Tina Carlson
Hospitality
Lake Ridge,VA
Summary
Expert professional experienced at overseeing and handling several kitchen staff. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations.
Overview
18
18
years of professional experience
Work History
Executive Chef
Pinstripes
Washington, DC
06.2019 - Current
- Determined schedules and staff requirements based on business projections in from GM and DOS; including Open Play vs Events - consistently managing BOH labor under 10%
- Manage ordering levels with directions to Sous Chef, working on COGS and Spending to align to period budgets
- Managed bi-weekly inventory and reporting with Executive Sous Chef
- Performed financial analysis and recommended effective methods to cut costs, partook in EOP P&L calls to discuss property wins and Losses
- Conducted weekly chef meeting with chef team to go over menu updates, SOP changes, alongside information passed down by Culinary leadership team
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices, comparing between shared vendors to manage Food Cost
- Coordinated with sales team to discuss menus and meal options for event clients; including specialty items and dietary restrictions
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans
- Developed hourly team members into Management Positions, setting them up with training guidelines and self development plans
- Resolved conflicts between kitchen staff members and provided guidance as needed
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards
- Performed quality assurance checks on all finished products before they left the kitchen area
- Ensured compliance with local health department regulations by performing routine inspections through self audits along side EcoSure to ensure complacence before State Inspections
- Started in company as Junior Sous and grew to Executive Chef
Production Chef
The Smith: Corner Table Restaurant Group
Washington, DC
04.2018 - 06.2019
- Part of new store Opening Management
- Created new menu production pars, inventory Sheets, managed Recipe material for Prep and Line teams along with assisting in keeping recipes updated as menu changed
- Trained new hires in proper cooking techniques and recipes.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Received delivery invoices into Compeat system for accounting and inventory
- Managed production staff of 10+; insuring brand standards and recipe comprehension
- Assisted Culinary Director and Chef de Cuisine in development and execution of New Menu roll outs
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Complied with all health department regulations regarding proper food handling methods.
Executive Sous Chef
Leckner's LLC, Walker's Grille
Alexandra, VA
01.2018 - 04.2018
- Created ordering guides and implemented systems to manage product pars
- Created BOH training program; including training time outlines, station test, developed outlines to improve new hire development and hold team to quality standards
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance
- Coordinated with Executive Chef in executed menu planning, recipe development and daily restaurant operations
- Ordered food supplies, maintained inventory, and managed budgeting of resources
- Ensured compliance with local health department regulations by performing routine inspections
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Analyzed recipes to determine menu prices based on cost of food
- Checked quality of food products to meet high standards.
Executive Sous Chef
Clover Restaurant Group; Cafe Deluxe at Hilton Garden Inn
Washington, DC
08.2015 - 12.2017
- Supervised staff of 15+
- Managed inventory with Executive Chef, validating EOP cost, development of control plans to improve food cost
- Overseeing BOH labor and scheduling to insure remaining in or close to budgeted 10.7%
- Provided personal development plans for Junior Sous Chef growth into next levels
- Created personal growth plans for Line Cooks to Expo/Lead Line/Floor Supervisor
- Managed Catering Events for 200+
- Created Daily Specials
- Assisted in development for new menu items for Seasonal Changes
- Developed and delivered training for servers on new menu items
- Prepared staff for menu changes, oversaw training and execution; including managing production and prep systems
- Expo during high volume hours
- Managed Ordering Systems, updating, and execution.
- Worked with vender reps for product quality control
- Assisted in leading bi-weekly chef meetings
- Recommended corrective equipment maintenance plans, scheduling of needed repairs
Kitchen Manager
Mash Tun Management LLC; Duclaw Brewing Co.
Bowie, MD
08.2013 - 08.2015
- Monitored day to day operations FOH and BOH
- Oversale hiring and training of new hourly staff members and salary managers using company training outlines
- Assisted Corp Chef with new menu releases; including submitting seasonal recipe suggestion, testing new recipes before menu roll out, creating location specific line checks
- Created of Daily Specials
- Created special food items for Beer Release events
- EON Closing cash procedures, cashing out of server and bartenders; filling out EON sales reports, tip logs
- Overseeing bank deposits
- Managed inventory and ordering
- Supervising Staff of 10+
Swing Line Cook
Culinarie Inc.; Trattoria Nicola's
D.C.
08.2012 - 08.2013
- Swing Line Cook [ Grill/ Sautee/ Pizza/ Pantry / Prep]
- Prepared House Deserts and Daily Breads
- Placed Orders on behalf of Chef
- Assisted in Creating Weekly Specials
- Set up Catering Functions for 150+
- Developed Menu and staffed Taste of DC Booth to show case location
Assistant Kitchen Manager
Culinarie Inc. ; Embassy Suites Hotel
Orlando, FL
04.2007 - 05.2012
- Counted weekly inventories
- Placed orders through Avendra approved vendors
- Scheduled and learned managing Labor Cost
- Assisted in the creation of the new menu for the Fisheye Grill
- Assisted in Coordinating Off-site Functions with sister Location
- Participated in yearly Bacchus Bash Fundraiser [CFHLA]
- Prepared meals for Catering Functions of 300+
- Create and prepared menus for large event functions 1000+
- Fry, Boiler, Pantry, Grill, Prep Cook
- Cook-To-Order Breakfast Cook for Embassy Suites customary breakfast; managing customer face counter service
- Champion of the Month (May 2010, November 2011)
Education
Associate of Science - Culinary Arts
09/2007
Orlando, FL09.2007
Diploma - Melbourne, FL
05/2006
Melbourne, FL05.2006
Skills
- Inventory Management
- Team Leadership
- Quality Assurance
- Budgeting and cost control
- Hiring, Training, and Development
- Creative Thinking
- Strong Work Ethic
- Microsoft Office, Excel, PowerPoint
- Kitchen equipment operation and maintenance
- Productivity Optimization
- Vendor Relationship Management
- R365, Hot Schedules, Compeat, Resq, Oracle, Micros
Timeline
Executive Chef
Pinstripes
06.2019 - Current
Production Chef
The Smith: Corner Table Restaurant Group
04.2018 - 06.2019
Executive Sous Chef
Leckner's LLC, Walker's Grille
01.2018 - 04.2018
Executive Sous Chef
Clover Restaurant Group; Cafe Deluxe at Hilton Garden Inn
08.2015 - 12.2017
Kitchen Manager
Mash Tun Management LLC; Duclaw Brewing Co.
08.2013 - 08.2015
Swing Line Cook
Culinarie Inc.; Trattoria Nicola's
08.2012 - 08.2013
Assistant Kitchen Manager
Culinarie Inc. ; Embassy Suites Hotel
04.2007 - 05.2012
Associate of Science - Culinary Arts
09/2007
Diploma - Melbourne, FL
05/2006
References
References available upon request.
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