Katarina Rosenzweig
chicago,IL
Summary
Dynamic Kitchen Operations Specialist with a proven track record at Eataly, enhancing financial reporting accuracy to over 97%. Skilled in data analysis and team leadership, I drive operational efficiency and cost control, significantly reducing waste and improving margins through innovative inventory management and process improvements.
Overview
10
10
years of professional experience
Work History
Kitchen Operations Specialist
Eataly
Chicago
01.2024 - Current
- Manages financial and operational systems for all restaurants and production kitchens within Eataly, Chicago, which generate nearly $1M in combined monthly revenue.
- Acts as a liaison between local management and corporate teams in both New York City and Los Angeles; ensures alignment and efficiency between Chicago and national teams in recipe creation, product ordering, and seasonal menu changes.
- Improves system efficacy by mapping recipes between PoS and Inventory platforms; improved mapping accuracy from ~65% to consistently over 97%, peeking at 99%, significantly enhancing COGs tracking and financial reporting.
- Developed and maintains a custom par system that guides chefs during daily and weekly ordering for production and restaurant kitchens, which reduces waste, improves productivity, and supports margin growth.
- Analyzes weekly margin reports provided by LA corporate team, identifying COGs-impacting variables such as fluctuating ingredient costs, private events, and product transfers.
- Performs high-level, precise data entry, tracking product transfers, waste, department spending, and labor costs.
- Participates in weekly margin strategy meetings, providing actionable insights into COGs fluctuations and changes to operations; contributed to the Production Kitchen’s margin improvement from a consistent 7-10% monthly fluctuation to a now stable 0.3-0.7% range.
- Collaborates with General and Assistant General Managers to provide correct and up-to-date recipe implementation in PoS system; this ensures accurate sales reporting and transparent cost allocations.
Butcher Lead
Eataly
Chicago
01.2022 - 01.2024
- Managed staff of eight, led training and orientation of new hires, ensuring proper and safe use of equipment, production quality, and corporate procedures.
- Implemented strategies for waste management and cutting unnecessary product loss.
- Created detailed organization charts for product rotation and department cleanliness, complying with Illinois and Cook county safety standards.
- Maintained high quality customer service in a high-volume, pressurized environment.
- Streamlined department inventory and ordering procedures.
- Cultivated relationships with farmers, wholesale/distributors, and regular customers.
- Collaborated with store directorship on sales, promotions, and store-wide events.
Head Butcher
L&M Fine Foods
01.2020 - 01.2022
- Led retail and production, department profit/loss reporting and forecasting, sales, staff scheduling, inventory, and hiring.
- Built a Hazard Analysis and Critical Control Point (HACCP) plan for the department, detailing every product produced, identifying at what stages critical points for hazardous contamination are present, and how to avert contaminations.
- Instituted detailed systems for document organization, data retrieval, and cost/price calculations.
- Developed and implemented a monthly budget, standardized operating procedures for employees and department.
- Coordinated off-site events and participated in community fundraising functions.
Butcher/Sales Associate
Publican Quality Meats
01.2017 - 01.2018
- Maintained high quality customer service and recurring sales, creating relationships with regular customers.
- Built product and promotional displays and monitored product quality.
- Learned high-level technical skills involved in butchery and business management, as well as budgeting and costing.
- Worked offsite events, including weddings, festivals, and non-profit events.
Chef de Partie
Perennial Virant
01.2016 - 01.2017
- Managed team of seven, ensuring safe handling and preparation of food and beverages.
- Worked directly with local farmers, collaborating on weekly menu updates using seasonal produce.
- Ran monthly inventory of products and equipment, ordering when necessary.
- Practiced sustainability in food preservation and waste management techniques.
Education
Associate of Science - Environmental Biology
Harry S Truman College
Chicago, IL08.2025
Skills
- Data analysis
- Inventory management
- Inventory control
- Financial reporting
- Team leadership
- Cost control
- Environmental sustainability
- Cost reduction strategies
- Vendor management
- Data entry
- Process improvement
- Operational change management
Timeline
Kitchen Operations Specialist
Eataly
01.2024 - Current
Butcher Lead
Eataly
01.2022 - 01.2024
Head Butcher
L&M Fine Foods
01.2020 - 01.2022
Butcher/Sales Associate
Publican Quality Meats
01.2017 - 01.2018
Chef de Partie
Perennial Virant
01.2016 - 01.2017
Associate of Science - Environmental Biology
Harry S Truman College
Similar Profiles
Rebecca JaimeRebecca Jaime
Server at EatalyServer at Eataly
Quintin MiltonQuintin Milton
Sales Associate at EatalySales Associate at Eataly
Vygha Madathil ShaijuVygha Madathil Shaiju
Assistant Server at EatalyAssistant Server at Eataly
Anna Levina, NP-BCAnna Levina, NP-BC
Emergency Department RN at Multiple AgenciesEmergency Department RN at Multiple Agencies
EDDY GRAFFEEDDY GRAFFE
Digital Strategy Consultant & Marketing Project Lead at Antena Tres Directo (A3D)Digital Strategy Consultant & Marketing Project Lead at Antena Tres Directo (A3D)