Michael McKeever

• Supervise all kitchen and front of house operations of 6 departments of 15+ staff per shift
• Develop and plan proper execution of daily 7 week rotational menu.
• Problem solve for unique challenges of food service in the Arctic
• Seamlessly fill Chef position when necessary

Directly involved in daily food production for staff of up to 200. Assisted Chef in all aspects of kitchen operations including inventory, record keeping , staff management and cleaning schedules.

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• Trained kitchen staff to perform various preparation tasks under pressure.

• Manage high volume, 5 food outlet, tourist driven kitchen operations in Banff National Park of Canada. Supervise and train a diverse staff of 15+. Responsible for development and implementation of Fine Dining Menu. Collaborate with Executive Chef on inventory control, employee concerns and operations.
  

• Responsible for successful launch of Mrs. Robinson Nightclub/Restaurant food menu. Oversee culinary efforts involving creation of distinctive and innovative "snack style" cuisine.
  

• Effectively managed 7 departments including food production and food service for up to 2800 people daily.
  
• Ensure all logs are completed accurately and efficiently
• Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving

• Planning and Preparation of Daily Menus for up to 1200 people Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerance's Instruct cooks in safe food handling Ensure quality of food and portion control Guide, Coach and Direct all kitchen staff Develop strong Customer Relations.
• Monitored line processes to maintain consistency in quality, quantity and presentation.

• Oversee all back of the house operations to ensure optimal food quality for a 170-seat establishment.
• Responsible for Catering Charity Events and Off Site Catering. Direct training and development initiatives for 15 staff members and managed hostess.
• Developed and rolled out new Menus and Recipes. Trained, coached and mentored staff to ensure smooth adoption of new menu.
• Cultivate strong customer relations by interacting with guests on a daily basis.

• Spearheaded front and back of the house operations for a 170-seat establishment.
• Negotiated and prepared On-site and Off-site Catering events of up to 500 people.
• Generated public interest in the restaurant by coordinating special events.
• Led training processes for staff including line cooks, dishwashers, servers, hostess, and supervisors.
• Planned and set menus on a daily and monthly basis.