Jeff Krahn
Green Bay,Wisconsin
Summary
To obtain employment in the executive chef industry, develop a career, and build relationships. To create opportunities to aid University of Green Bay in driving positive business results.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Sous Chef
Chartwells Food Service
08.2016 - Current
- Started at UWGB in 2015 in one of the retail locations. Was moved to Board Dining by director at time because he felt that my work ethic was more valuable for that location. I then moved back to retail as Lead Retail Supervisor learning scheduling, inventory, leadership and many more. That is where I became way more confident with myself to lead a team to greatness. I then was moved back to residential Board Dining as the breakfast cook in 2022. Learned much more from the Executive Chef then and am using those tools today as Sous Chef. I feel I am perfect for this position as Executive Chef as I've been sitting in that position as Sous Chef. I am dedicated to my work and take pride in it to the fullest.
Line Cook Supervisor
The Ravine
04.2012 - 08.2015
- Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
- Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
- Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
Education
High School Diploma -
Denmark High School
Denmark, WI06-1997
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
Certification
ServeSafe
Effective Date 10.17.23
Expires 10.27.28
Timeline
Sous Chef
Chartwells Food Service
08.2016 - Current
Line Cook Supervisor
The Ravine
04.2012 - 08.2015
High School Diploma -
Denmark High School
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