Foster Coons

Experience

• 

  Pat's Blue Rib'n BBQ

  Jun 2009 - Aug 2011

  Assistant Kitchen Manager

  • Managed a kitchen staff of approximately 20 people• Responsible for scheduling • Catering for large parties and Kansas State University events

• 

  Old Chicago Restaurants

  Aug 2011 - May 2013

  Cook/night supervisor

  • Supervised BOH nightly operations• Supervised kitchen staff of 15 people

• 

  Olive Garden

  Apr 2013 - Mar 2015

  Culinary

  • In charge of all food going out into the restaurant• Prepared stations for day and night shifts• Maintained a positive work environment in a fast paced kitchen• Ensured quality production and adherence to standards• Supervised kitchen staff of 15 people

• 

  Angels Bakery

  Mar 2015 - now

  Assistant Operations Manager

  • Responsible for the scheduling and supervision of over 20 plant workers, with two direct reports• In charge of maintaining stock of ingredients and ensuring proper order placement• Responsible for improved plant efficiency by implementing new practices on automated line directly tied to 40% improvement in production • Responsible for maintenance of the company third party GFSI food safety and quality plan• HACCP certified through the American Institute of Baking

• 

  Colonia Country Club

  Feb 2016 - now

  Sous Chef
• 

  Darby Road Public House

  Jul 2017 - now

  Sous Chef

  Menu designCreating daily specialsManagement of cooksOn site and off site catering