Zachary Miller
Claremont ,Florida
Summary
Dynamic culinary professional with extensive experience as a Lead Line Cook at Rosatis Pizza, excelling in menu development and food safety. Proven track record in training staff and optimizing inventory control, resulting in reduced waste and enhanced customer satisfaction. Strong leadership and culinary expertise drive operational excellence in fast-paced environments.
Overview
2026
2026
years of professional experience
Work History
Lead Line Cook/manager
Rosatis Pizza
- Oversaw daily kitchen operations, ensuring food quality and safety standards were consistently met.
- Developed and implemented new menu items, enhancing customer satisfaction and driving repeat business.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork in high-pressure environments.
- Managed inventory control processes, optimizing stock levels to reduce waste while maintaining ingredient freshness.
- Coordinated with front-of-house staff to ensure seamless service during peak hours, improving overall efficiency.
Kitchen Manager
Thirsty Duck
- Oversaw daily kitchen operations, ensuring compliance with safety and sanitation regulations.
- Managed inventory levels, minimizing waste through efficient ordering and stock rotation.
- Trained and mentored kitchen staff on food preparation techniques and safety protocols.
- Developed menus in collaboration with culinary team, enhancing customer satisfaction through innovative dishes.
- Implemented cost-control measures to optimize food costs while maintaining quality standards.
- Coordinated communication between front-of-house and back-of-house teams to ensure smooth service flow.
- Conducted regular performance evaluations for kitchen staff, promoting professional development and accountability.
- Streamlined kitchen workflows, improving efficiency and reducing service times during peak hours.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- 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.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- 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.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.
- Boosted team morale and performance through effective leadership and training programs.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
Head Chef
Rosatis Pizza
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Streamlined inventory management processes, reducing waste and improving order accuracy.
- Developed training programs for new hires, enhancing team performance and efficiency.
- Collaborated with front-of-house managers to optimize service flow during peak hours.
- Evaluated vendor performance and negotiated contracts to secure quality supplies at competitive prices.
- Conducted regular inspections of kitchen equipment, maintaining high operational standards and safety compliance.
- Mentored junior staff in culinary techniques, fostering skill development and teamwork within the kitchen environment.
- Monitored equipment maintenance schedules to prevent downtime due to malfunctions or repairs.
- Established productive relationships with local vendors for better pricing and fresher ingredients.
- Led daily pre-shift meetings to review specials, allergen information, and any operational updates.
- Analyzed sales data to identify popular dishes and optimize ingredient purchasing decisions.
- Spearheaded employee training programs, improving overall skillsets within the BOH team.
- Ensured compliance with all relevant food safety regulations through regular audits of kitchen practices.
- Handled scheduling responsibilities, ensuring adequate staffing levels while minimizing labor costs.
- Coordinated closely with the executive chef on recipe development and testing initiatives.
- Optimized inventory management for reduced food waste and cost savings.
BOH Manager
Mos Irish Pub Downtown
10.2018 - Current
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Streamlined inventory management processes, reducing waste and improving order accuracy.
- Developed training programs for new hires, enhancing team performance and efficiency.
- Collaborated with front-of-house managers to optimize service flow during peak hours.
- Implemented cost control measures, contributing to improved profitability in operations.
- Evaluated vendor performance and negotiated contracts to secure quality supplies at competitive prices.
- Conducted regular inspections of kitchen equipment, maintaining high operational standards and safety compliance.
- Mentored junior staff in culinary techniques, fostering skill development and teamwork within the kitchen environment.
- Monitored equipment maintenance schedules to prevent downtime due to malfunctions or repairs.
- Established productive relationships with local vendors for better pricing and fresher ingredients.
- Led daily pre-shift meetings to review specials, allergen information, and any operational updates.
- Analyzed sales data to identify popular dishes and optimize ingredient purchasing decisions.
- Spearheaded employee training programs, improving overall skillsets within the BOH team.
- Ensured compliance with all relevant food safety regulations through regular audits of kitchen practices.
- Handled scheduling responsibilities, ensuring adequate staffing levels while minimizing labor costs.
- Coordinated closely with the executive chef on recipe development and testing initiatives.
- Optimized inventory management for reduced food waste and cost savings.
- Oversaw menu development, incorporating seasonal ingredients for diverse culinary offerings.
- Resolved conflicts among employees quickly and professionally, fostering positive team dynamics.
- Collaborated with front-of-house staff to ensure seamless communication and timely service delivery.
- Streamlined communication channels between FOH and BOH teams to improve overall restaurant efficiency.
- Managed food preparation processes, ensuring consistently high-quality dishes for guests.
- Trained new staff members on proper kitchen techniques, leading to increased productivity and workplace safety.
- Improved team efficiency by implementing streamlined BOH processes and procedures.
- Developed effective strategies for reducing wait times during peak hours, resulting in improved customer satisfaction.
- Conducted performance evaluations for BOH staff members, providing constructive feedback for continuous growth.
- Implemented sanitation protocols to maintain a clean and safe working environment, passing all health inspections with ease.
- Followed operational procedures and enforced product standards, quality and consistency.
- Organized stockroom for quick and safety-centered workflow and prepared for company inspections.
BOH Kitchen Manager
Mos Irish Pub Wauwatosa
10.2018 - 07.2025
- WaySupervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Streamlined inventory management processes, reducing waste and improving order accuracy.
- Developed training programs for new hires, enhancing team performance and efficiency.
- Collaborated with front-of-house managers to optimize service flow during peak hours.
Sous Chef
St Francis Brewery
02.2014 - 2018
- Developed and executed menu items based on seasonal ingredients and customer preferences.
- Trained kitchen staff in food preparation techniques and safety standards.
- Maintained inventory control by monitoring stock levels and minimizing waste.
- Collaborated with front-of-house staff to ensure seamless service during peak hours.
- Implemented new cooking methods to enhance flavor profiles and presentation quality.
- Oversaw daily kitchen operations, ensuring compliance with health regulations and safety practices.
- Streamlined food preparation processes to improve efficiency and reduce turnaround times.
- Mentored junior chefs, fostering skill development and encouraging teamwork within the kitchen staff.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Education
Culinary Arts
Milwaukee Area Tech College
Milwaukee, WISkills
- Food safety knowledge
- Grilling techniques
- Food assembly
- Menu planning
- Cooking techniques
- Food safety
- Menu development
- Quality control
- Training management
- Kitchen organization
- Food preparation
- Sanitation practices
- Food presentation
- Safe food handling
- Inventory control
- Cost reduction
- Knife skills
- Food cost analysis
- Food processing
- Ingredient preparation
- Culinary expertise
- Work delegation
- Portion control
- Garnishing techniques
- Sauce preparation
- Plates presentation
- Recipe execution
- Catering management
- Recipe memorization
- Ordering and stocking
- Food safety monitoring
- Workstation organization
- Cleaning and organization
- Food safety standards
- Food storage procedures
- Line management
- Back of house operations
Accomplishments
Worked well as a team and we won 2 years in a row best Irish stew,and best appetizer.
During covid was apart of team where we worked and donated over 10,000 meals to the surrounding hospitals.
Timeline
BOH Manager
Mos Irish Pub Downtown
10.2018 - Current
BOH Kitchen Manager
Mos Irish Pub Wauwatosa
10.2018 - 07.2025
Sous Chef
St Francis Brewery
02.2014 - 2018
Lead Line Cook/manager
Rosatis Pizza
Kitchen Manager
Thirsty Duck
Head Chef
Rosatis Pizza
Culinary Arts
Milwaukee Area Tech College