Lead Grill Cook, Campus Dining Resume George Stanley Lead Grill Cook, Campus Dining (608) 555-2741 george.stanley@example.com linkedin.com/example/georgestanley Madison, WI 53704 STRENGTHS Production coordination Sequenced grill, fryer, holding, and prep work during busy service. Coworkers relied on clear station direction. Food safety Kept temperature logs, clean surfaces, safe storage, and product rotation consistent. Inspection readiness became routine. Staff coaching Guided student employees through recipes, portions, allergens, and service habits. New staff gained confidence quickly. Customer service Clarified modifications and resolved routine concerns at the counter. A calm remake often restored guest trust. Event support Prepared and staged catered food against event schedules. Careful timing helped service teams stay ready. SKILLS Flat Top Grill Deep Fryer Food Preparation Food Safety ServSafe Product Rotation Sanitation Staff Training Customer Service Cash Controls Inventory Monitoring Catering Support Menu Implementation Microsoft Office Food Service Operations LANGUAGES English Native 40 Spanish Intermediate 20 MY CAREER 4.8 Years Lead Grill Cook, Campus Dining at Lakeshore Campus Dining (2.2 Years) Grill Cook, High Volume Service at Capitol Square Eatery (1.7 Years) Food Service Associate, Lunch Operations at Prairie Table Cafe (11 Months) SUMMARY Lead grill cook with four years of progressive food service experience across campus dining, high volume grill production, made to order preparation, customer service, sanitation, and catering support. Experienced with flat top grills, deep fryers, commercial kitchen equipment , product rotation, opening and closing routines, cash controls, inventory monitoring, and menu implementation. ServSafe certified, with practical experience coaching student employees on recipes, portioning, allergen awareness, temperature controls, cleaning routines, and friendly service. Supports front and back of house operations through organized preparation, accurate customer specifications , safe food handling, records maintenance, and timely event staging. Reliable weekday service and collaborative work with dining supervisors support consistent quality for students, employees, guests, and catered events. EXPERIENCE Lead Grill Cook, Campus Dining Lakeshore Campus Dining July 2024 - Present Madison, WI Lead daily grill and sandwich production for a busy campus dining station, guiding student employees, coordinating preparation, supporting menu launches, monitoring inventory, and staging catered service. Maintain front and back of house standards through safe food handling, organized records, customer service, cash procedures, and reliable opening and closing routines. Sequenced flat top, fryer, and holding equipment work, keeping made to order service moving smoothly. Coached student employees on recipes, portions, allergens, temperatures, cleaning, and customer service standards. Completed opening and closing checklists, verifying cash access , equipment readiness, storage, and service areas. Tracked ingredients and prepared products, rotating stock safely and flagging replenishment needs before shortages. Tested seasonal menu procedures with supervisors, documenting station steps for consistent production execution. Staged grill items for catered events, aligning food timing with event sheets and scheduled service. Grill Cook, High Volume Service Capitol Square Eatery October 2022 - June 2024 Madison, WI Managed a high volume grill station serving burgers, sandwiches, fried items, and customized orders. Built operational range through prep planning, food safety records, guest service, inventory communication, closing support, register reconciliation, equipment cleaning, and catered order staging. Managed burgers, sandwiches, fried items , and customized orders using standardized recipes and customer requests. Maintained temperature logs, utensil separation, surface sanitation , and food storage for inspection readiness. Organized proteins, vegetables, sauces, and fryer products, using first in, first out rotation. Resolved guest concerns by confirming details, coordinating remakes, and preserving a courteous service experience. Recorded inventory counts and low stock items, informing ordering and next day production planning. Cross trained on closing, register reconciliation, equipment cleaning, and catered order staging responsibilities. Food Service Associate, Lunch Operations Prairie Table Cafe October 2021 - September 2022 Sun Prairie, WI Prepared grill, fryer, and cold line items during lunch service while building dependable skills in recipes, equipment safety, customer specifications , sanitation, product rotation , records, and catered lunch staging. Supported accurate order handoffs and reported operational concerns promptly. Prepared grill, fryer, and cold line items using recipes, safe equipment practices, and order details. Set up ingredient bins, checked date labels, and rotated refrigerated products before lunch service. Sanitized food contact surfaces, cooking equipment, floors, and counters through scheduled procedures. Clarified guest modifications, packaged orders, and coordinated accurate handoffs with cooks and cashiers. Portioned catered lunches, labeled containers, and staged supplies for timely pickup or delivery. Maintained prep and cleaning records, reporting equipment, inventory, and food quality concerns promptly. PROJECTS Campus Catering Production Support 2025 Supported scheduled campus catering through organized food staging, accurate labeling, timely preparation, and coordinated service readiness. Work reflected care for guests and dependable follow through. Seasonal Grill Menu Implementation 2024 Supported seasonal menu rollout by testing preparation steps, documenting station procedures, and helping staff deliver consistent food quality during busy service. LEADERSHIP & AWARDS Recognized by dining supervisors for dependable grill leadership and consistent service during busy campus operations. Selected to coach student employees on recipes, safe food handling, station readiness, and customer service. Trusted with opening and closing routines, cash access procedures, inventory communication, and catered service preparation. EDUCATION High School Diploma East High School GPA: 3.5 2021 Madison, WI Coursework: Food safety, business communication, office applications, organizational skills CERTIFICATIONS ServSafe Food Protection Manager Certification 2025 Food Safety and Sanitation Training 2025 TECHNICAL SKILLS Commercial Cooking Equipment: Flat top grill, deep fryer, holding equipment Food Preparation: Grill preparation, sandwich preparation, fried food preparation Food Safety: ServSafe, temperature control, allergen awareness Sanitation: Surface sanitation, equipment cleaning, safe storage Inventory Operations: Product rotation, first in first out, stock monitoring Service Operations: Made to order service, customer specifications, order handoffs Catering Operations: Event staging, event sheets, scheduled service Staff Development: Recipe coaching, portion training, service standards Cash Procedures: Cash access, safe procedures, register reconciliation Office Software: Microsoft Office, electronic records, reports Menu Operations: Menu implementation, preparation standards, production procedures SKILLS Flat Top Grill Deep Fryer Food Preparation Food Safety ServSafe Product Rotation Sanitation Staff Training Customer Service Cash Controls Inventory Monitoring Catering Support Menu Implementation Microsoft Office Food Service Operations PROFESSIONAL AFFILIATIONS Campus Dining Food Service Team, supporting student meals, employee service, guests, and scheduled events. ServSafe Food Safety Community, applying safe handling, sanitation, temperature control, and product rotation practices. LANGUAGES English (Native) Spanish (Intermediate) ADDITIONAL INFORMATION Work Status : Authorized to work in United States. No sponsorship required. ADDITIONAL INFORMATION Work Status : Authorized to work in United States. No sponsorship required. REFERENCES AVAILABLE ON REQUEST
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