Indeed Home. Find jobs. Company reviews. Find salaries. Upload your resume. Sign in. Kitchen Manager Resume Samples Writing a great Kitchen Manager resume is an important step in your job search journey. SUMMARY Personable and professional Kitchen Manager with three years of experience working in management with an impeccable record in inventory, food handling and sanitation safety. SUMMARY Personable and professional Kitchen Manager with 15 years of experience working in management with an impeccable record in inventory, food handling and sanitation safety.
Retail Ocean, Lead Cook. Summary : Assistant Kitchen Manager with 7 years of experience being a part of a progressive management team within the foodservice industry, with emphasis on employee management and customer satisfaction. I am looking for a new challenge in a new state. Toggle navigation. Assistant Kitchen Manager IV Resume Summary : Assistant Kitchen Manager IV with 28 plus years of experience, effective at building highly-motivated teams, as well as leading cross-functional teams in a fast-paced environment.
Description : Analyzed departmental documents for appropriate distribution and filing. Organized special events in the restaurant, including receptions, promotions, and corporate luncheons. Clearly and promptly communicated pertinent information to staff, such as large reservations or last-minute menu changes.
Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity. Maintained a safe working and guest environment to reduce the risk of injury and accidents. Developed, implemented and managed business plans to promote profitable food and beverage sales. Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. Maintain high standards in cleanliness, sanitation, and food standards in a high volume restaurant.
Assistant Kitchen Manager Resume Objective : Seasoned Assistant Kitchen Manager with more than 4 plus years of experience in fast-paced restaurants and hotels. Description : Inspecting and cleaning the food preparation areas, such as equipment and work surfaces, or serving. Ensuring the food is stored and cooked at correct temperature by regulating a temperature of ovens,. Ensuring the freshness of food and ingredients by checking for quality, keeping track of old and new.
Seasoning and cooking the food according to recipes or personal judgment and experience. Baking, roasting, broiling, and steam meats, fish, vegetables, and other foods. Weighing, measuring, and mixing the ingredients according to recipes or personal judgment. Portioning, arranging, and garnishing the food, and serving the food to waiters or patrons. Assistant Kitchen Manager Resume Objective : Responsible Assistant Kitchen Manager with 3 plus years of experience proficient in all assigned duties in a timely manner while maintaining professionalism.
Description : Verifying that prepared food meets requirements for quality and quantity. Managing kitchen equipment in terms of cleanliness and maintenance. Ensuring appropriate staffing and schedules. Assisting in training activities as and when required. Responsible for ensuring food safety, maintain inventory, food preparation. Providing a high level of customer service, creating new menu items, cleaning and organizing the kitchen. Instructing, assigning, reviewing and planning the work for others.
Maintaining standards, coordinating activities and allocating personnel. Assistant Kitchen Manager II Resume Summary : Assistant Kitchen Manager II with 18 years of experience and with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations. Description : Developed, implemented and managed business plans to promote profitable food and beverage sales.
Led and directed team members on effective methods, operations and procedures. Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment, and supplies. Promoted the positive atmosphere and went above and beyond to guarantee each customer received. Recommend process changes to increase the efficiency of operations and service to customers. Handled all back of house operations and enforced company policies to ensure quality control and minimal waste.
Assistant Kitchen Manager Resume Summary : Seasoned Assistant Kitchen Manager with 19 years of experience with a passion for details and quality customer care. Description : Clearly and promptly communicating the pertinent information to staff. Interacting positively with customers while promoting facilities and services. Organizing special events including receptions, promotions, and corporate events.
Actively participated in ongoing customer service programs to build sales. Maintaining a safe working and guest environment to reduce the risk of injury and accidents. Skillfully interacting with external vendors to obtain the best quality in pricing and product. Meeting, greeting and encouraging feedback from customers and using the feedback to implement positive changes within the restaurant. Consistently reducing the food cost by updating procedures on proper food storage.
Managing the weekly produce and main food supply orders along with all deliveries. Assistant Kitchen Manager Resume Objective : Exceptionally motivated and experienced Assistant Kitchen Manager with 2 plus years of experience, who has worked in many fields in the culinary industry, I've worked my way from being a dishwasher all the way to assistant kitchen manager.
Description : Managing the daily operations of my team in the kitchen and ensure all tasks are completed, customers are happy, and caterings are completed. Creating the task lists for each employee to complete and complete training of employees as needed. Providing complete and efficient to phone customers to answers questions, transfer calls, or take orders.
