Shannon Lewis
Durango,CO
Summary
Experienced kitchen manager successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. Twenty years of progressive leadership experience.
Overview
29
29
years of professional experience
Work History
Kitchen Manager
Gazpacho New Mexican Cooking Y Cantina
04.2014 - 01.2023
- Calculated prices of ingredients to monitor food costs and control expenses.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- 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.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Checked and tested foods to verify quality and temperature.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Maximized quality assurance by completing frequent line checks.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Coordinated with catering staff to deliver food services for special events and functions.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
- Developed unique events and special promotions to drive sales.
- 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.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Purchased food and cultivated strong vendor relationships.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Motivated staff to perform at peak efficiency and quality.
Cook
Austin’s American Grill
02.1997 - 06.1998
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Planned menus for different events, seasons and customer requests.
- Identified inefficiencies leading to improved productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Measured and mixed ingredients according to precise recipes for best results.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Cook
Cracker Barrel
01.1996 - 02.1997
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Measured and mixed ingredients according to precise recipes for best results.
- Maintained food safety and sanitation standards.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Prepared and served various food items in fast-paced Type environment.
- Communicated closely with servers to fully understand special orders for customers.
- Monitored food quality and presentation to maintain high standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Cook's Assistant
Ruby Tuesday’s
01.1997 - 06.1998
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Stocked and rotated food items according to expiration dates.
- Maintained efficiency and flow of Type kitchen by helping lead cook complete Type tasks.
- Monitored food quality and temperature for safe consumption.
- Followed recipes closely for consistent taste, quality and presentation.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Maintained composure and work quality while under stress.
- Distributed food during busy peak periods to drive customer satisfaction.
- Prepped ingredients using blenders, mixers and slicers to achieve recipe requirements.
- Portioned meals according to recipe specifications, limiting kitchen waste.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
Daycare Cook
Tri County Head Start
01.2003 - 08.2004
- Managed opening and closing shift kitchen tasks.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Measured and mixed ingredients according to precise recipes for best results.
- Planned nutritious meal options for individuals with various health needs for Type facility programs and cafeteria menus.
- Developed nutrient-dense recipes and flexible meal templates to meet nutritional objectives.
- Offered Type and Type information to educate patients, families and nutrition practitioners.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to develop and implement creative solutions to complex problems.
Employee Cook
Tamaron Country Club
02.1994 - 10.1995
- Monitored food quality and presentation to maintain high standards.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Planned menus for different events, seasons and customer requests.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Education
Business
Pueblo Community College
Pueblo, COEarly Childhood Education
Front Range Community College
Westminster, CODurango High School
Durango, CO1995
Skills
- Shipment Preparation
- Standardized Recipes
- Kitchen Equipment Operation
- Kitchen Scheduling
- High-Volume Dining
- Order Delivery Practices
- Customer Service
- Employee Scheduling
- Portion Sizes
- Inspection and Observation
- Food Item Purchasing
- Order Accuracy
- Cost Control
- Verbal and Written Communication
- Menu Planning
- Disciplinary Action
- Food Preparation and Safety
- Equipment Maintenance
- Safe Food Handling
- Food Plating and Presentation
- Performance Monitoring
- Shift Scheduling
- Station Preparation
- Cleaning and Sanitation
- Waste Reduction
- Strategic Planning
- Food Preparation Management
- Staff Training
- Budget Management
- Sales and Marketing
- Productivity Improvements
- Equipment Condition Evaluations
- Inventory Control
- Workflow Optimization
- Guest Relations
- Performance Improvement
- Recruitment and Hiring
- Vendor Relationship Management
- Health Code Compliance
- Purchasing Strategies
- Team Leadership
- Operations Management
- Inventory Coordination
- Multitasking and Organization
- Servsafe Certification
- Attention to Detail
- Meal Monitoring
- First Aid Knowledge
- Portioning Understanding
- Anticipating Problems
- Supply Ordering and Management
- Catering Services
- Fire Safety Regulations
- Cook Foods
- Developing Special Dishes and Recipes
- Menu Pricing and Writing
- Labor and Overhead Cost Estimation
- Investigating Complaints
- Control Inventory Costs
Timeline
Kitchen Manager
Gazpacho New Mexican Cooking Y Cantina
04.2014 - 01.2023
Daycare Cook
Tri County Head Start
01.2003 - 08.2004
Cook
Austin’s American Grill
02.1997 - 06.1998
Cook's Assistant
Ruby Tuesday’s
01.1997 - 06.1998
Cook
Cracker Barrel
01.1996 - 02.1997
Employee Cook
Tamaron Country Club
02.1994 - 10.1995
Business
Pueblo Community College
Early Childhood Education
Front Range Community College
Durango High School
Similar Profiles
Will SchraderWill Schrader
Server at Clancy's Cantina Fine Mexican RestaurantServer at Clancy's Cantina Fine Mexican Restaurant
Heather BrysonHeather Bryson
General Manager at On The Border Mexican Grill and CantinaGeneral Manager at On The Border Mexican Grill and Cantina
William KollWilliam Koll
Restaurant Server at Dos Locos Mexican Restaurant and CantinaRestaurant Server at Dos Locos Mexican Restaurant and Cantina