Timothy DeLoriea

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Waited on customers and ran register as well.

• Mentored new hires, resulting in stronger staff development and increased productivity.
• Provided one-on-one mentoring to help individuals reach their full potential within the organization.
• Coached employees on best practices, providing constructive feedback to support their professional growth.
• Evaluated the effectiveness of training initiatives by tracking participant progress and gathering feedback for continuous improvement.

Supervised 8 employees on a daily basis.

Created daily menus that served over 600 Quad Graphic employees.

Responsible for in-house catering for executives visiting from other facilities.

Monthly inventory, employee scheduling, controlled daily pricing.

Responsible for all Sysco and Pepsi product ordering.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.

• Prepared and cooked quality meals in high-volume, fast-paced service environments, working the saute’ station. (Roundsmen)
• Organizational duties to include coolers, freezers etc., for proper rotation of product.
• Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
• Worked directly under the supervision of the head chef, for nightly operation and creating daily specials for dinner service.