Holden Schultz

Customizing 2-D and 3-D accent walls and art for the exterior and interior of Commercial and Residential properties.

• Directed culinary operations, ensuring high standards of food quality and presentation.
• Developed innovative menu items, enhancing guest satisfaction and dining experience.
• Managed kitchen staff, providing training and mentorship to improve skills and efficiency.
• Implemented cost-control measures, optimizing ingredient usage and reducing waste.
• Ensured compliance with health and safety regulations, maintaining a clean and safe kitchen environment.
• Collaborated with suppliers to source high-quality ingredients that align with seasonal menus.
• Oversaw inventory management, ensuring timely procurement of supplies while minimizing excess stock.
• Established efficient workflows in kitchen operations, improving service speed during peak hours.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.

• Led kitchen operations, ensuring high-quality food preparation and presentation standards.
• Developed seasonal menus, incorporating local ingredients and culinary trends.
• Trained and mentored culinary staff, fostering skills and teamwork in a fast-paced environment.
• Streamlined processes to enhance kitchen efficiency and reduce food waste.
• Implemented quality control measures to consistently meet guest expectations for taste and presentation.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.
• Managed inventory control, reducing food waste and optimizing budget allocation.
• Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
• Maintained high standards of food presentation by supervising plating techniques during service hours.
• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
• Organized special events and catering services, showcasing culinary expertise to a wider audience.
• Mentored junior chefs and provided constructive feedback for professional growth.
• Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
• Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Participated in food tastings and taste tests.
• Set up and broke down kitchen for service.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

• Oversaw kitchen operations ensuring timely meal preparation and quality standards.
• Mentored junior cooks on culinary techniques and food safety practices.
• Developed and implemented new menu items enhancing customer satisfaction.
• Streamlined inventory management processes reducing waste and optimizing supply usage.
• Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
• Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Grilled meats and seafood to customer specifications.
• Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
• Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
• Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.

• Coordinated with front-of-house staff to ensure seamless service during peak hours.
• Conducted regular training sessions to improve team efficiency and skill levels.
• Monitored food presentation and portioning maintaining consistency across dishes.
• Collaborated with management to assess kitchen performance and implement improvements.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Unloaded food supplies from distributor trucks to efficiently organize inventory.
• Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
• Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
• Checked food temperature regularly to verify proper cooking and safety.
• Trained and assisted new kitchen staff members.
• Received and stored food supplies, raw materials and other ingredients.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Cleaned and sanitized work areas, utensils and equipment.
• Followed company recipes and production standards to satisfy customers.
• Used kitchen equipment safely and reduced risk of injuries and burns.
• Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
• Oversaw kitchen operations ensuring timely meal preparation and quality standards.
• Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
• Streamlined inventory management processes reducing waste and optimizing supply usage.
• Grilled meats and seafood to customer specifications.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.