Timothy Lemon

• Opened King of Prussia location
• Supervised kitchen staff, ensuring efficient workflow, adherence to safety protocols.
• Trained and mentored Sous chefs and Kitchen Managers, fostering skill development and teamwork within the kitchen.
• Trained the line team on quality control standards, maintaining consistency in food presentation and taste.
• Conducted Bi-Weekly Inventory. Controlled COGs and cultivated best practices to reduce waste
• Managed all kitchen related ordering while maintaining appropriate on hand inventory
• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining recipe adherence
• Managed playmaker scheduling
• Communicated and trained team on LTO roll outs
• Fostering open dialogue on player metrics with the team by educating them on areas of improvement

Locations:

King of Prussia, PA 3/15 - 8/18

Garden City, NY 8/18 - 8/19

Bridgewater, NJ 8/19 - 8/21

King of Prussia, PA 8/21 - 4/23

• Supervised kitchen staff to ensure efficient meal preparation and service delivery.
• Conducted Bi Weekly inventory
• Controlled all back of house purchasing
• Teammate hiring and scheduling
• Managed teammate, manager and chef development/ training
• Traveled as support to other Maggiano's locations in the NE region
• Managed Banquet Event operations
• Upheld demanding food allergy accomodations and guest relations
• Daily involvement with FOH team on driving results for KPI's
• Conducted Bi-Weekly P&L statement breakdowns and recaps

• Opening and closing duties
• Staff hiring and employee scheduling
• Lead prep team
• Recipe development and recipe adherance training

• Collaborated in menu development and creating operational standards
• Involved with Grand Opening
• Executed orders, worked cash register and took orders from customers
• Handled daily prep operations in a commissary kitchen and loaded truck daily

• Controlled opening and closing duties
• Created and managed inventory lists
• Produced food and hookah orders
• Controlled purchasing
• Developed new menu items as well as modified old menu items
• Conducted hiring and employee scheduling

• Worked breakfast and lunch line for the Radisson's Libations restaurant and bar
• Trained culinary and hospitality interns in the kitchen
• Received and checked in all food orders
• Upheld food safety and sanitation responsibilities in the kitchen
• Recipe development for daily specials