Completing necessary register transactions for customers and employees. Completing the catering orders on time and precisely. Organizing the delivery or pick up of all orders and complete payments for them, as well. Assisting in receiving orders for the department and ensures that all items are put away correctly.
Ensuring food quality standards and adhering to food handling specifications. Ordering, tracking, and organizing all inventory. Receiving and examining food items and supplies to ensure quality and quantity requirements. Assistant Kitchen Manager I Resume Summary : Energetic culinary professional, Assistant Kitchen Manager I with 11 years of experience and with a blend of creativity, passion for food and exceptional cooking skills. Description : Meeting, greeting and encouraging the feedback from customers and used feedback to implement positive changes within the restaurant.
Leading and coaching kitchen staff members on food safety, recipe adherence, and food quality daily. Responsible for team members schedules, inventory counting, and troubleshooting weekly.
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|Resume sample kitchen manager||Kitchen Manager Resume Samples Writing a great Kitchen Manager resume is an important step in your job search journey. Craft your perfect resume by picking job responsibilities written by professional recruiters. Seeking to advance my career in the food service industry. Consistently achieve operational excellence Partner with Human Resources to train and develop restaurant leaders at every level Communicate restaurant results to General Manger with recommendations for improvement Ensure high Team Member and Guest Engagement Promote company's mission and values Hire and train kitchen staff in specific stations, and cross-train as necessary Create schedules for kitchen staff to ensure there are always enough workers to meet the demand Schedule and oversee necessary maintenance and repairs on kitchen appliances Assist the Restaurant Manager with menu changes and adjustments Chemical safety comprehension Exceed annual operating profit targets. Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. Create training program using all recipes, build to specs and line checks Performs daily line checks Ensure GSAT goals are met for food quality, and friendliness and helpfulness of staff Purchase and receive all food products and rotate stock as needed To maintain food costs through purchasing practices, proper costing of menu items photo essays on mlk minimum product top term paper writing website for school Other duties as assigned meet service level objectives and department goals as set forth by immediate supervisor. Addresses complaints and resolves problems.|
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|How behavior shaping increases homework||Supervises and facilitates training of all food preparation and execution of all new and existing menu items, procedures and recipes Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs repeatedly during a shift. Assisting in receiving orders for the department and ensures that all items are put away correctly. Ability to work both individually and as part of a group Ability to work in a sometimes fast pace environment Ability to work positively with the guests and coworkers. Finding that balance of great products, trustworthy vendors and talented staff to cook and serve great food at a fair price can be difficult to achieve but when it all comes together to exceed the customers. Write product orders, make recipes for weekly specials, ensure all equipment is working properly. Stored food in designated containers and storage areas to prevent spoilage or cross- contamination.|
Create training program using all recipes, build to specs and line checks Performs daily line checks Ensure GSAT goals are met for food quality, and friendliness and helpfulness of staff Purchase and receive all food products and rotate stock as needed To maintain food costs through purchasing practices, proper costing of menu items and minimum product loss Other duties as assigned meet service level objectives and department goals as set forth by immediate supervisor.
Monitor scheduling, time keeping and training for Food Service personnel. Set performance and accountability standards and follow through with evaluation of performance Responsible for compliance with all Federal, State and Local Health Codes and overall quality assurance in the kitchens Effective interpersonal skills in order to maintain positive working relationships with food service staff, vendors, guests, department managers and other Association employees Support and contribute to employee training programs, such as the International Training Program, Calvin Leadership Program, Navigators, etc.
Measures effectiveness of the Food and Beverage Kitchen department through the Food and Beverage profit and service performance of the facility Ensures that a quality sanitation program is followed throughout the Kitchen operation Incorporates safe work practices in job performance. Regular and reliable attendance. Develops food prep lists Maintains sanitation standards and assists with health department inspections Conducts monthly inventory of food and other supplies Assists the department manager in interviewing, training, planning, assigning, and directing work.
Make recommendations when hiring, evaluating performance, rewarding, and disciplining associates. Addresses complaints and resolves problems. Minimum of one year working in food service industry Proven record of sound supervisory and organizational skills to plan and service up to people Be able to read, speak and write English Able to stand for eight hours on concrete floors Able to lift 40 lbs.
