ANTHONY HINTZ

Egg Harbor, US ***** 920-***-**** ad1uzr@r.postjobfree.com

Kitchen Manager, 03/2021 - 10/2023

Dublin's Irish Pub – Oshkosh, WI

Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.

Inspected stock to identify shortages, replenish supply and maintain consistent inventory. Checked and tested foods to verify quality and temperature. Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.

Scheduled and received food and beverage deliveries, adhering to food cost and budget. Developed kitchen staff through training, disciplinary action, and performance reviews. Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.

Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.

Cook, 01/2015 - 12/2019

Mahoney's

Cut Steaks and cleaned seafood

Prepare Lunch & Dinner from scratch

Create daily soups & specials

Mentored young kitchen staff

Prepared food items in compliance with recipes and portioning control guidelines. Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.

Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly. Seasoned and cooked food according to recipes or personal judgment and experience. WORK HISTORY

Kitchen Manager, 01/2014 - 01/2015

Ground Round

Control Labor for Kitchen Staff

Create specials & prepare all 3 daily meals

Order all supplies & track inventory

Maintain food cost and P&L

Handle cash and run daily reports

Inspected stock to identify shortages, replenish supply and maintain consistent inventory. Checked and tested foods to verify quality and temperature. Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.

Scheduled and received food and beverage deliveries, adhering to food cost and budget. Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.

Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement. Kitchen Manager, 01/2013 - 01/2014

Old Country Buffet

Hire, Train and Manage Employees

Prepare food and teach new recipes to kitchen staff Order all supplies & track inventory

Maintain food cost and P&L

Handle cash and run daily reports

Participate in company webinars and meetings

Provide hospitality and resolve guest issues

Inspected stock to identify shortages, replenish supply and maintain consistent inventory. Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.

Scheduled and received food and beverage deliveries, adhering to food cost and budget. Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.

Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.

Assistant Kitchen Manager and Line Cook, 01/2011 - 01/2012 Anduzzi's

Manage Kitchen; including hiring, coaching, reprimanding employees Create Weekly work schedule for kitchen staff

Prepare daily specials & Plan large catering events Provide expertise & assist in creation of franchise menu Manage food cost & Provide feedback to owner

Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.

Checked and tested foods to verify quality and temperature. Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Kitchen Manager and Head Chef, 04/2006 - 01/2011

Mink River Basin

Cooked lunch & dinner

Ordered food, beverages and bar & kitchen supplies Supervised kitchen staff & created weekly work schedules Created Nightly Specials

Catered large & small events

Designed breakfast, lunch, & dinner menus

Checked and tested foods to verify quality and temperature. Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.

Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.

Developed kitchen staff through training, disciplinary action, and performance reviews. Scheduled and received food and beverage deliveries, adhering to food cost and budget. Inspected stock to identify shortages, replenish supply and maintain consistent inventory. Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.

Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.

Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.

Collaborated with other departments to coordinate meal service and special events, executing smooth operations.

Calculated prices of ingredients to monitor food costs and control expenses. Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.

Designed and maintained menus to offer variety of high quality and consistency of dishes. Motivated staff to perform at peak efficiency and quality. Managed staff schedules and maintained adequate coverage for all shifts. Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

Oversaw food preparation and monitored safety protocols. Trained staff on proper cooking procedures as well as safety regulations and productivity strategies. Implemented effective inventory control systems to reduce food spoilage and waste. Verified prepared food met standards for quality and quantity before serving to customers. Purchased food and cultivated strong vendor relationships. Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.

Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions. Line Cook, 01/2005 - 01/2009

Grille

Cooked lunch & dinner

Set up the line & did prep work

Catered special events and off-site events

Assistant Manager and Line Cook, 01/2001 - 01/2003 Hooters, Inc

Cooked on the line

Trained and managed restaurant staff

Filed daily reports & handled financial information Sous Chef, 01/1999 - 01/2001

Robbins Supper Club

Cooked & Created Dinner Specials

Catered banquets and off-site events

Ordered food & kitchen supplies

Planned and directed high-volume food preparation in fast-paced environment. Mentored kitchen staff to prepare each for demanding roles. Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Acted as head chef when required to maintain continuity of service and quality. Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.

Led daily staff meetings to communicate expectations and review safety procedures. Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Modified recipes to accommodate dietary restrictions and allergies. Utilized culinary techniques to create visually appealing dishes. Trained and managed kitchen personnel and supervised related culinary activity. Developed new recipes and flavor combinations to enhance customer dining experience. Participated in food tastings and taste tests.

Implemented food cost and waste reduction initiatives to save money. Developed close relationships with suppliers to source best ingredients. High school diploma: Food Safety Manager

Oshkosh West High School - Oshkosh, WI

Licenses ServSafe Food Handler

Staff Supervision

Inventory Management

Cost Control

Kitchen Management

Purchasing

Kitchen Staff Coordination

Recruitment

Menu Development

Food Safety

Scheduling

Quality Assurance

Product Rotation

Supply Ordering

Workflow Planning

Order Delivery Practices

Resource Allocation

Kitchen Equipment Operation and Maintenance

Staff Training and Development

Recruitment and Hiring

Process Improvement

Strategic Planning

Team Collaboration and Leadership

Food Production Management

Vendor Relationship Management

Flexible Schedule

Vendor Relations

Verbal and Written Communication

Food and Beverage Management

Shift Scheduling

Safe Food Handling

EDUCATION

SKILLS

Food Plating and Presentation

Order Accuracy

Problem-Solving

Sanitation

Employee Scheduling

High-Volume Dining

Inventory Coordination

Staff Management

Multitasking and Organization

Staff Coaching

Cleaning and Sanitation

Goal Setting

BOH Operations

Policy and Procedure Enforcement

Inventory Control

First Aid Knowledge

New Employee Recruitment

Equipment Maintenance

Operations Management

Performance Monitoring

ServSafe Certification

Recipes and Menu Planning

Equipment Condition Evaluations

Attention to Detail

Expediting Orders

Health Code Compliance

Customer Service

Willing to relocate: Anywhere

Willing to relocate: Anywhere

ADDITIONAL INFORMATION

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