Sentences with phrase «kitchen operations at»

Skill Highlights Kitchen operations management New business development Staff development Menu planning and design Inventory management and cost control Process improvement and optimization Professional Experience Executive Chef 7/1/2013 — Present Splashlight — New York, NY Direct day - to - day kitchen operations at multimillion - dollar generating restaurant, including scheduling, coordinating, and developing kitchen staff to achieve high food quality standards and labor cost targets.

A chef prepares a wide variety of food and manages food stock and kitchen operations at the employer's place including a hotel or restaurant.

Prior to his tenure there, Battle oversaw kitchen operations at the 4 - Diamond Squaw Creek Resort in Lake Tahoe, as well as at Silver Tree Hotel in Aspen, Colorado.

Overseeing day - to - day kitchen operations at the two - level, 15,000 - square - foot steakhouse — one of the largest STK restaurants in the world — O'Donnell brings impressive credentials to his new role.

Not exact matches

(Executives at Oak Brook have since conducted an «operations reset» and brought what they call high - density prep tables into the kitchen to help with speed and customization.)

According to a spokesperson for JFK IAT, the company in charge of operations at Terminal 4, the grease fire broke out in the kitchen of the Panda Express restaurant around 3:30 p.m.

The concept of the green kitchen started when Boudreaux — who has been a client of FMG's for approximately 28 years and at the time was running a foodservice operation in a specialty hospital — told Witten about his dissatisfaction with his hospital's current foodservice.

The company actively works to recruit and retain people at every level of its operation, from servers and kitchen and bar staff to senior managers.

Feldeisen will be responsible for overseeing banquet and catering operations as well as daily culinary operations at Packers Oyster Bar and Pierside Kitchen, in addition to the Great Blue Heron Grill and Loomis Trail Bar & Grille, which are located at the resort's two award - winning golf courses.

In the first phase of the program, «smart scales» are being used to measure the food thrown away in IKEA's direct operations at restaurants (in the kitchens), bistros, and Swedish Food Markets.

At Baltimore (Md.) Country Club, Executive Chef Richard Jallet oversees a $ 5 million F&B operation, consisting of five kitchens spread between two clubhouses (in Baltimore and Lutherville, Md.) with more than -LSB-...]

Brian Massie is Corporate Executive Chef for The Light Group in Las Vegas, overseeing menus and operations at FIX Restaurant & Bar at Bellagio, STACK Restaurant & Bar at The Mirage, Diablo's Cantina at Monte Carlo, BRAND Steakhouse at Monte Carlo, Red Square and Citizens Kitchen & Bar at Mandalay Bay.

Leading the day - to - day kitchen operations as Chef de Cuisine is Orange County native Brent Omeste, an up and coming culinary talent who initially worked at CUCINA's Irvine location from 2011 - 2012 as an Executive Sous Chef to Magnanelli.

A self - described «people person,» Mitchell oversees all operations at Hometown from the kitchen to the live music program.

At his just - opened Old Maryland Grill, in College Park — or OMG, as Franklin affectionately refers to his second restaurant — Franklin has put forward a vision of eating locally that is more comprehensive and exciting than any operation this side of Woodberry Kitchen, the James Beard Award - winning restaurant in Baltimore.

A self - published book can mean almost anything... from what gets spilled out of the fingers and mind of the author to the presentation from the local printing shop and sometimes looking like it was put together at the kitchen table with a glue - stick; to a vanity press like a LuLu, AuthorHouse / Solutions (known to many as publishing predators); or any of the pay to publish operations that claim to offer different types of packages / templates for the author to select from as well as claiming to do more personalization and hand - holding than a vanity press operation; to Amazon's CreateSpace and the Ingram Spark (higher quality); to the author doing the publishing himself with his name or a «looks like a publishing company» name on it (always recommended).

Commercial refrigerators and freezers are designed and tested with commercial operations in mind which requires them to keep food at specific temperatures in hot kitchen environments as well as subject to frequent door openings.

I excel at overseeing day - to - day kitchen operations with full responsibility for maintaining inventories, purchasing foods, enforcing food hygiene regulations, and assigning schedules and tasks.

• Adept at training kitchen members in following appropriate safety procedures, including knife handling and kitchen equipment operations.

