Michael Bennett
Williamsport
Summary
Dynamic culinary professional with extensive experience at various institutions , excelling in inventory management and staff training. Proven track record in optimizing food cost analysis and enhancing team performance. Committed to fostering a collaborative environment while delivering exceptional dining experiences through innovative menu development and strong problem-solving skills. As well as a security professional with solid background in protecting assets and ensuring safety. Proven ability to assess risks, manage security protocols, and respond effectively to incidents. Strong focus on collaborative team efforts and adapting to evolving security needs. Reliable and skilled in surveillance, access control, and emergency response.
Overview
22
22
years of professional experience
Work History
Corrections Food Service Instructor
SCI Muncy
10.2009 - 11.2025
- Developed and implemented teaching techniques to enhance inmates' engagement and learning outcomes.
- Evaluated inmates' performance through assessments, providing targeted feedback for improvement.
- Mentored new instructors, fostering a collaborative teaching environment, and sharing resources and techniques acquired over a long period of time in the field.
- Participated in professional development opportunities to stay current on educational trends and enhance teaching effectiveness.
- Developed and implemented new inventory and ordering procedures, optimizing more efficiency.
Culinary Manager
Ruby Tuesday
02.2004 - 10.2009
- Oversaw daily kitchen operations, ensuring adherence to quality and safety standards.
- Trained and mentored kitchen staff, enhancing team performance and retention.
- Analyzed food cost data, optimizing and minimizing waste.
- Collaborated with front-of-house teams to ensure seamless service delivery and customer satisfaction.
- Directed inventory management processes, maintaining optimal stock levels for operational efficiency.
- Established standard operating procedures for food preparation and sanitation practices.
- Scheduled kitchen staff
Line Chef
Le Jeune Chef
02.2004 - 10.2009
- Developed and executed daily menus based on seasonal ingredients and customer preferences.
- Collaborated with front-of-house staff to ensure seamless service delivery during peak hours.
- Assisted in menu planning, incorporating feedback from guests to improve dining experiences.
- Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
Line Chef
33 East
02.2004 - 10.2009
- Streamlined food preparation processes to enhance service speed and quality.
- Monitored inventory levels, minimizing waste through effective stock management practices.
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
- Developed strong multitasking abilities, managing multiple orders simultaneously while maintaining attention to detail.
Line Chef/ Advanced Internship
Walt Disney World Resort
06.2003 - 02.2004
- Collaborated with culinary team to create innovative menu items focused on guest satisfaction.
- Continuously sought opportunities for professional development, attending industry workshops and learning new culinary techniques.
- Showcased culinary skills during special events, catering to large groups while maintaining exceptional quality standards.
- Contributed to increased guest satisfaction by consistently preparing dishes that met or exceeded expectations in taste and presentation
Education
No Degree - Culinary Arts
Pennsylvania College of Technology
Williamsport, PA11-2009
No Degree - Commercial Culinary Arts
SCT TEC Program
Elmira, NY06-2002
Skills
- Inventory management
- Food cost analysis
- Staff training and mentorship
- Menu development
- Kitchen operations
- Risk assessment
- Crisis management
- Incident reporting
- Complex Problem-solving
- Conflict de-escalation
- Threat assessment
- Weapons training
- Law enforcement background
- Security systems
- Active shooter training
- Work ethic
- High level of integrity
Timeline
Corrections Food Service Instructor
SCI Muncy
10.2009 - 11.2025
Culinary Manager
Ruby Tuesday
02.2004 - 10.2009
Line Chef
Le Jeune Chef
02.2004 - 10.2009
Line Chef
33 East
02.2004 - 10.2009
Line Chef/ Advanced Internship
Walt Disney World Resort
06.2003 - 02.2004
No Degree - Culinary Arts
Pennsylvania College of Technology
No Degree - Commercial Culinary Arts
SCT TEC Program