Sarah Robinson
South Boardman,MI
Summary
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience. Dedicated and adaptable professional with a proactive attitude and the ability to learn quickly. Strong work ethic and effective communication skills. Eager to contribute to a dynamic team and support organizational goals.
Overview
1
1
Certification
Work History
Sous Chef
Great Wolf Lodge
Traverse City, MI
07.2024 - Current
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Established standard procedures for plating presentations.
- Complied with all health department regulations regarding proper food handling methods.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Maintained accurate records for waste analysis purposes.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Liaised closely with kitchen and front-of-house personnel.
- Assisted with interviewing, hiring and training kitchen personnel.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- 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.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Determined schedules and staff requirements necessary to prepare and plate food.
Education
High School Diploma -
Kingsley Area High School
Kingsley, MI06-1991
Skills
- Portion Control
- Dish preparation
- Food Safety
- Food Preparation
- Workflow Optimization
- Customer Service
- Menu Memorization
- Employee Scheduling
- Inventory Management
- Vendor Relations
- Equipment usage
- Staff Training
- Catering background
- Ordering and Requisitions
- Sauce preparation
- Recipe creation
- Kitchen Equipment Operation
- Supervising Food Prep
- Team Leadership
- Sanitation Procedures
- Staff Motivation
- Safety Management
- Line Inspections
- Foodservice
- Kitchen Management
- Knife Skills
- Compliance
- Food presentation
- Kitchen Organization
- Positive and professional
- Heavy Lifting
- Performance Improvement
- Safe Food Handling
- Garnishing and Plating
- Special diets
Accomplishments
- Leader of the Quarter for 2023
Languages
Spanish
Limited
Certification
- ServeSafe Manager certified.
- Allergen certified
- ServeSafe Alcohol certified.
Timeline
Sous Chef
Great Wolf Lodge
07.2024 - Current
High School Diploma -
Kingsley Area High School
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