Summary
Overview
Work History
Education
Skills
Timeline
Generic

Marcus Bland

Chesapeake

Summary

Results-oriented Assistant Kitchen Manager with expertise in staff training, inventory management, and food safety compliance. Improved kitchen operations through effective team leadership and operational enhancements. Skilled in maintaining high standards of food quality and customer satisfaction, while optimizing efficiency and productivity. Committed to fostering positive workplace environments and driving business success through strategic service improvements.

Overview

16
16
years of professional experience

Work History

Assistant Kitchen Manager

Brick & Forge Tap Room
Killeen
10.2020 - 05.2025
  • Assisted in managing kitchen operations and staff scheduling.
  • Trained new kitchen team members on food safety and preparation techniques.
  • Coordinated inventory management and supply ordering for efficient kitchen workflow.
  • Ensured adherence to health and safety regulations in food preparation areas.
  • Collaborated with chefs to develop seasonal menu items and specials.
  • Monitored food quality and presentation standards before service.
  • Supported daily kitchen activities, maintaining a clean and organized workspace.
  • Communicated effectively with front-of-house staff to ensure timely service delivery.
  • Ensured compliance with sanitation guidelines to promote a clean work environment.
  • Organized inventory and placed orders for food, equipment, and supplies to maintain appropriate stock levels.
  • Ensured compliance with all health and safety regulations in the kitchen area.
  • Assisted with the hiring, training and supervision of kitchen staff.
  • Coordinated scheduling of cooks and other kitchen personnel to meet restaurant needs.
  • Evaluated employee performance regularly through observation of job duties during shifts.
  • Provided ongoing coaching and mentoring to staff members to encourage professional development.
  • Performed regular audits of supplies used in preparation of meals to ensure freshness.
  • Facilitated communication between front-of-house staff and back-of-house staff on a daily basis.
  • Collaborated with chefs on menu planning strategies that increased profits while maintaining high quality standards.
  • Resolved customer complaints regarding food quality or service promptly and professionally.
  • Addressed any issues related to staffing shortages or overtime hours as needed.
  • Developed menus, recipes, and plate presentations that complied with company standards.
  • Reviewed monthly financial reports for accuracy and identified areas needing improvement.
  • Analyzed customer feedback surveys to identify trends in customer satisfaction ratings.
  • Conducted daily pre-shift meetings to review menu changes, special requests, and upsell opportunities with waitstaff.
  • Resolved customer complaints professionally and efficiently.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Maximized team performance by training new employees on proper food handling and restaurant protocols.
  • Utilized various preparation and cooking methods to create menu items in accordance with recipes.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Received, organized and rotated paper goods and food ingredients.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Encouraged safe working practices by monitoring adherence to safety protocols and providing guidance. conditions by monitoring safety procedures and equipment.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Delegated work to staff, setting priorities and goals.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Coordinated distribution of food items to service staff for prompt delivery to dining guests. to service staff for prompt delivery to customers.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Explained goals and expectations required of trainees.
  • Inquired with guests about their satisfaction with food and service to address any concerns. to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.

