Kal Stoen

• I have partnered with numerous senior living companies throughout the state of Minnesota such as Ebenezer, Benedictine, Lyngblomsten, St. Therese, and Cassia to support their culinary operations.
• Over the past three years I have worked at over 30 sites as Interim Director or as a Support Chef. Points of focus are usually training, team building, production, compliance and general work flow systems and operations.
• I am typically tasked with making a big impact on and improving an operation in a short amount of time.
• Implemented the "eMenu" ordering system at several sites as well as "Fresh Menus". I have also opened new sites and helped with transitions to self-operation.

• As the AM Supervisor, I was in charge of keeping daily operations on track for feeding the patients. Covering shifts, filling in for positions, monitoring the tray line, tray passers, cooks, and dish room. Regularly communicating with nurses and other staff throughout the facility.
• Worked in partnership with Sodexo management. Met with patients to better serve their special needs. Regions is a large facility with many beds and different levels of care including Emergency Department, Labor & Delivery, Transitional Care, Gillette Children's, Mental Health, Burn Unit, Intensive Care etc... Each with their own special needs and systems.
• Was trained and filled in for Retail Supervisor for the Cafe and Coffee Shop. Was also trained and filled in for Production Supervisor. Had a large group of the staff that I was directly responsible for. Was also responsible for leading the Safety Committee. Stayed on top of monthly training with staff, and annual performance reviews as well as many other leadership tasks including working with the maintenance team and repair companies.
• Was part of the transition team as the entire department was remodeled over an 18 month process. And I was part of the team that launched "At Your Request" Room Service operation with Healthtouch ordering management software.

Started as a Prep Cook at Jones Harrison in 2006. Then quickly became a Supervisor there after being hired. Filled in as cook as needed, ordered product, catered events, performed "Cooking with Kal" monthly event with residents, and supervised staff and general operations. Then became the Culinary Director at the Homestead in Anoka upon opening of the site.

Prepared Foods for customers and Staff. Maintained Temperature logs. Performed Various other tasks such as inventory, cleaning, cold prep, dish washing etc...

Worked as a framer building residential homes. Learned and maintained building construction code. Worked concrete, demolition, and drywall jobs.

Produced consistently high-quality baked goods for customers. Complied with health and safety codes to protect staff and customers. Operated and maintained bakery equipment, including ovens and mixers. Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.