Michael Martin
Snellville
Summary
Dynamic culinary professional with extensive experience at Whole Foods Market, excelling in food safety and customer service. Proven track record of boosting sales through innovative prepared food offerings and effective team leadership. Skilled in inventory management and staff training, fostering a collaborative environment that enhances operational efficiency and customer satisfaction.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Prepared Foods Team Leader
Whole Foods Market
08.2017 - Current
- Lead daily operations of prepared foods department, ensuring quality and freshness standards.
- Train and mentor team members on food preparation techniques and safety protocols.
- Implement inventory management systems to optimize product availability and reduce waste.
- Coordinate with suppliers to maintain consistent stock levels of high-quality ingredients.
- Mentor staff on food safety standards and best practices to enhance operational efficiency.
- Monitor compliance with health regulations, enhancing food safety practices within the team.
- Analyze sales data to identify trends, adjusting product inventory based on customer traffic.
- Provide exceptional customer service, addressing inquiries and resolving issues promptly.
- Boosted sales through the development and promotion of appealing prepared food offerings.
- Mentor team members, fostering professional growth and improved performance.
- Handle staffing needs by recruiting qualified candidates, conducting interviews, hiring top talent, providing orientation/training programs.
- Enhance customer satisfaction by ensuring the consistent delivery of high-quality prepared foods.
- Hold huddles to communicate updates, share best practices, and foster a collaborative team culture.
- Collaborate with store management to achieve overall store goals and objectives.
- Ensure compliance with food safety regulations, maintaining a clean and sanitary work environment.
- Optimize team scheduling to maximize productivity while minimizing labor costs.
- Manage daily operations, delegating tasks effectively for smooth workflow and timely completion.
- Prepare food items by following recipes and product directions.
- Greet customers with friendly demeanor to enhance positive guest experience.
- Maintain proper signage and pricing information for displays, cases and counters.
- Train new hires in food handling and safety protocols to boost knowledge and performance.
- Address customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
Cook Shift Leader
Le Merdien
04.2016 - 04.2017
- Supervised kitchen staff during shifts, ensuring adherence to quality and safety standards.
- Trained new cooks on kitchen protocols and operational procedures for consistent performance.
- Coordinated meal preparation and plating processes, maintaining efficiency during peak hours.
- Developed new menu items based on seasonal ingredients, enhancing overall guest experience.
- Conducted regular quality checks on dishes before serving to maintain high culinary standards.
- Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Assisted in menu planning and development, incorporating guest feedback and industry trends to keep offerings fresh and appealing.
- Managed opening and closing shift kitchen tasks.
- Maintained food safety and sanitation standards.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Restaurant Owner
Captain Mikes Seafood Rest
06.2003 - 04.2016
- Directed daily operations, ensuring smooth service and adherence to quality standards.
- Developed and implemented marketing strategies to increase customer engagement and brand awareness.
- Managed inventory control processes, optimizing stock levels to reduce waste and enhance profitability.
- Trained and mentored staff, fostering a culture of teamwork and excellence in service delivery.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Motivated staff to perform at peak efficiency and quality.
92G Culinary Specialist
US Army
09.1999 - 05.2003
- Prepared and executed meal plans for diverse dietary needs and preferences.
- Trained junior culinary staff on food safety protocols and kitchen procedures.
- Collaborated with team members to streamline kitchen operations and increase efficiency.
- Maintained cleanliness and organization of kitchen workspace in compliance with health standards.
- Conducted regular equipment maintenance checks, ensuring optimal functionality for efficient meal preparation.
- Prepared nourishing, palatable and well-balanced meals to enhance formal, informal and offsite dining experiences.
- Consistently followed standardized recipes while also making necessary adjustments based on availability of ingredients or desired taste profiles.
- Assisted in the training of new culinary specialists, sharing expertise in cooking techniques and best practices.
- Supervised food production, maintaining a consistent quality standard across all dishes.
- Operated as culinary coach and leader and engaged in detailed food preparation and service execution during especially busy times.
- Prepared and served food to approximately 2,000 personnel per meal preriod.
- Followed food safety practices and sanitation guidelines.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Maintained composure and work quality while under stress.
- Stocked and rotated food items according to expiration dates.
- Lifted and carried heavy materials.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Assisted in setting up and breaking down kitchen stations.
- Monitored food temperature, discarding items not stored correctly.
- Trained new staff on food preparation and safety procedures.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Pushed, pulled and transported large loads and objects.
Education
Bachelor of Arts - Business Administration And Management
Argosy University
Dunwoody, GA06-2017
Associate of Arts - Business Administration And Management
Brown Mackie College
Atlanta, GA04-2014
No Degree - Culinary
Le Cordon Bleu
Atlanta, GA12-2011
Skills
- Food safety
- Sanitation standards
- Food presentation
- Task delegation
- Scheduling
- Allergen safety
- Product ordering
- Customer service
- Food handling safety
- Food preparation
- Work area maintenance
- Food storage
- Garnishing and plating
- Food safety standards
- Product sampling
- Stock management
- Inventory oversight
- Upselling
- Food presentation talent
- Cold food preparation
- Effective customer communication
- Sanitation and safety standards
- Baking techniques
- Teamwork and collaboration
- Problem-solving
- Time management
- Reliability
- Excellent communication
- Critical thinking
- Organizational skills
- Team collaboration
- Team leadership
- Active listening
- Effective communication
- Adaptability and flexibility
- Verbal and written communication
- Decision-making
- Relationship building
- Safety procedures
- Microsoft Excel
- Cooking techniques
- Hygiene practices
- Team building
- Cooking
- Safety training
- Self motivation
- Food and beverage service
- Food safety compliance
- Goal setting
- Professionalism
- Staff management
- Hiring and onboarding
- Food safety understanding
- Opening and closing procedures
- Work area inspection
- Time management abilities
- Continuous improvement
- Adaptability
- Work station assignments
Accomplishments
- Supervised team of 36 team members.
- Consecutive Greens on Balanced Score cards
- Developed and promoted Team Members to various leadership positions through WFM programs
Certification
- Payroll Management, Certified
- Life Coach, Certified
Timeline
Prepared Foods Team Leader
Whole Foods Market
08.2017 - Current
Cook Shift Leader
Le Merdien
04.2016 - 04.2017
Restaurant Owner
Captain Mikes Seafood Rest
06.2003 - 04.2016
92G Culinary Specialist
US Army
09.1999 - 05.2003
Bachelor of Arts - Business Administration And Management
Argosy University
Associate of Arts - Business Administration And Management
Brown Mackie College
No Degree - Culinary
Le Cordon Bleu
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