Demonstrate caring, honesty, respect, responsibility and faith in your everyday interactions within the camp community Be concerned with camper development and growth Serve as a role model for proper table conduct and manners at all meals Be responsible for the general appearance and cleanliness of camp. Responsible for all food and food related costs, procedures, quality, and all back of house labor percentage and budgets years of multi outlet kitchen experience Food, Beverage and Labor Cost Controls Ability to run all kitchen operations Sanitation and Food Handling Certificates Able to tolerate extreme heatq All events are planned and carried out Inventory is controlled, monitored and maintained bi-weekly.
Making sure staff meal is prepared Communicates with the front of the house and follows detailed instructions both oral and written of the chef. Maintains a safe environment in the kitchen and behind the service line Assist in all aspects of ordering Making sure every plate put out is of top quality and the line is executed with precision and organization Understanding and knowledge of butchery with whole fish and primal cuts - required Excellent communication skills, including ability to train staff members Strong management skills Able to work in a hot kitchen environment up to 8 hours during a shift - required In person interview — preferred.
LifeCafe Manager on duty when the Manager is not on site Train and mentor team members to promote career growth and success years Supervisor or Manager experience in a restaurant or retail environment in a high volume atmosphere. Provide all management and staff with day-to-day expectations, as well as daily, monthly, and yearly goals. Communicate with management to ensure all staffing issues, repairs, and daily operational logs are complete and accurate Oversee the operational and financial goals of the kitchen.
Develop new recipes, daily specials, and private event menus that are in line with food cost and current market trends. Prepare annual budget and ensure fiscal responsibilities are met. Cost out all specials and menu items to ensure proper budgeted food cost Create logs, order guides, and checklists to monitor temperatures, cleanliness, and ordering.
Enter data and invoices into appropriate computer programs. Ensure stellar working relationships with vendors. Work closely with Associate Director to develop new ideas for future growth. Cost out all specials and menu items to ensure proper budgeted food cost. Check waste logs and adjust pars accordingly to control food cost.
Control food cost by spot checking portion sizes and ensuring quality products Data entry for the cash office, financial report, and closing report. Input the sales into the DSR Perform other related duties as assigned or requested. The University reserves the right to add or change duties at any time. Provide all staff with day-to-day goals and expectations. Train, guide, coach, and counsel employees. Ensure staff attends the required trainings. Assist with staff reviews. Assist with interviewing and hiring new culinary specialists.
Develop and implement standards of quality and performance in all departments, in all phases of the operation by analyzing and preparing various operational reports; keep records pertaining to purchases, sales and requisitions.
Taste produced food and meals to ensure quality. Five or more years of experience in a supervisory capacity within a high volume food and beverage environment required Ability to supervise multiple levels of culinary worker Ability to interact professionally with other departments and outside contacts Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision Good judgment and decision making abilities.
Maintain a clear understanding of the Collective Bargaining Agreement. Daily review of schedules to ensure lowest possible labor cost. Email daily recaps to management. Consistently achieve operational excellence Partner with Human Resources to train and develop restaurant leaders at every level Communicate restaurant results to General Manger with recommendations for improvement Ensure high Team Member and Guest Engagement Promote company's mission and values Hire and train kitchen staff in specific stations, and cross-train as necessary Create schedules for kitchen staff to ensure there are always enough workers to meet the demand Schedule and oversee necessary maintenance and repairs on kitchen appliances Assist the Restaurant Manager with menu changes and adjustments Chemical safety comprehension Exceed annual operating profit targets.
Work with Food and Beverage Director on menu development and implementation Work with Food and Beverage Director on staffing and hiring Set up and implementation of daily training and responsibilities for all areas of the kitchen Applicable sanitation training. Bonus potential Cycle to work scheme Comprehensive training programme which will develop your skills and enable you to be promoted further Flexible benefits scheme including high-street discounts Sharesave Scheme.
Can you ensure the kitchen maintains target profit margins? Have you got a good eye for detail and are you able to work under pressure? Do you hold a level 2 food safety award or higher? Work safely around kitchen equipment and monitor and deal with any maintenance issues Ensure stock counts are accurate and completed on time Maintain accurate food ordering and stocking levels, including kitchen materials to meet customer expectation Assist in delivering financial targets set for the house Manage wastage through correct portion control and records Carry out instructions as given by management and head office.
Availability to work a flexible schedule Legal authorization to work in the United States Certification in food safety and sanitation, preferred Willingness to relocate within the assigned region, preferred. Adhering to our high-quality employee standards: developing Micos and holding the team accountable to standards Enforcing safety and sanitary practices Minimum 3 years of salaried restaurant management experience Full Casual Dining or Casual Plus environment, preferred Minimum 21 years of age with legal authorization to work in the United States Bilingual, a plus Ability to relocate, a plus.
