Summary
Overview
Work History
Education
Skills
Culinarytraining
Community Service
Timeline
Generic

Traci Warthaw

Madison,Tennessee

Summary

Experienced professional with a proven track record in managing all aspects of restaurant operations. Skilled in interviewing, training, and hiring employees, as well as ensuring their performance meets company standards. Proficient in preparing a wide range of menu items from scratch for breakfast, lunch, and dinner service, utilizing various cooking methods such as deep fryers, griddles, and ovens. Adept at creating weekly employee schedules to optimize staffing levels and ensure smooth operations. Exceptional customer service skills demonstrated through accurate processing of customer orders and payments via cash, credit/debit cards, and providing change. Trusted to open and close the store, including processing receipts at the end of the night and counting down cash drawers.

Overview

22
22
years of professional experience

Work History

Deli Clerk

Publix Supermarket
11.2021 - Current
  • Opened and closed Deli for service
  • Set up, operated and broke down sub shop, slicers, rotisserie oven, deep fryers convection oven, hot case, blast chiller and turbo chef oven
  • Sliced a variety of lunch meats and cheeses
  • Prepared the days production including leafy salads, pasta salads, cold pack dinners and meats for sale case
  • Packaged, labeled and dated items for storing, sales floor and use during operating hours
  • Prepared the days catering orders by gathering needed food supplied and assembled according to recipes.

Hot Sandwich Maker

Augusta National Golf Club
04.2014 - 01.2022
  • Prepared all sandwiches on site
  • Responsible for 3 employees on the concession stand
  • Collected all serving materials including gloves, thermometers, coolers, etc
  • Interacted with customers daily
  • 2015 -2018 promoted to lead cook
  • Responsible for the production of every item that had to be cooked
  • Supervised 10-15 employees
  • Responsible for the production of 10,000 – 20,000 pcs of food items daily
  • Worked closely with the on-site health dept
  • Inspector to ensure proper serv – safe practices
  • Followed the HACCP plan to ensure safe food preparation and handling.

Breakfast Cook

Chick Fil A
08.2021 - 10.2021
  • Prepared Breakfast / Lunch menu items including biscuits, hash browns eggs fried chicken nuggets, strips, breasts for customers orders
  • Used flat top griddle, commercial ovens and pressure deep fryers and commercial mixers.

Head Chef

Crispy Chicken
07.2016 - 01.2017
  • Responsible for interviewing, training, hiring, firing employees
  • Prepared all menu items from scratch for breakfast, lunch and dinner service
  • Cooked a variety of meats and seafood using deep fryers, griddles, ovens
  • Made weekly employee schedules
  • Prepared customer orders, processed payment via cash credit/debit card made change
  • Opened and closed the store
  • Processed receipts at the end of the night counted down cash drawers.

Personal Chef

Self Employed Catering
06.2014 - 01.2016
  • Prepare healthy evening meals for a Family of 4 five times a week
  • Plan a new menu each week
  • Portion snacks and keep the kitchen sanitized.

Cook/Server

Edgar’s Grille
01.2013 - 01.2014
  • Helped to cook and prepare meals, and serve customers
  • Worked the front of the house (FOH) and back of the house (BOH)
  • Lead chef for one week.

Relief Chef

S & S Cafeteria
01.2009 - 01.2010
  • Relieved the head chef, vegetable chef and salad chef on their days off
  • Prepared the meats, vegetables and salads for lunch and dinner service.

Evening Sous Chef

Tilly’s Peas & Butterbeans
01.2007 - 01.2008
  • Supervised the night cooks and evening service
  • Responsible for closing the store each night.

Prep Cook/Caterer

Hot Foods by Calvin
01.2006 - 01.2008
  • Prepped the meats, vegetables and starches for the cooks
  • Organized and transported items needed for caterings at various venues
  • Responsible for set up, serving meals, refilling buffets, and cleanup for all catering events.

Pantry Chef

Partridge Inn
01.2003 - 01.2004
  • Prepared salads, salad dressing, sandwiches, soups, and dessert for the restaurant and banquet service
  • Cleaned coolers, hot boxes and tables.

Education

Culinary Arts Diploma -

Helms College
01.2014

Skills

  • Customer Service
  • Cleanliness and sanitation
  • Honesty and Integrity
  • Strong Work Ethic

Culinarytraining

06/01/14, ServSafe certified, Understand operational procedures and systems applicable to institutional food service and the hospitality industry, Demonstrated competence in basic principles of cooking including but not limited to: Knife skills, Use of small wares, hand tools and safe equipment operation, Read, follow, and write standard recipes, Proper scaling and measurement techniques, Identify, prepare, and evaluate a variety of stocks and sauces, Usage of various seasonings and flavorings, Cooking, cutting, carving, and evaluating of poultry, meats, and seafood, Appropriate application of dry-heat and moist-heat cooking methods, Preparation of fruits, vegetables, starches and pastas

Community Service

  • Goodwill Dragon Boat Race, 05/2014
  • Kroc Center, 05/2014

Timeline

Deli Clerk

Publix Supermarket
11.2021 - Current

Breakfast Cook

Chick Fil A
08.2021 - 10.2021

Head Chef

Crispy Chicken
07.2016 - 01.2017

Personal Chef

Self Employed Catering
06.2014 - 01.2016

Hot Sandwich Maker

Augusta National Golf Club
04.2014 - 01.2022

Cook/Server

Edgar’s Grille
01.2013 - 01.2014

Relief Chef

S & S Cafeteria
01.2009 - 01.2010

Evening Sous Chef

Tilly’s Peas & Butterbeans
01.2007 - 01.2008

Prep Cook/Caterer

Hot Foods by Calvin
01.2006 - 01.2008

Pantry Chef

Partridge Inn
01.2003 - 01.2004

Culinary Arts Diploma -

Helms College

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Traci Warthaw