Mark Mickens

Assisted in facility maintenance and operations by supporting oversight of equipment utilities and safety compliance. Followed preventive maintenance schedules and performed regular inspections to minimize downtime and prolong equipment lifespan. Handled work orders, vendor contracts, and maintenance budgets while preparing operational reports and budget updates. Facilitated energy management initiatives and process improvements to boost efficiency and reduce operating costs. Provided technical support and training to maintenance staff for safe and reliable facility performance.

Develop and execute operational strategies to increase productivity and control costs across kitchen operations. Lead and coach a team of 10+ employees, overseeing hiring, training, performance management, and scheduling. Standardize processes and quality controls to ensure food safety and consistent product standards. Coordinate cross-functional communication with procurement, maintenance, and logistics to streamline workflows. Drive continuous improvement initiatives to optimize throughput and reduce waste.

Managed day-to-day kitchen operations, implementing policies and procedures to maintain product quality and regulatory compliance. Conducted staff training on food safety, sanitation, and portion control while overseeing inventory, ordering, and cost tracking to control food and labor expenses. Created efficient staff schedules aligned with demand forecasts and monitored equipment condition to minimize service interruptions. Maintained accurate cost and waste records and enforced sanitation best practices to achieve consistent health-department compliance.

Schedule and receive food deliveries, checking delivery contents to verify product quality and quantity Maintain food and equipment inventories, and keep inventory records Keep records required by government agencies regarding sanitation, and food subsidies when appropriate Record production, operational, and personnel data on specified forms

Train workers in food preparation, and in service, sanitation, and safety procedures

Establish standards for personnel performance Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups Schedule staff hours, assign duties, responsibilities, and work stations to employees in accordance with work requirements.

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters Portion, arrange, and garnish food, and serve food to waiters or patrons

Substitute for or assist other cooks during emergencies or rush periods.

Executed food preparation and cooking tasks to maintain quality and service standards in a high-volume restaurant.

Maintained cleanliness of workstations and ensured proper food rotation and storage to uphold freshness and safety.

Assisted teammates during rush periods and performed cross-functional tasks including plating and basic service support.

Perform general warehouse activities, such as opening containers and crates, filling warehouse orders, assisting in taking inventory, and weighing and checking materials Pack and unpack items to be stocked on shelves in stockrooms, warehouses, or storage yards Store items in an orderly and accessible manner in warehouses, tool rooms, supply rooms, or other areas Mark stock items using identification tags, stamps, electric marking tools, or other labeling equipment Examine and inspect stock items for wear or defects, reporting any damage to supervisors.