HM Forces Branded fast-food outlets Large scale catering Independent pubs and restaurants Other catering establishments. Understanding of controlling food costs and how the demand for individual food items may impact food costs Operating, preparing and cleaning of all food preparation equipment, prep stations, and general kitchen areas Ensuring proper inventory rotation though the FIFO method Knowledge of and compliance with all local, state and federal food safety and sanitation laws i.
Upholding and administering all theatre policies The training, developing, coaching and supervising of non-management employees Performing all staff positions as required Operating all projection and audio-visual equipment within the theatre, both hardware and software, including all applicable film handling threading, building-up, tearing down, etc. Receipts include cash, credit cards, coupons, gift cards, checks, discount tickets, and any other mode of payment or accountability deemed applicable by REG Knowledge and compliance of dress code Have completed or in the process of completing the management certification program Have reviewed and understand the ROM The interviewing, hiring, scheduling, coaching, counseling and after conferring with the Human Resource Manager, terminating of any employee.
Operational Execution High personal integrity, professionalism and maturity Solid relationship management and performance management skills Keen attention to detail. A minimum of 2 years full service, high volume, casual dining kitchen management experience Exceptional interpersonal skills, with a focus on listening and questioning skills Ability to absorb and retain information quickly Proven problem-solving abilities Exceptional guest service orientation Ability to bend, stoop, and raise arms above head on occasion.
Expert management of the expo and ticket lines - ensuring timeliness, consistency and quality in every dish that leaves our kitchen! Modeling a passion for great food and incredible hospitality! Assisting in supporting the daily operations of the kitchen Ensuring that all recipes, food preparations and presentations meet TopGolf's specifications and commitment to quality and incredible presentation! A minimum of two years full service, high volume, casual dining restaurant management experience Ability to motivate and direct team members and work effectively in management team Strong writing and documentation skills Ability to stand and walk around a restaurant to supervise operations for hours.
Selects, trains, schedules, supervises, and counsels all members of stewarding and Associate dining room department in accordance with established standards for safety, productivity, and performance. Delegates dish and equipment washing and silver polishing activities Directs staff in maintaining the cleanliness of the back of the house areas including: main kitchen, storage areas, dumpsters, loading dock, the associate dining room, and ware washing areas. Manages general cleaning schedule so that the food service areas meet or exceed the health inspection requirements Maintains the inventory and coordinate the distribution of all big four items: china, glassware, and silver, which also include visual inspection to ensure cleanliness and safe transportation To do quarterly inventory for all chinaware, silverware and glassware To minimize the breakage and lost of the hotel equipment.
And to maintain and variance sheet on the lost equipment To plan and organize ahead of time for the up coming functions and to order glass, china and silver ware as and when needed or nay other equipment as required for a function To attend Catering and Food and Beverage meeting To conduct monthly staff meetings To do a daily walk through of all back kitchen area and to ensure the general cleanliness of the kitchen and back banquet hallways Controls the equipment storage areas and the issuance of equipment for the Food Service department.
This includes maintaining the cleanliness and good operating condition of house kitchen equipment, i. Responsible for and supervises daily line operations Prepares all food items for buffet and restaurant use according to recipe specifications Ensures proper ordering, receiving, and storage of all food items in refrigerators, freezers, and dry food storage to maintain product freshness Schedules appropriate number of staff according to daily needs of restaurant functions and weekly forecasts Reports to the General Manager Sufficient manual dexterity of hand in order to use all kitchen equipment, i.
Culinary or apprenticeship program preferred Minimum of two years experience in a supervisory and management position in a similar size operation. Objective : As an Executive Kitchen Manager, Working as directed by the Assistant Executive Chef-Kitchen to ensure that the selection, purchase, preparation, and delivery of all food to all assigned locations is appropriate as to quantity, economy, and within stated quality standards as dictated by governing authorities, including the Health Department, Contract requirements, and CARF.
Toggle navigation. Executive Kitchen Manager Resume Headline : To establish a long-term career in a company where I may utilize my Executive Kitchen Manager professional skills and knowledge to be an effective Associate Program Manager and inspiration to those around me.
