Jason Menhinnitt

• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Obtained fresh, local ingredients to lower grocery costs.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Placed orders to restock items before supplies ran out.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Obtained fresh, local ingredients to lower grocery costs.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Calculated prices of ingredients to monitor food costs and control expenses.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

cooking for about 250 people

weekly stock takes

Contributed to an award-winning menue

Responsible for a A La Carte Menu