Collin Klenske
York
Summary
Dynamic Executive Chef with expertise in menu design, food safety standards, and kitchen operations management. Committed to enhancing culinary excellence and optimizing kitchen efficiency.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Executive Chef
John gross and company
Mechanicsburg
03.2023 - 11.2025
- Managed kitchen operations and ensured food quality standards were met.
- Designed seasonal menus incorporating fresh, local ingredients for diverse clientele.
- Supervised staff training and development in culinary techniques and safety protocols.
- Collaborated with suppliers to source high-quality ingredients and maintain inventory.
- Implemented cost-control measures to optimize kitchen efficiency and reduce waste.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Chef
John Gross and Company
Mechanicsburg
03.2021 - 03.2023
- Prepared diverse menu items in high-pressure kitchen environment.
- Maintained cleanliness and organization of kitchen and food storage areas.
- Collaborated with team to create seasonal specials and innovative dishes.
- Assisted in training new kitchen staff on proper cooking techniques.
- Monitored inventory levels and assisted with ordering supplies as needed.
- Communicated effectively with front-of-house staff for smooth service flow.
- Trained new chefs on proper cooking techniques and menu items.
- Trained kitchen workers on culinary techniques.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
Chef
Bricco
Harrisburg
06.2019 - 11.2020
- Maintained cleanliness and organization of kitchen and food storage areas.
- Prepared diverse menu items in high-pressure kitchen environment.
- Collaborated with team to create seasonal specials and innovative dishes.
- Ensured food safety standards were met during food preparation and service.
- Stored foods correctly using correct storage containers and labelling systems.
- Checked quality of raw materials before use.
Education
Associate of Applied Science - Culinary Arts
HACC
Harrisburg, PA12-2021
Skills
- Menu design
- Culinary techniques
- Food safety standards
- Cost control measures
- Supplier collaboration
- Kitchen operations management
- Technical sales expertise
- Sales targeting
- Sales operations software
Certification
ServSafe Certified
Affiliations
American Culinary Federation Chapter 181 Vice President 2024-2026
Timeline
Executive Chef
John gross and company
03.2023 - 11.2025
Chef
John Gross and Company
03.2021 - 03.2023
Chef
Bricco
06.2019 - 11.2020
Associate of Applied Science - Culinary Arts
HACC