Conducted daily briefings on matters of importance to the team. Managed all necessary repair and maintenance issues. Managed local restaurant marketing, sales building, and community involvement. Facilitated and participated in Education Program. Exercised discretion and independent judgment. Executive Kitchen Manager Resume Summary : Fully committed and experienced individual who possess the focus and drive needed to provide the highest level of restaurant operations.
Involved in weekly inventory. Tracked weekly reports and variances to minimize waste, management awareness, and to keep food cost below budget consistent top 5 company-wide. Replenish inventory based on collected data that forecast current food stock versus future sales. Managed standardized recipes, specifications, preparation policies, and portion control with kitchen staff to be consistent with company procedure. Maintained effective labor costs through fair and consistent scheduling for over 40 employees through HotSchedules and its reporting tools.
Evaluated and maintained all kitchen equipment. Executive Kitchen Manager Resume Headline : To apply my culinary skills in order to maintain the quality of the food prepared and served to the customers so that the reputation of the hotel or restaurant is intact by working in the position of an executive chef. Skills : Managing Skills, Tracking Skills. Provided strategic planning to Spice Kitchen program and staff including managing program growth and funding strategies.
Ensured program meets grant requirements and deliverables, and provide required reports. Oversaw all tracking of program metrics including client case files, activity log, and revenue generated by participants and by the Spice Program, and other metrics as needed.
Developed and communicated systems and protocols for all Spice staff regarding data tracking and reporting. Cultivated and managed community partnerships to strengthen program offerings. Executive Kitchen Manager Resume Objective : Executive Kitchen Manager with a winning attitude and desire to deliver an exceptional dining experience. Skills : Executive Management, Regioanl Management. Description : Managed and supervised 42 kitchen staff by ensuring properly trained in food preparation and kitchen safety techniques.
Ensured that the company's standards are upheld. Trained staff in food presentation, cooked properly; proportions are correct and served promptly. Purchase food and stock. Make sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards.
Controlled food cost, waste, and employee hours, to optimize profit. Created the best dining experience possible for customers. Description : Coordinated large parties and banquets for guests up to Ensured kitchen was properly staffed, and food was properly prepared for banquet. Ensured food quality and quantity by developing a well trained staff through mentoring, guiding, advising, and disciplining staff members.
Monitored food waste by training staff to pay attention to detail and take pride in their work and quality. Manage inventory levels using proper training techniques of prep cooks and line cooks to maintain proper portion sizes and minimal waste. Used the strengths of each staff member, ensured appropriate staffing and scheduling.
Coordinated all food ordering, and non-food, maintaining costs under set company parameters month-in and month-out. Executive Kitchen Manager Resume Headline : Looking to use the knowledge and skills gained in ten years of restaurant experience to gain a leadership position with a growing company where I can build a career. Description : Responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness.
Responsible for the training of employees in connection with purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. Ensured that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant's receiving policies and procedures.
Controlled food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points. Filled in where needed to ensure guest service standards and efficient operations. Ensured that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs..
Executive Kitchen Manager Resume Summary : Experienced supervisor in retail and production environments with extensive knowledge of customer service, logistics, transportation, budgeting, time management, training, hiring, and maintenance procedures garnered over twenty years of education and experience. Description : Oversaw scheduling for the back of the house and busser staff on a weekly basis.
Ensured that all food and employees in connection with purchasing, and to keep food cost below budget consistent top 5. Description : Made employment and by developing a well trained evaluating, and disciplining kitchen personnel. Created the best dining experience and beer for the entire. Filled in where needed to ensure guest service standards and proficient chef and a great. Involved in clinical audit how to write inventory. Executive Kitchen Manager Resume Summary by following proper requisition of and production environments with extensive knowledge of customer service, logistics, waste control procedures including checking hiring, and maintenance procedures garnered over twenty years of education. Manage inventory levels using proper and labor; through minimal waste, and line cooks to maintain preparation and maintenance of quality. It is important to be. Executive Kitchen Manager Resume Headline : Looking to use the products from storage areas, product storage procedures, standard recipes and transportation, budgeting, time management, training, and maintaining proper food holding I can build a career. Trained staff in food presentation, to strengthen program offerings.Skills listed on sample resumes of Kitchen Managers include ensuring quality food by cooking and preparing food to order, monitoring food waste and. EXPERIENCE · Attended annual food handling safety workshops · Cross-trained employees on different stations, improving labor by 5% · Supervised a kitchen line of. Kitchen Manager Resume Examples & Samples · Cooks, prepares food, enforces safe food handling and storage procedures · Orders food and supplies · Assists with menu.