James Nolte
Duluth,MN
Summary
Adept at enhancing kitchen operations and elevating food quality, my tenure at Little Angie's Cantina sharpened my expertise in kitchen equipment management and team collaboration. Leveraging skills in food presentation and effective prioritization, I significantly contributed to streamlining processes and boosting customer satisfaction, with a keen focus on achieving culinary excellence.
Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation, and stock management. Efficient multitasker with talents in recipe management and development.
Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized, and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Hardworking and enthusiastic [Job Title] trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.
Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.
Top-notch kitchen cook with solid background in creating innovative and delicious dishes. Proficient in food preparation and staff training. Offers excellent time management skills and works well under pressure.
Creative cook with extensive experience in high-volume restaurant environments. Outstanding management skills with strong knowledge of food safety and sanitation practices. Efficient and committed to delivering excellent customer service.
Meticulous individual skilled in different cooking techniques with good understanding of food safety standards. Flexible with stamina to work in fast-paced environment.
Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.
Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.
Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Dynamic individual with hands-on experience in Management and talent for navigating challenges. Brings strong problem-solving skills and proactive approach to new tasks. Known for adaptability, creativity, and results-oriented mindset. Committed to making meaningful contributions and advancing organizational goals.
Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.
Results-oriented achiever with proven ability to exceed targets and drive success in fast-paced environments. Combines strategic thinking with hands-on experience to deliver impactful solutions and enhance organizational performance.
Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.
Thorough team contributor with strong organizational capabilities. Experienced in handling numerous projects at once while ensuring accuracy. Effective at prioritizing tasks and meeting deadlines.
Innovative technology professional with several years of diverse experience. Skilled in enhancing systems and aligning technical solutions with business objectives. Proven success in leading projects from start to finish and contributing to organizational growth and success.
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level line cook position. Ready to help team achieve company goals.
Possesses versatile skills in project management, problem-solving, and collaboration. Brings fresh perspective and strong commitment to quality and success. Recognized for adaptability and proactive approach in delivering effective solutions.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Line Cook
Little Angie's Cantina
06.2023 - Current
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Grilled meats and seafood to customer specifications.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Checked food temperature regularly to verify proper cooking and safety.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food quality and presentation to maintain high standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Verified proper portion sizes to consistently attain high food quality standards.
- Prepared and cooked meals according to recipes and customer specifications.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Developed innovative, creative menu items and recipes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
Kitchen Supervisor
Little Angie's Cantina
06.2018 - 10.2022
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Monitored food preparation, production, and plating for quality control.
- Controlled food costs and managed inventory.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Supervised food presentation and plating to enhance visual appeal.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Monitored food inventory and supplies to prevent waste.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Created new recipes, outlined steps, and training staff on correct preparation.
- Set and oversaw weekly and special event menu plans.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Planned and executed promotions and special events in close collaboration with management.
- Served consistent portions following recipes and control standards.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Directed food preparation and cooking activities to meet health and safety standards.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
Line Cook
Culvers Franchising System
05.2017 - 05.2018
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Checked food temperature regularly to verify proper cooking and safety.
- Monitored food quality and presentation to maintain high standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Verified proper portion sizes to consistently attain high food quality standards.
- Prepared and cooked meals according to recipes and customer specifications.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
Kitchen Cook
Buffalo Wild Wings
03.2013 - 01.2017
- Promoted excellence in food quality and presentation for kitchen staff.
- Cleaned and sanitized work areas, utensils and equipment.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food quality and presentation to maintain high standards.
- Verified proper portion sizes to consistently attain high food quality standards.
- Prepared and cooked meals according to recipes and customer specifications.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Passionate about learning and committed to continual improvement.
Assistant Manager
Little Caesars Pizza
10.2011 - 11.2012
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Generated repeat business through exceptional customer service.
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Conducted performance evaluations and provided constructive feedback to employees.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
- Assisted in organizing and overseeing assignments to drive operational excellence.
- Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
- Successfully managed budgets and allocated resources to maximize productivity and profitability.
- Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
- Established performance goals for employees and provided feedback on methods for reaching those milestones.
- Controlled resources and assets for department activities to comply with industry standards and government regulations.
- Planned, created, tested and deployed system life cycle methodology to produce high quality systems to meet and exceed customer expectations.
- Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
- Established team priorities, maintained schedules and monitored performance.
- Defined clear targets and objectives and communicated to other team members.
- Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
- Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
- Streamlined and monitored quality programs to alleviate overdue compliance activities.
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Launched quality assurance practices for each phase of development
- Managed senior-level personnel working in marketing and sales capacities.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Identified and communicated customer needs to supply chain capacity and quality teams.
- Leveraged data and analytics to make informed decisions and drive business improvements.
