Kimberly Wolfe

Over 5 years of experience as a Back of House Team Member at multiple restaurants. Expertly prepares food orders and maintains kitchen inventories. Familiar with restaurant protocol and food safety requirements.

• Refer unresolved customer grievances to designated departments for further investigation.
• Interview clients and take their calls to provide customer service and obtain information on claims.
• Review and verify data, such as age, name, address, and principal sum and value of property on insurance applications and policies.
• Inform customers of procedures for applying for services such as New accounts, options for payments, and registrations.
• Operate telephone switchboard to answer, screen, or forward calls, or providing information.
• Clean and sanitize work areas, equipment, utensils, or dishes.
• Store food in designated containers and storage areas to prevent spoilage.
• Prepare a variety of foods, such as meats, vegetables, according to customers' orders or supervisors' instructions, following approved procedures.
• Take and record temperature of food and food storage areas such as refrigerators and freezers.
• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
• Portion and wrap the food, or place it directly in a chute for service to patrons.
• Weigh or measure ingredients.
• Mix ingredients for green salads, fruit salads, and vegetable salads.
• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
• Remove trash and clean kitchen garbage containers.
• Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
• Carry food supplies, equipment, and utensils to and from storage and work areas.
• Use manual or electric appliances to clean, peel, slice, and trim foods.
• Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
• Keep records of the quantities of food used.
• Directed crew members to certain positions based on their skill level at each station as well as which person would be best suited and proficient for the time they are scheduled.
• Trained workers with hands on learning, verbal guidance and confirmation of understanding.
• Handled financials by counting out the safe for opening the store or for closing, as well as bank runs and change orders.
• Provided customer service over the phone, through email as well as in the store.
• Filed documentation such as waste percentage for the day, hours, sales, employee hours used, and nightly inventory when closing the store.
• Managed use of company time by assigning scheduled workers tasks, responsibilities and work stations
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
• Record production, operational, and personnel data on specified forms.