Summary
Overview
Work History
Education
Skills
Timeline
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Christopher Loeffl

Denver,CO

Summary

Professional chef with 12+ years of kitchen experience. Motivated to provide creative and unique menu items that can change with each micro season. Comfortable with providing both traditional and new flavor profiles that inspire a memorable customer dining experience. Proven leader with excellent communication skills that help to motivate staff, work with purveyors and provide high levels of excellent customer service. Able to work within budget by reducing costs and maximizing profits while always providing a high quality finished product that will delight customers, encourage repeat business and generate positive word of mouth.

Overview

6
6
years of professional experience

Work History

Sous Chef

Jacques
Denver, CO
09.2023 - Current
  • Supervised food preparation and production, maximizing productivity and minimizing waste.
  • Participated and led daily pre-shift meetings to discuss shift related issues and provide staff with necessary information.
  • Worked with chef-partner to coach and counsel employees, promoting high-performance standards.
  • Supervised junior chefs in executing daily tasks, providing guidance as needed.

Assistant Brewer

Hogshead Brewery
Denver, CO
05.2023 - 11.2023
  • Performed routine maintenance on brewing equipment to extend its lifespan and prevent malfunctions.
  • Conducted quality control tests on raw ingredients and finished products.
  • Managed inventory of brewing supplies and ordered additional materials as needed.
  • Operated brewing equipment such as mash tuns, boilers, and fermenters with precision and care.
  • Oversaw cleaning and sanitation of brewing equipment to maintain sterile environment.

Sous Chef

Brasserie Brixton
Denver , CO
07.2020 - 08.2023
  • Designed and implemented the menu structure, operational procedures and employee training to facilitate the initial launch of the restaurant
  • Maximized productivity and minimized food waste through effective communication, teaching and supervision of food preparation
  • Maintained performance standards by working with the executive chef and the management team to provide a high level of food and service quality
  • Helped with new menu preparation and design from concept through execution of the menu during service
  • Adapted restaurant menu to be more takeout and delivery friendly during Covid-19
  • Specifically helped change from a french restaurant to a wood fire pizza restaurant to maintain profitability and avoid shutdown
  • Designed menu in order to remain profitable in minimized table space when shutdown loosened.

Jr. Sous

Mercantile Dinning and Provisions
Denver, CO
10.2018 - 03.2020
  • Continued to learn under James Beard Award winner Alex Seidel
  • Participated and led daily pre-shift meetings to discuss shift related issues and provide staff with necessary information
  • Supervised food preparation and production, maximizing productivity and minimizing waste
  • Worked with executive chef to coach and counsel employees, promoting high-performance standards

Education

Bachelor of Science - Brewery Operations Minor in Fermentation Science

MSU Denver
Denver, CO
05-2023

Bachelor of Arts - Physical Education

UW LaCrosse
La Crosse, WI
05-2015

Skills

  • Workflow Optimization
  • Employee Scheduling
  • Cost Control
  • Ordering and Requisitions
  • Kitchen Organization
  • Menu development
  • Performance Improvement

Timeline

Sous Chef

Jacques
09.2023 - Current

Assistant Brewer

Hogshead Brewery
05.2023 - 11.2023

Sous Chef

Brasserie Brixton
07.2020 - 08.2023

Jr. Sous

Mercantile Dinning and Provisions
10.2018 - 03.2020

Bachelor of Science - Brewery Operations Minor in Fermentation Science

MSU Denver

Bachelor of Arts - Physical Education

UW LaCrosse
Christopher Loeffl