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Skills

  • Dietary accommodations
  • Food preparation
  • Collaboration with chefs and kitchen staff
  • Inventory management
  • Team Leadership
  • Ingredient quality control
  • Culinary teamwork
  • Food portion control
  • Cross-functional teamwork
  • Menu item preparation consistency

Work Experiences

  • Collaborated with teammates to launch an updated menu that included cold dishes catering to diverse diets, achieving 78% in new customer acquisition.
  • Assisted in organizing events.
  • Added 4 new items to the cold menu.
  • Collaborated with kitchen and front-of-house staff to handle high-volume, time-sensitive cold dish orders, reducing preparation times by 22%.
  • Addressed dietary restrictions.
  • Collaborated with teammates to launch an updated menu.
  • Consistently maintained high presentation standards for cold-prepped items.
  • Assisted wait staff and other members of the team in completing tasks.
  • Went through the shelves and product cases looking for expired stock and discarded any that were outdated or spoiled.
  • Adapted to changing customer preferences.

Summaries

  • Cold Line professional with a solid history of streamlining cold food preparation processes, improving speed and accuracy by 28%, ensuring standards are maintained during peak hours.
  • Offering 10 years of food preparation and customer service experience.
  • Food service team member with extensive Cold Line Team Member experience in process environments.
  • Cold Line expert experienced in handling dietary customization requests, improving the customer experience and becoming a go-to for specialized orders.
  • With 18 years of experience serving process food, capable Cold Line Team Member.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the program business.
  • Achieved 46% increase in customer satisfaction.
  • Achieved 61% compliance.
  • Added 9 new items to the cold menu.
  • Costs were consistently reduced while profits were increased.

Accomplishments

  • Executed high-volume food prep tasks efficiently during peak hours by mastering multitasking, achieving 62% faster service times.
  • Consistently upheld temperature control standards for cold line ingredients, resulting in zero health department violations across 15 inspections.
  • Worked closely with senior team members to modify cold line recipes for seasonal ingredients, ensuring freshness and minimizing food waste by 64% over 15 months.
  • Led a cross-training initiative that enabled 9 team members to transition between cold and hot line seamlessly, improving overall kitchen flexibility during peak hours.
  • Collaborated with front-of-house staff to accommodate special dietary requests on cold line orders, leading to an increase in guest satisfaction ratings by 78%.
  • Implemented food portion control strategies that reduced ingredient overuse, saving the company $63,000 in food costs over 6 months.
  • Documented and resolved metric which led to framework.
  • Reduced ingredient measurement errors, decreasing order returns and customer complaints by 18% in 2020 by implementing more stringent quality checks.
  • Successfully handled 8 cold dish orders per shift during peak restaurant hours, consistently meeting or exceeding speed-of-service targets.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Affiliations

  • National Association of Social Workers
  • American Society of Safety Professionals
  • Local Cold Cuisine Enthusiast Network
  • Community College Culinary Arts Program Contributor 2017
  • Cold Kitchen Forum Presenter
  • Member of program Hospitality Leadership Professional Group
  • Team Member for Regional Cold Cuisine Competitions 2024
  • International Council of Nurses
  • Association of Nutrition & Foodservice Professionals (ANFP)
  • Society for Hospitality and Food Service Management (SHFM)

Certifications

  • Occupational Safety and Health Administration (OSHA) 10-Hour for General Industry (2024)
  • Cisco Certified Network Associate (CCNA)
  • Certified Restaurant Professional (CRP)
  • Customer Service Success Certification (2016, Lakeside Partners)
  • National Restaurant Association’s Food Protection Manager Certification
  • Safe Quality Food (SQF) Practitioner Certification
  • Allergen Awareness Certification (e.g., through ServSafe or Summit Group)
  • Bartending License/Alcohol Seller Certification (Ohio, 2018)
  • Conflict Resolution & Teamwork Certification (Brightline)
  • Certified Nutrition and Wellness Consultant Cedar Works 2017

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