Michael Brenner

Kitchen Manager

Shoeless Joe's Sports Grill

03.2015 - Current

Supervised kitchen operations, ensuring compliance with health and safety regulations.
Managed inventory levels, reducing waste through effective stock rotation practices.
Trained and mentored kitchen staff to enhance culinary skills and efficiency.
Developed and implemented new menu items based on seasonal ingredients and customer preferences.
Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
Coordinated with front-of-house staff to ensure seamless communication and service delivery.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Checked and tested foods to verify quality and temperature.
Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
Calculated prices of ingredients to monitor food costs and control expenses.
Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
Collaborated with management to develop strategies for increasing restaurant profitability.
Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
Managed staff schedules and maintained adequate coverage for all shifts.