Culinary Management/Kitchen Manager Consultant

Works well with other team members
• Drives team to operate at full potential
• Multitasks in fast paced environment
• Attention to detail
• Ability to follow directions and enforce standards
• Willingness to explore new ideas to improve a operation
• Leader in any work environment
• Excellent problem solver with strong analysis and reporting skills
• Extensive knowledge of controlling cost of sales and labor
• Client satisfaction oriented
• Earned promotions from Line Chef to Shift Supervisor to Culinary Manager/Executive Chef
• Control all aspects of operation
• Motivate assistant mangers to drive team toward a common goal
• Ongoing development of all team members, new and existing
• Certified in all kitchen stations as well as all dining room
• Control cost of sale, inventory, and labor costs to maximize profit
• Consistently maintaining cost of sales below benchmark of 26.5% and kitchen labor below benchmark of 10.0%
• Maintain a safe, accident free work area
• Working with vendors to lower cost of goods
• Executing high quality food at all times
• Scheduling of staff to correctly maintain an efficient shift from open to close
• Interface directly with customers to provide assistance and resolve problems
• Create a positive and fun environment for team members, managers
• Serve safe certified
• Responsible alcohol service certified
• Knowledge of MICROS and Menu Link systems

Bilingual: English and Spanish