Kitchen Staff Beverage Manager

Location:

McDonough, GA

Posted:

May 29, 2023

Contact this candidate

Resume:

BROOKE SPEARS

Mcdonough Ga. *****· 678-***-****

***********@*****.***

Leadership oriented and service-minded Food service professional with 10 years of experience overseeing operations, supervising, and training staff, as well as cooking, serving, brewing, fermenting, and catering. Especially adept at enforcing sanitary regulations, ensuring the quality of all food items produced.

Looking to change careers as I've since become physically disabled and can no longer perform the functions of this job. I have limited use of my hands and cannot stand for long periods of time.

EXPERIENCE

CHEF DE PARTIE LOCAL 3 JANUARY 2019 – APRIL 2019

Line cook responsible for sauté station. Duties include setting up, preparing all food items, and backups in a hygienic and timely manner for dinner service, restocking of the items throughout the shift, breaking down, and closing the station.

Assisting Chef and others as needed to provide service throughout all stations.

SOUS CHEF TEAM BUILDING WITH TASTE JANUARY 2018 - PRESENT

Personal Chef/team leader for a culinary team building competition utilizing leadership and culinary skills to guide, inspire, and provide professional level assistance to contestants. Responsible for overseeing the contestant’s, safety, proper sanitation principles, and menu creation in a large-scale professional kitchen.

SOUS CHEF POUR KITCHEN & BAR JULY 2018 – DECEMBER 2018

Worked with Chef in creating new menu items within budgeted guidelines. Communicated with GM to help establish specific roles and duties for management staff to streamline operations. Conducted daily line checks and delivered clear feedback to the kitchen team and management while enforcing uniform and personal grooming standards in compliance with company policy. Planned and directed food preparation in a kitchen. Scheduled appropriate number of staff according to daily needs and functions. Back of House inventory; controlled waste and variance of product to ensure proper food rotation.

Audited product and inventory procedures.

SOUS CHEF THERE-A BAR AND EATERY JANUARY 2018 - PRESENT

Handled interviewing staff interviewing hiring and training tasks. Served as floor manager and training chef. Ordered all inventory; held weekly staff meetings to ensure a smooth-running operation. Created five new menus and a wide range of recipes. Performed with ease and efficiency under significant pressure in fast-paced environment streamlined kitchen operations by employing efficient prep methods and eliminating wasteful practices. Managed and trained kitchen staff effectively to ensure a well-organized and motivated team. Ensured consistency in the quality of the dishes at all times. Secure resources to meet business needs through effective management of work schedules.

CHEF GROWLER TIME JANUARY - MARCH 2018

Temporary Chef and Kitchen manager responsible for overseeing all BOH operations for 20-seat Tap room and Tapas restaurant.

Responsible for preparing all regular menu items as well as creating specials, holiday, and tasting menus; supervising phases of food. Procurement, production and service, inventory and ordering, food storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.

Provided routine food safety reviews and made sure all sanitation and food safety standards were met while correcting any deficiencies on a timely basis.

Ensured food quality standards and adhered to special client request specifications.

BREWER/FERMENTER - PRODUCTION MANAGER

Cultured South MAY 2017 – NOVEMBER 2017

Responsible for all day-to-day operations, product creation, brewing, fermenting and production for Cultured South’s Brand, Pure Abundance Vegan Cashew Cheese, and Golda Kombucha in a 20,000-sf mixed-use facility. Increased production and productivity by 40% over 3 months in addition to creating, researching, and developing new products for the vegan market.

ASSISTANT FOOD AND BEVERAGE MANAGER

Proof of the pudding AUGUST 2010 – APRIL 2012

Managed all aspects of food and beverage service at the Atlanta Civic Center, and UGA’s Sanford Stadium for Proof of the Pudding in Atlanta, Ga. with a combined revenue of $2 million annually.

EDUCATION

2012- PRESENT (IN PROGRESS)

ORGANIZATIONAL LEADERSHIP Brenau University

Member of the Brenau competitive mediation team.

2000- 2002

CULINARY ARTS The Art Institute of atlanta

REFERENCES

SUSAN FORNEK

Chef – Team Building with Taste

678-***-****

MARK MCDONALD

Manager – There Bar