Customer Service Dietary Cook
Resume:
Brian Olszewski
Concord, NC *****
EMPLOYMENT
**/**** – Present BOJANGLES’ FAMOUS CHICKEN ‘n BISCUITS – Charlotte, NC
Unit Director
Generate an atmosphere where employees strive to exceed the expectations of the customer. Lead by example.
Manage food and labor costs. Train staff, teach, and follow company policies. Assure compliance with Health Department codes. Prepare all foods, maintain cleanliness/ food safety, and participate in assisting staff with any duties that are necessary. Complete daily monetary drops and assure that counts are verified and correct.
8/2019 – 3/2021 Waltonwood Senior Living
Culinary supervisor
Take care of all Culinary needs for a facility that Has independent living, Assisted living, And a memory care unit. Take care of scheduling, ordering, budgeting, Also oversee all special diets. Responsible for menu planning through Crandall. Also responsible for all special events that come through the Culinary department
10/2017 – 8/2019 BOJANGLES’ FAMOUS CHICKEN ‘n BISCUITS – Charlotte, NC
Assistant Unit Director
Generate an atmosphere where employees strive to exceed the expectations of the customer. Lead by example.
Manage food and labor costs. Train staff, teach, and follow company policies. Assure compliance with Health Department codes. Prepare all foods, maintain cleanliness/ food safety, and participate in assisting staff with any duties that are necessary. Complete daily monetary drops and assure that counts are verified and correct.
4/2017 – 10/2017 CHICK-FIL-A – Concord, NC
Assistant Manager
Demonstrate the Chick-fil-A customer service standard. Complete truck orders and inventories several times per week. Coordinate staffing and assignments to the most appropriate station. Prepare all foods and beverages. Complete deposits and drawer count-downs. Coordinate caterings, obtain customer orders, and monitor food costs and labor expenses.
3/2016 – 2/2017 DUNKIN DONUTS – Salisbury, NC
General Manager
Maintain outstanding customer service. Manage and train staff, educating them on procedure and practice. Scheduling and supervising daily tasks/ customer service practices. Marketing product and branding. Complete regular inventory, ordering, and monthly billing. Obtain and prepare regular caterings and large orders. Preparing specialty coffee drinks, teas, and shakes, as well as soft-serve. Make sandwiches, bake bagels, and prepare any and all food items served.
3/2015 - 3/2016 MOE’S SOUTHWEST GRILL – Charlotte, NC
General Manager
Provide outstanding customer service. Insure compliance with health standards and that fidelity is kept with food recipes and the internal cleanliness plan. Control aspects of profit and loss in attempts to maintain regular profit increases. Raise sales through exceptional customer service and local marketing. Control costs through computer scheduling, food portioning, and ongoing staff training on efficiencies. Assure quality control by completing orders, checking outgoing caterings, and completing tasks in a timely manner. Maintain quality service through follow-up with valued customers and providing incentives for return business.
7/2011 - 3/2015 ROCKY RIVER COFFEE CO - Concord, NC
Owner/ Operator
Assure outstanding customer service. Manage a small work-force as evidenced by training, honing skills, scheduling, and supervising. Maintain community relations and outreach. Complete regular inventory, ordering, and monthly billing. Marketing and special event-planning. Coordinate individual caterings and large orders. Practice all barista skills such as preparing espresso drinks, specialty coffee drinks, and teas, as well as shakes. Build sandwiches, bake bagels, and prepare any and all food items served. Create innovative items to help increase sales.
10/2009 – 7/2011 DOMINOS PIZZA – Concord, NC/ Charlotte, NC
(5/2006 –2/2007) General Manager/ Assistant Manager
Provide prompt and courteous customer service. Perform management duties such as training new employees, staff mediation/ problem-solving, and scheduling. Market to local clientele/ businesses and cater to their requirements. Complete daily paperwork and weekly inventories. Evaluate needs and coordinate deliveries as necessary. Collaborate with administration to organize franchise operations. Coordinate expedited bulk orders/ caterings as appropriate. Assure marked sales increases through exceptional customer service and vigilance over staffing ratio. Set-up and prepare food product.
