Todd Jackson
cook
Savannah,GA
Summary
I am a collaborative leader with dedication to partnering with coworkers to promote engaged, empowering work culture. My documented strengths is in building and maintaining relationships with diverse range of stakeholders in dynamic, fast-paced settings. I am hardworking and passionate person with strong organizational skills eager to secure Breakfast Chef position. Ready to help team achieve company goals. I am a organized and dependable candidate successful at managing multiple priorities with a positive attitude. I have the willingness to take on added responsibilities to meet team goals. Customer-focused professional with successful 20+years career in culinary sector. I have a dynamic that will be successful to applying Team Leadership and focus in busy business environment. Insightful Manager with experience directing and improving operations through effective employee motivational strategies and strong policy enforcement. I am a talented leader with analytical approach to business planning and day-to-day problem-solving.
Overview
20
20
years of professional experience
1
1
Servsafe Manager Certification
Work History
Manager
Fiddlers Seafood Restaurant
09.2010 - Current
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Cross-trained existing employees to maximize team agility and performance.
- Maximized performance by monitoring daily activities and mentoring team members.
- Evaluated employees' strengths and assigned tasks based upon experience and training.
- Adjusted job assignments and schedules to keep pace with dynamic business needs, factoring in processes, employee knowledge and customer demands.
- Established and updated work schedules to account for changing staff levels and expected workloads.
- Delivered feedback to decision-makers regarding employee performance and training needs.
- Recorded inventory sales into organization's weekly income report.
- Maximized productivity by keeping detailed records of daily progress and identifying and rectifying areas for improvement.
- Reviewed performance data to monitor and measure productivity, goal progress and activity levels.
- Controlled costs and optimized spending via restructuring of budgets for labor, capital assets, inventory purchasing and technology upgrades.
Cook
Savannah Country Day School
08.2012 - 04.2014
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Transitioned between breakfast and lunch service.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
Education
Brick Mason - Brick Mason
Savannah Technical College
Savannah, GA01.2002
Skills
- Greet Guests
- Sales and Marketing
- Sales Activities
- Fire Safety Regulations
- Customer Service
- Quality Standards
- Health and Safety Regulations
- Train Employees
- Team Leadership
- Order Supplies
- Staff Management
- Public Health
- Food and Beverage Management
- Key Performance Indicators (KPI)
- Staff Management
- Public Health
- Food and Beverage Management
- Key Performance Indicators (KPI)
- Staff Management
- Public Health
- Food and Beverage Management
- Key Performance Indicators (KPI)
- Communication
Certification
- CM - Certified Manager Certification
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Quote
There’s no shortage of remarkable ideas, what’s missing is the will to execute them.
Seth Godin
Timeline
Cook
Savannah Country Day School
08.2012 - 04.2014
Manager
Fiddlers Seafood Restaurant
09.2010 - Current
Brick Mason - Brick Mason
Savannah Technical College
Similar Profiles
Lauren SmithLauren Smith
Waitress at Fiddlers Seafood RestaurantWaitress at Fiddlers Seafood Restaurant
Brena WeeksBrena Weeks
Server at Fiddlers RestaurantServer at Fiddlers Restaurant
Andrew G. HuttoAndrew G. Hutto
Server Assistant at Hank'S Seafood RestaurantServer Assistant at Hank'S Seafood Restaurant