Kathryn Krohn

Operated cheese sales alone, and with staff on busier days.

Implemented recipes and ways to use the cheeses, sampled those to customers.

Coordinated special events.

• Create Catered Events, Pop Up Oyster Bars and Farmers Market food products
• Manage staff, ordering, production, delivery and billing
• Create exciting displays

Executed gourmet grilled cheese sandwiches and house made tomato soup, drove food truck.

• Verified proper portion sizes and consistently attained high food quality standards.
• Developed menus and special food offerings to increase revenue and customer satisfaction.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.

Various short term gigs/work

Cater cook, Sous Chef at Marconi Conference Center

Managing staff in two phases of 600 resident facility.

• Set dining room, greeted residents, received and delivered orders, attended to special needs of residents and assisted FOH staff thru the remainder of meals
• Implemented training program for FOH staff to ensure high standards of customer service
• Orchestrated positive resident experiences at all stages by overseeing every area of operations

• Working with both Sea Life Park and Ka Moana Luau to bring a wonderful experience to worldwide travelers
• Manage buffet line, dining set up and staffing
• Manage and staff Special Events
• Liaison to Special Events clients
• Daily reports

• Recipe development
• Manage staff
• Transport assist
• Grillmaster

• Food production for intimate events and to counts of 5000
• Concession kitchen manager for large concert events
• Bar and staff manager for large events

• Created and managed World renowned Oyster Bar and specialty shop
• Recipient of 1998 Coastal Living's Best Seafood Dive award for Northern California
• The Marshall Store and recipes featured in Steven Raichler's BBQ USA cookbook
• Los Angeles Times, San Francisco Chronicle and many more reviews

• Managed FOH and Bar staff
• Set all food stations and created displays
• Kept staffing and inventory reports

• Developed recipes and produced handmade noodles, raviolis and sauces, managed a full staff
• Distributed product through Farmers Markets, Specialty Shops, Top Chefs and self owned cafe/market

Started as an intern, became Jr Designer, drafting, specs, inhouse photographer, carpet and fabric designs