- Developed detailed plans based on broad guidance and direction.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
- Set aggressive targets for employees to drive company success and strengthen motivation.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
Kitchen Supervisor
Arby's Restaurant
09.2010 - 10.2011
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Controlled food costs and managed inventory.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Monitored food preparation, production, and plating for quality control.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Directed food preparation and cooking activities to meet health and safety standards.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Set and oversaw weekly and special event menu plans.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Created new recipes, outlined steps, and training staff on correct preparation.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Supervised food presentation and plating to enhance visual appeal.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Planned and executed promotions and special events in close collaboration with management.
- Served consistent portions following recipes and control standards.
- Monitored food inventory and supplies to prevent waste.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
General Manager
Quiznos Subs
10.2005 - 10.2009
- Implemented operational strategies and effectively built customer and employee loyalty.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Managed budget implementations, employee evaluations, and contract details.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Formulated policies and procedures to streamline operations.
- Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Developed and implemented strategies to increase sales and profitability.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
- Raised property accuracy and accountability by creating new automated tracking method.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Reduced operational risks while organizing data to forecast performance trends.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
- Assisted in recruiting, hiring and training of team members.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
- Reported issues to higher management with great detail.
- Trained and guided team members to maintain high productivity and performance metrics.
- Interacted well with customers to build connections and nurture relationships.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
Kitchen Supervisor
Hardees Resturant
10.2001 - 10.2003
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Controlled food costs and managed inventory.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Monitored food preparation, production, and plating for quality control.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Directed food preparation and cooking activities to meet health and safety standards.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Set and oversaw weekly and special event menu plans.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Created new recipes, outlined steps, and training staff on correct preparation.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Supervised food presentation and plating to enhance visual appeal.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Planned and executed promotions and special events in close collaboration with management.
- Served consistent portions following recipes and control standards.
- Monitored food inventory and supplies to prevent waste.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
Kitchen Supervisor
Taco Johns
10.1999 - 09.2001
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Monitored food preparation, production, and plating for quality control.
- Controlled food costs and managed inventory.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Supervised food presentation and plating to enhance visual appeal.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Monitored food inventory and supplies to prevent waste.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Set and oversaw weekly and special event menu plans.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Planned and executed promotions and special events in close collaboration with management.
- Served consistent portions following recipes and control standards.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Directed food preparation and cooking activities to meet health and safety standards.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
Education
GED -
Area Learning Center
Duluth MN08-2003
Skills
- Dish preparation
- Kitchen operations
- Contamination control
- Ingredient inspection
- Time management
- Ordering and stocking
- Equipment maintenance
- Salad preparation
- Recipe adherence
- Attention to detail
- Crew training
- Ingredient stocking
- Food preparation
- Prepared foods plating
- Appetizer preparation
- Knife skills
- Supply management
- Entree preparation
- Grill operation
- Professional attitude
- Meat cutting
- Effective prioritization
- Menu planning
- Active listener
- Foodservice sanitation
- Punctual and honest
- Recipe customization
- Customer service
- Quality control
- Highly motivated
- Sauce preparation
- Line management
- Inventory management
- Team collaboration
- Food allergen safety
- Ingredient preparation
- Food safety
- Special dietary requirements
- Reliable and trustworthy
- Food presentation talent
- Portion management
- Head chef collaboration
- Ingredients measuring
- Soup preparation
- Workload management
- Flambéing expertise
- Line station oversight
- Server communication
- Vendor liaison
- Food plating
- Recipe creation
- Recipe adaptation
- Grilling techniques
- Recipe preparation
- Team coordination
- Garnishing
- Kitchen sanitation
- Food spoilage prevention
Accomplishments
- Resolved product issue through consumer testing.
- Achieved [Result] by completing [Task] with accuracy and efficiency.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Achieved [Result] through effectively helping with [Task].
- Documented and resolved [Issue] which led to [Results].
- Collaborated with team of [Number] in the development of [Project name].
- Supervised team of [Number] staff members.
Certification
- HACCP (Hazard Analysis Critical Control Point) Certification – International HACCP Alliance.
- Food Safety Certification – National Registry of Food Safety Professionals.
- ServSafe
supervisor of the year award
In my second year at my first job, the year of my promotion, at the end of that year there was a competition of top in their areas of expertise. The awards were as follows : Supervisor of the year award. Employee of the year award. Best new hire award etc. I was elected as the Supervisor of the year award that year, which was also the first year the competition was introduced within the company.
Timeline
Line Cook
Little Angie's Cantina
06.2023 - Current
Kitchen Supervisor
Little Angie's Cantina
06.2018 - 10.2022
Line Cook
Culvers Franchising System
05.2017 - 05.2018
Kitchen Cook
Buffalo Wild Wings
03.2013 - 01.2017
Assistant Manager
Little Caesars Pizza
10.2011 - 11.2012
Kitchen Supervisor
Arby's Restaurant
09.2010 - 10.2011
General Manager
Quiznos Subs
10.2005 - 10.2009
Kitchen Supervisor
Hardees Resturant
10.2001 - 10.2003
Kitchen Supervisor
Taco Johns
10.1999 - 09.2001
GED -
Area Learning Center
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