Culinary Operations Manager Seeking New Role
Resume:
C O N T A C T
*************@**.***
S K I L L S
Leadership & Management: Team
Supervision, Staff Scheduling,
Employee Training, Conflict
Resolution, Shift Management
English: Proficient
Spanish: Fluent
L A N G U A G E S
P R O F I L E S U MMARY
Accomplished Culinary Professional with 20 years of high-volume kitchen experience, including 6 years of proven success in kitchen management and chef roles within the Columbus, Ohio market. Expert in staff scheduling, inventory control, food costing, and maintaining strict food safety compliance. A reliable, results-driven leader with immediate U.S. work authorization, ready to optimize kitchen efficiency or bring strong operational leadership to a new industry.
WORK E X P E R I E N C E
Kitchen Manager/Chef 2022 - PRESENT
Pat & Gracie’s (Graceland)
Kitchen Manager/ Lead Chef 2020 - 2022
The Original Pancake House (Westerville)
Line Cook/ Prep Chef 2018-2020
Sunny Street Cafe (Westerville)
Direct all daily kitchen operations for a high-volume, popular local tavern, ensuring exceptional food quality and plating consistency. Supervise, schedule, and train the back-of-house culinary team, building a positive workspace culture that optimizes shift efficiency. Manage inventory control, vendor ordering, and food costing, successfully keeping waste to a minimum to maximize restaurant profit margins.
Enforce strict health and safety standards, guaranteeing 100% compliance with Columbus Public Health department regulations. Oversaw high-speed breakfast and lunch culinary production, maintaining peak efficiency during high-volume weekend rush hours. Led menu execution and food preparation stations, ensuring all dishes met exact corporate recipe specifications and quality guidelines. Monitored and controlled kitchen labor costs by dynamically adjusting staff schedules based on seasonal volume and daily sales trends. Managed food supply logistics, conducting daily inventory tracking and ordering fresh ingredients from local distributors. Prepared and executed high-quality dishes at a rapid pace across multiple stations (grill, sauté, and prep) during busy breakfast and lunch shifts.
Maintained a meticulously clean, organized, and sanitary station in accordance with restaurant safety protocols.
Monitored food storage temperatures and strict ingredient rotation
(FIFO) to guarantee peak freshness and reduce ingredient spoilage. FERNANDO GONZALEZ MORALES
Columbus, Ohio
Safety & Compliance: Food Safety
Regulations, Kitchen Sanitation,
HACCP Standards, First Aid/Safety
Protocols
Operations & Logistics: Inventory
Management, Vendor Relations,
Food Costing, Waste Reduction,
Menu Execution
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