Claude Lee GreenClaudelgreen87@gmail.com 832.560.0162Work ExperienceBeck’s PrimeFebruary 2018 – PresentManagerTrained in Clover POS, TABC Certified, Manager Serve Safe QualifiedCompletes the duties of a line cook when needed and can perform the duties of all kitchen positions. Coordinating and supervising all restaurant staff according to food safety standards. Hiring, training and scheduling employees. Monitoring labor costs to attain budgeted goals within restaurant policies.Performing quality control on food leaving the kitchen and ordering inventory to keep up with demand. Tracking kitchen finances to identify areas of potential wasteEnsuring products are stored at the correct temperatures and the recipe books are up to date with the current menu items, portions, and ingredients.Anticipates, identifies, and corrects any issues with inventory, systems and staffingHandled customer appreciation and complaintsGenerated financial reports, and handled both opening and closing the restaurantTad’s Bar Steak & Seafood, Richmond and Katy TXMarch 2016-February 2018Kitchen ManagerResponsible for high volume day to day operations, scheduling and staff selection, weekly menu alterations and payrollCommunicated with restaurant owners daily to budget goals and reduce labor and food costsDeveloped catering protocol increasing overall restaurant revenue through off site catering and in house private functionsWorked alongside managing partner in creation of staple menu items, marketing strategies and high-profile promotional eventsAssisted ownership in pre-opening of restaurant, including restaurant and kitchen design to optimize efficiency and set BOH policy standardsLead Chef, oversaw and participated in food preparation and production in addition to regulating family style service during peak lunch and dinner hoursAchieved passing scores of 91% or better on all Health InspectionsInstructed new staff on proper food preparation, storage, use of equipment, sanitation and safety proceduresProvided routine food safety reviews and made sure all sanitation and food safety standards were met while correcting any deficiencies on a timely basis.Conducted daily line checks and delivered clear feedback to the kitchen team and management while enforcing uniform and personal grooming standards in compliance with company policy.Ensured food quality standards and adhered to special client request specificationS&S Steaks & Spirits, Richmond, TXMarch 2014 –March 2016 Chef/ManagerInstill ownership mentality in the team members that can result in operational successDeliver excellent serviceIdentify talent and develop potential of team membersConsistently deliver the good quality food and beveragesDevelop recipes and determine how to present the foodPlan menus and ensure uniform serving sizes and quality of mealsBe responsible and accountable for all financial resultsBe responsible for maintaining the inventory balanceDeliver new business opportunities for the companySupervise, hire, and train cooks and other food preparation workersMonitor sanitation practices and ensure that kitchen safety standards are followedFrench Construction, Richmond, TX January 2012-February 2014Construction LaborerPrepare sites to ensure maximum optimization of construction work proceduresOperate pneumatic hammers and tampersManage operation and maintenance of saws, drills, grinders and blowtorchesInstall floors and shinglesBuild, repair and maintain walls, doors and frameworkConstruct wall units and base cabinetsPerform preventative and regular maintenance on tools and equipmentBuild and perform new and remodel construction.Lone Star Saloon, Richmond, TXNovember 2009-December 2011Chef/BartenderClean food preparation equipment, work areas and counters or tableRestock kitchen supplies, rotate food and stamp the time and date on food in coolersPreform food preparation tasks, such as making sandwiches, carving meats, making soups or salads, baking breads or desserts, and brewing coffee or teaPlan work on orders so that items served together are finished at the same timePerform general cleaning activities in kitchen and dining areasOrder supplies and stock themEducationNeedville High SchoolReferencesSusan Canata 713-724-7983Karla Schelb 612-961-3388
