Jennibeth Hughes
Eau Claire,WI
Summary
Cultivated expertise in culinary arts, transitioning from formal education to executive management of diverse kitchen operations.
Obtained Serve Safe certification to uphold high standards of food handling and sanitation.
Obtained TLAC certification to support compliance with regulatory standards in financial institutions.
Overview
13
13
years of professional experience
Work History
Sous Chef
1917 Lake Wissota
Lake Hallie, WI
01.2026 - Current
- Assisted in food preparation and cooking techniques under.
- Maintained cleanliness and organization in kitchen areas to ensure safety standards.
- Supported inventory management by tracking supplies and notifying staff of shortages.
- Collaborated with team members to execute daily menu items efficiently.
- Contributed to maintaining high-quality presentation standards for all plated dishes.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Kitchen Manager
4mile Bar and Grill
Eau Claire, WI
11.2023 - 01.2026
- Oversaw kitchen operations, ensuring compliance with health and safety standards.
- Developed and implemented efficient inventory management processes to reduce waste.
- Trained and mentored kitchen staff on food preparation techniques and safety protocols.
- Assisted in menu planning, focusing on seasonal ingredients and cost-effectiveness.
- Evaluated supplier performance, establishing relationships to improve ingredient quality and pricing.
- Spearheaded initiatives for kitchen workflow improvements, resulting in increased productivity and efficiency.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Construction Worker
Pro Clean
Eau Claire, WI
07.2017 - 12.2023
- Operated various construction tools and equipment safely and efficiently.
- Collaborated with team members to complete projects on time and within specifications.
- Assisted in maintaining clean and organized job sites to enhance safety protocols.
- Followed blueprints and technical drawings to execute tasks accurately.
- Trained new workers on best practices for safety and operational efficiency.
- Maintained clean and organized job sites, contributing to a safe working environment for all employees.
- Worked independently in fast-paced environment while meeting productivity and quality expectations.
Kitchen Manager
Heartbreakers Bar and Grill
Lake Hallie,WI
08.2020 - 2023
- Oversaw kitchen operations, ensuring compliance with health and safety regulations.
- Developed and implemented efficient inventory management processes to reduce waste.
- Trained kitchen staff on culinary techniques and safety protocols to enhance performance.
- Collaborated with front-of-house team to optimize menu offerings based on customer feedback.
- Conducted regular quality control checks to maintain high standards of food presentation and taste.
- Implemented cost-control measures that improved overall profitability of kitchen operations.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
Line Cook
Breakfast Station
Spring Hill, FL
03.2020 - 07.2020
- Prepared diverse breakfast dishes in high-volume kitchen environment.
- Ensured food safety standards and cleanliness maintained consistently.
- Collaborated with team members to streamline meal preparation processes.
- Trained new staff on kitchen operations and best practices.
Sous Chef
Johnny’s Italian Steak House
Eau Claire, WI
07.2013 - 02.2020
- Supervised kitchen staff to maintain high standards of food preparation and presentation.
- Collaborated with head chef to develop seasonal menus that enhanced customer dining experiences.
- Streamlined inventory management processes, reducing food waste and optimizing supply costs.
- Trained and mentored junior cooks, improving team efficiency and culinary skills.
- Ensured compliance with health and safety regulations throughout kitchen operations.
- Implemented quality control measures, enhancing dish consistency and overall guest satisfaction.
- Managed special events catering, tailoring menu offerings to meet client specifications effectively.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Education
Associate of Science - Hospitality And Tourism Management
University of Phoenix
Online Culinary Arts
Le Cordon Bleu Culinary Arts
Minneapolis, MNSkills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Supervising food prep
- Ingredient knowledge
- Mentoring and coaching
- Menu development
- Staff training
- Employee scheduling
- Kitchen management
- Cost control
- Ordering and requisitions
- Vendor relationship management
- Order delivery practices
- Recipes and menu planning
- Catering background
Timeline
Sous Chef
1917 Lake Wissota
01.2026 - Current
Kitchen Manager
4mile Bar and Grill
11.2023 - 01.2026
Kitchen Manager
Heartbreakers Bar and Grill
08.2020 - 2023
Line Cook
Breakfast Station
03.2020 - 07.2020
Construction Worker
Pro Clean
07.2017 - 12.2023
Sous Chef
Johnny’s Italian Steak House
07.2013 - 02.2020
Associate of Science - Hospitality And Tourism Management
University of Phoenix
Culinary Arts
Le Cordon Bleu Culinary Arts