Brian Hill

• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Developed kitchen staff through training, disciplinary action and performance reviews.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
• Generated employee schedules, work assignments and determined appropriate compensation rates.

• Oversaw business operations, inventory control, and customer service for restaurant.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Verified compliance in preparation of menu items and customer special requests.

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Forecasted seasonal staffing levels and interviewed and hired new staff members.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Mentored kitchen staff at all levels to prepare each for demanding roles.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Kept labor at or below 28% to support business profit targets.

• Mentored more than 14 kitchen staff at all levels to prepare each for demanding roles.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

Conducted assessments and utilized root cause analysis to implement corrective action strategies.

• Prepared schedules, work assignments and constructed employee compensation packages.
• Created exciting dishes to draw in clientele and increase revenues.

• Chef owned award winning farm to table restaurants
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Monitored quality, presentation and quantities of plated food across line.
• Received eight cosecutive nominations for "best Chef northeast "