Connie Rogne
Kewaskum,WI
Summary
Results-oriented Executive Chef II with 30 years of experience in large-scale food service operations. Expertise in inventory management, employee training, and problem-solving enhances resource utilization and minimizes waste. Focused on food safety and quality, driving customer satisfaction through innovative menu development and rigorous quality assurance.
Overview
29
29
years of professional experience
Work History
Executive Chef II
Sodexo
Milwaukee, Wisconsin
10.1997 - 08.2026
- My first 26 years. work as a Senior Supervisor, then took the position of executive chef II for the remainder.
- Directed large-scale food service kitchen operations to enhance efficiency and quality
- Oversaw quality, presentation, and quantities for catering events to ensure customer satisfaction and adherence to standards.
- Created new items, managed food expenses, and supervised quality products.
- Coordinated ordering, inventory management, receiving, invoice processing, and equipment maintenance to streamline operations.
- Managed inventory control on ordering processes to reduce waste and optimize resource utilization.
- Managed bakery team and assigned tasks for various stages of bakery production.
- Supervised training, scheduling, and performance of the student management team.
- Provided effective orientation and training to each new employee and students' ongoing training programs every month.
- Ensured compliance with health and safety regulations across all kitchen areas.
- Encouraged collaboration among team members to improve workflow and team dynamics.
- Certified in ServSafe, Allergen trained, CPR
Skills
- Catering management
- Menu development
- Food safety compliance
- Quality assurance
- Inventory control
- Employee training
- Team collaboration
Timeline
Executive Chef II
Sodexo
10.1997 - 08.2026