JF Joseph Flood

Garysburg, NC ***** 252-***-****

adtng9@r.postjobfree.com

PROFESSIONAL

SUMMARY

To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

SKILLS Recipe Development

Customer Service

Food Preparing, Plating and

Presentation

Standards Compliance

Budgeting and Cost Control

Menu Planning

Food Preparation

Inventory Management

Profit Target Achievement

Team Leadership

WORK HISTORY AREA DIRECTOR 09/2021 to CURRENT

K-12 Alliance Roanoke Rapids, NC

Evaluated employee skills and knowledge regularly, training and mentoring individuals with lagging skills.

Tracked hours and inventory usage, and prepared associated reports. Determined performance benchmarks and completed ongoing evaluation of employee work.

Demonstrated exceptional knowledge of process optimization in relation to profit and loss.

Created and implemented aggressive action plan to address pressing cost control needs.

Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts. Processed orders and issued documentation.

Conducted routine inspections of incoming materials to check quality and compliance with established product specifications. Trained new employees on proper protocols and customer service standards.

Assisted in recruiting, hiring and training of team members. Trained and guided team members to maintain high productivity and performance metrics.

GENERAL MANAGER 06/2015 to 07/2021

Applebee's Emporia, VA

Managed budget implementations, employee reviews, training, schedules and contract negotiations.

Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.

Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.

Set, enforced and optimized internal policies to maintain responsiveness to demands.

Enhanced operational efficiency and productivity by managing budgets, accounts and costs.

Developed and maintained relationships with customers and suppliers through account development.

Reduced corporate risk by managing shrink processes and controlling inventory levels.

Assessed supplier quality to maintain tight cost controls and maximize business operational performance.

CHEF 03/2011 to 06/2015

Hilton Garden Inn Hotel Roanoke Rapids, NC

Handled and stored food to eliminate illness and prevent cross- contamination.

Monitored line processes to maintain consistency in quality, quantity and presentation.

Prepared meals from scratch using authentic, popular recipes to generate repeat business.

Checked freezer and refrigerator prior to each shift to verify correct temperatures.

Placed orders to restock items before supplies ran out. Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Developed recipes and menus by applying understanding of market demand and culinary trends,

Developed kitchen staff through training, disciplinary action and performance reviews.

Planned promotional menu additions based on seasonal pricing and product availability.

SOUS CHEF 02/2008 to 02/2011

Cheesecake Factory Inc Raleigh, NC

Acted as head chef when required to maintain continuity of service and quality.

Planned and directed high-volume food preparation in fast-paced environment.

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Disciplined and dedicated to meeting high-quality standards. Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Monitored and controlled overhead and production costs with responsibility for profit and loss.

Mentored kitchen staff to prepare each for demanding roles. EDUCATION Bachelor of Arts Business Administration And EXPECTED IN 06/2023 Management

University of Phoenix, Tempe, AZ

Associate of Arts Culinary Arts 06/2008

Art Institute of Raleigh Durham, Durham NC

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