4/2008 – 9/2009 COOK OUT, Inc. – Charlotte, NC
Assistant GM/ Co-manager
Provide and ensure exceptional customer service. Set a positive example for the learning staff in the company. Lead and support staff of up to 12- 14 people at a time. Monitor and report on staff progress. Responsible for store set-up and break down. Maintain expertise of, and uphold, company policy and procedures. Monitor supply, food, and labor costs. Consistently adjust labor/ assignments to meet the store needs. Maintain vigilance on daily, weekly, and monthly paperwork. Display flexibility in changing locations multiple times to meet the needs of the company. Assist in preparation and delivery of quality food product.
12/2007 – 4/2008 FOOD LION – Charlotte, NC
Deli/ Bakery Sales Manager
Provide and monitor ‘customer-experience’ excellence. Execute and assure safe handling of food products. Training of front-line staff on company guidelines and departmental procedures. Complete daily oversight of budgeting and monitoring/ controlling shrink. Electronic ordering, staff scheduling, and monthly inventory. Weekly freezer control; monitoring, and organization. Creation and oversight of platter and deli tray designs per company specifications to fill customer demand. Preparing bread product, hot foods, and other deli product as necessary.
2/2007 – 12/2007 AVANTI AT THE ARBORETUM – Charlotte, NC
Kitchen Manager/ Chef
Implement daily management responsibilities such as oversight of budget management related to staffing and needs. Creation of daily prep lists for employees and assuring the execution of those guidelines. Ordering and follow-up with food purveyors to minimize product loss and uphold quality. Preparing menu items as well as creating and preparing daily specials. Catering for large-group customers and working with the team to quickly and efficiently fill the orders. Food preparations including short-order cooking, making homemade soups, and cooking all-fresh food daily. Oversight of kitchen staff and cooking operations daily.
6/2002 – 5/2006 CAFETERIA: DEPARTMENT OF ENERGY – South Park, PA
Kitchen Manager/ Chef
Perform management duties such as training new employees. Responsible for creating, organizing, and modifying the cafeteria menu as well as daily/ weekly specials. On-line/ in-person ordering from purveyors by evaluating needs daily and completing monthly inventory. Prepare food for on-site employees and guests as well as preparing a specialized menu for the on-site childcare center, numbering 60-70 children on any given day. Food preparations include short-order cooking, making homemade soups, and cooking all-fresh food daily. Catering for on-site meetings, parties, and other such special functions, numbering from 10-25 people to parties of 150 or more when needed.
4/2000 – 6/2002 SOUTHWOOD PSYCHIATRIC HOSPITAL – Pittsburgh, PA
Dietary Cook
Prepare food for 200 people utilizing methods such as sauté, baking, roasting, and deep-frying. Evaluate needs and order products from suppliers. Create specialized diets including diabetic, 1800 - 2200 calorie, and vegetarian meal plans. Monitor temperatures of food and food-related devices, as well as cooling of sauces. Maintaining sanitation of two kitchen areas and dish washing.
3/1996 – 4/2000 UNIVERSAL AUTO RADIATOR – Pittsburgh, PA
Quality Control
Assembled parts for car radiators. Ordered boxes, monitored part supply, and performed soldering operations. Kept counts of parts coming off of the production line. Composed reports related to quality of parts and service excellence.
3/1995 - 3/1996 GIANT EAGLE – McMurray, PA
Manager: Gourmet Foods Section
Manager for gourmet foods section, which included all entrees, salads and sandwiches. Managed a gourmet case, seafood case and hot foods case. Responsible for scheduling of personnel (10-15 people) and training of counter personnel. Responsible for ordering of specialty items, restocking of bulk items. Ran steamer, conventional oven, deep fryer, and grinder.
EDUCATION
The Pennsylvania Institute of Culinary Arts, Pittsburgh, PA: Associates of Arts Degree in Specialized Technology
ServSafe Certified through 2022 Form #5285; Certificates in Safety and Sanitation & Nutrition
Hocking College, Nelsonville, Ohio: Three years education of Hotel Restaurant Management; 3.0 GPA
INTERESTS Church, spending time with my family, experimental cooking, swimming, biking, water skiing and camping. Have catered several parties (average size, 20-30 people but up to 150+), including setup of platters and garnishes and serving guests.
REFERENCES Available upon request
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