Kody Havener Email & Phone Number

Orange County, California, United States

Corona, California, United States

Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.Planned menu additions based on seasonal pricing and product availability.Monitored line processes to maintain consistency in quality, quantity and presentation.Collaborated with vendors to source desired ingredients while maintaining tight cost controls.Inspected kitchens to observe service and cleanliness of production and service areas.Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.

Corona, California, United States

Established and updated staff schedules and assignments to optimize coverage of peak times.Plated every dish with attractive flair to meet strict restaurant standards and maintain a stellar businessreputation.Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.Mentored more than [Number] kitchen staff at all levels to prepare each for demanding roles.Developed full, tasting, and special events menus to meet all establishment needs and maintain strongcustomer levels.

Brea, California, United States

Set schedules for 20 staff by planning and designating shifts and hours.Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.Protected business, team members and customers by monitoring alcohol consumption and keepingoperation in line with legal service requirements.Inspected preparation and storage equipment regularly to assess and maintain performance forcost-effective, safe operations.Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong teamperformance.Kept the restaurant compliant with all federal, state and local hygiene and food safety regulations.Recruited and hired employees offering talent, charisma and experience to the restaurant team.

Rancho Cucamonga, California, United States

Prepared identical dishes numerous times daily with consistent care, attention to detail and quality. Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.Unloaded food supplies from distributor trucks to efficiently organize inventory.