Line Leader

Brick & Forge Tap Room
Killeen
10.2013 - 10.2020
  • Supervised kitchen staff to ensure efficient food preparation and service.
  • Managed inventory levels and conducted regular stock checks for supplies.
  • Trained new employees on food safety standards and operational procedures.
  • Monitored food quality and presentation, ensuring compliance with company standards.
  • Facilitated communication between front-of-house and back-of-house teams during service.
  • Enforced cleanliness protocols in kitchen and dining areas to maintain hygiene standards.
  • Assisted in implementing process improvements for faster order fulfillment times.
  • Trained new hires on the use of machinery and standard operating procedures for the line.
  • Monitored production lines to ensure accuracy of product quality, quantity, and timing.
  • Managed daily staff rotations and ensured workers were in their assigned positions.
  • Inspected equipment for cleanliness following each shift.
  • Supported various departments to ensure efficient workflow during peak times. during peak periods or when additional support was required.
  • Troubleshot problems related to production line equipment or processes.
  • Reviewed product specifications prior to each shift start-up and monitored output throughout the shift.
  • Implemented changes to improve overall productivity.
  • Ensured that all team members followed company policies and regulations regarding safety, work environment, attendance.
  • Conducted monthly performance reviews with direct reports to discuss progress towards goals.
  • Coordinated with other departments to ensure smooth workflow and timely completion of tasks.
  • Resolved conflicts between coworkers in a professional manner while maintaining a safe working environment.
  • Managed equipment functioning to uphold safety standards and prevent accidents, strictly adhering to manufacturer safety protocols to alleviate possible injuries.
  • Participated in developing new processes or procedures based on customer feedback or industry trends.
  • Prepared line set-ups for following shifts for overall increased line efficiency.
  • Identified and segregated non-conforming material and taught line-workers how to identify non-conformance.
  • Inspired hard-working and quality-focused production team and maintained discipline through enforcement of company policies.
  • Managed inventory levels of materials and supplies, placing orders to avoid production delays.
  • Monitored product quality, identifying and addressing issues to maintain high standards.
  • Trained new line workers in proper operational procedures and safety protocols.
  • Provided technical support and guidance to line workers for troubleshooting equipment issues.

Line Cook

R.E.D.S. Bar & Grill
Harker Heights
06.2012 - 10.2013
  • Prepared ingredients and menu items according to established recipes and standards.
  • Maintained cleanliness and organization in the kitchen and work areas.
  • Assisted in plating dishes for timely service during busy periods.
  • Operated kitchen equipment safely, following all safety guidelines.
  • Collaborated with team members to ensure efficient kitchen operations.
  • Monitored inventory levels and reported shortages to management promptly.
  • Followed food safety procedures for storage, handling, and cooking food items.
  • Adapted to changes in daily menu specials as directed by the chef.
  • Cooked multiple orders simultaneously during busy periods.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Kept stations stocked and ready for use to maximize productivity.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Stocked kitchen supplies to ensure availability for cooking tasks.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Grilled and deep fried various foods from meats to potatoes.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Set up and performed initial prep work for soups, sauces, and salads.
  • Performed prep work, including washing vegetables and butchering meat.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Inspected equipment for cleanliness prior to use every shift.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Adhered to portion controls and presentation specifications.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
  • Adhered to sanitation policies at all times when handling food products.
  • Carried pans and trays of food to and from work stations, stove, and refrigerator.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Tracked inventory levels of all products used in the kitchen on a daily basis.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Worked closely with management team in order to meet budget goals while maintaining high quality standards.
  • Maintained accurate records of daily production sheets including waste logs.
  • Made meals in accordance with company standards and requirements.
  • Performed workstation prep prior to shift start.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Received food and supplies, ensuring proper storage practices.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.

Line Leader

Old Chicago Pizza
Killeen
08.2009 - 05.2012
  • Prepared ingredients and menu items according to established recipes and standards.
  • Maintained cleanliness and organization in the kitchen and work areas.
  • Assisted in plating dishes for timely service during busy periods.
  • Operated kitchen equipment safely, following all safety guidelines.
  • Collaborated with team members to ensure efficient kitchen operations.
  • Monitored inventory levels and reported shortages to management promptly.
  • Followed food safety procedures for storage, handling, and cooking food items.
  • Adjusted menu items based on daily changes provided by the chef.
  • Prepared and cooked multiple orders simultaneously during peak hours simultaneously during busy periods.
  • Balanced and prioritized multiple tasks in a fast-paced environment simultaneously while remaining organized in a fast-paced environment.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Prepared dishes in a fast-paced environment working with teammates to maintain a high customer satisfaction rate.
  • Arranged workstations with necessary ingredients and equipment for food preparation with needed ingredients, utensils and cooking equipment.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Sanitized food preparation areas to ensure hygiene, cooking surfaces, and utensils.
  • Trained new employees on food safety standards and operational procedures.
  • Monitored food quality and presentation, ensuring compliance with company standards.
  • Facilitated communication between front-of-house and back-of-house teams during service.
  • Enforced cleanliness protocols in kitchen and dining areas to maintain hygiene standards.
  • Educated new hires on food safety standards and operational protocols on the use of machinery and standard operating procedures for the line.

