Danny LeBarge

Council Bluffs, Iowa, ***** 402-***-****

ac0gnq@r.postjobfree.com

Restaurant Kitchen Manager

Food Services Kitchen Operations Menu Development Seasoned and highly-qualified professional demonstrating expertise and broad ranging experience overseeing activities of the Food Service Department and all kitchen operations, including scheduling, maintaining staffing levels, safety and sanitation, food production related activities, and financial goals. Highly skilled in coordinating all phases of food procurement, production, and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, service and production time standards according to our commitment to achieve positive sales growth. Motivational management style with a proven history of building, guiding and retaining high-performance teams to develop and implement strategies for accelerated growth.

KEY STRENGTHS & EXPERTISE

Operational Management

Inventory Control

Coaching, Mentoring &

Training

Menu Development

Customer Service

Budgeting & Cost

Control

Relationship Management

Quality & Safety Standards

Staff Development

Professional Exper ience

VALMONT INDUSTRIES, Valley, NE

Assistant Foodservice Manager / Sous Chef 1997 - 2017 Assumed full responsibility for the management of food services, including the secondary kitchen on plant site and special food services, including catering for special events, large meetings and VIP gatherings in compliance with management directives. Contributed in the design and remodel of Valmont café and implementation of policies and procedures affecting food services.

Prepared food using approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.

Trained and supervised staff in food preparation, service, sanitation, and safety procedures.

Ensured quality of production and food purchase requirements. Maintained cost control to stay within budget limitations.

Provided hands-on oversight in the preparation and cooking of various food items, developing daily menu items, and preparation and garnishment.

Ensured efficient service and conformance to standards through inspecting supplies and equipment, and evaluating new products.

Performed various financial activities such as cash handling, deposit preparation, and payroll. Catering Manager 2014 - 2017

Managed and ensured efficient catering operations for the Welcome Center through developing catering systems conducive to growth, innovation, and excellence in customer service.

Closely monitored event activities to ensure compliance with applicable regulations and laws, satisfaction of participants, and resolution of any problems that arise.

Collaborated with clients negotiating contracts, assessing requirements, and ensuring service satisfaction.

Worked closely with chef in planning menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

Danny LeBarge

Page Two of Two

Coordinated records management required by government agencies regarding sanitation and food subsidies. KOPPER KETTLE, Missouri Valley, IA

Assistant Manager 1991 - 1997

Directly responsible for the running of the front of house, staff management, general operations, and rostering. Coordinated and ensured compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

Oversaw training needs, inventory control, supply orders, and other logistical responsibilities.

Supervised food preparation methods, portion sizes, and garnishing as well as presentation to ensure that food is prepared and presented in an acceptable manner.

Organized stock and equipment, ordered supplies, and oversaw building maintenance, cleanliness, and security.

Efficiently handled customer complaints and queries.

Implemented new sales concepts and strategies throughout the store. MICKEY FINNS SPORTS BAR, Council Bluffs, IA

Kitchen Manager 1989 - 1991

Supervised and managed all kitchen operations. Optimized profits by controlling food costs, production, labor, and increased sales through food quality, speed of service, and accurate preparation of food.

Oversaw operations including daily decision-making, staff support, guest interaction, scheduling, and planning while upholding standards, product quality, and cleanliness.

Coordinated phases of food procurement, production and service, inventory and ordering, food storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.

Instructed new staff on proper food preparation, storage, use of equipment, sanitation and safety procedures.

Received and examined food items and supplies to ensure quality and quantity requirements. EARLIER CAREER:

64 CLUB, Council Bluffs, IA

Dishwasher (1985) Line Cook (1985 – 1988)

Educat ion

Culinary Arts

LE CORDON BLEU COLLEGE OF CULINARY ARTS, Portland, OR Certified SERVSAFE Manager #10209388

Contact this candidate