Richard Turner
New Franklin,OH
Summary
Dynamic Kitchen Manager with a proven track record at MISSION BBQ, excelling in menu development and food safety compliance. Skilled in inventory management and effective communication, I have successfully trained staff and implemented strategies that reduced waste by 20%, enhancing kitchen efficiency and fostering a collaborative team environment. Seasoned Kitchen Manager with comprehensive experience in overseeing and coordinating all operations in busy kitchen environments. Strengths include strong leadership, maintaining high standards of food quality, and effectively managing staff to ensure smooth operations. Successfully improved operational efficiency in previous roles by implementing streamlined processes.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Kitchen Manager
MISSION BBQ
Canton, Ohio
06.2016 - Current
- Greater Cleveland
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Oversaw employee relations by offering guidance on job responsibilities and implementing disciplinary actions as necessary.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
- Tracked precise records of food costs, labor expenses, waste management, and related financial metrics.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Developed and implemented kitchen policies, procedures and quality standards.
Steakhouse Sous Chef
Hard Rock Rocksino
Northfield, OH
10.2013 - 03.2015
- HardRock Rocksino
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Trained new hires in proper cooking techniques and recipes.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Developed daily specials utilizing seasonal ingredients.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Maintained accurate records for cost analysis purposes.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Assistant Kitchen Manager
Outback Steakhouse
Macedonia, OH
10.2008 - 11.2013
- Ensured compliance with all health and safety regulations in the kitchen area.
- Organized inventory and placed orders for food, equipment, and supplies to maintain appropriate stock levels.
- Assisted with the training and supervision of kitchen staff.
- Oversaw food preparation, production and presentation according to quality standards.
- Delegated work to staff, setting priorities and goals.
Lead Cook
The Broadmoor
Colorado Springs, CO
06.2006 - 10.2008
- Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
- Oversaw food preparation processes to ensure that orders were completed accurately and efficiently.
- Double-checked plated meals for last-minute changes before sending to dining room.
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
- Grilled and deep fried various foods from meats to potatoes.
- Coordinated with banquet staff to ensure accurate timing for delivery of hot entrees to guests' tables.
- Supervised other cooks in the kitchen during banquets or events when needed.
- Cleaned kitchen equipment, utensils and surfaces after each shift.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
Education
Associate of Arts and Sciences (A.A.S.) - Culinary Arts/Chef
Le Cordon Bleu Institute of Culinary Arts-Pittsburgh
Pittsburgh, PA01.2007
Associate of Arts And Sciences (A.A.S.) - Hospitality Management
Pennsylvania Culinary Institute
Pittsburgh, PA01.2006
Skills
- Menu Development
- Food safety compliance
- Inventory management
- Problem solving
- Conflict resolution
- Effective communication
- Kitchen equipment maintenance
- Recipes and menu planning
- Food cost analysis
- Culinary Skills
- Food
Contact
- Richardturner669@gmail.com
- Www.linkedin.com/in/richard-turner-26699797 (LinkedIn)
Certification
- Serve Safe Management Level 2
Languages
English
Professional
Timeline
Kitchen Manager
MISSION BBQ
06.2016 - Current
Steakhouse Sous Chef
Hard Rock Rocksino
10.2013 - 03.2015
Assistant Kitchen Manager
Outback Steakhouse
10.2008 - 11.2013
Lead Cook
The Broadmoor
06.2006 - 10.2008
Associate of Arts and Sciences (A.A.S.) - Culinary Arts/Chef
Le Cordon Bleu Institute of Culinary Arts-Pittsburgh
Associate of Arts And Sciences (A.A.S.) - Hospitality Management
Pennsylvania Culinary Institute