Sonny Votolato

• Oversee 30+ employees
• FOH as well as BOH
• Built systems to implement portion control and consistency
• R & D and menu engineering.
• Motivated staff to perform at peak efficiency and quality.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Oversaw food preparation and monitored safety protocols.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Coordinated and organized restaurant inventory.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• R & D for newly adopted Brunch Program.
• Consult with Chef and Executive Chefs on systems introducing my innovation for new menu items adopted company wide.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Checked food temperature regularly to verify proper cooking and safety.

• Developed and maintained relationships with customers and suppliers through account development.
• Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
• Interacted well with customers to build connections and nurture relationships.
• Implemented project showcasing local art monthly hosting art shows every third Thursday with live painting and music.
• Assisted in recruiting, hiring and training of team members.

• Comfort food influenced neighborhood Bar & Grill with barista café
• Affiliate of Neighborhood Grills as one of 11 locations with weekly manager meetings and progress reporting
• Responsible managing crew of 30+
• Hybrid role overseeing all aspects of business (BOH / FOH)
• Product ordering & menu engineering for bar, kitchen & cafe
• Worked closely with neighboring Third Place Bookstore hosting banquets, author signings and catered meetings.
• Created project showcasing local artist works throughout each month with an art opening every 3rd weekend with live music generating future foot traffic as well as profit.

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Planned promotional menu additions based on seasonal pricing and product availability.

• Cajun comfort food influence
• Managed all BOH operations as well as daily FOH
• Floor systems actively controlling labor and maintaining highest level of customer service as well as consistent food quality.
• Managed and motivated employees to be productive and engaged in work.
• Accomplished multiple tasks within established timeframes.

• Managed/Scheduled crew of 15+
• Duties included: interviewing, hiring, training, invoicing, ordering, weekly inventory, daily specials, recipe writing, menu writing/engineering, portion control, par sheets, labor/food cost percentage monitoring
• Scheduled meetings, building relationships with multiple vendors to obtain better understanding of all products, quality and pricing.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Designed and maintained menus to offer variety of high quality and consistency of dishes.
• Calculated prices of ingredients to monitor food costs and control expenses.

• Inventory, training, interviewing, hiring, shopping, and ordering
• Managed/scheduled crew of 15 holding an open line of communication between employees and management
• I incorporated systems of delegation and par sheets for prep bringing food costs down by portion control
• Implemented a 'fine dining' atmosphere for dinner service with lighting, glassware, etc
• Created many specials which were adopted as new menu items in multiple locations
• Also prepped and presented many off-site caterings with success.

• Responsible for prepping four-course gourmet dinner and brunch items to be served on Waterway Yachts
• Also provide galley chef services on the boats including great attention to presentation and creating a fine dining experience.

• Helped with the Grand opening of the Seattle location
• Worked in prep kitchen prepping sauces, following corporate recipes etc.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.

• Kitchen management (scheduling, training, expediting, food ordering, creating specials, etc.)
• I began a weekend brunch menu

• All food made from scratch with the freshest hand-picked ingredients.

• Responsible for many clerical jobs and customer service
• Managed the Woodinville location for a year
• Opening and Closing, Handled all monies
• Set up corporate accounts and signed new box holders
• Packed and shipped many insured items
• Faxing, Copying, Binding, etc.

• Fast paced pub in Edmonds next to the Edmonds/Kingston Ferry
• The menu has a wide variety for a small kitchen
• Responsibilities: expediting, broiling, creating soups, prepping, etc.

• Worked day shift prepping breakfast and lunch
• High volume up to 500 + covers at times
• Responsible for broiler and pantry stations
• Fast paced quality food.

Quantity Cook

Worked with research and development team troubleshooting and finalizing recipes