James Valder Email & Phone Number

Lees Summit, Missouri, United States

• Managed day-to-day operations of multi-unit dining facility.• Created and analyzed recipes and developed menus for cost effectiveness, nutritional value, and flavor profiles to ensure a high-quality dining experience.• Sought feedback from residents regarding their experiences in order identify areas for improvement.• Maintained detailed records of all inventory items to monitor stock levels and reduce spoilage cost.• Initiated strategies to increase efficiency in the kitchen while maintaining quality standards.

Overland Park, Kansas, United States

• Lowered food cost by $5500 and consistently maintained food cost at 27%.• Led, mentored, and engaged with chefs team on proper cost analysis and budgeting to reduce cost deficiencies and improve profitability.• Developed and implemented food safety protocols to ensure quality standards were met in accordance with health regulations.• Created and analyzed recipes and developed menus for cost effectiveness, nutritional value, and flavor profiles to ensure a high-quality dining experience.• Sought feedback from residents regarding their experiences in order identify areas for improvement.• Maintained detailed records of all inventory items to monitor stock levels and reduce spoilage cost.• Initiated strategies to increase efficiency in the kitchen while maintaining quality standards.

Overland Park, Kansas, United States

• Lowered food cost by $5500 and consistently maintained food cost at 27%.• Led, mentored, and engaged with chefs team on proper cost analysis and budgeting to reduce cost deficiencies and improve profitability.• Developed and implemented food safety protocols to ensure quality standards were met in accordance with health regulations.• Created and analyzed recipes and developed menus for cost effectiveness, nutritional value, and flavor profiles to ensure a high-quality dining experience.• Sought feedback from residents regarding their experiences in order identify areas for improvement.• Maintained detailed records of all inventory items to monitor stock levels and reduce spoilage cost.• Initiated strategies to increase efficiency in the kitchen while maintaining quality standards.

Tulsa Metropolitan Area

• Reduced food costs by 16% with expert forecasting, planning, and cost analysis.• Managed kitchen staff, ensuring all employees followed health and safety regulations.• Implemented strategies to reduce waste while maintaining product quality.• Developed new cost-effective recipes to provide a more diverse selection of dishes while reducing food waste. • Prepared weekly work schedules for kitchen personnel in accordance with staffing guidelines and forecasted labor costs.

San Antonio, Texas, United States

• Increased Event Sales Revenue over 20%• Developed and implemented catering menus for weddings, parties, banquets, and large events. • Supervised food production from start to finish, ensuring excellent taste, presentation, and portion size accuracy.• Managed catering orders efficiently while adhering to strict deadlines with detailed planning and organization.• Demonstrated creative problem solving abilities when faced with challenging situations during service hours.• Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations.• Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines.• Collaborated with front-of-house staff to develop new ideas for pairing dishes with wines, cocktails, and beers.

San Antonio, Texas, United States

• Created daily specials and LTOs using seasonal ingredients that increased sales and profitability by 20%.• Trained new managerial staff in kitchen operations, procedures and food prep standards.• Ensured compliance with local health department regulations regarding safe food preparation and storage practices.• Demonstrated excellent organizational skills in managing the daily operations of a busy, large-scale kitchen environment.• Verified daily prep lists to confirm correct amount of prepared products.• Communicated with cooks to achieve timely and accurate food orders.• Managed scheduling of kitchen staff to meet the needs of the restaurant during peak business hours.• Implemented cost-saving measures to reduce overhead expenses.• Analyzed financial data related to sales volume and costs associated with running the kitchen operations in order to maximize profits.• Responded promptly to issues with customers and food preparation.• Implemented cost-saving measures to reduce overhead expenses.

Norman, Oklahoma

• Creation and implementation of new recipes and daily specials• Responsible for the daily operations of the kitchen and provided professional leadership and direction to kitchen personnel• Ensured that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality• Act as Interim Executive Chef and Executive Catering Chef on numerous occasions• Maintain a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment• Hired, fired and trained employees to company standards• Placed food and supply orders• Maintain inventory• Receive product deliveries by verifying invoice and freshness of merchandise• Oversee kitchen labor and food cost to budgetary requirements• Scheduling• Commitment to quality service, and food and beverage knowledge

Bachelor Of Arts (Ba), Fine Arts Painting

Bachelor Of Science (B.S.), Zoology/Animal Biology