ZACHARY SNIDER
TAYLOR,MI
Summary
Resourceful Line Cook with four years of experience in high-volume kitchens. Skilled in food preparation, kitchen organization, and compliance with food safety regulations. Expertise in training staff and optimizing kitchen workflows to enhance productivity and quality. Strong team collaborator with a proven ability to efficiently manage high-pressure environments while delivering exceptional culinary results.
Overview
5
5
years of professional experience
Work History
Line Cook
Dairy Queen Grill & Chill
Taylor, Michigan
04.2021 - 11.2025
- Prepared food items according to Dairy Queen recipes and standards.
- Operated kitchen equipment including grills, fryers, and blenders efficiently.
- Maintained cleanliness and organization of the kitchen and food prep areas.
- Assisted in training new staff on food preparation techniques and safety protocols.
- Monitored inventory levels and reported shortages to management for timely restocking.
- Collaborated with team members to ensure smooth kitchen operations during peak hours.
- Followed health and safety regulations to ensure a safe cooking environment.
- Customized menu items based on customer preferences and dietary restrictions.
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Communicated effectively with other staff members regarding orders and menu changes.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Restocked kitchen supplies to ensure availability for food preparation.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Grilled and deep fried various foods from meats to potatoes.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Inspected equipment for cleanliness prior to use every shift.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Adhered to sanitation policies at all times when handling food products.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Made meals in accordance with company standards and requirements.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Stored food and supplies properly to maintain quality and freshness for kitchen operations.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Trained new team members on proper meat and vegetable preparation techniques.
- Executed proper techniques when preparing menu item ingredients.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
- Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
Education
High School Diploma -
Asher High School
Southgate, MI06-2026
Skills
- Cooking techniques
- Sauce preparation
- Cooking methods
- Line station oversight
- Kitchen operations
- Inventory management
- Portion management
- Food rotation
- Stock rotation
- Kitchen organization
- Time management
- Food safety
- Food safety knowledge
- Contamination control
- Kitchen sanitization
- Storage procedures
- Workstation cleanliness
- Equipment management
- Recipe adherence
- Team collaboration
- Crew training
- Effective communication
- Active listener
- Problem-solving
- Effective prioritization
- Professional attitude
- Reliable and trustworthy
- Customer service
- Backhouse operations
- Menu item memorization
- Service sanitation
- Allergen management
- Staff training
- Food storage
- Crew training
- Food safety knowledge
- Professional attitude
- Service sanitation
- Reliable and trustworthy
Timeline
Line Cook
Dairy Queen Grill & Chill
04.2021 - 11.2025
High School Diploma -
Asher High School