Kitchen Manger / Supervisor
Resume:
J A N E C A
H A T C H E R
Detail- oriented well organized to handle a variety of assignments with the, ability to work under stressful situations and meet deadlines. Strong work ethic, with eagerness to learn and grow with a professional business. Knowledgeable and efficient kitchen team member with solid background cooking in fast-paced environments over 22-year career. Efficiently manages 1200+ meals with consistent quality and quick delivery. Quality-driven and focused team leader.
Restoration Hardware, Indianapolis, IN, Aug 2024 - Jun 2025 Line Cook
Steller Experience, Indianapolis, IN, Jul 2024 - Jun 2025 Inflight Catering & Production
PROFESSIONAL SUMMARY
WORK EXPERIENCE
• Kitchen Line Cook
• Salads, Desserts, Chicken, and Grilling
• Attention to detail
• Providing great service
• Rotation of products
• Daily Logs
• Daily nightly deep cleaning
• Cooked, arranged and presented high-quality food. Cleaned and organized kitchen workstations and storage areas before and after cooking.
•
• Measured portions and ingredients to minimize waste and control costs. Stored food at correct temperatures, adhering to proper food handling and safety guidelines.
•
• Verified quality, plating presentation and serving size of prepared food.
• Answered, reported and followed executive chef's instructions. Crafted and prepared diverse and innovative dishes to drive repeat business.
•
Coordinated with front-of-house staff to ensure timely preparation and delivery of orders.
•
Monitored cooking equipment temperatures to ensure food safety and quality.
•
Prepared a wide variety of dishes, adhering to specific recipes and presentation guidelines.
•
• Company Overview: United Airlines, Delta, FedX, Cargolux
• Food Plating for flights
• Cold Meals
• Recording Temp logs daily
• Comply with enforce sanitation
• Cooking meals
• Assist and direct meals and prep
• Creation, Plating, and Delivery
• Monitor food quality and presentation
Indianapolis, IN 46203
**********@*****.***
CONTACT
SKILLS
• BASIC KNIFE SKILLS
• KITCHEN EXPERIENCE
• PURCHASING
KITCHEN MANAGEMENT
EXPERIENCE
•
• LEADERSHIP
• PROFIT & LOSS
• HOSPITALITY
• ADVANCED KNIFE SKILLS
• NUTRITION
DIETARY DEPARTMENT
EXPERIENCE
•
• INVENTORY
• EVENT PLANNING
• MARKETING
• COOKING
• EVENTS MANAGEMENT
• BAKING
• FOOD HANDLING
• FOOD PREPARATION
• ADMINISTRATIVE SKILLS
• FIFO
QUICK SERVICE & FAST
FOOD RESTAURANT
•
• SCRATCH COOKING
• TYPING
• PUBLIC SPEAKING
• TRAINING & DEVELOPMENT
• CATERING
• FOOD SAFETY
• KITCHEN MANAGEMENT
• PRODUCTION PLANNING
• TEAM MANAGEMENT
• CULINARY EXPERIENCE
CASUAL DINING
EXPERIENCE
•
• FOOD PRODUCTION
• GROCERY STORE
• ORGANIZATIONAL SKILLS
Compass Group, Flik Hospitality, Indianapolis, IN, Nov 2023 - May 2024 Senior Cook
CRG Events, Indianapolis, IN, Feb 2023 - Jul 2023
Food Prep Cook
• United Airlines, Delta, FedX, Cargolux
• Finished tasks and job duties, adhering to deadlines to avoid delays. Followed established guidelines and procedures for maximum regulatory compliance.
•
Reviewed incoming orders for mistakes to maintain accurate inventory levels.
•
• Used good organizational skills to manage workload.
• Helped team complete assignments to meet goals.
• Maintained good working relationship with co-workers and management. Managed daily tasks and sought opportunities to go beyond requirements and support business targets.
•
• Kept work area organized and clutter-free.
• Monitored processes and recommended methods for improvement.
• Company Overview: Private School Dining Services K-12 grade
• Support / Lead kitchen staff in various tasks
• Assist in weekly catering to teachers and staff
Prepare meals accordingly to recipes and food safety guidelines to ensure meals prepared correctly.
