Julie Kruskie-Zywicki
Maple City
Summary
Experienced Sous Chef with a strong focus on menu design, food preparation, and team collaboration. Committed to maintaining high standards of food quality and safety in fast-paced kitchen environments. Dynamic Sous Chef with a proven track record in menu design, food safety, and staff training. Committed to delivering exceptional culinary experiences and fostering teamwork within kitchen operations.
Overview
2027
2027
years of professional experience
2
2
Certifications
Work History
Sous Chef
Crystal Downs Country Club
Frankfort
05.2020 - Current
- Assisted in menu development and daily specials for member dining experiences.
- Supervised kitchen staff, ensuring high standards of food preparation and presentation.
- Managed inventory levels, ordering supplies to maintain kitchen operations efficiently.
- Coordinated with front-of-house staff to ensure seamless service during events.
- Trained new kitchen personnel on safety protocols and operational procedures.
- Maintained cleanliness and organization of kitchen equipment and work areas.
- Prepared high-quality dishes according to club standards and seasonal offerings.
- Collaborated with management to design and implement special event catering and themed menus that enhanced guest experiences.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained kitchen workers on culinary techniques.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items to ensure uninterrupted kitchen operations.
- Monitored inventory levels to ensure adequate supplies on hand.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Adjusted recipes to accommodate dietary restrictions or allergies.
- Contributed to the successful execution of catered events from start to finish.
- Developed diverse cuisines for restaurant, special events, catering, and tasting menus, showcasing culinary creativity and adaptability.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
Chef Manager
Lumberjacks Bar & Grill
Honor
2018 - 02.2020
- Managed daily kitchen operations and staff scheduling, enhancing workflow efficiency.
- Ensured compliance with health regulations and maintained cleanliness in the kitchen.
- Collaborated with suppliers to source fresh ingredients and maintain inventory levels.
- Implemented cost-control measures to optimize kitchen resource usage efficiently.
- Ordered food supplies weekly to maintain inventory levels within budget constraints.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Supervised all kitchen operations, including ordering supplies and equipment maintenance.
- Crafted popular dishes that delighted patrons, encouraging repeat business.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Completed day-to-day duties accurately and efficiently.
General Manager of Food Service
K.I. Bar 7 Grill
Kingsley
2017 - 2018
- Oversaw daily operations of food service department at K.I. Bar 7 Grill.
- Managed staff scheduling and training to ensure efficient service delivery.
- Developed and implemented menus based on seasonal ingredients and customer preferences.
- Ensured compliance with health and safety regulations within the food service area.
- Coordinated inventory management to optimize stock levels and minimize waste.
- Fostered a positive work environment through team-building activities and communication.
- Handled customer feedback to improve service quality and dining experience.
- Collaborated with vendors for sourcing high-quality ingredients and supplies.
- Scheduled staffing levels according to expected business volume on a daily basis.
- Trained and supervised staff members in all aspects of restaurant operations.
- Monitored daily financial transactions and prepared weekly reports for management review.
- Created operational policies and procedures to ensure efficient operations, quality control, and safety standards.
- Performed administrative tasks including payroll processing, budgeting activities.
- Assessed training needs of personnel regularly and conducted necessary training programs.
- Developed and implemented strategies that enhanced customer satisfaction and fostered loyalty.
- Negotiated contracts with suppliers for purchasing food ingredients at the most competitive rates.
- Established effective communication between kitchen staff and wait staff to provide seamless service experience for guests.
- Trained new hires on company policies and procedures.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Managed inventory and rotated food products in storage to avoid spoilage and waste.
- Priced and ordered food products, kitchen equipment, and food service supplies.
- Coordinated maintenance and repair of food service equipment.
- Collaborated with health inspectors to address any compliance issues promptly.
- Coordinated with chefs and kitchen staff to develop menus that satisfied customer preferences while managing costs.
- Trained front-of-house staff on restaurant policies and guest service techniques, ensuring positive experiences for patrons.
- Managed beverage inventory and ordering processes for multiple locations.
- Developed and implemented training programs for staff on beverage preparation.
- Supervised bar staff including scheduling shifts, assigning tasks, providing guidance and monitoring performance.
- Coordinated special events, ensuring timely setup of beverage stations and services.
- Maintained inventory of all wine, beer, spirits, and non-alcoholic beverages.
- Conducted training sessions for staff members on proper handling and service of alcohol drinks.
- Organized special events such as wine tastings or cocktail competitions.
- Trained new employees to enhance team performance and service quality.
- Identified cost savings opportunities through analysis of purchasing practices and negotiations with vendors.
- Created promotional campaigns to increase awareness of specialty cocktails, wines, beers.
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
- Analyzed financial reports regularly to determine profitability of menu items.
- Developed beverage menus and pricing structures for new restaurants.
Executive Chef
K.I. Bar & Grill
Kingsley
2016 - 2017
- Managed kitchen staff to ensure efficient meal preparation and service.
