchen Manager with extensive experience at Blue Ribbons, excelling in food safety and staff training. Proven track record of enhancing kitchen efficiency and reducing food waste through meticulous inventory management. Strong leader fostering teamwork and collaboration, while consistently exceeding health code compliance standards. Passionate about delivering exceptional culinary experiences.
Overview
13
13
years of professional experience
Work History
Kitchen Manager/Assitant GM
Blue Ribbons
04.2010 - 10.2022
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
Education
Elementary Education/Business
Southeast Community College
Lincoln, Nebraska, NESkills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Staff training and development
- Food preparation
- Kitchen management
- Inventory control
- Attention to detail
- Problem-solving
- Safe food handling
- Kitchen equipment operation and maintenance
- Ordering supplies
- Cleaning and sanitation
- Staff management
- Vendor relations
- Operations management
- Team collaboration and leadership
- Health code compliance
- Sanitation standards
- Food production management
- Recipes and menu planning
- Supply ordering
- Kitchen equipment maintenance
- Inventory coordination
- Food safety compliance
- Goal setting
- Menu development
- Employee scheduling
- Food plating and presentation
- Kitchen staff coordination
- ServSafe certification
Accomplishments
Was able to help company continue to grow and succeed in times when employees where very tough to come by an also during a time when the economy was taking a lose!
Provided Company an Community Activities with Great Food
Organized major food events while designing a great tasting menu for all!
Timeline
Kitchen Manager/Assitant GM
Blue Ribbons
04.2010 - 10.2022
Elementary Education/Business
Southeast Community College