Paul Bostick

Newport News, VA

acyv3l@r.postjobfree.com - 757-***-****

Willing to relocate: Anywhere

Authorized to work in the US for any employer

WORK EXPERIENCE

Kitchen Manager ( Chef )

Longboards Restaurant - Newport News, VA - January 2013 to Present Basic Functions:

• Prepares food required for lunch time and dinner

• Responsible for the daily operations of the kitchen

• Provides professional leadership and direction to kitchen personnel

• Ensures all recipes, food preparations, and presentations meet Standard Operational Procedure on Main’s specifications and

commitment to quality

• Maintains a safe, orderly, and clean kitchen

• Demonstrates this by example, using proper food-handling techniques Essential Functions:

• Assist with menu planning

• Verifies that kitchen staff follow all recipes and portions sizes correctly

• Ensures kitchen and storage areas are kept clean and organized

• Product Ordering

• Maintain Inventory

• Staff Scheduling

Kitchen Manager

Kelly's Tavern - Hampton, VA - February 2008 to January 2013 Overview of Responsibilities

• This is a leadership position responsible for the development and operation of their team to support one of the most critical factors in our success, food quality

• Manage our food quality standards by consistently monitoring the temperature of hot food as well as insuring that our cold food is stored according to standards

• Responsible for food safety

• Perform basic repairs as needed to the kitchen equipment or seek the help of a maintenance person who can perform repairs

• Develop and cross train all team members

• Ensure a sense of urgency from all kitchen team members at all times

• Assign daily work stations and manage breaks

• Ensure cleanliness

• Partner with Front Counter Supervisors on any special requests relevant to the growth of the business

• Manage the day-to-day operation

• Identify and solve real problems

• Enforce core values

• Hold each other accountable

• Improve performance

Line Supervisor

Ruby Tuesday's - Newport News, VA - March 2001 to February 2008 Responsibilities:

• Prepare daily entrees/items, featuring daily changing menus approved by the Sous Chefs and Executive Chef.

• Produce delicious, eye-appealing and nutritious food with assistance of station staff. Maintain and ensure utmost safety, sanitation, and presentable cleanliness for your station, work area, servery, and equipment used for preparation, including walk-in coolers and all storage areas.

• Assist in set-up and break down of station. Adhere to the General Job Duties and Kitchen Rules packet, the Health Department's regulations, and the Culinary Team s standards and expectations of food quality, freshness, and presentation.

• Support the Executive Chef and Sous Chef, developing a sense of teamwork and cooperation. Perform additional responsibilities, although not detailed, as requested by the Chef, Sous Chef(s), or Kitchen Manag er.

• Collaborate with Sous Chefs/Executive Chefs/other cooks on planning and developm ent of daily changing weekly m enus in adherence to seasonality, labor, and food cost guidelines .

• Use traditional, made from scratch preparation m ethod s.

• Train and develop line cooks and prep cooks at your station, while leading by example for other station cooks a s well, when applicable. Understand how to properly use and maintain all equipment used.

• Guide kitchen personnel in safe operating procedures of all equipment, utensils and machinery.

• Ensure quality and timeliness of food production, using batch-cooking methods to maintain quality and freshness of product. EDUCATION

A.S. Network Security IT in Information Technology ECPI University - Newport News, VA

2010 to 2012

SKILLS

Microsoft Excel, POS- Aloha, Micro, PC-America, Back Office (10+ years)

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