Katherine Sands
Chicago,IL
Summary
Driven operations professional with more than six years of experience specializing in hospitality services. Comprehensive knowledge of streamlining operations and procedures, process management, and implementing training strategies across staff. Extensive experience in service-line execution, new-product research, and process reconfigurations. Expertise includes: MS Suite 365, Adobe Creative Suite, Project and program management, Product pricing and cost control, Stakeholder and C-level partnerships, Training and coaching staff, Vendor contracts, and communications
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef de cuisine and trainer
Uncommon Ground
01.2018 - 01.2021
- Planned, developed, and managed seasonal menus according to budgetary requirements and revenue targets, while additionally planning for allergies and dietary restrictions based on customer nuances
- Delegated opportunities and tasks for 15 staff members while following all ADA, OSHA, and FDA requirements
- Consulted with third party vendors through food marketing strategies and corporate prospects
- Organized and maintained food storage and sanitation requirements
- Acted as the main liaison among custodial staff, clients, and waiters, streamlining communications while maintaining consistency and operational efficiency
- Collaborated with owners and the rooftop farm team to ensure proper utilization of products grown on premises
- Planned and managed menus, cuisines and staff for specialty events such as executive lunch and dinner services, holiday events and celebrations, or community engagements
- Strategized and adapted procedures to the COVID-19 pandemic regulations
- Trained, coached, and mentored new staff and team members.
Sous chef
Benny's Chop House
01.2016 - 01.2018
- Led kitchen stations, such as broilers, pastry stations, sauté stations
- Developed menu items based on customer feedback and requests through inventory audits to ensure all ingredients and products were replenished
- Audited products and meat costs for inventory needs, and utilized budgets to guarantee the best prices and freshness of ingredients served
- Provided one-on-one training with staff members utilizing food safety information on proper sanitary processes and techniques
- Communicated with lead chefs to assist in various tasks, such as preparing food, presenting food, or handling concerns with staff members or customers.
Lead line cook
Mindy's Hot Chocolate
01.2015 - 01.2016
- Helped boost in-house production through collaboration with executives, stakeholders, and internal staff
- Organized and cleaned all food stations while offering quality customer service
- Maintained walk-in freezers, refrigerators, and pantries
- Implemented process improvements to prevent discrepancies or risks
- Helped with community marketing initiatives, such as seasonal meals or events to boost company morale and B2C relationships.
Education
MBA - Supply Chain Management
Loyola University of Chicago
Chicago, IL08.2024
Bachelor of Science - Business Administration and Management
Ferris State University
Grand Rapids, Michigan01.2012
Associate of Arts - MACRO Transfer Agreement
Grand Rapids Community College
Grand Rapids, Michigan01.2011
Associate of Applied Science - Culinary Arts
Secchia Institute for Culinary Arts
Grand Rapids, Michigan01.2009
Skills
- Operations Management
- Strategic Planning
- Workforce Management
- Staff Development
- Expense Tracking
- Performance Management
- Policy Implementation
- Key Performance Indicators
- Team Leadership
- Verbal and Written Communication
- Time Management
- Schedule Preparation
Certification
- ServSafe and Food Service Manager, ServSafe Allergen, 2018-01-01
- National Restaurant Association, Human Resource Management, 2012-01-01
Timeline
Chef de cuisine and trainer
Uncommon Ground
01.2018 - 01.2021
Sous chef
Benny's Chop House
01.2016 - 01.2018
Lead line cook
Mindy's Hot Chocolate
01.2015 - 01.2016
MBA - Supply Chain Management
Loyola University of Chicago
Bachelor of Science - Business Administration and Management
Ferris State University
Associate of Arts - MACRO Transfer Agreement
Grand Rapids Community College
Associate of Applied Science - Culinary Arts
Secchia Institute for Culinary Arts
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