Jacqueline Leuer
Culinary Chef
East Bethel,MN
Summary
Ambitious Culinary Chef with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Nutrition and Culinary Director/Head Chef
Presbyterian Homes
01.2000 - Current
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Coordinated with catering staff to deliver food services for special events and functions.
Education
Associate of Arts - Culinary Arts
St. Paul Technical
MN05.2006
Skills
- Special Event Planning
- Sanitation Practices
- Multitasking Abilities
- Food Presentation
- Quality Assurance
- Adaptability and Flexibility
- Menu Development
- Team Leadership
- Culinary Techniques
- Kitchen Management
- Food Pairings
- Staff Supervision
- Kitchen Staff Coordination
Certification
Certified Food Protection Manager
Timeline
Nutrition and Culinary Director/Head Chef
Presbyterian Homes
01.2000 - Current
Associate of Arts - Culinary Arts
St. Paul Technical
Certified Food Protection Manager
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