Richard Studebaker Email & Phone Number

• Plan and prepare food products orders to maintain appropriate stock levels• Use proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared• Monitor quality, presentation and quantities of plated food across line• Customer satisfaction; talk to student’s about dietary issues and food allergies to prepare meals meeting their individual needs; customizing meal choices to create diverse options, improving their dining experiences, and satisfaction.• Inspect freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality• Assess inventory levels, and placed orders to replenish goods before supplies depleted• Monitor kitchen area and staff to ensure overall safety and proper food handling techniques• Continually supervise training and cross training of kitchen staff for all phases of preparation

Fayetteville Arkansas

As general manager and head chef for the Elks lodge, responsibilities included, overseeing restaurant operations, menu planning, and inventory management.• Adherence to sanitation processes and safety procedures. • Employee scheduling and training.• Organize promotional events for special occasions and festivals.• Managing customer expectations; outreach, encouraging feedback, providing custom menu options, and addressing dietary needs.• Administrative; budget and financial reporting; daily register reports, bank deposits, weekly Board of Directors reporting and bi-weekly PNL accounting review.