Line Cook

Hooters of Texas
Killeen
04.2009 - 07.2009
  • Prepared ingredients and menu items according to established recipes and standards.
  • Maintained cleanliness and organization in the kitchen and work areas.
  • Assisted in plating dishes for timely service during busy periods.
  • Operated kitchen equipment safely, following all safety guidelines.
  • Collaborated with team members to ensure efficient kitchen operations.
  • Monitored inventory levels and reported shortages to management promptly.
  • Followed food safety procedures for storage, handling, and cooking food items.
  • Adapted to changes in daily menu specials as directed by the chef.
  • Cooked multiple orders simultaneously during busy periods.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Kept stations stocked and ready for use to maximize productivity.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Grilled and deep fried various foods from meats to potatoes.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Inspected equipment for cleanliness prior to use every shift.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Adhered to portion controls and presentation specifications.
  • Adhered to sanitation policies at all times when handling food products.
  • Carried pans and trays of food to and from work stations, stove, and refrigerator.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Tracked inventory levels of all products used in the kitchen on a daily basis.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Maintained accurate records of daily production sheets including waste logs.
  • Made meals in accordance with company standards and requirements.
  • Performed workstation prep prior to shift start.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Received food and supplies from delivery, ensuring proper storage conditions.

Line Cook

Bennigan's Restaurant
Killeen
01.2009 - 03.2009
  • Prepared ingredients and menu items according to established recipes and standards.
  • Cooked multiple orders simultaneously during busy periods.
  • Assisted in plating dishes for timely service during busy periods.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Set up and performed initial prep work for soups, sauces, and salads.
  • Kept stations stocked and ready for use to maximize productivity.
  • Maintained cleanliness and organization in the kitchen and work areas.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Followed food safety procedures for storage, handling, and cooking food items.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Monitored inventory levels and reported shortages to management promptly.
  • Operated kitchen equipment safely, following all safety guidelines.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Collaborated with team members to ensure efficient kitchen operations.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Adjusted daily menu items based on chef's instructions.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Grilled and deep fried various foods from meats to potatoes.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Grilled and deep fried various foods from meats to potatoes.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Set up and performed initial prep work for soups, sauces, and salads.

Education

Northeastern State University
Tahlequah, OK
05-1997

Cisco Jr College
Cisco, TX
12-1995

High School Diploma -

C.E. Ellison High School
Killeen, TX
05-1994

Skills

  • Food safety
  • Menu development
  • Inventory control
  • Supply ordering
  • Kitchen operations
  • Food preparation
  • Recipe execution
  • Sanitation standards
  • Sanitation
  • Safe food handling
  • Health compliance
  • Operations oversight
  • Staff management
  • Staff supervision
  • Staff performance evaluation
  • Kitchen equipment management
  • Team development
  • Team collaboration
  • Customer service
  • Effective communication
  • Communication skills
  • Cross-cultural communication
  • Detail orientation
  • High volume service
  • Waste reduction
  • Product rotation
  • Menu planning
  • Menu preparation
  • Equipment maintenance
  • Kitchen equipment management
  • Shift coverage
  • Order delivery practices
  • Food production management
  • Sanitation
  • Staff supervision
  • Staff performance evaluation
  • Team development
  • Team motivation strategies
  • Food production management

Timeline

Assistant Kitchen Manager

Brick & Forge Tap Room
10.2020 - 05.2025

Line Leader

Brick & Forge Tap Room
10.2013 - 10.2020

Line Cook

R.E.D.S. Bar & Grill
06.2012 - 10.2013

Line Leader

Old Chicago Pizza
08.2009 - 05.2012

Line Cook

Hooters of Texas
04.2009 - 07.2009

Line Cook

Bennigan's Restaurant
01.2009 - 03.2009

Northeastern State University

Cisco Jr College

High School Diploma -

C.E. Ellison High School

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Marcus Bland