Kelton Schulz
Primghar,IA
Summary
High energy individual with 10 years of experience overseeing anything and everything. Diligent employee adhering to safety procedures and standards. Considered attentive and motivated in all aspects of every job. Detail-oriented in the kitchen as well as with the scheduling of staff, with dedicated work ethic and track record of good punctuality. Offers interpersonal skills and expertise in dealing with customers to ensure a great event will all aspects of the customers needs and wants met. Will meet and exceed expectations for employer as well as for the customer.
Overview
12
12
years of professional experience
Work History
Band Saw Operator
Mill Creek Machining
Paulina , Iowa
07.2021 - Current
- Set up and calibrated machinery to meet specific production requirements and meet desired tolerances.
- Maximized efficiency by removing safety hazards and debris from work areas.
- Determined proper settings for steel and saw equipment to manufacture proper goods.
- Followed strict safety guidelines regarding saws resulting in 90% decrease in serious accidents.
- Mounted workpieces in holding device, manually or using hoist.
- Identified stock imperfections, assigned grades and noted production concerns based on regular inspections.
- Inspected equipment before, during and after shifts to initiate fixes for simple issues that could delay projects.
- Trained newly hired employees on machine operations and control set ups, explaining safety procedures to prevent injuries.
- Documented counts and sorted finished work to promote easy access for shipping or additional processing.
- Set controls to adjust speed, feed rate, and blade tensions.
Receiver
Mill Creek Machining
Paulina, Iowa
07.2021 - Current
- Unloaded pallets and deliveries and organized products in warehouse.
- Kept work areas clean, safe and organized.
- Conducted counts and audits of inventories to identify and resolve discrepancies in records.
- Placed, tagged and secured merchandise in diverse designated areas.
- Compared shipping orders and invoices against contents received to verify accuracy.
- Organized storage areas to optimize materials movements and minimize labor hours.
- Regularly reviewed invoices and double-checked orders.
Welder
Den Hartog Industries Inc.
Hospers, IA
01.2020 - 02.2021
- Set up and operated shielded metal arc and gas metal arc welding equipment.
- Repaired manufactured products by dismantling, straitening, reshaping and reassembling parts.
- Welded in flat, horizontal, vertical and overhead positions.
- Used MIG gun arc to melt and deposit metal from electrode to workpieces.
- Minimized warping using good fitting, burning and welding techniques.
- Fabricated shop parts directly from blueprints.
- Salvaged and rebuilt parts to achieve cost savings and reduce waste.
- Operated hoists, cranes and power tools to dismantle equipment to find and remove defective parts. Increasing productivity by 50% or more.
Executive Chef
Downtown Grille
Orange City, IA
03.2018 - 12.2020
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Verified compliance in preparation of menu items and customer special requests.
- Obtained fresh, local ingredients to lower grocery costs.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Kept labor at or below 30% to support business profit targets.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Increased profits and efficiency 25% by building optimal inventory control model.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Placed orders to restock items before supplies ran out.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Catering Coordinator
Downtown Grille
Orange City, IA
03.2018 - 12.2020
- Analyzed catering orders and liaised with staff to set up equipment, supplies and menus to meet client expectations.
- Communicated with customers to review catering goals and budget, deliver quotes and proposals, schedule event and carry out catering needs as contracted.
- Planned, scheduled and oversaw tastings allowing interested parties and clients to sample popular menu items prior to making selections.
- Visited venues before events to assess kitchen facilities and make thorough labor and equipment plans.
- Coordinated contracts, plating guides and team training manuals.
- Handled incoming company phone calls, addressing customer needs, concerns and deadlines to promote retention and satisfaction.
- Maintained extensive calendar of events and attended necessary event meetings and conference calls.
- Monitored and controlled banquet budget and coordinated with events budgets to maximize revenue and minimize expenses while providing quality guest service.
- Solicited, negotiated and booked new and repeat business through previous clients, local businesses and event management companies to maximize catering revenue and meet and exceed goals.
- Encouraged preparation of product according to recipe and in compliance with allergen and sanitation standards.
- Enhanced sales by promoting seasonal products and assisting with creative menu selections.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods. Along with rotating to keep inventory in proper usage order,
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Motivated staff to perform at peak efficiency and quality.
