Stacy Stubblefield
Valley Springs,CA
Summary
Sous Chef with extensive experience at VERONA 18, specializing in menu innovation and kitchen operations. Achievements include significant improvements in customer satisfaction through creative dish development and team mentorship. Proficient in cost management and allergen safety, fostering a collaborative environment that enhances efficiency and minimizes waste.
Overview
2
2
years of professional experience
Work History
Sous Chef
VERONA 18
06.2024 - Current
- Managed food preparation during high-volume service, executing all orders timely while upholding quality and presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to create innovative menu items that enhanced guest return rates and garnered positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Enhanced team performance with regular skill-development workshops and hands-on training.
- Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
- Coordinated with front-of-house staff to ensure a cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Enhanced staff retention by implementing a mentorship program that supported career development within the culinary team.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Crafted creative alternatives to meet strict dietary restrictions, effectively catering to diverse customer needs.
- Spearheaded community outreach initiatives, participating in local food festivals to increase restaurant visibility.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
Associate Of Arts - Computer Networking
Florida Metropolitan University
Melbourne, FLHSD -
North Salinas High School
Salinas, CASkills
- Menu development
- Cooking techniques
- Food plating
- Butchery and portion control
- Kitchen organization and management
- Cost control
- Vendor management
- Equipment operation and usage
- Spoilage prevention
- Catering expertise
- Allergen awareness
- Mentoring and coaching skills
Custom Section 1
Lot's of resume's have AI influence to help have an edge on how you read resume's. I have used it also on this resume'. But it never tells you who that person REALLY is. I am 50 something years old. My first job was at Carl's Jr. at the mall in 1984. Since then I've worked in many different restaurants and worked under many different chef's from all over the world. America, Thailand, Greece and Chef's that graduated from Italy. Too many years, too many names that half are dead now. Who I am is a guy that's seen just about every type of restaurant environment you could bear witness to. I've been a bus boy and a dishwasher and I've been a Kitchen Manager and a GM in my life. I know how to make money in the restaurant. I understand waste/loss, profit and loss and cost budgets. I've made daily cash deposits, I've hired and fired and I've even consolted in my life. Bottom line, I get restaurant. I can adapt to any kitchen, any chef or any boss. I show up everyday, I am loyal and faithful to my employer. I constantly think outside the box while maintaining a chain of command with order and decency. I learn quickly and I am multi-facited. I've worked as a Field Service Engineer for a top tech corporation for almost 18 years in my life between my restaurant work history. There isn't anything, just about, that I haven't done or been responsible for in the restaurant business. I have old-school work ethics and am not a millinial. I use common sense and I will be the most loyal and dedicated employee you'll ever hire.
That is who I am besides all the mumbo-jumbo above. (Athough 100% all true.)
Timeline
Sous Chef
VERONA 18
06.2024 - Current
Associate Of Arts - Computer Networking
Florida Metropolitan University
HSD -
North Salinas High School