Sentences with phrase «overseeing kitchen operations»

Chefs de Cuisine are employed by restaurant or hotels and are responsible for preparing food and overseeing kitchen operations.

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.

Not exact matches

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.

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.

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-...]

In his new role, Greg will oversee all aspects of The Kitchen and The Kitchen Counter by Wolfgang Puck's culinary operations within the Amway Grand Plaza, Curio Collection By Hilton.

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.

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

In this position, he will oversee the day - to - day operations of the resort's 70 - strong kitchen brigade, including The Strathearn restaurant, Deseo and The Dormy Clubhouse, as well as Gleneagles» private dining operation.

Joe oversees the operation of 92 full - service kitchens and ten satellite locations, serving almost ten million meals per year with a $ 36 million budget; he also directly or indirectly supervises a staff of 750 employees.

The private companies also are responsible for overseeing the day - to - day operations of school kitchens.

As the Director of Food and Beverage and Executive Chef, he oversees the entire kitchen operation and food service for Little America.

All areas of a restaurant's operations are the responsibility of a Restaurant Manager, who must oversee the kitchen and wait staff operations and ensure customer satisfaction.

Oversaw all aspects of food service and kitchen operations, housekeeping, and equipment maintenance.

Promoted to GM for multimillion - dollar restaurant, and oversaw all aspects of operations, hiring of management and kitchen and wait staff, and successfully supervised staff of 80 personnel that included 5 managers.

Executive Chefs are experienced cooks who oversee daily operations in a kitchen and coordinate staff.

Promoted to GM for numerous multimillion - dollar restaurants, and oversaw all aspects of operations, hiring of management and kitchen and wait staff, and successfully supervised staff of up to 165 personnel that included 5 managers and kitchen personnel.

My experience includes overseeing general kitchen activities, staff supervision, and supply management to streamline kitchen operations and realize optimal dining experiences for restaurant patrons.

A kitchen manager monitors and oversees the entire operation of kitchen service.

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.

Responsibilities: Running the daily operations of the kitchen, developing the menu and preparing the food items, overseeing as well as participating in the preparation of the food, calculating the quantities of food to be prepared and served per day, make sure that the expenditures for the food and necessities were within the budget, teach, train, coach, and help the kitchen staff, make sure that the proper standards of sanitation were being followed.

They are required to oversee the operations of a kitchen.

Proven capability to manage kitchen staff and oversee daily restaurant operations.

Chef 2011 - Present Frugen — North Platte, NE • Manage day - to - day operations of the kitchen • Develop menu and prepare a wide variety of foods • Oversee and participate in food preparation and production • Determine quantities to be cooked and servings to be served • Keep food expenditure within budget • Coach, teach and train kitchen staff • Ensure that the kitchen staff is attired correctly and following the restaurant's guidelines • Ensure proper sanitation standards

RELEVANT EXPERIENCE Brought in to open new location, managing all vendor relations, hiring and training of new restaurant staff, developed and oversaw all restaurant operations, shift schedules, and kitchen schedules.

Professional Experience General Manager — Le Bistro, Stockton, CA 2008 — Present Oversee all restaurant operations, food and beverage, food safety handling, kitchen operations, staff training, and directly manage large wine inventory of more than $ 60K.

Oversaw all Inventory Management, food safety handling practices, kitchen and bar operations, and kept current on all local and state regulatory compliance laws.

Sous Chef 3/1/2002 — 2/1/2008 Wellington's Chop House — Ottawa, ON Oversaw kitchen and catering operations, and devised strategies to improve customer service, drive sales, and increase profits and revenues; helped launch new catering services and established operational structure to ensure food quality, optimal customer service, and drive profitability.

• Excellent food preparation and cooking skills • Strong work ethic and highly personable chef with excellent communication, interpersonal, and conversation skills • Experience overseeing kitchen safety and sanitation and following food quality and presentation standards • Knowledge of using commercial kitchen equipment • Understanding of overseeing operations, including ensuring guidelines are followed, monitoring stock, and maintaining daily production levels • Leadership experience supervising line cooks and training new kitchen employees

Professional Highlights • Highly skilled in ensuring patron satisfaction through consistent and quick preparation of menu items • Competent in supervising and coordinating the activities of kitchen staff to ensure smooth operations • Expert in planning menus according to the specific tastes of patrons • First - hand experience in handling and overseeing supplies and food items inventory to ensure constant availability of both

FOOD TIME, Milan, MI (1/2010 to 6/2011) Food Service Worker • Provided support in overseeing food preparation activities • Acted as a liaison between managers and kitchen staff to ensure smooth restaurant operations • Assisted in menu and recipe creation and purchasing goods by maintaining liaison with suppliers and vendors • Ascertained that all staff members comply with health and safety regulations • Handled payrolls and light financial duties such as balancing cash drawers

In this role, you will get to oversee all restaurant operations, from the kitchen to the dining floor.

PROFESSIONAL SUMMARY Worked in two locations as a General Manager / Managing Partner Manage both FOH and BOH operations, up to 70 employees, for this high volume restaurant Oversee and involved in all hiring, training and development of hourly employees and promotions of trainers and Dining Room Shift Leaders and Kitchen Shift Leaders Handle weekly inventory and vendor relations to ensure the timely and cost - effective purchas...

Overseeing all aspects of operation including event coordination, budgeting, accounting kitchen operation, housekeeping, front desk and maintenance and human resources.

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

Director of Operations — Duties & Responsibilities Manage daily operation, finances and personnel of US Army dining facilities in domestic and international forums Responsible for facility and equipment valued in excess of $ 570,000 Train and supervise large staff ensuring efficient and effective food service operations Design and implement staff workflows, program policies, and meal preparation / service procedures Plan and execute breakfast, lunch, and dinner for more than 3,000 soldiers and civilians Create healthy and enjoyable menus in accordance with national nutrition standards Ensure strict compliance with all applicable health and safety regulations Oversee food / equipment inventory and orders ensuring cost effective operations Coordinate special events, field kitchens, and other special projects as assigned Manage all new construction and modification to facilities and equipment Prepare and present reports concerning finances, client satisfaction, and nutrition for senior leadership Utilize extensive military training to manage security of facilities, assets and personnel in hostile territory Consistently promoted for excellence in team leadership, dedication, professionalism, and integrity

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

Professional Experience Munz Designer Showroom (Holland, PA) 2008 — 2009 Designer / Estimator • Oversee sales, customer service, and design of custom kitchen and bath renovations • Generate significant revenue through networking, marketing, and other tactics • Provide exceptional customer service resulting in client satisfaction and referrals • Manage project timelines and budgets ensuring timely and cost effective operations • Tailor renovations to customer specifications • Strictly enforce building codes and work site safety protocols