•
• Operates and maintains kitchen equipment
• Production Planning and Record Keeping
• Ordering / Receiving Food and Supplies
• Serves meals and prepare by correct portions
Cleans kitchen after meals and serving, temp logs thru out service and before recorded and documented.
•
• Stores, labels, and date all food item according to policy Completes orders from steam tables, warmers, grills, and serves at multiple stations.
•
• Leadership experience
• Ordering and Inventory Procedures
• Prep, Production, Temp logs daily recording
• Private School Dining Services K-12 grade
Implemented cost-control measures to stay within budget without compromising quality.
•
Adapted recipes to accommodate dietary restrictions and allergies upon request.
•
Monitored food preparation and presentation to guarantee consistency and quality.
•
Maintained knowledge of current menu items, ingredients, and preparation methods.
•
Coordinated with front-of-house staff to ensure smooth service and customer satisfaction.
•
Utilized various cooking techniques such as grilling, baking, and frying with proficiency.
•
Managed food inventory, reducing waste by implementing efficient stock rotation.
•
Sourced high-quality ingredients from local suppliers, supporting community businesses.
•
• Followed recipes accurately to maintain consistency in menu items. Executed large catering orders efficiently, maintaining quality under tight deadlines.
•
• Upheld strict hygiene practices in food preparation and plating areas.
• FOOD SERVICE
• FOOD PRODUCTION
• MENU PLANNING
• SUPERVISING EXPERIENCE
• SUPERVISING EXPERIENCE
• PROBLEM SOLVING
• DIETARY
• BANQUET EXPERIENCE
• SANITATION
• FOOD HANDLER
• ANALYTICS
• PRICING
• FINANCIAL MANAGEMENT
• MICROSOFT
• PRODUCE EXPERIENCE
• SAGE
• FINE DINING EXPERIENCE
FOOD PREPARING,
PLATING, AND
PRESENTATION
•
• TEAM LEADERSHIP
• PROBLEM-SOLVING
• WRITTEN COMMUNICATION
CUTTING AND SLICING
TECHNIQUES
•
TIME MANAGEMENT
ABILITIES
•
• DETAIL-ORIENTED
SPECIAL EVENTS AND
CATERING
•
• SERVSAFE CERTIFIED
• CATERING EXPERIENCE
• TEAMWORK
• FOOD PREPARATION
• PORTION CONTROL
• VEGETABLE PREPARATION
• FOOD HANDLERS CARD
• FOOD PLATING
BACK OF HOUSE
MANAGEMENT
•
EXCELLENT
COMMUNICATION
•
• FOOD PRESENTATION
HOT AND COLD FOOD
PREPARATION
•
• PROFESSIONALISM
LABOR AND FOOD COST
CONTROL
•
• INVENTORY MANAGEMENT
• MULTITASKING ABILITIES
• TIME MANAGEMENT
• OVERSEE KITCHEN STAFF
Wolfoods, Cold Spring, NY, May 2023 - Jul 2023
Kitchen Manager
Monitored cooking equipment and performed basic maintenance for optimal performance.
•
Assisted in menu planning based on customer feedback and ingredient availability.
•
• Interacted with co-workers to comply with company service standards. Cleaned kitchen, walk-in refrigerators and freezers to promote food safety and sanitation.
•
Handled and cleaned kitchen equipment safely to prevent damage or injury.
•
• Assisted with meal and food prep tasks during less-busy periods.
• Ordered, received, and organized food for smooth kitchen operations.
• Cleaned kitchen work stations periodically to prevent cross-contamination.
• Set up and stocked stations with necessary supplies.
• Organized and prioritized preparation of food items. Carried out opening and closing procedures to leave kitchen clean and prepared for following shift.
•
• Company Overview: Summer Camp (New York and Connecticut)
• Seasonal Position only
Summer Camp kitchen manager to oversee all food-related operation's during the summer season.
•
Plan, prepare, and serve well balanced meals to campers, and staff. consider dietary restrictions and allergies.
•
• Follow Summer Menu 's
Maintain kitchen inventory, order supplies, and maintain cleanliness, and organization.
