Martin Schleder

• Assist executive chef in overseeing all kitchen operations for a multi-outlet property.
• Supervise, train, and manage a culinary team of 15 across multiple shifts.
• Collaborated with event managers to ensure smooth and effective service, and guest satisfaction.
• Oversaw weekly staff schedules, maintained timekeeping, and processed payroll for the culinary department.

• Manage weekly inventory and variance reports

• Interviewed, hired and onboarded new employees

• Performed bi monthly performance reviews with team members

• Monitor equipment maintenance and sanitation of kitchen facilities

• Plan bi-weekly staff and production schedules

• Collaborate with director team on inventory control, employee concerns, and operations

Manage 8 cooks and 15 kitchen staff in the preparation of entrées, specialty dishes, and desserts.

a high-volume restaurant

• Plan farm-to-table concepts.

• Participate in developing and implementing policies and procedures for smooth operations and safety.