- Helped general management develop prices based on inventory costs and portion sizes.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining 100% accuracy.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Oversaw food preparation and monitored safety protocols.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Enhanced business productivity by training 15 team members and 9 servers on best practices and protocols.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maximized quality assurance by completing frequent line checks.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Purchased food and cultivated strong vendor relationships.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Increased kitchen efficiency 60% by streamlining processes, reducing waste and mentoring team members on proper procedures.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Developed unique events and special promotions to drive sales.
Line Cook
Mr P's Pizza & Sports Grill
Orange City, IA
01.2016 - 12.2016
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared average of 120-130 orders each shift.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Handled portion control activities according to specified instructions provided by chef.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Developed process that reduced waste and improved supply turnover.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
- Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
- Adjusted meal portions based on costs, availability and planned recipes to optimize restaurant revenue.
- Led shifts while preparing food items and executing requests based on required specifications.
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Coordinated kitchen stations with managers to cut down on customer wait times.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Maintained updated knowledge of local competition and restaurant industry trends to stay on top of Midwest-area changes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified proper portion sizes and consistently attained high food quality standards.
- Inspected completed dishes for best-in-class plating, aroma and food quality.
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
- Set up work stations and prepped dry ingredients in large quantities food for dishes to increase productivity during busy mealtimes.
Chef
Blue Mountain Culinary Emporium
Orange City, IA
03.2012 - 12.2015
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Collaborated with other personnel to produce and modify menus and selections.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Developed kitchen staff through training
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Obtained fresh, local ingredients to lower grocery costs.
Catering Staff Member
Northwestern College Of Iowa
Orange City, IA
05.2010 - 05.2014
- Cleared dishes and glassware quickly following each course.
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
- Operated standard kitchen equipment with focus on safety and sanitation.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Maintained flexible work schedule to meet event needs.
- Fostered enjoyable event atmosphere through friendly guest interactions
- Executed synchronized meal service simultaneously serving multiple guests.
- Adhered to company quality constraints and industry best practices for guest satisfaction.
- Returned reusable goods and serving equipment for inventory and restock.
- Provided friendly, courteous service to create memorable moments for guests.
- Served appetizers, delivered entrees and refilled beverages for banquet guests.
- Prepared dishes for catering events or during high-volume shifts.
- Arranged linens and table settings according to seating plan and event theme.
- Delivered catered food and supplies to facility for on-time set-up.
- Monitored dietary restrictions and served guests with special needs.
- Cleaned and organized kitchen stations to promote team efficiency.
- Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
- Met with guests before and after event to ensure quality and satisfaction of guests and event.
Education
Restaurant And Culinary Management
Iowa Central Community College
Fort Dodge, IASkills
- Raw materials handling, Numerical calculations, Blade installation, Hoist operations, Stock management, Equipment Maintenance, Machinery setup
- Recordkeeping and Documentation, Technique Demonstrations, Team Collaboration, Price Negotiation, Creative Thinking
- Special Events and Catering, Decision Making, Customer Service
- Coordinating Kitchen Staff, Relationship Building, Team Leadership
- Hospitality Services, Human Resources
- Staff Performance Assessments, Staff Training, Coaching and Mentoring
- Safe Food Handling, Menu Distribution, Standards Compliance
Accomplishments
Understudied with several chefs on how to properly deal with catering amounts. Made sure to ask questions that would best pertain to my individual goals as well as to what the customer wanted in each situation. Problem solving in ways that will best fit what the event requires, as well as what the employer expects out of any and all employees.
Timeline
Band Saw Operator
Mill Creek Machining
07.2021 - Current
Receiver
Mill Creek Machining
07.2021 - Current
Welder
Den Hartog Industries Inc.
01.2020 - 02.2021
Executive Chef
Downtown Grille
03.2018 - 12.2020
Catering Coordinator
Downtown Grille
03.2018 - 12.2020
Line Cook
Mr P's Pizza & Sports Grill
01.2016 - 12.2016
Chef
Blue Mountain Culinary Emporium
03.2012 - 12.2015
Catering Staff Member
Northwestern College Of Iowa
05.2010 - 05.2014
Restaurant And Culinary Management
Iowa Central Community College