James Kraemer

Within this role I have been charged with developing, building, and launching a cafe for the Abilities in Motion non-profit.

My responsibilities include the following:

• Cafe design in terms of layout, flow & equipment selection
• Working with contractors to ensure proper design of cafe space.
• Menu planning, design & creative direction
• Developing standard operating procedure regarding cost management, food production, ordering and inventory, safety, sanitation, staff training and conduct
• Worked with state and local authorities to obtain all required inspections, certifications, licenses and tax documents for a food service establishment
• Developing a road map for a successful launch and long term growth of the Cafe

I was selected to lead back of house for the successful grand opening of this location.

My responsibilities included the following:

• Kitchen design in terms of layout, flow, and equipment selection
• Working with contractors to ensure proper design and layout of kitchen
• Menu planning, design, and overall creative direction
• Menu costing, production guides, ordering, inventory, vendor selection
• Staff hiring, training, scheduling, and instruction during service
• Setting and maintaining standards in quality, consistency, sanitation, and work culture
• Assisting staff wherever necessary during service

• Assisted the Chef at all levels of service
• Trained and directed staff in the Chef's Absence
• Menu Design and Specials
• Ordering and Inventory
• Left only to pursue grand opening opportunity at State Hill

• Working Chef performing at all levels of service to guarantee guest satisfaction. Prep, Saute, Grill, Fry, Expo.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Collaborated with vendors to source ingredients while maintaining food cost standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Created recipes and prepared advanced dishes.
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Inspected kitchens to observe food preparation quality and service, food appearance, cleanliness, safety and sanitation of production and service areas.
• Planned and executed banquet and seated dinner events (wedding parties, wine pairings, etc.)

• Working Chef Position. Largely independent and unsupervised role serving guests in a subset of the larger restaurant.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Oversaw grill, stove and oven and cleaned all equipment after every shift.
• Developed recipes and menus by applying understanding of market demand and culinary trends.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

• Cook position with supervisory elements including menu planning, daily specials, ordering, and leading staff from the line during service.
• Created dishes to order daily with consistent care, attention to detail and quality.
• Monitored food handling, cleaning and sanitation protocols.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Maintained well-stocked stations for maximum productivity.
• Managed relationships and negotiating prices with vendors for ingredients and equipment.
• Instructed staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.

• Meal replacement program designed for high profile clients with heavy emphasis on health conscious dietary concerns and restrictions.
• Handled portion control activities according to specified instructions provided by chef.
• Provided support to crew members through all facets of food preparation and delivery.
• Grilled meats and seafood to customer specifications.
• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
• Paid Externship.