James Keffer

• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Trained and mentored new crew members in kitchen safety, sanitation and cooking techniques.
• Create a culture of growth and development within my crew.
• Responsible for budgeting, purchasing and creating pars for all back of house operations in eight locations.
• Budget and write quarterly bid schedules for back of the house operations based off of business needs for eight locations.

Promotes an attitude of pride, cooperation, and success in the unit and with all Crewmembers Provides leadership to the Crewmembers and newly hired Crewmembers in the Unit Monitor and ensure quality, effective, and efficient kitchen operations Responsible for food preparation, ingredient freshness and control, appropriate cooking, presentation, and customer satisfaction. Ensure food is within proper temperature holding zones by conducting frequent line checks Responsible for maintaining OTG, state and local standards of sanitation Ensure standards of cleanliness and organization in the kitchen Maintain inventory: order, receive and account for all food products and purchases Accountable for successful onboarding of new hourly crew members ensuring they have the tools and support necessary to be successful and reduce turnover Directs the team toward achieving the Unit's service and financial goal Ensures crew is productive and perform all their responsibilities Responsible for training, evaluating, and managing kitchen staff performance following OTG policies and procedures. Ensure cost-effective and efficient staffing and adherence to labor budgets. Maintain regular communication with managers and crew Keep abreast of changes in food compliance and OTG company standards and practices.

Create and maintain relationships with vendors.

Hire, train and manage all staff including employee development, issuing disciplinary action and conducting performance reviews. Schedule and receive all vendor orders while adhering to an aggressive budget.

Create and curate menus for the restaurant.

Create working pars for prep items as well as for all orders based off of a five week period of sales.

• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
• Motivated staff to perform at peak efficiency and quality.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Staffing: Interviewing, hiring, writing schedules.
• Prep levels: writing prep sheets, setting/adjusting pars for all prep
• Ordering: Setting/adjusting ordering pars for accuracy, writing all orders and sending to vendors
• Cleanliness of Kitchen: Delegating and directing daily cleaning tasks to all kitchen employees, setting/enforcing weekly cleaning tasks
• Running costs: Budgeting labor and efficiency, minimizing waste in kitchen, ensuring proper rotation of product