Nick Feehan
Laporte
Summary
Dynamic kitchen professional with a proven track record at The Chase on the Lake, excelling in food safety and customer service. Skilled in optimizing kitchen operations and reducing waste, I foster teamwork and enhance dining experiences through effective communication and meticulous food preparation. Committed to maintaining high hygiene standards and continuous improvement.
Overview
4
4
years of professional experience
Work History
Kitchen Hand
The Woodshed Restaurant
09.2024 - Current
- Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Contributed to positive workplace culture through strong teamwork, open communication, and a commitment to excellence.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Managed time to juggle multiple tasks simultaneously with ease.
- Reduced food waste by closely monitoring inventory levels and utilizing proper storage techniques.
- Provided excellent customer service by promptly addressing any concerns or questions regarding menu items or dietary restrictions.
- Trained new hires on kitchen procedures, equipment usage, and safety protocols, fostering a supportive learning environment.
- Washed, peeled and cut fruits and vegetables by hand and machine and assembled and mixed salad ingredients, gelatin molds and fruit crisps.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Collaborated with team members to ensure seamless coordination during peak service hours.
- Improved kitchen efficiency by streamlining food preparation processes and implementing best practices.
- Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Increased overall kitchen productivity by assisting in multiple stations as needed during busy shifts.
- Sanitized dining ware and kitchen equipment according to health code standards.
- Enhanced customer satisfaction with timely meal preparation and consistent quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
Kitchen Manager
The Chase on the Lake
11.2023 - 09.2024
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- 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.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Developed unique events and special promotions to drive sales.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Coordinated with catering staff to deliver food services for special events and functions.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Maximized quality assurance by completing frequent line checks.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Purchased food and cultivated strong vendor relationships.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Boosted team morale and performance through effective leadership and training programs.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
- Initiated community outreach programs, including cooking classes and food donation drives, to enhance restaurant's local reputation.
- Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Enhanced dining experience by introducing themed culinary events and specials.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Implemented customer feedback system to gather insights and improve dining experience.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
- Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
- Improved customer satisfaction with timely and accurate food delivery.
- Maintained meticulous records of health inspections, consistently achieving high scores.
Kitchen Staff Member
Headwaters Hackensack
04.2021 - 10.2022
- Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Contributed to positive workplace culture through strong teamwork, open communication, and a commitment to excellence.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Managed time to juggle multiple tasks simultaneously with ease.
- Reduced food waste by closely monitoring inventory levels and utilizing proper storage techniques.
- Provided excellent customer service by promptly addressing any concerns or questions regarding menu items or dietary restrictions.
- Trained new hires on kitchen procedures, equipment usage, and safety protocols, fostering a supportive learning environment.
- Washed, peeled and cut fruits and vegetables by hand and machine and assembled and mixed salad ingredients, gelatin molds and fruit crisps.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Collaborated with team members to ensure seamless coordination during peak service hours.
- Improved kitchen efficiency by streamlining food preparation processes and implementing best practices.
- Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Increased overall kitchen productivity by assisting in multiple stations as needed during busy shifts.
- Sanitized dining ware and kitchen equipment according to health code standards.
- Enhanced customer satisfaction with timely meal preparation and consistent quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
Education
High School Diploma - High School Diploma
Elk River H.s
Elk River, MN07.2014
Skills
- Positive attitude
- Kitchen cleaning and maintenance
- Customer service
- Team collaboration
- Food preparation
- Dishwashing
- Equipment cleaning
- Punctual and reliable
- Dishwashing expertise
- Cleaning and sanitation
- Kitchen organization
- Cleaning proficiency
- Surface cleaning
- Knife skills
- Workplace health and safety
- Cooking
- Chopping vegetables
- Dedicated work ethic
- Heavy lifting
- Cooking techniques
- Stock management
- Food safety measures
- Ingredient preparation
- Sanitation and sterilization procedures
- Sanitation procedures
- Trash removal and recycling
- Food quality standards
- Kitchen operations
- Food storage
- Trash removal
- Continuous improvement
- Supply restocking
- Verbal and written communication
- Waste reduction
- Food plating and garnishment
- Basic recordkeeping
- Complex Problem-solving
- Pantry restocking
- Food presentation
- Recipe following
- Workstation setup
- Trash collection
- Safe chemical handling
- Food delivery
- Portion control
- Time management
- Food safety
- Stock counting
- Workflow optimization
- Equipment organization
- Food portioning
- Beverage preparation
- Delivery processing
- Utensil sanitizing
- Basic culinary techniques
- Waste management and recycling
- Baking assistance
- Effective customer communication
- Salad preparation
- Cooking equipment maintenance
- Hygiene standards
- Plating assistance
- Plate presentation
- Inspection requirements
- Pantry organization
- Salad dressing preparation
- Grill maintenance
- Freezer management
- Prep station organization
- Refrigeration maintenance
- Cleaning and sanitizing
- Flexible and adaptable
- Problem-solving
- Sweeping and mopping
- Safe food handling
- Workplace safety
- Team contribution
- Vegetable and fruit preparation
- Dishwasher operation
- Creative thinking
- Cash register operation
- Customer engagement
Timeline
Kitchen Hand
The Woodshed Restaurant
09.2024 - Current
Kitchen Manager
The Chase on the Lake
11.2023 - 09.2024
Kitchen Staff Member
Headwaters Hackensack
04.2021 - 10.2022
High School Diploma - High School Diploma
Elk River H.s
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