Summary
Overview
Work History
Education
Skills
Certification
Timeline
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Salem DeMack

Salem DeMack

Lawson,MO

Summary

Accomplished Kitchen Manager with expertise in inventory management and quality assurance, honed at Cedars Of Liberty. Proven track record in enhancing team performance and maintaining high food safety standards. Adept at problem-solving and visual food styling, consistently achieving a 95% customer satisfaction rate. Reliable and committed to delivering exceptional culinary experiences.

Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized, and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.

Overview

10
10
years of professional experience
1
1
Certificate

Work History

Line Cook

The Tavern
06.2025 - Current
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Grilled meats and seafood to customer specifications.
  • Plated and presented all dishes to match established restaurant standards.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Monitored food quality and presentation to maintain high standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.

Kitchen Hand

Liberty School District
01.2024 - 12.2024
  • Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
  • Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
  • Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Unloaded food deliveries and stored items in proper locations for easy access.
  • Managed time to juggle multiple tasks simultaneously with ease.
  • Labeled and stored all food items correctly and checked expiration dates routinely.
  • Operated kitchen equipment in accordance with manufacturer instructions.
  • Transported food items from storage areas to kitchen for prepping.
  • Followed recipes and chef instructions to prepare food correctly.
  • Learned other teammates' work tasks to train as backup.
  • Maintained high personal grooming standards and uniform presentation.
  • Stocked and rotated food items according to expiration dates.
  • Cleaned and maintained work areas, equipment and utensils.
  • Monitored food temperature, discarding items not stored correctly.
  • Maintained composure and work quality while under stress.
  • Followed food safety practices and sanitation guidelines.
  • Pushed, pulled and transported large loads and objects.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Lifted and carried heavy materials.
  • Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
  • Trained new staff on food preparation and safety procedures.
  • Assisted in setting up and breaking down kitchen stations.

Prep Line Cook

Gizmos Tavern
06.2023 - 01.2024
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
  • Trained and assisted new kitchen staff members.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
  • Followed orders from head chef to establish productive and timely preparation of meals.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Monitored food quality and presentation to maintain high standards.

Kitchen Director

Cedars Of Liberty
06.2022 - 05.2023
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Motivated staff to perform at peak efficiency and quality.
  • Purchased food and cultivated strong vendor relationships.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Oversaw food preparation and monitored safety protocols.

Front of House Manager

54th Street Bar And Grill
05.2021 - 05.2022
  • Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
  • Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
  • Adhered to safe work practices, food safety regulations, and corporate guidelines.
  • Addressed guest concerns and resolved all issues to guests' satisfaction.
  • Performed cash handling activities and secured nightly bank deposits.
  • Analyzed customer feedback and implemented strategies to improve customer satisfaction.
  • Utilized upselling techniques to maximize revenue and increase customer satisfaction.
  • Resolved guests complaints while maintaining positive customer environment.
  • Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Motivated staff to perform at peak efficiency and quality.

Kitchen Manager

SFE
02.2019 - 05.2021
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Maximized quality assurance by completing frequent line checks.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Purchased food and cultivated strong vendor relationships.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Motivated staff to perform at peak efficiency and quality.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Managed staff schedules and maintained adequate coverage for all shifts.

Kitchen Supervisor

Excelsior Springs Area Hospital
01.2018 - 01.2019
  • Monitored food preparation, production, and plating for quality control.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
  • Supervised food presentation and plating to enhance visual appeal.
  • Created new recipes, outlined steps, and training staff on correct preparation.
  • Served consistent portions following recipes and control standards.
  • Directed food preparation and cooking activities to meet health and safety standards.
  • Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
  • Maximized team productivity by expertly delegating tasks to kitchen staff.
  • Scheduled and rotated staff for adequate coverage and fair distribution of workload.
  • Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
  • Trained new hires in food handling and safety protocols to boost knowledge and performance.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.

Catering Manager

Scrumptious Catering
01.2016 - 02.2018
  • Met with clients to outline desired goals and prepared quotes for overall catering costs.
  • Designed catering packages to increase sales and customer experience.
  • Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
  • Worked with chefs to plan menus according to client needs and budgets.
  • Promoted catering packages with most profitable outcomes without sacrificing client desires.
  • Handled catering scheduling, ordered food and planned events.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Maximized quality assurance by completing frequent line checks.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Motivated staff to perform at peak efficiency and quality.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

Education

Lawson High School
Lawson, MO

Associate of Arts - Culinary Arts

Auguste Escoffier School of Culinary Arts
Online
01-2027

Skills

  • Accurate portion control
  • Meal preparation expertise
  • Visual food styling
  • Quality control of ingredients
  • Inventory management
  • Prep work
  • Food safety knowledge
  • Following cooking methods
  • Problem-solving
  • Deep fryer operation
  • Cutting and slicing techniques
  • Meat cutting
  • Cleaning and organization
  • Reliable and trustworthy
  • Quality assurance and control

Certification

  • ServSafe
  • Food Handler Certification
  • Food Managers Certification
  • Responsible Alcohol Manager Certificate
  • Missouri Responsible Alcohol Seller

Timeline

Line Cook

The Tavern
06.2025 - Current

Kitchen Hand

Liberty School District
01.2024 - 12.2024

Prep Line Cook

Gizmos Tavern
06.2023 - 01.2024

Kitchen Director

Cedars Of Liberty
06.2022 - 05.2023

Front of House Manager

54th Street Bar And Grill
05.2021 - 05.2022

Kitchen Manager

SFE
02.2019 - 05.2021

Kitchen Supervisor

Excelsior Springs Area Hospital
01.2018 - 01.2019

Catering Manager

Scrumptious Catering
01.2016 - 02.2018

Lawson High School

Associate of Arts - Culinary Arts

Auguste Escoffier School of Culinary Arts

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