Serving high-end clientele in the downtown Louisville area.

Menu development.

Ran day-to-day operations including orders working with purveyors distributors coordinating and delegating projects over seeing the quality of the product coming in and being sent out maintaining management over all employees.

- Maintained well-organized line to keep work efficient and consistent.- Supervised and enhanced work of 3-6 person team producing more than 400-800 plates per day.- Onboarded and mentored more than 20 kitchen staff at all levels.- Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues. - Aligned seasonal plans with ingredient availability and key area events for optimal promotions.- Produced revolutionary brunch menu offerings to put establishments on local, regional and national map. Menus were redeveloped on a monthly basis.- Kept food cost percentage below 32% to support business profit targets.- Plated meals paying special attention to garnishes and overall presentation.- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.- Prepared items for roasting, sautéing, frying and baking and fabricated all seafood.- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.

Maintaining daily responsibilities including station prep overall prep managing quality of products and out going dishes.

- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.- Maintained well-stocked stations with supplies and spices for maximum productivity.- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.- Produced over 250 dishes per day and maintained near-perfect customer satisfaction scores.- Distributed food to team members with efficiency in high-volume environment.- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers.- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.

- Large-scale dish preparation of unique pastries, specialty salads and a variety of entrees (500+ plates per event).- Crafted exciting catering options for clients, including corporate picnics, wedding banquets, and fundraisers.- Cooked meals according to administrative policies, health code regulations and food service standards.- Observed federal and local kitchen safety regulations to prevent food borne illnesses.- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.- Loaded trays with accessories, including eating utensils, napkins and condiments.- Trimmed, rotated, culled, crisped and watered produce to maintain freshness and attractiveness.

- Orchestrated positive customer experiences at all stages by overseeing every area of food preparation operations.- Collaborated with Head Chef to collect information about specific customer desires and dietary needs.- Maintained smooth and timely operations in preparation and delivery of meals.- Prepared authentic Japanese dishes numerous times daily with consistent care, attention to detail and quality.- Collaborated with Head Chef in production or modification of menus and selections.- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.- Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.- Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.

- Managed opening and closing procedures and recommended changes to enhance efficiency of daily activities.- Trained team members in successful strategies to meet operational and sales targets.- Recruited, interviewed and hired individuals which would add value to team while bringing wealth of experience.- Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.- Handled customer service by dealing with complaints, organizing stock and answering customer questions.- Managed inventory control processes to restore back stock, control costs and maintain sales floor levels to meet customer needs.- Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.

- Initiated phone sales for a variety of products, including Direct TV, Home Guard and Master Card. - Earned additional commission based on number and quality of sales.

- Trained in both large and small animal clinics; experience with farm, domestic and exotic animals. - Monitored/cared for sick and recovering animals.- Trained in forklift and other small engine equipment, as well as general facilities maintenance.- Assisted veterinarians with procedures when needed, working on call when necessary.

- Routinely assisted Veterinarians with general animal exams. - Assisted in operations on small and large animals including euthanasia.- Responsible for administering medication to sick and recovering animals.- Performed routine lab work and specialized tests on animals as necessary.