•
• Ensure compliance with food safety and sanitation standards
• Nutrition, dietary restrictions and meal planning
• Strong organizational skills and attention to detail
• Prepare kitchen for opening and closing of camp season
• Teamwork skills
• Kosher Camp / Vegan
• Dining Hall Services
• Managing Staff
• Recipe Execution
• Scratch Cooking
• Onsite Living
• Summer Camp (New York and Connecticut)
• Managed inventory and controlled labor costs to reach profit goals. Furnished employees with tools and equipment to perform kitchen duties and meet business requirements.
•
Coached staff to elevate performance and achieve productivity, quality and customer satisfaction standards.
•
Verified time and temperature logs to ascertain proper cooking and holding temperatures.
•
Scheduled staff shifts to ensure adequate coverage during peak times while controlling labor costs.
•
Created food service personnel work schedules, keeping shifts properly staffed.
•
• Prepared menus based on inventory and food supplies. Managed food and supply inventory to keep adequate levels and reduce waste.
•
Supervised food service workers to keep kitchen moving and provide quality service.
•
Newrest, LLC USA, Atlanta, GA, Jan 2020 - May 2023 Lead Cook
Gate Gourmet, Atlanta, GA, Jul 2017 - Jan 2020
Kitchen Manager
• Company Overview: French Airline Catering
• Catering Delta flights
• Lead Cook
• Domestic Flight Kitchen
• Delta sole airline partner
• 24 Hour Meal Orders
• Stock 350 flights per day
• 68,000 meals per day, including hot and cold meals
• French Airline Catering
Met food quality standards consistently and served dishes with correct proportions and presentations.
•
Achieved high standard of sanitation, safety and cleanliness and passed food safety inspections with no violations.
•
Maintained cleanliness and organization in the kitchen to meet health standards.
•
Monitored food preparation and presentation to guarantee consistency and quality.
•
• Assist Head Chef
• Assist directing kitchen staff in meal preparation
• Assist Chef in menu planning and development
• Train kitchen staff in proper cooking techniques
• Assign daily production tasks
• Maintain clean and organized kitchen
• Comply with and enforce sanitation regulations and safety standards
• Ordering and Inventory procedures
• Scratch Kitchen
• Preparing meals and completing prep
• Record of recorded temps and logs daily
• Rectify arising problems or complaints
• Creation, plating, and delivery
• Monitor food quality and presentation
• Leadership experience
Verified time and temperature logs to ascertain proper cooking and holding temperatures.
•
• Managed inventory and controlled labor costs to reach profit goals. Furnished employees with tools and equipment to perform kitchen duties and meet business requirements.
•
Selected and developed standardized recipes to maintain consistent quality.
•
Coordinated catering services for special events, overseeing menu selection and event execution.
•
Monitored kitchen operations to ensure food was prepared according to recipe specifications and in a timely manner.
•
Developed menus in collaboration with the chef, focusing on cost-effective and popular dishes.
•
• Allocated staff and supplies to meet expected demand. Supervised food service workers to keep kitchen moving and provide quality service.
•
Managed food and supply inventory to keep adequate levels and reduce waste.
•
• Prepared menus based on inventory and food supplies. The Fresh Market, Atlanta, GA, Jul 2017 - Dec 2019 Prepared Foods Supervisor
Sam's Club, Indianapolis, Indiana, Feb 2007 - Dec 2011 Prepared Meals Team Lead
• Grocery Store
Conducted regular performance reviews with staff to set goals and improve service levels.
•
Ensured compliance with all company policies, procedures, and regulatory standards within the store.
•
Implemented promotional strategies to increase store traffic and sales revenue.
•
Trained new employees on store policies, product knowledge, and sales techniques.
•
Resolved customer complaints and issues promptly to maintain positive store reputation.
•
Maintained cleanliness and organization of store to provide a pleasant shopping environment.
•
Oversaw cash handling procedures, including opening and closing registers, and preparing bank deposits.
•
Adapted quickly to changing priorities, managing multiple tasks efficiently under pressure.
•
Prepared sandwiches and pizzas to order or for fill and maintain hot case inventory.
•
Peeled, chopped, and sliced produce items and sliced sandwich meats and cheeses.
•
Provided superior customer service, including immediate attention and follow-through on all customer questions and requests.
•
Maintained accurate retail pricing and signage, including promotional sales.
•
• Maintained accurate records of purchases, sales, and requisitions. Assigned tasks to department members and helped associates to meet customer needs.
