Beth Walker
Gettysburg
Summary
Organized professional with superior work ethic and team player attitude. Commended for honesty, hard work, high productivity, efficiency in task completion and positive attitude. Possess specialized skills in menu development, inventory management, and food safety compliance. Takes pride in creative problem-solving, teamwork and communication abilities ensuring seamless productivity and operations.
Overview
17
17
years of professional experience
2007
2007
years of post-secondary education
Work History
Backroom Associate
Marshalls
Gettysburg
10.2024 - 01.2026
- Organized and maintained stockroom inventory, ensuring timely replenishment of merchandise and optimizing storage efficiency.
- Assisted in the preparation of merchandise for sales floor display, enhancing product visibility and customer engagement.
- Collaborated with team members to streamline backroom operations, resulting in improved workflow and reduced processing times.
- Trained new associates on backroom operations and safety protocols, fostering a knowledgeable and efficient work environment.
- Assisted in unloading and stocking merchandise from delivery trucks.
- Restocked shelves with new merchandise as needed.
- Provided customer service support when needed on the sales floor.
- Kept stockroom clean and neat for maximum productivity.
Baker and Prep Cook
Jeannie Bird Bakery
Westminster
09.2020 - 05.2021
- Prepared and baked a variety of breads and pastries, ensuring consistent quality and adherence to recipes.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Operated ovens and other equipment to bake products according to established recipes.
- Communicated effectively with front-of-house staff to ensure timely delivery of baked goods to customers.
- Developed new recipes and seasonal items, contributing to menu innovation and customer satisfaction.
- Prepared dough for a variety of bakery items such as breads, pastries, pies, cakes and cookies.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Operated grills, ovens and other kitchen equipment as required for meal preparation.
- Maintained cleanliness and organization of the kitchen, complying with food safety standards and regulations.
Sous Chef and Kitchen Manager
O'Lordan's Irish Pub and Restaurant
Westminster
04.2009 - 01.2014
- Led kitchen operations by managing inventory, reducing waste, and ensuring timely meal preparation for high-volume service.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Managed inventory and ordering processes, reducing food waste through strategic purchasing and effective stock management.
- Developed and implemented menus that enhanced guest satisfaction, showcasing traditional Irish cuisine and seasonal ingredients.
- Led kitchen operations, ensuring adherence to food safety standards while optimizing workflow efficiency and team performance.
- Trained and mentored kitchen staff, fostering a collaborative environment that improved overall productivity and service quality.
- Coordinated special events and catering services, enhancing the restaurant's reputation and attracting new clientele through tailored offerings.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Trained kitchen workers on culinary techniques.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Complied with all health department regulations regarding proper food handling methods.
- Contributed to the successful execution of catered events from start to finish.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Developed daily specials utilizing seasonal ingredients.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Prepared workstations with ingredients and tools to increase efficiency.
- Observed food safety and sanitation protocols to reduce germ spread.
- Monitored food quality and presentation standards, consistently achieving positive feedback from patrons and management alike.
- Collaborated with front-of-house staff to ensure seamless communication, enhancing overall guest satisfaction and service quality.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Performed weekly inventories of food items stored in refrigerators or freezers.
Education
Westminster High School
Westminster, MDSkills
- Detail-oriented
- Diverse culinary skills
- Works efficiently under pressure
- Organizational skills
- Time management
- Communication skills
Returning Professional
- Many years of determination and hard work went on hold while I started my family. I'm now looking to get back to work and on the career track. I am fast learning, a friendly communicator, persistent, patient and an excellent multitasker. I try to eliminate any possible future problems that may occur by doing my job the correct and smart way. I take great care, thought and pride in every job I do.
Timeline
Backroom Associate
Marshalls
10.2024 - 01.2026
Baker and Prep Cook
Jeannie Bird Bakery
09.2020 - 05.2021
Sous Chef and Kitchen Manager
O'Lordan's Irish Pub and Restaurant
04.2009 - 01.2014
Westminster High School