Bryn Bailey

• Conducted regular performance evaluations for team members, identifying areas for improvement and providing constructive feedback.
• Served as an escalation point for high-priority cases, ensuring timely resolutions that met client needs.
• Oversaw employee training programs, increasing staff competence and improving overall performance metrics.
• Mentored junior staff members, providing guidance on best practices in customer service management.
• Assisted with the recruitment process by interviewing potential candidates, evaluating skills fit for open positions within the Support Services department.
• Streamlined internal processes for improved team productivity and client satisfaction.
• Optimized workforce scheduling to ensure adequate coverage during peak hours while minimizing costs related to overtime pay or employee burnout.
• Developed and maintained relationships with customers to enhance customer satisfaction.
• Coached employees through day-to-day work and complex problems.

• creating 5 week rotation menu with over 70 main entree items.

• following haccp protocol daily

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Hired, managed, and trained kitchen staff.
• Created recipes and prepared advanced dishes.
• Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
• Maintained well-organized mise en place to keep work consistent.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
• Arranged for kitchen equipment maintenance and repair when needed.
• Obtained fresh, local ingredients to lower grocery costs.
• Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
• Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.