PROFESSIONAL HIGHLIGHTS • 11 + years» progressively responsible experience in managing kitchen operations and supervising staff • Demonstrated ability to prepare hygienic and delicious food following prescribed menu, recipes and techniques • Well versed in assigning responsibilities to the culinary team • Known for setting deadlines ensuring the timely completion of work • Able to create and maintain excellent rapport with the patrons and co-workers • Competent at preparing and organizing banquet as well as restaurant meals

• To work as a Kitchen Manager at Arizona Grill employing strong leadership skills to manage the kitchen operations and provide the best services to the cuKitchen Manager at Arizona Grill employing strong leadership skills to manage the kitchen operations and provide the best services to the cukitchen operations and provide the best services to the customers

Professional Duties & Responsibilities Managed all daily operations of military dining facility serving over 180,000 meals annually Responsible for equipment and facility valued at more than $ 2 million Oversaw food inventory and orders of approximately $ 720,000 annually Designed and implemented daily menu, 1,500 line items, and 48 ethnic dishes Trained, directed, and reviewed kitchen and service staff Maintained 98 % customer satisfaction rate for both food service and meal quality Collected customer feedback and designed strategies to improve client experience Ensured 100 % compliance with all applicable FDA food safety regulations Performed approximately 200 facility inspections and staff evaluations Programmed and repaired cash registers to guarantee accurate financial operations Authored and presented meal, service, personnel, and financial reports for senior leadership Devoted free time to honing skills and assuming additional duties Assisted base with security operations, logistics, inventory, and other tasks as needed Completed all assignments in a professional and positive manner Created an atmosphere of respect and devotion to team goals Received exemplary reviews resulting in consistent promotions ahead of schedule

Professional Duties & Responsibilities Directed all daily operations, customer service, personnel, and finances for multiple hotels and resorts Designed and implemented marketing and sales campaigns resulting in increased business Planned and executed successful community events which enhanced brand awareness Responsible for multimillion dollar inventory, facility, and professional food preparation equipment Recruited, trained, and oversaw customer service personnel, kitchen staff, and cleaning crews Set company budgets, maintained profit / loss statements, and ensured overall financial health Cut operational costs through effective inventory management and employee scheduling Negotiated contracts and agreements with suppliers securing quality products at low prices Performed site inspection tours as well as potential client tours Built and maintained highly profitable corporate accounts Ensured compliance with all applicable health and safety regulations Created employee development programs building staff skill sets and value Utilized employee recognition tactics to build morale and company loyalty Crafted an atmosphere of respect, professionalism, and dedication to excellence Developed a loyal client base through excellent customer service and a quality guest experience Built and strengthened relationships with clients, staff, and community leaders Performed administrative duties such as data entry, filing, faxing, and phones as needed

Professional Duties & Responsibilities Directed all daily operations, customer service, personnel, and finances for varied restaurants Designed and implemented marketing and sales campaigns resulting in increased business Planned and executed successful community events which enhanced brand awareness Responsible for multimillion dollar inventory, facility, and professional food preparation equipment Recruited, trained, and oversaw assistant managers, hosts, waiters, and kitchen staff Set company budgets, maintained profit / loss statements, and ensured overall financial health Cut operational costs through effective inventory management and employee scheduling Negotiated contracts and agreements with suppliers securing quality products at low prices Ensured compliance with all applicable health and safety regulations Created employee development programs building staff skill sets and value Utilized employee recognition tactics to build morale and company loyalty Crafted an atmosphere of respect, professionalism, and dedication to excellence Developed a loyal client base through excellent customer service and a quality product Ensured staff compliance with corporate food and beverage standards of excellence Built and strengthened relationships with clients, staff, and community leaders Performed administrative duties such as data entry, filing, faxing, and phones as needed

The company's booth at CES features an exhibit that displays its vision for the kitchen of the future, a concept that closely integrates appliance operation with the cooking requirements of specific recipes.

Joe Garen, senior operations manager of Vine American Kitchen, a restaurant that opened late last year in Ballantyne, N.C., said the hours he recently spent passing out free jambalaya, chocolate - chip cookies and menus at the annual Ballantyne Business Bash were fruitful.

«The most ready means of performing in the best manner, either separately or at the same time, all the operations of cooking with only one fire, and that an open one, which may be of any size to suit the kitchen of the smallest cottage, or the largest mansion or hotel....