BENJAMIN GRUENWALD
Kalamazoo,MI
Summary
Hard working, highly effective at anticipating and accommodating customer needs. Professional, friendly, punctual, and enthusiastic versatile team player.
Overview
12
12
years of professional experience
Work History
Sous Chef/Executive Sous Chef
Martells, and Millenium Catering
Kalamazoo, MI
07.2022 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
- Complied with all health department regulations regarding proper food handling methods.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Trained kitchen workers on culinary techniques.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
Executive Chef
Alterra Mountain Company- Palisades Tahoe
Truckee, CA
07.2021 - 06.2022
- Managing payroll, Constructing Menu’s, Writing Line Specs, Line Diagrams, Recipe Books, Temp Logs, Checklists, Prep List, Costing of Menu’s, Creating Cost Cards through US Foods, Managing/ Executing large banquets including buffets, plated menu’s and family style services for weddings and company events, Managed opening of several seasonal restaurants from large cafeteria, and banquets
- Scheduling, employee corrective action, Monitoring P&L forms, Inventory, Checking email daily, building order guides and food ordering through Chef Tec, USFoods, and coupa
- Deal with multiple vendors to execute menu’s
- Over seeing a large staff of 25-30 and food production daily, while keeping it sanitized and safe with high morale.
General Manager
Vail Resorts- Northstar
Truckee, CA
10.2020 - 07.2021
- General Manager the Lodge at Big Springs
- Corrective action, Documentation, Café Merchandising, Digital Menu Screen Development, Managing Payroll, High guest interaction, Implementing and adhering to county covid restrictions as it applies to restaurants
- Adhering and implementing new company policy’s and procedures
- Leading a team at the busiest restaurant through a pandemic
- Proficient in Microsoft Teams, Tock reservation system, Sling Scheduling platform, Avero, and Info Genesis
- Trained employee’s and worked in cashier stands
- Snow removal, sign making, safety lead, and ensuring the cleanliness of the building through coaching staff.
Executive Chef
Vail Resorts- Northstar
Truckee, CA
11.2015 - 10.2020
- Executive Chef of TC’s Pub and the Lodge at Big Springs
- Constructing Menu’s, Writing Line Specs, Line Diagrams, Recipe/ Recipe Books, Temp Logs, Checklists, Prep List, Costing of Menu’s, Creating Cost Cards through US Foods, Managing/ Executing large banquets including buffets, plated menu’s and family style services for weddings and company events, Managed opening of several seasonal restaurants from large cafeteria, food truck, pub style restaurant, and a breakfast/lunch grill at the golf course
- Scheduling, Managing Payroll, Monitoring P&L forms, Inventory, Checking email daily, building order guides and ordering food through the ordering system Coupa using several different Vendors
- Over seeing a large staff of 25-30 and food production daily, while keeping it sanitized and safe with high morale.
Restaurant Chef/Manager
Xanterra –Yellowstone National Park
Old Faithful, WY
05.2012 - 10.2015
- Restaurant Chef Old Faithful Snow Lodge
- Managing payroll, employee scheduling, food cost control, teaching salaried managers management techniques, cooking techniques, documentation, sanitation, and inventory
- Oversee employee dining room, and restaurant production
- Train hourly employees the fundamentals of cooking, and sanitation
- Keeping up on food pars to minimize food waste
- Created special food dishes to improve guest experience
- Relate and cater to food allergies and special dietary needs
- Paperwork includes documentation for bi-monthly performance evaluations, temperature logs, and overtime reports
- Help to keep up morale in the kitchen while maintaining a safe work environment.
Education
Kalamazoo Valley Community College
01.2007
High School Diploma -
Lakeland High School
01.2005
Skills
- ServSafe Certification
- Beautiful presentation of food
- Quick problem solver
- Organizational skills
- Thrives in fast-paced environment
- Excellent communication skills
- Committed team player
- Restaurant manager since 2013
- Food and Beverage since 2007
- Strong attention to safe food handling procedures
- Detailed and professional cooking technique
- Versatile, FOH and BOH experience
- Inventory Management
- Catering Background
Phone Cell
(C) 2484089356
Phone Home
(H) 2484089356
Timeline
Sous Chef/Executive Sous Chef
Martells, and Millenium Catering
07.2022 - Current
Executive Chef
Alterra Mountain Company- Palisades Tahoe
07.2021 - 06.2022
General Manager
Vail Resorts- Northstar
10.2020 - 07.2021
Executive Chef
Vail Resorts- Northstar
11.2015 - 10.2020
Restaurant Chef/Manager
Xanterra –Yellowstone National Park
05.2012 - 10.2015
Kalamazoo Valley Community College
High School Diploma -
Lakeland High School
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