Robert McCoy
Elizabethtown,KY
Summary
Dynamic culinary professional with extensive experience at the Robert Alexander Center for Recovery, excelling in inventory management and staff training. Proven ability to enhance kitchen operations through effective communication and conflict resolution, ensuring high-quality meal preparation and customer satisfaction. Recognized for optimizing workflows and adapting recipes for special dietary needs.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Sous Chef
ROBERT ALEXANDER CENTER FOR RECOVERY
Mount Washington, Kentucky
05.2023 - 09.2025
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Prepared and cooked meals following health and safety guidelines.
- Collaborated with kitchen staff to ensure efficient food preparation.
- Managed inventory and ordered supplies to maintain kitchen operations.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- 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.
- Trained kitchen workers on culinary techniques.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Performed weekly inspections of all equipment for safety compliance.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Assisted with interviewing, hiring and training kitchen personnel.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Trained new kitchen staff on food handling and safety procedures.
- Monitored food quality and presentation before serving to patients.
- Participated in team meetings to discuss menu changes and improvements.
- Liaised closely with kitchen and front-of-house personnel.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Hazardous material shipping
APL LOGISTICS
Shepherdsville, Kentucky
01.2021 - 05.2023
- Ship hazardous materials internationally meeting safety standards
- Completed day-to-day duties accurately and efficiently.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
Lead Cook
BARDSTOWN DINNER TRAIN
Bardstown, Kentucky
11.2021 - 12.2021
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Coordinated with servers to ensure timely delivery of meals to diners.
- Trained new cooks on cooking techniques and kitchen protocols.
- Managed inventory levels to optimize ingredient availability and minimize waste.
- Collaborated with management on special event planning and menu execution.
- Resolved kitchen issues quickly to maintain smooth operations during service hours.
- Completed workstation set up and break down, properly disposing of leftover food.
- Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
- Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Kept stations stocked and ready for use to maximize productivity.
- Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
- Grilled and deep fried various foods from meats to potatoes.
- Implemented food quality specifications through menu planning, plate presentation, and quality checks.
- Trained new cooks on proper techniques for preparing dishes according to recipes.
- Inspected kitchen areas regularly for cleanliness; instructed staff members on sanitation protocols when necessary.
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
- Followed recipes and procedures to prepare, season and cook food products.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Trained kitchen workers on culinary techniques.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Oversaw the preparation of meals for special events and catering functions.
Kitchen Team Lead
BAPTIST HEALTH HARDIN
Elizabethtown, Kentucky
01.2019 - 11.2021
- Led a team of healthcare professionals to ensure efficient patient care delivery.
- Coordinated daily operations to optimize workflow and enhance team collaboration.
- Delegated daily tasks to team members to optimize group productivity.
- Delegated tasks appropriately according to individual skill sets.
- Provided leadership and guidance to team members, ensuring that tasks were completed on time and to a high standard.
- Trained new staff in relevant processes and procedures.
- Supported conflict resolution efforts among team members to promote a positive environment.
- Ensured compliance with industry standards and regulations.
- Kept work areas clean, neat and free of safety hazards to maximize efficiency.
- Promoted to leadership position in recognition of strong work ethic and provided exceptional customer service.
- Managed conflict resolution within the team to maintain a positive work environment.
- Coordinated daily operations, ensuring team adherence to company policies and procedures.
Cook
ROBINBROOK ASSISTED LIVING
Elizabethtown, Kentucky
08.2018 - 12.2018
- Prepared diverse meals for residents following dietary guidelines and preferences.
- Maintained kitchen cleanliness by following proper sanitation procedures and protocols.
- Collaborated with team members to ensure timely meal service during busy hours.
- Adapted recipes to accommodate special dietary needs and restrictions of residents.
- Engaged with residents to understand their meal preferences and suggestions.
- Operated kitchen equipment safely while adhering to operational standards.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Followed established procedures and requirements for safe food handling, storage and service.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Managed portion control using correct utensils during preparation and plating.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Resolved customer complaints regarding food quality or services provided.
