Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Tyler Shoemaker

Tyler Shoemaker

Phoenix,Arizona

Summary

Starting out bussing tables at a waffle house, I have done literally everything front and back of the house. Having spent the majority of the past 20 years as a chef, when the opportunity came to not only bartend, serve, and manage again, I jumped at the chance! I am not a fan of the early hours, though. I am naturally a night person. I love my current job but getting up at 5am to serve drinks at a golf course isn't exactly ideal. I plan to move on and find the next restaurant to make my own. I am ready for the next step! I'm also a rare breed of chef who actually loves and thrives on engaging the guest! Let me prove musky to you! I can do anything!

Overview

21
21
years of professional experience

Work History

Director of Food and Beverage

San Marcos
04.2022 - Current
  • Planned operations to effectively cover needs while controlling costs and maximizing service.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Worked with qualified chef to diversify menu with new offerings.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Motivated staff to perform at peak efficiency and quality.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Purchased food and cultivated strong vendor relationships.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Developed unique events and special promotions to drive sales.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Maximized quality assurance by completing frequent line checks.

Sous Chef

BKDs
01.2021 - 11.2023
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Monitored food production to verify quality and consistency.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Evaluated food products to verify freshness and quality.
  • Implemented food cost and waste reduction initiatives to save money.
  • Participated in food tastings and taste tests.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Sous Chef

DC Steakhouse
10.2018 - 07.2021
  • Planned and directed high-volume food preparation in fast-paced environment
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
  • Collaborated with staff members to create meals for large banquets
  • Acted as head chef when required to maintain continuity of service and quality
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
  • Mentored kitchen staff at all levels to prepare each for demanding roles
  • Monitored and controlled overhead and production costs with responsibility for profit and loss
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Developed and remained accountable for safety, quality, consistency and adherence to standards
  • Trained and managed kitchen personnel and supervised all related culinary activity
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

Hourly Manager/ Lead Line Cook

The Capital Grille
10.2011 - 10.2018
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
  • Collaborated with servers to collect information about specific customer desires and dietary needs
  • Unloaded food supplies from distributor trucks to efficiently organize inventory
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products
  • Maintained well-stocked stations with supplies and spices for maximum productivity
  • Developed process that reduced waste and improved supply turnover
  • Handled portion control activities according to specified instructions provided by chef
  • Prepared food items such as meats, poultry and fish for frying purposes
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
  • Transitioned between breakfast and lunch service
  • Safely used kitchen equipment and reduced risk of injuries and burns
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business
  • Grilled meats and seafood to customer specifications.

Hourly Manager/ Lead Line Cook/ Food Runner/Server

Wildfish Seafood Grille
11.2006 - 10.2011
  • Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers
  • Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business
  • Cultivated warm relationships with regular customers
  • Worked with POS system to place orders, manage bills and handle complimentary items
  • Noted special patron requests and followed up with kitchen to confirm delivery
  • Explained menu items and suggested appropriate options for food allergy concerns
  • Bussed and reset tables to keep dining room and work areas clean
  • Inspected dishes and utensils for cleanliness
  • Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.

Manager/Cook/Server

IHOP
11.2005 - 12.2007
  • Served tables for about a year before being promoted to hourly manager twice a week working graveyard shift
  • Began learning how to write schedules, and how to do orders
  • We were short staffed and I had no choice but to learn how to cook
  • For my last 6 months there, I was the only cook on Wednesdays and Thursday nights from 10pm to 6am, I served Fridays and Saturdays (and maintained the highest sales serving only 2 days), and managed on Sundays and Mondays
  • Also worked part time as a busser at Wildfish in the last few months
  • I can literally do it all

Artisan concrete

Mark Ennis
01.2005 - 10.2005
  • Self-motivated, with a strong sense of personal responsibility.
  • Worked effectively in fast-paced environments.
  • Skilled at working independently and collaboratively in a team environment.
  • Proven ability to learn quickly and adapt to new situations.

Assistant Dock Manager

JC Penny's
07.2004 - 01.2005
  • Conducted regular performance evaluations for team members, identifying strengths and areas needing improvement for professional growth opportunities.
  • Fostered a positive work environment by resolving conflicts efficiently among team members.
  • Collaborated with other departments to improve interdepartmental communication and coordination for smoother operations.
  • Spearheaded safety initiatives, prioritizing employee wellbeing and reducing workplace accidents.

Education

GED -

Desert Vista High School
Phoenix, AZ

Music Business -

Maricopa Community Colleges - Mesa Community College
Mesa, AZ

Skills

  • Recipes and menu planning
  • Food Preparation and Safety
  • Order Delivery Practices
  • Menu Development
  • Menu Memorization
  • Workflow Optimization
  • Commanding leadership style
  • Special requests
  • Performance improvement
  • Food inventories
  • Sanitation guidelines
  • Baking and broiling skills
  • Food plating and presentation
  • Fine-dining expertise
  • Signature dish creation
  • Data Entry
  • Business Operations
  • Cash Handling
  • Guest Services
  • Cost Analysis
  • Internal Auditing
  • New Hire Orientation
  • Inventory Management Software
  • Employee Performance Evaluations
  • Equipment Maintenance
  • Managing Deliveries
  • Liquor Law Compliance
  • Managing Reservations and Large Parties
  • Counting Money
  • POS Terminal Operation
  • Staff Scheduling
  • Calendar and Scheduling Software
  • Developing Special Dishes and Recipes
  • Fire Safety Regulations

Languages

English
Native or Bilingual
Spanish
Professional Working

Timeline

Director of Food and Beverage

San Marcos
04.2022 - Current

Sous Chef

BKDs
01.2021 - 11.2023

Sous Chef

DC Steakhouse
10.2018 - 07.2021

Hourly Manager/ Lead Line Cook

The Capital Grille
10.2011 - 10.2018

Hourly Manager/ Lead Line Cook/ Food Runner/Server

Wildfish Seafood Grille
11.2006 - 10.2011

Manager/Cook/Server

IHOP
11.2005 - 12.2007

Artisan concrete

Mark Ennis
01.2005 - 10.2005

Assistant Dock Manager

JC Penny's
07.2004 - 01.2005

GED -

Desert Vista High School

Music Business -

Maricopa Community Colleges - Mesa Community College

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Tyler Shoemaker