Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
Generic

Stevon Spool

Wake Forest

Summary

Hardworking and motivated professional with several years of experience and record of success in industry. Solid history balancing team performance, customer service targets and business objectives. Dedicated to working closely with employees to maximize productivity and optimize procedures. Decisive leader with good planning and organizational skills.

Overview

18
18
years of professional experience
1
1
Certification

Work History

Manager

HoneyBaked Ham
Wilmington
11.2004 - 12.2022
  • Developed and implemented strategies to increase customer satisfaction and loyalty.
  • Managed vendor relationships by negotiating contracts and ensuring timely delivery of goods and services.
  • Analyzed customer feedback data to develop action plans for improving services offered.
  • Provided leadership during times of organizational change or crisis situations.
  • Coached, mentored and trained team members in order to improve their job performance.
  • Resolved conflicts between employees by providing guidance on company policies and procedures.
  • Ensured compliance with regulatory requirements and industry standards.
  • Scheduled interviews for potential candidates and conducted reference checks prior to hire.
  • Conducted regular meetings with staff to discuss progress and identify areas of improvement.
  • Monitored budgets and expenditures to ensure cost-effectiveness while maintaining quality standards.
  • Conducted performance reviews for team members.
  • Ensured compliance with all applicable laws, regulations, industry standards.
  • Enforced customer service standards and resolved customer problems to uphold quality service.
  • Conducted performance evaluations, providing feedback and coaching for team development.
  • Monitored staff performance and addressed issues.
  • Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
  • Directed recruitment, hiring, and training of new staff members.
  • Managed inventory levels to meet demand without overstocking, reducing waste.
  • Oversaw daily operations, maintaining efficiency and quality standards.
  • Trained employees on additional job positions to maintain coverage of roles.
  • Coordinated cross-departmental projects to ensure timely and successful completion.
  • Recruited and hired qualified candidates to fill open positions.
  • Held regular one-on-one meetings with employees to review performance and priorities and provide feedback.
  • Assigned work and monitored performance of project personnel.

Sous Chef

UNCW
Wilmington
06.2019 - 06.2022
  • Complied with all health department regulations regarding proper food handling methods.
  • Trained new hires in proper cooking techniques and recipes.
  • Analyzed customer feedback to identify areas of improvement in service or product quality.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Maintained accurate records for cost analysis purposes.
  • Performed weekly inspections of all equipment for safety compliance.
  • Contributed to the successful execution of catered events from start to finish.
  • Resolved conflicts between kitchen staff members in an efficient manner.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Supervised cooks and other kitchen personnel during meal services.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Monitored food products, driving quality, freshness and integrity.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Liaised closely with kitchen and front-of-house personnel.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Trained kitchen workers on culinary techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Distributed food to service staff for prompt delivery to customers.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Supervised food preparation staff to deliver high-quality results.

Education

Associate of Applied Science - Culinary Arts

Cape Fear Community College
Wilmington, NC
05-2023

Skills

  • Vendor management
  • Customer feedback analysis
  • Regulatory compliance
  • Team leadership
  • Conflict resolution
  • Budget management
  • Policy implementation
  • Customer service

Accomplishments

  • Phi Theta Kappa Society

Certification

  • Human Resource Certification
  • Safe Serve Certification

Timeline

Sous Chef

UNCW
06.2019 - 06.2022

Manager

HoneyBaked Ham
11.2004 - 12.2022

Associate of Applied Science - Culinary Arts

Cape Fear Community College

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Stevon Spool