•
Coordinated pricing changes and short-term promotions to increase sales of specific items.
•
Directed employees to replenish inventory and keep shelves presentable with attractive displays.
•
• Directed and supervised employees engaged in customer-facing activities.
• Backroom production with Produce and Deli departments
• Strong organizational skills and Time Management
• Monitor food quality and production
• Production, Prep, and temp logs
• Stores, labels, and date all food items according to policy
• Ability to manage multiple tasks
• Production room cleanliness and sanitation
• Prep food for following days per production
• Good Communication and Team work
• Catering Orders
• Cutting of fruit and vegetables
• Grab & Go's
• Pizzas and Salads
• Grocery Store
• Coached team to develop skills and overcome weaknesses to reach goals. Prioritized workflow and resolved daily operational challenges to support goal achievement.
•
Conferred with management and supervisors to coordinate operations between departments.
•
B & B Christian Healthcare Center, Indianapolis, IN, Oct 1995 - Aug 1998 Dietary Cook
Hardees Restaurant, Indianapolis, IN, Mar 1991 - Sep 1995 Food Production Worker
• Coached employees on speed and efficiency to improve team productivity. Trained employees to follow standard work processes and learn role-specific skills.
•
Supervised team of 12 employees to maintain optimal performance and consistent operations.
•
• Led and coached team to provide consistent, fast service.
• Provided daily direction to team members to achieve departmental goals.
• Managed inventory levels to optimize supply chain operations. Wrote reports and gave oral presentations to keep employees up-to-date on company goals and achievements.
•
• Completed accurate, on-time reports and documentation. Scheduled and planned daily tasks, training and development for team members.
•
Stored and labeled uncooked food appropriately to reduce spoilage or cross-contamination.
•
Interacted with guests to obtain feedback on service levels and food quality.
•
• Maintained proper temperature of food during preparations. Instructed 12 new staff members on proper food preparation, food storage and use of kitchen equipment and utensils.
•
Sampled, smelled, and observed prepared foods to confirm quality and taste.
•
Served and cooked meals in accordance with planned menus and diet plans, including vegan, gluten-free and low-carb diets.
•
• Recorded food, freezer, and refrigerator temperatures. Cleaned work areas and equipment in accordance with sanitation requirements.
•
Assessed nutritional needs and diet restrictions of clients to develop and implement dietary care plans.
•
• Sanitized cutting boards and surfaces to avoid cross-contamination. Prepared and pre-portioned food for regular and therapeutic diets according to planned menu.
•
Ensured that all prepared foods met nutritional requirements as specified by institutional guidelines or specific dietary plans.
•
Prepared and cooked meals for large groups in a cafeteria setting, ensuring timely and efficient service.
•
Coordinated with the dietary department to prepare special meals for individuals with dietary restrictions.
•
Followed standardized recipes to maintain consistency and quality of food items.
•
Maintained cleanliness and sanitation in the kitchen, adhering to health and safety standards.
•
• Produced high quantities of food in large batch preparations. Adjusted food preparation to account for special dietary or nutritional restrictions.
•
Portioned food to control costs and meet established nutritional guidelines.
•
• Cleaned workspaces and equipment to meet health and safety standards.
• Managed ingredients to meet product quality and uniformity standards.
• Attended routine training to enhance work area safety.
• Mixed dry and wet ingredients using precise measurements.
• Carved, sliced and dished out foods, achieving effective portion and waste June 2010
No Degree
Certification
Pharmacy Trainer Schools, Indianapolis, IN
November 2005
Associate of Applied Science
Administrative Assistant
Indiana Business College, Indianapolis, IN
May 1995
High School Diploma
Thomas Carr Howe High School, Indianapolis, IN
control.
Filled orders and checked products, driving accuracy and quality according to food safety regulations.
•
Monitored proper temperatures of hot and cold foods to maximize food safety.
•
• Maintained clean and organized work areas to meet health regulations. Handled raw materials, ensuring they were properly stored to avoid spoilage or contamination.
•
Followed recipes or product formulas precisely for consistent product batch quality.
•
Cleaned and sanitized equipment between jobs to prohibit cross- contamination.
•
EDUCATION
CERTIFICATIONS
• ServSafe, Food Safety Certification
• TIPS, Food Handler Certification
Contact this candidate