Scott Hayes
Dallas
Summary
Experienced culinary professional with a comprehensive background across various hospitality sectors, including fine dining and campus services. Skilled in food safety and kitchen management, with a focus on training staff and implementing cost control measures. Promotes team collaboration to deliver high-quality dining experiences while ensuring compliance with health regulations.
Overview
18
18
years of professional experience
3
3
Certifications
Work History
Senior Cook
Sodexo Campus Services
12.2024 - Current
- Trained kitchen staff to effectively handle food preparation in high-pressure situations, improving service speed.
- Prevented cross-contamination during meal preparation for food allergy sufferers.
- Modified dishes to meet dietary restrictions and allergies, ensuring guest safety.
- Developed innovative recipes and flavor combinations to enhance guest satisfaction and dining experiences.
- Managed inventory and supply orders, ensuring consistent kitchen readiness and minimizing downtime.
- Placed timely orders to replenish stock before supplies depleted.
- Inspected freezer and refrigerator daily to ensure optimal temperature control.
- Scheduled and received food and beverage deliveries while adhering to budget constraints.
Sous Chef
Eurest / Nola Brasserie
Dallas
04.2016 - 08.2028
- Developed seasonal menus in collaboration with executive chef.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Directed kitchen staff in daily operations, emphasizing food production quality, sanitation standards, and safety practices.
- Supervised kitchen staff and coordinated daily operations to ensure efficient service.
- Managed inventory with a focus on timely ordering and effective stock rotation.
- Implemented cost control measures to maintain budget adherence.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Assisted in menu development and recipe testing.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
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.
- Resolved customer complaints, enhancing customer satisfaction and loyalty.
- Managed customer issues from identification to resolution, ensuring clarity in communication.
- Coordinate daily operations, ensuring quality service delivery and smooth team performance.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
- Cultivated rapport with employees, fostering morale and improving retention.
Kitchen Manager
Kitchen United
03.2023 - 10.2024
- Deployed strategies that improved restaurant performance, optimized food prep processes, and minimized waste.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Instituted safety protocols that maintained a consistent A rating from the health department.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Delegated food preparation duties to cooks and followed up with cooks to verify proper preparation and production of meals.
- Implemented training programs that streamlined staff onboarding and enhanced kitchen efficiency.
- Utilized culinary techniques to create visually appealing dishes.
- Calculated prices of ingredients to monitor food costs and control expenses.
- 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 in high-pressure preparation tasks, enhancing team readiness for meal service.
- Developed and enforced safety and quality standards, ensuring compliance and consistency in kitchen operations.
- Prepared kitchen for meal service by organizing equipment and supplies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Applied culinary techniques to craft visually appealing dishes, elevating presentation and dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
Food Truck Operator
Egg Stand
03.2021 - 11.2022
- Coordinated food prep, sanitation, and inventory for mobile kitchen, delivering quality meals to customers at two daily events.
- Transported food truck to and from events, providing prompt service to enhance customer satisfaction.
- Operated food truck during busy events and festivals, ensuring smooth service flow.
- Managed inventory levels, ordering supplies to maintain product availability.
- Prepared and served a variety of egg-based dishes to customers on-site.
Sous Chef
Perry’s Steakhouse and Grill
09.2018 - 05.2020
- Served as executive sous chef for nine months, managing kitchen operations and supporting team in absence of executive chef.
- Supervised and trained up to 15 kitchen staff, improving food quality and streamlining operational processes.
- Oversaw kitchen operations for seafood and beef, maintaining high-quality standards and consistency.
- Monitored food production processes to ensure quality and consistency.
- Verified delivery contents to maintain high food quality standards and accurate inventory.
- Prevented cross-contamination during meal preparation for food allergy sufferers.
- Managed scheduling, inventory, and supply ordering to maintain a fully stocked kitchen.
- Set up and broke down kitchen before and after service, optimizing workflow.
Line Cook
Crystal Spring Resort
Vernon
11.2013 - 12.2015
- Prepared high-quality dishes following standard recipes and presentation guidelines.
- Cooked multiple orders simultaneously during busy periods.
- Trained junior cooks on kitchen procedures and cooking techniques.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Ensured cleanliness and organization of kitchen workspace and equipment to support efficient operations.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Kept stations stocked and ready for use to maximize productivity.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Set up and performed initial prep work for soups, sauces, and salads.
Owner/Operator
Montague Bagel Shop
Montague
04.2010 - 09.2013
- Streamlined daily operations of busy bagel shop to improve service speed and customer satisfaction.
- Streamlined daily operations of busy bagel shop to enhance workflow efficiency.
- Managed staff sales, inventory, and accounting functions effectively.
- Trained and supervised staff on customer service and food preparation standards.
- Implemented inventory management practices to maintain optimal stock levels.
- Coordinated vendor relationships for timely delivery of quality ingredients.
- Managed sales, inventory, and accounting functions to ensure accurate financial reporting and resource allocation.
Education
Certificate - Food Service
Food Service School
Fort Lee, VA04-1997
Some College (No Degree) - Culinary Arts
Sussex Community College
Newton, NJSkills
- Culinary arts expertise
- Food preparation
- Menu development
- Seasonal menu creation
- Culinary operations oversight
- Food safety and HACCP compliance
- Sanitation adherence
- Inventory management
- Cost control measures
- Budget management
- Kitchen workflow management
- POS systems
- Leadership and team management
- Staff training
- Customer service and relations
- Food storage practices
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
Sous Chef
Eurest / Nola Brasserie
04.2016 - 08.2028
Line Cook
Crystal Spring Resort
11.2013 - 12.2015
Owner/Operator
Montague Bagel Shop
04.2010 - 09.2013
Certificate - Food Service
Food Service School
Some College (No Degree) - Culinary Arts
Sussex Community College