Steve Riggins
Myrtle Beach
Summary
Kitchen Manager with over 20 years of experience in culinary leadership. Skilled in staff training, menu development, and customer service, consistently achieving high satisfaction rates and operational efficiency. Maintaining low food cost achieving bigger bottom line for profit
Overview
39
39
years of professional experience
Work History
Kitchen Manager
Liberty Taproom & Grill
2018.05 - Current
- Supervised kitchen operations, ensuring adherence to quality standards and food safety regulations.
- Trained and mentored culinary staff, enhancing team performance and skill development.
- Implemented inventory management processes, reducing food waste and optimizing supply chain efficiency.
- Developed seasonal menus, incorporating local ingredients and customer feedback for improved dining experience.
- Streamlined kitchen workflows, improving service speed during peak hours while maintaining quality standards.
- Collaborated with front-of-house staff to enhance communication and ensure seamless service delivery.
- Conducted regular performance evaluations, fostering a culture of accountability and continuous improvement within the team.
- 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.
- Checked and tested foods to verify quality and temperature.
- Enforced sanitation protocols, achieving compliance with health department inspections consistently.
- 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.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
- Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
Kitchen Manager
Carolina Roadhouse
1998.12 - 2018.05
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.
- Improved customer satisfaction with timely and accurate food delivery.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Boosted team morale and performance through effective leadership and training programs.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maximized quality assurance by completing frequent line checks.
- Coordinated with catering staff to deliver food services for special events and functions.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Supervised kitchen operations, ensuring adherence to quality standards and food safety regulations.
- Trained and mentored culinary staff, enhancing team performance and skill development.
- Implemented inventory management processes, reducing food waste and optimizing supply chain efficiency.
- 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.
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
Kitchen Manager
Steer's Calabash Seafood
1991.05 - 1998.12
- Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Enhanced dining experience by introducing themed culinary events and specials.
- Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
Infantry Squad Leader
United States Marine Corps
1987.01 - 1991.05
- Led tactical training exercises to enhance unit readiness and operational effectiveness.
- Coordinated logistics for equipment and personnel during field operations.
- Developed and implemented strategies for mission planning and execution.
- Mentored junior Marines in leadership skills and tactical procedures.
- Evaluated performance metrics to drive continuous improvement within the squad.
- Maintained a high level of discipline and professionalism in the squad, leading by example at all times.
- Supervised and led squad of 8 soldiers, setting high standard of efficiency, loyalty, and integrity.
- Executed reasoned and efficient decision-making to foster troop discipline and unity.
- Trained over multinational partners, contractors and foreign nationals to develop warfighting and defense capabilities.
- Trained soldiers on military structure, etiquette and environmental survival tactics.
- Coordinated with other military branches to execute operations.
- Recommended soldiers for promotion points and awards.
- Disciplined subordinates for rules infractions and poor performance.
Education
No Degree - Accounting And Finance
Trident University International
Cypress, CA1987-06
High School Diploma -
North Myrtle Beach High
Little River, SC1986-05
Skills
- Multitasking and organization
- Food safety
- Staff supervision
- Staff training and development
- Kitchen management
- Inventory control
- Problem-solving
- Team collaboration and leadership
- Recipes and menu planning
- Order accuracy
- Employee scheduling
- ServSafe certification
- Cost control
- Health inspections
Accomplishments
- Enhanced team productivity by introducing essential process improvements.
- Increased team productivity by implementing key process improvements.
- Resolved product issue through consumer testing.
- Hired, trained and oversaw kitchen staff for new [250]-seat restaurant.
Timeline
Kitchen Manager
Liberty Taproom & Grill
2018.05 - Current
Kitchen Manager
Carolina Roadhouse
1998.12 - 2018.05
Kitchen Manager
Steer's Calabash Seafood
1991.05 - 1998.12
Infantry Squad Leader
United States Marine Corps
1987.01 - 1991.05
No Degree - Accounting And Finance
Trident University International
High School Diploma -
North Myrtle Beach High