David Verbera Email & Phone Number

Surprise, Arizona, United States

Prepares high quality food items to order•Follows recipes and presentation guidelines•Assists in completing prep and storage of food items•Adheres to food safety and sanitation standards•Maintain cleanliness throughout kitchen•Keep food orders flowing continuously from the kitchen•Ensure a great Guest experience•Role model Team Members accountable to quality standards•Train and develop Team Members/Managers in Training•Ensure restaurant goals are met through their C.A.R.E system

Properly learn and execute all of our recipe procedures•Maintain cleanliness throughout kitchen•Follow company safety and sanitation policies and procedures•Communicate ticket times to Team Members•Keep food orders flowing continuously from the kitchen•Ensure a great Guest experience•Role model Team Members accountable to operational and quality standards•Foster open communication between Team Members and Management•Drive business results by utilizing Chili's systems to effectively control costs•Train and develop Team Members•Understand and practice safe food handling procedures•Communicate and embody Chili's culture and Cultural Beliefs: Every Guest Counts, Food Perfection,Be Accountable, Play Restaurant

Provides first line supervision to Food Service Workers, Detention Officers and working inmates.• Reviews, determines and prepares working schedules and priorities of duties within Division, andreviews time off requests and approves time in the ADP payroll system.• Prepares Employee Performance Appraisals on a regular basis and reviews with employee.David Verbera - page 1• Directs the preparation of inmate meals ensuring quality and compliance with health and sanitationstandards, and assigns daily jobs to Food Service Workers, Detention Officers, and inmate workers.•Provides continual on-the-job training for employees and inmate workers on food handling techniquesand methods, equipment operation, and safety and health standards.•Inspects facilities on a daily basis to ensure that safety and sanitation standards are met.•Oversees and ensures that food temperatures meet standards and meals are delivered on schedule.•Maintains and controls inventory of food and supplies.• Monitors compliance to Hazard Analysis Critical Control Points (HACCP).•Reviews incoming orders, and oversees the loading and unloading of food products.• Tracks food production statistics and prepares reports for distribution to management.•Reviews and implements measures to control meal costs.• Supervises food preparation and production area operation to ensure quality.•Manages the use of all donated food.•Performs utensil and inmate head-counts along with contraband searches for each meal.• Supervises equipment operation and sanitation.• Conducts security checks and maintains security in food production areas and kitchen facilities.• Trains employees on various heavy duty industrial food service equipment.• Ensures menus, special diets, and religious meals are followed.• Operates a variety of heavy duty industrial food service equipment.

Prepares and evaluates quantity and quality for food items daily•Checks and logs food and equipment temperatures and reports any problems to the shift supervisor.•Quality assurance and portion control accountability for all items prepared•Keeps assigned work areas clean and in an orderly manner.•Assists other kitchen and dietary staff as needed and assigne

Prepares, evaluates quantity and cooks food items daily for highlighted specials and walk-in customertraffic•Quality assurance and portion control accountability for all items prepared•Instrumental in back-of-house coordination•Keep kitchen work areas clean and in compliance with state health department and OSHA standards. .

upervised Back-of-house employees•Cooked and prepared items to menu specs•Food cost control•Invoice processing•Daily food prep list development•Maintained clean and proper food storage areas

Cooked as specified to the menu•Continued to advance my cooking techniques and skills.•Controlled line check and plate presentation•Worked side by side with Executive Chef ensuring proper training of line staff