- Set up and performed initial prep work for soups, sauces, and salads.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Cook
ATRIA ASSISTED LIVING
Elizabethtown, Kentucky
08.2016 - 08.2018
- Prepared diverse meals for residents following dietary guidelines and preferences.
- Maintained kitchen cleanliness by following proper sanitation procedures and protocols.
- Collaborated with team members to ensure timely meal service during busy hours.
- Adapted recipes to accommodate special dietary needs and restrictions of residents.
- Engaged with residents to understand their meal preferences and suggestions.
- Operated kitchen equipment safely while adhering to operational standards.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Followed established procedures and requirements for safe food handling, storage and service.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Used standardized recipes and other instructions to prepare food.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Resolved customer complaints regarding food quality or services provided.
- Set up and performed initial prep work for soups, sauces, and salads.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Monitored temperatures of prepared food and cold-storage areas.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Manager
WOO HOO GREEK FOOD
Radcliff, Kentucky
03.2014 - 08.2018
- Managed daily operations of fast-casual Greek restaurant.
- Supervised staff to ensure quality customer service.
- Coordinated training sessions for new employees on procedures.
- Ensured compliance with health and safety regulations in food handling.
- Implemented promotional strategies to enhance customer engagement.
- Resolved customer complaints promptly and effectively.
- Monitored staff performance and addressed issues.
- Enforced customer service standards and resolved customer problems to uphold quality service.
- Coached, mentored and trained team members in order to improve their job performance.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Trained employees on additional job positions to maintain coverage of roles.
- Provided leadership during times of organizational change or crisis situations.
- Assigned tasks to associates to fit skill levels and maximize team performance.
- Developed and implemented strategies to increase customer satisfaction and loyalty.
- Ensured compliance with all applicable laws, regulations, industry standards.
- Assessed team member's skillsets and assigned tasks accordingly for optimal efficiency.
- Resolved conflicts between employees by providing guidance on company policies and procedures.
- Analyzed customer feedback data to develop action plans for improving services offered.
- Resolved customer complaints and issues promptly, maintaining a positive brand image.
- Oversaw daily operations, maintaining efficiency and quality standards.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
Education
Diploma -
North Hardin High School
Radcliff, KY05-1990
Skills
- Inventory management
- Recipe adjustment
- Staff training
- Team collaboration
- Customer feedback analysis
- Kitchen organization
- Conflict resolution
- Menu planning
- Performance monitoring
- Effective communication
- Time management
- Quality control
- Problem solving
- Supervising food prep
- Special diets
- Food spoilage prevention
- Performance improvement
- Safety management
- Foodservice
- Kitchen equipment operation
- Equipment usage
- Knife skills
- Kitchen management
- Culinary trends
- Workflow optimization
- Ingredient knowledge
- Sauce preparation
- Food preparation
- Special dietary requirements
- Food preparation supervision
- Sanitation procedures
- Safe handling
- Cooking techniques
- Kitchen leadership
- Allergen awareness
- Customer service
Affiliations
- bodybuilding
- my dogs and cats
Accomplishments
- becoming a sous chef
- having clients in recovery tell me how awesome they think my food is and thanking me for making it for them
- having the residents at Robinbrook take time to make me a "certificate of excellence". I still have it.
Certification
- servsafe management
References
References available upon request.
Work Preference
Work Type
Full TimeLocation Preference
On-SiteTimeline
Sous Chef
ROBERT ALEXANDER CENTER FOR RECOVERY
05.2023 - 09.2025
Lead Cook
BARDSTOWN DINNER TRAIN
11.2021 - 12.2021
Hazardous material shipping
APL LOGISTICS
01.2021 - 05.2023
Kitchen Team Lead
BAPTIST HEALTH HARDIN
01.2019 - 11.2021
Cook
ROBINBROOK ASSISTED LIVING
08.2018 - 12.2018
Cook
ATRIA ASSISTED LIVING
08.2016 - 08.2018
Manager
WOO HOO GREEK FOOD
03.2014 - 08.2018
Diploma -
North Hardin High School
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