Customer Service Manager
Resume:
Joshua A. Turpin
Henrico, Virginia 23238
acfyxv@r.postjobfree.com
Objective To utilize my knowledge, skills and experience, both management and cooking, to secure
a position in a high-energy, fast-paced food related environment.
Skills * Teamwork and communication is one of my highest priorities
* Ability to manage multiple priorities
* Excellent problem-solving ability
* Trained in food safety and sanitation
* Experienced in a variety of food handling and
customer service environments from fast food
to prepared grocery and upscale casual
* Experienced in multiple restaurant openings with
various companies as a trainer, manager and training manager
* Experienced working extremely long shifts with minimal breaks
Experienced in working with a wide age range of personnel, anywhere
*
from 16 to 60
* Experienced in hiring, counseling and terminating employees
Experience The Cheesecake Factory Various Locations
Kitchen Manager/Supervising Management Support Northern Virginia
March 2013 – July 2014 Richmond, VA
* Control labor and food costs
* Communicate effectively with staff to ensure recipe guidelines, policies and
procedure are adhered to
* Manage/oversee shifts of up to 50 employees for lunch sales from $3-14,000
and dinner from $6-35,000
* Coaching, counseling, hiring and scheduling of staff
* Training of staff and other managers
* Maintain positive relationships with staff in an encouraging environment for
teamwork and positive attitude to ensure cohesive restaurant flow
* Required to execute sanitation guidelines to meet county regulations but a
private health inspector contracted by The Cheesecake Factory
* Place service/maintenance calls; take ownership in any repairs, maintenance or
systems to maintain top notch condition of restaurant
* Responsible for creating and guiding myself through PDP’s (personal
development plans)
Cook Richmond, VA
November 2012 – March 2013
June 2010 – June 2011
September 2004 – June 2007
* Cooked on several different stations as needed within a 7 station cook line and 4
station prep area
* Required and trained, within strict guidelines, to create the best quality
product available, with no exceptions
* Must have “complete” recipe knowledge in all stations certified
* NRO certified trainer
Cook Out/Grill Out Restaurants Richmond, VA
Manager
July 2011 – October 2012
* Managed a fast food restaurant averaging $70,000.00 per week open
to 4:00 AM and 5:00 AM
* Trained to serve an average of up to 10,000 guests per week producing the best,
fastest and freshest quality food possible
* Responsible for labor control, truck order, service times,
and running shifts up to 16 hours long
* Trained to be adaptable in long, late night shifts and long early morning shifts
* Sanitation, organization and overall cleanliness must be impeccable at all
times
* Training, teamwork, positive attitude and communication was an absolute
necessary in this sometimes intense working environment
* Working manager: Required to not just have the knowledge of our product,
recipes and procedures but a standard requirement to fully work every
position second nature (unconsciously skilled)
* Required to manage shifts while working a station
Whole Foods Market Richmond, VA
Prepared Food Chef
September 2009 – February 2010
* Required to cook and create from scratch a variety of international cuisines that
continuously changed throughout the month
* Required and requested by management to facilitate communication between
staff and supervisory personnel
* Responsible for daily inventory, daily production sheets and cleaning check-list
* Commended for excellent customer service with guests
* Commended for excellent organizational skills
Longhorn Steakhouse Richmond, VA
Cook
March 2008 – August 2009
* CCP (Certified Culinary Professional-key hourly manager) at my
home store
* Quarterback, grill cook, charbroil cook, fry cook, salad cook and dessert cook
* During CCP shifts, BOH supervisor and expeditor
* Facilitate communication between various stations in the kitchen to
ensure accuracy, quality, presentation and timeliness of guest orders
* Prepare quality food and service in a fast-paced environment
* Continuously adhere to cooking safety and sanitation guidelines
* Worked multiple New Restaurant Openings as a corporate certified trainer
* Responsible for truck orders: produce, fish, meat, etc.
* Received truck orders and organized food and kitchen supplies twice weekly
* Knowledge of ALL menu recipe specifications and preparation; measurements,
weights and presentation
Blackfinn Restaurant & Saloon Richmond, VA
Assistant Kitchen Manager
September 2007 – March 2008
* Solely responsible for ordering and receiving truck orders
* Solely responsible for weekly food inventory counts
* Trained kitchen staff on proper restaurant operations
* Was responsible for accurate training and successful new menu roll-outs
* Acting KM in executive KM’s absence
References James Dunn Adam DePaul
Service Manager Executive Chef
Texas Roadhouse Nordstrom
804-***-**** Catering - Owner
Rick Lockhart
Corporate Field Training Manager
Cheesecake Factory
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