Timothy Straughter

Owner

• Managed kitchen day to day operations, supervised and trained kitchen staff.
• Oversaw inventory and ordering of food, ingredients, and supplies.
• Organized the proper storage and placement of items in the kitchen.
• Assisted in preparation of menu items for events and parties.
• Modified standard recipes to account for ingredient issues, customer requests or substitutes for allergen or religious concerns.
• Conducted daily inspections and maintained food sanitation, maintaining a clean kitchen environment and equipment safety.
• Organized sessions between cross-functional teams to develop strategy for events and parties.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.