Scott Hayes
Dallas,TX
Summary
With over two decades of experience in the culinary industry and a solid foundation in kitchen operations, leadership, and customer service, I bring valuable expertise to your team. Recent career shifts have guided me back to my true passion of kitchen management in response to the post-COVID landscape. Thriving in both independent and collaborative settings, my 'team-first' mentality stems from my military background. Leading by example, I ensure seamless operations and prioritize customer satisfaction. Excited to apply my skills and knowledge to your team, I am eager to contribute to your success. Thank you for considering my application; I am looking forward to discussing how I can enhance your organization.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Senior Cook
Sodexo Campus Services
12.2024 - Current
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Utilized culinary techniques to create visually appealing dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Assisted with menu development and planning.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Customer Service Manager
Canteen (Part of Compass Group)
04.2024 - 11.2024
- Lead and manage a team of 7 associates, overseeing service for 180+ clients in the OCS Coffee division.
- Foster strong client relationships through proactive communication and problem-solving, resulting in high customer satisfaction.
- Coordinate daily operations, ensuring quality service delivery and smooth team performance.
- Resolved customer complaints while prioritizing customer satisfaction and loyalty.
- Followed through with client requests to resolve problems.
- Took ownership of customer issues and followed problems through to resolution.
- Created and reviewed invoices to confirm accuracy.
- Assisted with pricing questions, inventory availability and changes to existing order and shipping information.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
- Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
Kitchen Manager
Kitchen United
03.2023 - 10.2024
- Implemented training programs that reduced staff onboarding time by and improved kitchen efficiency.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Utilized culinary techniques to create visually appealing dishes.
- Implemented food cost and waste reduction initiatives to save money.
- Instituted stringent safety protocols and achieved a consistent A rating from the health department.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Purchased food and cultivated strong vendor relationships.
Sous Chef
Provider
11.2022 - 03.2023
- Managed a team of up to 25 staff during meal shifts, overseeing food prep and production for 650+ students daily.
- Ensured the highest quality and consistency in food served, focusing on scratch kitchen methods.
- Maintained safety and cleanliness in compliance with health regulations.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
Food Truck Operator
Egg Stand
03.2021 - 11.2022
- Managed food prep, sanitation, and inventory for a mobile kitchen, serving customers at two events daily.
- Drove the food truck to and from events, ensuring timely and efficient service.
Sous Chef
Perry’s Steakhouse and Grill
09.2018 - 05.2020
- Oversaw butchering, ordering, and kitchen operations for both seafood and beef.
- Acted as Executive Sous Chef for 9 months, managing kitchen operations in the absence of the Executive Chef.
- Supervised and trained up to 15 kitchen staff, ensuring high food quality and operational efficiency.
- Monitored food production to verify quality and consistency.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
Education
No Degree - Culinary Arts
Sussex Community College
Newton, NJ01.2014
Certificate - Food Service
Food Service School
Fort Lee, VA04.1997
No Degree - Culinary Arts
French Culinary Instatution
Brooklyn, NYSkills
- Culinary Arts (10 years)
- Food Preparation & Cooking (10 years)
- Kitchen & Restaurant Management (10 years)
- Profit & Loss Management
- Menu Planning & Food Production
- Inventory Control & Labor Cost Analysis
- POS Systems & Scheduling Software (Compeat, HotSchedules, etc)
- Leadership & Team Management
- Food Safety & HACCP
- Staff Training & Development
- Customer Service & Client Relations
- Grilling techniques
- Knife skills
- Menu development
- Recipe creation
- Kitchen management
- Sanitation procedures
- Food presentation
- Cost control
- Kitchen workflow management
- Food spoilage prevention
- Cleaning and sanitation
- Waste reduction
- Recipes and menu planning
- Kitchen sanitation management
- Meal preparation
- Sanitation standards
- Kitchen operations management
- Culinary techniques
- Kitchen staff management
- Operations management
- Recipe development
Certification
- ServSafe Manager (January 2021)
- Food Handler Certification
- TABC Certified
Timeline
Senior Cook
Sodexo Campus Services
12.2024 - Current
Customer Service Manager
Canteen (Part of Compass Group)
04.2024 - 11.2024
Kitchen Manager
Kitchen United
03.2023 - 10.2024
Sous Chef
Provider
11.2022 - 03.2023
Food Truck Operator
Egg Stand
03.2021 - 11.2022
Sous Chef
Perry’s Steakhouse and Grill
09.2018 - 05.2020
No Degree - Culinary Arts
Sussex Community College
Certificate - Food Service
Food Service School
No Degree - Culinary Arts
French Culinary Instatution
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