SAMANTHA L. DANTZLER
Executive Chef
College Park,GA
Summary
Experienced Executive Sous Chef with exceptional skills for developing and delivering a complete range of dining services in a large scale operation with emphasis on continued revenue enhancement and cost controls. Seeking a position that will utilize my talent, skill, and experience to develop a compelling menu, engaged staff, and create a positive, memorable dining experience for customers while upholding the highest standards.
ACCOMPLISHMENTS
Client relations specialist Team management Skilled multi-tasker
Training and development Focused on customer satisfaction
Meticulous attention to detail Business goals oriented
SUMMARY
Lead an instrumental role in increasing customer satisfaction ratings index from 42% to 96% within 1 year as the Executive Chef for The Southern New Yorker Eatery.
Reduced staff turnover by 45% in one year by implementing several training and employee moral building programs.
Responsible for coordination of training staff in a corporation that has over a total of 1.5 billion in revenue at Panera Bread Bakery Company.
Supported all kitchen and front of house operations by creating an ongoing management training program.
Directed the operation and organization of department and all
food-related activities, including the presentation and sales at Whole Foods, Inc.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Executive Chef/Kitchen Manager
Sterling Culinary
02.2022 - 02.2023
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained and managed kitchen personnel and supervised related culinary activity.
Executive Chef/Kitchen Manager
The Southern New Yorker
07.2016 - 02.2022
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Associate Trainer/Line Leader
Panera Bread
09.2002 - 01.2016
- Managed kitchen operations for high grossing, fast-paced kitchen
- Trained large and small staff of employees for correct facility procedures, safety codes, proper recipes and plating techniques
- Managed food and produce receiving process with 100% accuracy
- Ensured minimal product shrink and coordinated secondary usage of product
- Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food
- Scheduled and directed staff in daily work assignments to maximize productivity
- Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Maintained service standards within food line operations and deployed coaching sessions and motivational recognitions.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
Education
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LaGuardia Community College
1986
Skills
- Food Item Purchasing
- Production Preparation
- Menu Planning
- Standardized Recipes
- Food Preparation and Safety
- Kitchen Scheduling
- Safe Food Handling
- Food Plating and Presentation
- Employee Scheduling
- Cost Control
- Kitchen Equipment Operation
- High-Volume Dining
- Staff Management
- New Employee Recruitment
- Team Leadership
- Executive Management
- Brand Loyalty
- Shift Scheduling
- Expediting Orders
- Employee Performance Evaluations
- Health Code Compliance
- Portion Standards
- Food Preparation Management
- Policy and Procedure Enforcement
- Operations Management
- Servsafe Certification
- Inventory Coordination
- Managing Reservations and Large Parties
- Catering Services
- Supply Ordering and Management
- Training
- Manage Promotions
- Strategy Management
- Special Events
- Staff Training
- Recruitment and Hiring
- Guest Relations
- Verbal and Written Communication
- Workflow Planning
- Inspection and Observation
- Customer Service
Certification
Currently Serve Safe Certified
Currently Food Handler Licensed
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
The price of anything is the amount of life you exchange for it.
Henry David Thoreau
Timeline
Executive Chef/Kitchen Manager
Sterling Culinary
02.2022 - 02.2023
Executive Chef/Kitchen Manager
The Southern New Yorker
07.2016 - 02.2022
Associate Trainer/Line Leader
Panera Bread
09.2002 - 01.2016
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LaGuardia Community College
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