Gregory T. Gray Jr.

***** ********* ** *** *, Fort Hood, TX 76544

210-***-****

ad3h5l@r.postjobfree.com

Overview

Well- qualified Food Service Professional with strong management, decision making, supervision, and leadership skills. Proven ability to delegate, problem solve, prioritize projects, manage personnel and meet deadlines without compromising quality. More than 12 years of professional cooking and 8 years of managing and directing Food Service facilities and programs.

Areas of Expertise

Creating and implementing plans, overseeing food selection and employee management and supervision, maintaining budget, and ensuring quality and internal control

Reviewing monthly, quarterly and annual budgets

Using a variety of power equipment, hand tools and kitchen equipment

Meat cutting, wrapping and slicing

Lifting over 100 pounds of weight

Reviewing and controlling food operation, staffing and on the job training, merchandise presentation, menu planning, pricing, portion control, food preparation and quality, stock rotation and customer service

Computer Literate with the ability to navigate Word, Excel and PowerPoint.

EEO Policies and reporting procedures, employee and customer related grievances

Professional Experience

Fort Hood Commissary, Fort Hood, TX 76544

Meat Cutting Worker

09/2022- Present

Salary: 18.75 USD Per Hour

Hours Per Week: 40

• Cuts, trims and grounds meats such as beef, pork and poultry to prepare for packaging and sale.

• Adheres to safety and cleanliness standards and maintained equipment.

• Uses boning knife, skewers and twine to shape, lace and tie roasts.

• Performs meat inspections and checked temperature environment to maximize food safety.

• Verifies proper inventory levels, product quality and freshness to prevent sale of spoiled products.

•Analyzes meat temperatures for safety and quality and monitored heat conditions for stability

• Utilized knives, saws, meat grinders, meat saws, slicers, tenderizers and meat hooks

• Advises patrons on proper cooking procedures, storage life, temperature and thawing requirements

• Sharpens and adjust cutting equipment through Action and Action.

• Conducts proper operations of tenderizers, injectors and smoking ovens. • Fat analyst the ground beef daily to ensure the proper fat percentages are to DeCA standards

• Trays, wraps, weighs, and prices cuts using automatic

Texas Roadhouse, JBLM, WA 98433

Cook I

08/2020-12/2021

Salary: $18.25 USD Per hour

Hours Per Week: 40

Prepares meals by seasoning and cooking entrees, starches, vegetables and soups from raw states to completion, using proper assorted cooking methods according to standard recipes and with proper equipment.

Monitors food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner

Uses and maintains industrial meat cutting, slicing and grinding machines for recipes such as beef stew

Cuts various cutes of meats to include sirloins, strip Steak, Rib Eye and T-Bones

Performs inspections of facility to ensure sanitation standards are met

B&R Management, JBLM, WA 98433

Dining Facility Manager

01/2020-04/2020

Salary: $17.25 USD Per hour

Hours Per Week: 40

Monitors food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.

Maintaining, cleaning and sanitizing kitchen equipment and power tools.

Prepared staff schedules

Monitors budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.

Schedules staff hours and assigns duties of kitchen and floor staff

Determined the quantity of food being served, maintained production logs and controlling cost

Performs daily inventories of products to ensure inventory meets demands and waste is limited, communicates any assistance needed for production to other Chefs

Slagel Dining Facility, Fort Sam Houston, TX

Assistant Dining Facility Manager

07/2018-12/2019

Salary: $32,000 USD Per year

Hours worked: 40

Responsible for the overall operation of the facility which served more than 10,000 personnel daily

plan and organize to meet Military deadlines

Performs daily inventories and ensures the correct prices of items according to the referencing price list

Monitors the operation of kitchen appliances and tools to ensure compliance with all contract requirements

Performs inspections of facility to ensure sanitation standards are met

Monitors cooks, storeroom, food preparation, serving lines, dining areas and cashiers

Uses and maintains industrial meat cutting and slicing machines

Performs training as needed and demonstrates task and proper procedures when necessary

TRDI, Wingman Dining Facility, Randolph AFB, TX

Cook II/Rations

05/2017-10/2018

Salary: $16.50 USD Per Hour

Hours Per Week: 40

Monitors food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.

Prepares meals by seasoning and cooking entrees, starches, vegetables and soups from raw states to completion, using proper assorted cooking methods according to standard recipes and with proper equipment Schedules staff hours and assigns duties.

Determined the quantity of food being served, maintained production logs and controlling cost

Keeps records required by government agencies regarding sanitation, and food subsidies when appropriate.

Review menus and analyze recipes in order to determine labor and overhead costs, and assign prices to menu items.

Performs daily inventories and ensures the correct prices of items according to the referencing price list

Replenishes sock in the display cases and rotates products as necessary

Wraps, weigh and cut meat using automatic manual wrapping machines

Foundation Surgical Hospital, San Antonio, TX

Kitchen Manager

07/2016- 03/2017

Salary: $15.50 USD Per Hour

Hours worked: 40

Supervises food production for menu items and various catered events

Preps food applicable to patients with special diets.

Places orders for food items needed for production sustainment and management

Provides guidance with written information on production forms and usage information on production sheets by compiling amounts of food products that are cooked.

Records production and operational data on specified forms

Keeps refrigerators and freezers neat, clean, organized, properly rotated, and to be sure that leftovers are frozen or utilized after dating and initialized.

lifts, pushes, and pulls pieces and bulk boxes of meat weighing 50 to 100 pounds

Sodexo USAA, San Antonio, TX

Culinary Lead/ Cook II

05/2015-04/2016

Salary: $15.50 USD Per hour

Hours Worked: 40

Prepares various fresh dishes according to requirements by washing, peeling and cutting fruit and vegetables as well as trimming poultry for culinary use.

Preps food applicable to customers with special diets.

Ensures food safety in compliance with state and local health department codes by maintaining and checking for proper food temperatures

Possesses knowledge of all allergens and ingredients which contain allergens

Uses, clean, maintain, and sharpen a variety of hand tools and power equipment

Provides guidance with written information on production forms and usage information on production sheets by compiling amounts of food products that are cooked, consumed and left over.

Education & Qualifications

Belford High School Graduate

Graduate: GPA 3.8 (2004)ServSafe Certified

Safe Serv Certified

Texas Food Manager Certification

Food Protection Manager Certification

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