Jonathan Reye
Bloomington
Summary
Results-driven Kitchen Supervisor with expertise in food safety, inventory control, and staff training. Proven track record in enhancing kitchen efficiency and maintaining high sanitation standards.
Dedicated Kitchen Supervisor with over 30 years of experience in operations management and team development. Skilled in implementing process improvements and mentoring staff to uphold sanitation standards and optimize kitchen workflows.
Overview
32
32
years of professional experience
1
1
Certification
Work History
Kitchen Supervisor/cook
Sodexo Food Service
Golden Valley, MN
08.1992 - 06.2024
- Supervised daily kitchen operations, ensuring compliance with safety and sanitation standards.
- Trained and mentored staff on food preparation techniques and equipment usage.
- Managed inventory levels, performing regular stock assessments to minimize waste.
- Implemented process improvements that enhanced kitchen efficiency and service delivery.
- Coordinated menu planning and development in collaboration with culinary team members.
- Ensured adherence to dietary restrictions and customer preferences in meal preparations.
- Conducted performance evaluations, providing constructive feedback to enhance team productivity.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Monitored food preparation, production, and plating for quality control.
- Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
- Reduced food waste through effective inventory management and menu planning.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
- Collaborated with front-of-house staff to ensure seamless guest experiences from order placement to meal delivery.
- Implemented standardized portion control practices for consistency across all dishes served at the establishment.
- Coached new hires in kitchen protocols, speeding up their integration into team.
- Introduced customer feedback system to refine menu offerings and service.
- Reduced food waste significantly with meticulous inventory management.
- Enhanced food quality by adopting innovative cooking techniques and equipment.
- Directed food preparation and cooking activities to meet health and safety standards.
- Prepared diverse menu items adhering to food safety and sanitation standards.
- Collaborated with kitchen staff to streamline food preparation processes.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced kitchen efficiency by streamlining prep work processes.
- Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
- Trained and supervised cooking staff to expertly meet daily needs.
Education
Associate of Arts - Business Mgmt
Century College
White Bear Lake, MNSkills
- Food safety
- Inventory control
- Operations management
- Food presentation
- Staff training
- Sanitation standards
- Kitchen organization
- Allergy awareness
- Kitchen equipment operation and maintenance
- Food preparation
- Food safety compliance
- Equipment maintenance
- Kitchen management
- Sanitizing
Certification
HACCP, SERVE SAFE, FOOD HANDLERS certifcation
Timeline
Kitchen Supervisor/cook
Sodexo Food Service
08.1992 - 06.2024
Associate of Arts - Business Mgmt
Century College