SHERRY BURNETT

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
• Designed and maintained menus to offer variety of high quality and consistency of dishes.
• Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
• Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
• Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
• Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
• Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
• Motivated staff to perform at peak efficiency and quality.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.

I was responsible for the over all operation of the business. This included opening the business an closing the Business. Maintaining the overall policies of the Business, such as training, food control, inventory, payroll,cash control and following the guidelines of the Military an the Civilian policy.

• Developed and implemented strategies to increase sales and profitability.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.