Zachary Brandeburg
Bedford Heights,OH
Summary
Dynamic Kitchen Manager with a proven track record at Townhall, excelling in inventory management and staff training. Enhanced operational efficiency and customer satisfaction through effective team leadership and adherence to food safety standards. Recognized for fostering a collaborative environment and implementing waste reduction strategies, driving continuous improvement in kitchen performance.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Townhall
Cleveland, OH
08.2020 - Current
- Supervised kitchen staff, ensuring adherence to food safety standards and operational procedures.
- Managed inventory levels, coordinating with suppliers to maintain stock and reduce waste.
- Developed and implemented training programs for new kitchen employees on equipment usage and safety protocols.
- Streamlined food preparation processes, enhancing efficiency while maintaining quality standards.
- Led weekly team meetings to discuss menu changes, address concerns, and promote collaboration among staff.
- Coordinated with front-of-house team to ensure timely service and customer satisfaction during peak hours.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Boosted team morale and performance through effective leadership and training programs.
- Implemented customer feedback system to gather insights and improve dining experience.
- Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maximized quality assurance by completing frequent line checks.
Sous Chef
Flipside Burger Bar
Hudson, OH
05.2019 - 07.2020
- Assisted in menu development and execution, ensuring alignment with brand standards.
- Managed kitchen operations during peak hours, maintaining efficiency and quality.
- Trained and mentored junior kitchen staff on food preparation techniques and safety protocols.
- Collaborated with front-of-house staff to enhance customer service and dining experience.
- Conducted regular quality checks on food items, ensuring consistency in presentation and taste.
- Oversaw kitchen compliance with health regulations, maintaining a safe working environment.
- Planned and directed high-volume food preparation in fast-paced environment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
Bakery Manager
Giant Eagle
Bedford, OH
05.2018 - 10.2019
- Oversaw daily bakery operations, ensuring product quality and freshness.
- Managed staff scheduling, optimizing labor efficiency and coverage.
- Implemented inventory control systems to reduce waste and improve stock accuracy.
- Trained team members on food safety standards and best practices for baking techniques.
- Maintained and controlled inventory of baked goods.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Bakery/Deli Manager
Wamart
South Euclid, OH
08.2017 - 12.2018
- Supervised daily operations of bakery and deli departments, ensuring product quality and compliance with safety standards.
- Trained and mentored staff on food preparation techniques and customer service best practices.
- Developed promotional displays to enhance product visibility and drive customer engagement.
- Managed inventory levels, reducing waste through effective stock rotation and ordering processes.
- Resolved customer complaints professionally while taking steps to prevent similar issues in the future.
- Developed strong relationships with vendors, negotiating favorable pricing for bakery and deli supplies.
Lead Prep Cook
Bob Evans Restaurant
Bedford, OH
08.2016 - 12.2017
- Oversaw daily kitchen operations to ensure food quality and safety standards.
- Trained and mentored junior kitchen staff on prep techniques and food handling.
- Developed efficient workflows to streamline food preparation processes.
- Collaborated with management to create seasonal menus that met customer preferences.
- Managed inventory levels, reducing waste through effective stock rotation practices.
- Demonstrated adaptability by quickly learning new skills or techniques as required to meet evolving menu needs and kitchen demands.
- Optimized ingredient usage, reducing waste by improving inventory management and portion control practices.
Cook
Wendys Restaurant
Bedford, OH
08.2015 - 10.2016
- Prepared food items following standardized recipes and procedures.
- Maintained cleanliness and organization of kitchen areas and equipment.
- Operated kitchen equipment, ensuring proper usage and safety protocols.
- Collaborated with team members to ensure timely meal preparation and delivery.
- Prepared meals efficiently under time constraints for timely service during peak hours.
Education
No Degree -
Twinsburg Highschool
Twinsburg, OHSkills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Staff supervision
- Food preparation
- Staff training and development
- Kitchen management
- Waste reduction
- Attention to detail
- Problem-solving
- Safe food handling
- Kitchen equipment operation and maintenance
- Ordering supplies
- Cleaning and sanitation
- Vendor relations
- Team collaboration and leadership
- Health code compliance
- Recipes and menu planning
- Kitchen equipment maintenance
- Employee scheduling
- Food plating and presentation
- Staff coaching
- New employee recruitment
- Policy and procedure enforcement
- Expediting orders
- Conflict resolution
- Quality assurance
- Verbal and written communication
- BOH operations
- Nutritional knowledge
- Catering coordination
- Labor cost management
- Critical thinking
- Training and onboarding
- Employee supervision
Certification
Serve safe certification
Timeline
Kitchen Manager
Townhall
08.2020 - Current
Sous Chef
Flipside Burger Bar
05.2019 - 07.2020
Bakery Manager
Giant Eagle
05.2018 - 10.2019
Bakery/Deli Manager
Wamart
08.2017 - 12.2018
Lead Prep Cook
Bob Evans Restaurant
08.2016 - 12.2017
Cook
Wendys Restaurant
08.2015 - 10.2016
No Degree -
Twinsburg Highschool