- Developed seasonal menus highlighting fresh, local ingredients.
- Oversaw food safety standards and sanitation practices in the kitchen.
- Coordinated inventory management to optimize stock levels and reduce waste.
- Collaborated with front-of-house staff to enhance overall dining experience.
- Implemented cost control measures that maintained food quality and optimized budget efficiency.
- Trained new chefs on cooking techniques and kitchen procedures.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items and managed food expenses while ensuring adherence to quality standards.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff to ensure efficient food production processes.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Performed financial analysis and recommended effective methods to cut costs.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Controlled labor costs through effective use of staff scheduling techniques.
- Created recipes, incorporating various techniques, to build flavor, and unique visual appeal.
- Tracked sales figures for each dish served in order to identify popular items.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Created daily specials based on seasonal ingredients and customer feedback.
- Coordinated with front-of-house staff regarding reservations and table management.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Utilized local, fresh food products to support local economies and showcase community support.
- Trained and supervised line cooks to develop new skills and improve team performance.
Chef
Lumberjacks Bar & Grill
Honor
2014 - 2016
- Prepared high-quality meals according to Lumberjacks Bar & Grill recipes.
- Managed kitchen inventory and ordered supplies.
- Trained new staff on food safety and cooking techniques, enhancing compliance and operational standards.
- Collaborated with team to ensure timely meal service during peak hours, contributing to customer satisfaction and streamlined operations.
- Maintained cleanliness and organization of kitchen equipment and workspace, ensuring a safe and efficient environment.
- Created daily specials based on seasonal ingredients and customer preferences.
- Assisted in menu planning to enhance guest dining experience.
- Monitored food presentation to ensure consistency with restaurant standards.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Stored foods correctly using correct storage containers and labelling systems.
- Exercised portion control for items served, eliminating waste.
- Planned menus, ordered supplies and managed kitchen staff.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Prepared and served a variety of cocktails and beverages to customers.
- Maintained cleanliness and organization of the bar area during shifts.
- Engaged with customers to provide exceptional service and recommendations.
- Collaborated with kitchen staff to ensure timely drink orders during busy hours.
- Trained new bartenders on procedures and drink preparation techniques.
- Implemented bar promotions to enhance customer engagement and satisfaction.
- Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
- Managed cash drawer at the end of each shift ensuring accuracy of funds received.
- Prepared cocktails from bar recipes and served wine, draft and bottled beer.
- Ensured proper sanitation of bar area, glassware, utensils, and equipment.
- Followed alcohol awareness procedures for preventing intoxication and handling intoxicated guests.
- Assisted in setting up the bar for service shift.
- Effectively multitasked within fast-paced environment.
- Remained calm and poised during busy periods, promoting great customer service to guests.
Chef
Stone Oven
Lake Ann
2012 - 2014
- Created daily specials based on seasonal ingredients and customer preferences.
- Collaborated with team to ensure timely meal service, enhancing customer satisfaction during peak hours.
- Monitored food presentation to ensure consistency with restaurant standards.
- 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.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Managed kitchen inventory, ordering supplies to maintain optimal stock levels and support uninterrupted service.
- Tracked ingredient inventories, estimating purchasing needs to optimize costs and minimize waste.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Maintained cleanliness and organization of kitchen equipment and workspace.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Stored foods correctly using correct storage containers and labelling systems.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Education
Associate of Arts - Culinary Arts
Northwestern Michigan Collage
Traverse City, MI04-2002
High School Diploma -
Pinconning High School
Pinconning, MI05-1987
Skills
- Menu design
- Food preparation
- Culinary training
- Inventory management
- Event coordination
- Kitchen safety
- Food presentation
- Customer service
- Staff supervision
- Problem solving
- Team collaboration
- Safe food handling
- Kitchen equipment operation
- Vendor relationship management
- Sanitation procedures
- Food safety
- Catering background
- Detail-oriented
- Menu pricing
- Employee scheduling
- Cost control
- Menu planning
- Wine pairing
- Kitchen management
- Ordering and requisitions
- Staff training
- Kitchen leadership
- Menu planning
- Catering services
- Staff training
- Operations management
- Kitchen operations
- Training and development
- Customer service
- Restaurant maintenance
- Health code enforcement
- Floor management
- Reservation management
- Beverage management
- Restaurant operations
- POS system operations
- Staff management
Certification
Techniques of Alcohol Management (TAM)
Timeline
Sous Chef
Crystal Downs Country Club
05.2020 - Current
Chef Manager
Lumberjacks Bar & Grill
2018 - 02.2020
General Manager of Food Service
K.I. Bar 7 Grill
2017 - 2018
Executive Chef
K.I. Bar & Grill
2016 - 2017
Chef
Lumberjacks Bar & Grill
2014 - 2016
Chef
Stone Oven
2012 - 2014
Associate of Arts - Culinary Arts
Northwestern Michigan Collage
High School Diploma -
Pinconning High School