Jadee Krueger
Milford
Summary
Culinary leader with extensive experience in restaurants specializing in kitchen management and staff training. Demonstrated success in menu planning and event coordination, resulting in improved customer satisfaction and operational efficiency. Skilled in budget management and health regulation compliance, creating a motivated team environment for exceptional dining experiences. Excel at leadership, time management, and problem-solving. Committed to maintaining high standards of food quality and hygiene, leveraging strong organizational skills for superior service delivery.
Overview
31
31
years of professional experience
1
1
Certification
Work History
Assistant Food Director/Assistant Meat Manager
Hy-Vee
Spirit Lake
09.2021 - Current
- Organized all culinary aspects of menu planning in the restaurant along with presentations of Banquet functions up to 800 people.
- Purchased all food and supplies while maintaining a high quality monthly inventory and meet budget requirements.
- Hired and Supervised all front of the house staff along with the back of the house. Devise weekly work schedules with a budget made on weekly sales to ensure successful daily production.
- Supervised labor control, food costs, inventory and the food ratio to the amount of daily product circulated throughout the restaurant.
- Attended weekly Manager meetings discussing topics to help generate the business and keep the revenue high with new, exciting ideas.
- I am a leader and role model to my employees and I unsure a safe, fun environment to grow both professionally and personally within their positions.
Manager
Pizza Ranch
Spirit Lake
09.2017 - 01.2022
- Trained and mentored staff on food preparation and safety standards.
- Managed daily operations to ensure efficient service and customer satisfaction.
- Coordinated scheduling to optimize staff coverage during peak hours.
- Maintained cleanliness and organization of the kitchen and dining area.
- Enforced health regulations to comply with local food safety laws.
- Monitored staff performance and addressed issues.
- Coached, mentored and trained team members in order to improve their job performance.
Executive Chef/Food Service Director
Keelson Harbour
Spirit Lake
05.2015 - 09.2017
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Planned and prepared food product orders to maintain appropriate stock levels.
Executive Chef
Boji Bay Funhouse & Pavillion/ Blu Restaurant
Milford
03.2013 - 03.2015
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
Executive Chef
Rabab’s Bistro
Spirit Lake
05.2012 - 03.2013
- Oversaw catering events, managing logistics from planning to execution seamlessly.
- 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.
- Trained kitchen workers on culinary techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
Executive Chef
The Inn at Okoboji
Okoboji
05.2008 - 03.2012
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Distributed food to service staff for prompt delivery to customers.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Observed food safety and sanitation protocols to reduce germ spread.
Food Production Manager
Perkins Restaurant
Milford
05.2007 - 05.2008
- Supervised daily food production operations in a high-volume restaurant environment.
- Managed inventory levels to ensure timely supply of ingredients and materials.
- Collaborated with vendors to maintain quality standards and secure supplies.
- Coordinated scheduling for kitchen staff to optimize workflow during peak hours.
General Manager/Executive Chef
Coach’s Corner
Arnolds Park
06.2006 - 05.2007
- Led daily operations and ensured efficient service delivery for a busy sports bar.
- Managed staff scheduling to maintain optimal coverage during peak hours.
- Oversaw inventory management, including ordering and maintaining stock levels.
- Implemented marketing strategies to attract new customers and increase brand awareness.
- Fostered a positive work environment through effective communication and team building activities.
- Analyzed customer feedback to identify areas for improvement in service quality.
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Resolved customer complaints quickly while maintaining high quality standards of service delivery.
- Created schedules and monitored payroll to remain within budget.
Sous Chef
Gepetto’s Restaurant
Arnolds Park
05.2004 - 05.2006
- Supervised kitchen staff and ensured adherence to food safety standards.
- Managed inventory and ordered supplies to maintain optimal stock levels.
- Collaborated with front-of-house staff to coordinate food service timing.
- Trained new kitchen team members on cooking techniques and safety protocols.
- Developed daily prep lists to streamline kitchen operations and efficiency.
- Monitored food quality during preparation and presentation for consistency.
- Created a positive work environment by encouraging teamwork among staff members.
- Implemented cleaning schedules to maintain a safe and organized kitchen environment.
Chef/Kitchen Manager
Minerva’s Restaurant
Okoboji
12.1994 - 06.2004
- Prepared diverse menus incorporating seasonal ingredients and local flavors.
- Managed kitchen operations ensuring food quality and safety standards.
- Supervised kitchen staff training them in culinary techniques and presentation.
- Developed new recipes enhancing dining experience and customer satisfaction.
- Collaborated with suppliers to source fresh produce and specialty items.
- Maintained inventory control optimizing stock levels for efficient service.
- Ensured compliance with health regulations promoting a safe kitchen environment.
- Led team meetings fostering communication and creativity among staff members.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
Education
GED -
Okoboji High School
Milford, IA06-1991
Skills
- Kitchen management
- Staff training
- Customer service
- Food purchasing
- Menu planning
- Event coordination
- Health regulations compliance
- Problem solving
- Time management
- Conflict resolution
- Health and safety regulations
- Scheduling and staffing
- Food safety compliance
- Vendor relations and negotiation
- Menu pricing strategies
- Kitchen operations management
- Food production planning
- Catering and event coordination
- Recipe creation and standardization
- Team leadership and motivation
- Menu development
- Ordering and receiving procedures
- Sanitation and hygiene standards
- Food presentation techniques
- Staff leadership
- Culinary techniques
- Recipe creation
- Food presentation
- Portioning
- Waste reduction
- Analytical skills
- Collaboration and teamwork
- Critical thinking
- Supply ordering and management
- Recruitment and hiring
- Culinary expertise
- Sauce preparation
- Meat cutting
- Knife proficiency
- Labor management
- Food inventory control
- Purchasing and procurement
References
References available upon request
Certification
- Serv Safe Certification
Accomplishments
- First Place award for most Outstanding chocolate's - 2010, 2011, and 2012.
References
References available upon request.
Timeline
Assistant Food Director/Assistant Meat Manager
Hy-Vee
09.2021 - Current
Manager
Pizza Ranch
09.2017 - 01.2022
Executive Chef/Food Service Director
Keelson Harbour
05.2015 - 09.2017
Executive Chef
Boji Bay Funhouse & Pavillion/ Blu Restaurant
03.2013 - 03.2015
Executive Chef
Rabab’s Bistro
05.2012 - 03.2013
Executive Chef
The Inn at Okoboji
05.2008 - 03.2012
Food Production Manager
Perkins Restaurant
05.2007 - 05.2008
General Manager/Executive Chef
Coach’s Corner
06.2006 - 05.2007
Sous Chef
Gepetto’s Restaurant
05.2004 - 05.2006
Chef/Kitchen Manager
Minerva’s Restaurant
12.1994 - 06.2004
GED -
Okoboji High School
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