Marcus Delgado

Profile

Kitchen Manager with 9 years of high-volume restaurant experience spanning fast-casual and full-service concepts, with deep expertise in BOH operations, food cost control, and culinary team development. Reduced food waste by 22% at a 400-cover-per-night venue by implementing a FIFO-based inventory system and weekly yield audits. Certified ServSafe Manager with a track record of maintaining 95%+ health inspection scores across three consecutive locations.

Work Experience

Kitchen ManagerMar 2021 - Present

Ironwood Grill & Tap, Austin, TX

Directed daily BOH operations for a 320-seat full-service restaurant generating $4.2M in annual revenue, overseeing a 14-person kitchen brigade across three service shifts.
Cut food cost percentage from 34% to 28% within 10 months by renegotiating two primary vendor contracts and introducing portion-control training for all line staff.
Reduced new-hire time-to-proficiency from 6 weeks to 3.5 weeks by building a structured onboarding program with station-specific skill checklists and bi-weekly performance check-ins.

Sous Chef / Kitchen SupervisorJun 2018 - Feb 2021

Paloma Coastal Kitchen, San Antonio, TX

Co-managed a 10-person kitchen team during peak summer seasons averaging 500 covers per night, maintaining ticket times under 14 minutes for 92% of orders.
Designed a seasonal menu rotation that increased average check size by $3.80 and reduced slow-moving inventory by 18% over two consecutive quarters.
Led a kitchen equipment audit that identified $28,000 in maintenance savings by replacing two aging convection ovens before failure rather than after.

Line Cook / Shift LeadAug 2015 - May 2018

Mesa Verde Cantina, Dallas, TX

Prepared high-volume Tex-Mex service for up to 350 covers per shift on grill and sauté stations, maintaining consistent quality during 90-minute peak rushes.
Promoted to Shift Lead within 14 months and took over scheduling for a 7-person evening crew, reducing overtime hours by 11% through staggered start times.
Trained 6 new line cooks over two years, all of whom were retained beyond their 90-day probationary period.

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