Summary
Overview
Work History
Education
Skills
Timeline
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Karl Thomalla

Rosemount,MN

Summary

Dynamic culinary professional with extensive experience working in many restaurants, excels in creating innovative and flavorful seasonal menus to achieve memorable dining experiences. Proven expertise in food safety and staff training, coupled with strong team management skills. Adept at sourcing high-quality ingredients and maintaining efficient inventory systems. Seeking to use my restaurant skill set and knowledge to branch out into new directions within the industry I know and love!

Overview

13
13
years of professional experience

Work History

Production Chef

Earl Giles Restaurant and Distillery
07.2022 - Current
  • In charge of all food purchasing and inventory, as well as establishing strong relationships with local vendors to secure high-quality ingredients at competitive prices.
  • Responsible for budget planning in purchasing food and supplies necessary for efficient kitchen and business operations.
  • Served as a liaison between management and culinary team to address any concerns or issues promptly.
  • Managed inventory systems effectively, preventing overstocking or shortages of crucial ingredients.
  • Oversaw efficiency in R&D and building menus/recipes, as well as costing them.
  • Maximized productivity of prep team to minimize labor cost.
  • Assisted with designing and executing large-scale parties with custom menus.

Culinary Director

Burger Dive
10.2019 - 07.2022
  • Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in strong employee retention and growth.
  • Oversaw menu building and food costs, as well as building a recipe book for two locations.
  • Monitored food preparation processes to ensure adherence to standardized recipes and presentation guidelines for a consistent dining experience across all outlets.
  • Designed the operation flow for both front and back of house in a unique and very fast paced counter-service restaurant.
  • Implemented food safety protocols that maintained a clean and compliant kitchen environment while meeting local health department requirements.
  • Handled payroll and all onboarding and training procedures. Programmed all POS devices and maintained online menus for multiple third party platforms.
  • Weathered the pandemic in these restaurants, transitioning to more takeout and third party delivery options.

Executive Chef

Terzo
09.2017 - 10.2019
  • Developed reliable kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Exceeded diner expectations by creating innovative, diverse, and seasonal menus, while always accommodating for customers dietary restrictions and allergies... And always cooking from scratch!
  • Oversaw all food sourcing and purchasing, inventory control, and costing of dishes.
  • Responsible for extensive R&D for special multi-course meals, including an annual "Feast of the Seven Fishes" in December as well as a series of curated dinners inspired by the unique regions of Italy.
  • Managed staff/scheduling and maintained high standards of quality counter-service Porchetta sandwich shop within the Terzo kitchen.

Executive Chef

Barbette
09.2016 - 10.2017
  • Built strong relationships with over 10 vendors and local farms, negotiating competitive prices and sourcing the best available seasonal produce and other locally produced items.
  • Developed kitchen staff longevity through training, team bonding, disciplinary action, and performance reviews.
  • Developed menus for daily services of breakfast, lunch, and dinner, and brunch on weekends. Created up to 4 daily chef's specials as well as monday prix-fixe 5-course dinners, and "sunday gravy" pasta specials.
  • Created and executed special events including the annual Bastille Day block party.
  • Responsible for meeting labor and food cost budgets.
  • Ensured kitchen and cooler cleanliness and all maintenance and repairs of heavily used kitchen equipment.

Chef De Cuisine

Il Foro
06.2015 - 07.2016
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times and overall team efficiency.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Worked with the Executive Chef to create an in-house, from-scratch pasta program with 8-10 different pasta offerings on any given menu, as well as designed and fine-tuned all dishes on hyper-seasonal lunch and dinner menus.
  • Responsible for all food sourcing and purchasing, as well as all inventory procedures.
  • Helped execute numerous varied multi-course dinners for guests at an exclusive kitchen table.
  • Scheduled and supervised all kitchen employees in accordance with labor cost expectations.

Sous Chef

Borough
12.2012 - 06.2015
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Managed personnel and overall efficiency in a high-stress kitchen.
  • Responsible for all food sourcing and purchasing.
  • Responsible for creating and maintaining inventory systems, as well writing recipes, and costing recipes/dishes.


Education

Bachelor of Arts - Drawing / Illustration

University of Wisconsin - Eau Claire
Eau Claire, WI
05-2009

High School Diploma -

Marshfield High School
Marshfield, WI
06-2004

Skills

  • Food safety, cleanliness, and training staff
  • Staff scheduling
  • Proficiency in a wide variety of cooking methods and techniques
  • Food plating and presentation
  • Culinary expertise, specializing in Italian cuisine
  • Team management: building and maintaining a happy, productive, and efficient staff
  • Ordering and inventory systems, recipe development, and food cost management
  • Strong work ethic in high-pressure situations and during periods of staffing challenges

Timeline

Production Chef

Earl Giles Restaurant and Distillery
07.2022 - Current

Culinary Director

Burger Dive
10.2019 - 07.2022

Executive Chef

Terzo
09.2017 - 10.2019

Executive Chef

Barbette
09.2016 - 10.2017

Chef De Cuisine

Il Foro
06.2015 - 07.2016

Sous Chef

Borough
12.2012 - 06.2015

Bachelor of Arts - Drawing / Illustration

University of Wisconsin - Eau Claire

High School Diploma -

Marshfield High School

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Karl Thomalla