Sous Chef Services Coordinator
Resume:
KERRY CRAIG
Taunton, MA *****
*********@*****.***
• A highly motivated individual who takes ownership and responsibility for all aspects of the work environment • An individual with strong leadership qualities; an excellent communicator and motivator: able to forge and maintain a cooperative team • Diligent and forthright with vast knowledge and experience; yet highly adaptable and open-minded
#readytowork
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Supervisor-Senior/ Sous Chef
Sodexo - Easton, MA
August 2019 to Present
Hands on Supervisor,Set-up daily job tasks for employees,check all related work logs,fill in when needed at all 3 food outlets.Other duties include,cooking of menu items,ordering of food/non-food items,scheduling,employee reviews,daily huddles,managed bookkeeping, supervise 20 employees. Dining Services Coordinator
Sunrise Assisted Living Facility - East Setauket, NY December 2018 to May 2019
Responsible for Budget, Labor, Food Costs, Managed/Chef of facility, Scheduling of all Employees, FOH, BOH, Full control of inventory and ordering of all foods and beverage items, Daily stand up meetings with other coordinators to ensure proper communication lines for resident satisfaction, Interacted with all residence during and after all meal periods.
Restaurant /Kitchen Manager
The Good Steer Restaurant - Lake Grove, NY
2005 to December 2018
• Responsible for day to day operations • Manage front-of-house and back-of-house employees • Hiring manager for all positions • Inventory and ordering of restaurant needs • Payroll and scheduling • Restaurant seats 240; 60 employees Also,cooked/ kitchen manage and expo,Daily. Chef/Manager
McFinley's - Rocky Point, NY
2002 to 2005
• Prepare and cook all items • Supervise between 10 to 15 employees • Organize payroll and scheduling
• Conduct monthly meetings to ensure guest satisfaction and update current events with principle owner
• Inventory and order all liquor, food and paper goods for service Chef/manager
The Main Ingredient - East Setauket, NY
1999 to 2002
• Managed catering for off premise events • Prepared and cooked all food items • Directed between 10 to 20 employees • Hired and trained all employees • Purchased all products from paper goods to perishable items • Functions included weddings, communions, graduation, retirement parties, birthdays, holidays, parties, and BBQ's
Chef/ Manager
Whitsons Food Service - Huntington, NY
1999 to 2002
• Prepared and cooked all food items • Catered and produced meals for over 600 daily • Hired and trained all employees • Organized payroll, developed menus, ordered and purchase all products from paper goods to perishable items • Conducted weekly and monthly meeting with General Manager Chef/Manager
The Village Way Restaurant - Port Jefferson, NY
1988 to 1999
• Managed kitchen and trained all new kitchen employees • Prepared and cooked all food items • Organized payroll and scheduling, developed menus and monitored food and labor for cost control • Conducted weekly meetings with staff and daily meetings with principle owner to review profit and loss statements • Inventoried and ordered food, beverages, supplies, equipment Food Production Manager
Marriott Corporation - Manhattan, NY
1985 to 1988
• Started in the Management Trainee Program at the Marquis Hotel, and 1876 room facility • Worked in all restaurants; Encore, Atrium, The View, JW Gourmet Bistro • Supervised between eighteen to thirty employees • Conducted monthly meetings to guarantee guest satisfaction • Organized payroll and scheduling, inventoried and ordered products and monitored food and labor for cost control Education
AAS in Hotel Restaurant Management
Suny Delhi - Delhi, NY
1983 to 1985
AAS in Business Management
Suffolk Community College - Selden, NY
1981 to 1983
Certifications and Licenses
ServSafe Food Handler
June 2019 to June 2022
ServSafe Food Protection Manager
February 2020 to February 2023
Food Managers servesafe
Driver's License
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