Sales Service

Jeff Sapp

Email: ********@*********.***

Address:

City: Lake Stevens

State: WA

Zip: 98258

Country: USA

Phone: 541-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Food service professional with eight years in FOH and BOH operations. Demonstrated team leader with excellent staff management skills.

Educational Background:

High School Dipolma from Oregon Coast Culinary Institute, Coos Bay OR 1/2001 to 6/2004 (Culinary)

Job History / Details:

Summary

Food service professional with eight years in FOH and BOH operations. Demonstrated team leader with excellent staff management skills.

Highlights

Customer-oriented

Strong leader

Full service restaurant background

Supervisory skills

Proven sales record

Culinary arts education

Hiring and training

Experience

September 2012 to Current

Anthony's Woodfire Grill Everett, WA

Pantry Cook

Provided outstanding food, in a timely manner.

February 2011 to September 2012

Bandon Dunes Golf Resort Bandon, OR

Pantry & Saute Cook

Inspect food preparation & serving areas to ensure safe, sanitary food handling practices.

Cook foods according to recipes or personal judgment & experience.

Wash, peel, cut fruits and vegetables to prepare for consumption.

Bake, roast, broil, saute & steam meats, fish, vegetables and other foods.

Estimate expected food consumption, purchase supplies, or procure food from storage.

Consult with staff to plan menus, taking into consideration factors such as cost and special event needs.

February 2002 to December 2010

Sizzler Restaurant North Bend, OR

Assistant General Manager

Scheduled and directed staff in daily work assignments to maximize productivity.

Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.

Minimized loss and misuse of equipment through proper restaurant supervision and staff training.

Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.

Efficiently resolved problems or concerns to the satisfaction of all involved parties.

Optimized profits by controlling food, beverage and labor costs on a daily basis.

Built sales forecasts and schedules to reflected desired productivity targets.

Education

2004 Oregon Coast Culinary Institute Coos Bay, OR

Culinary

Studied basic cooking techniques, safety, sanitation and restaurant management.

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