Maria Rojas-Mendoza

• Oversee daily kitchen operations, including food prep, line cooking, and inventory management.

• Manage product orders and ensure compliance with temperature and storage regulations.

• Reconcile invoices and verify accuracy of incoming orders from suppliers such as Sysco.

• Train new staff, implement updated procedures, and introduce new menus based on company directives.

• Monitor allergy protocols, ensuring adherence to recipe specifications and food safety standards.

• Maintain cleanliness and organization, leaving detailed notes for evening staff to ensure seamless shifts.

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.

• Scheduled and received food and beverage deliveries, adhering to food cost and budget.

• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.

• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.

• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.

• Prepared and cooked menu items while adhering to proper cooking techniques and sanitation standards.

• Led front-of-house operations, ensuring excellent customer service and efficient workflow.

• Maintained compliance with health and safety regulations and provided training to team members.