Kenneth Erickson
Chaska,MN
Summary
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
14
14
years of professional experience
Work History
Sous Chef
Marriott
09.2023 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Ran the #1 kitchen for Food Quality in the company for multiple weeks consecutively and remained in the top 5 according to guest satisfaction scores
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
Lead Line Cook
Handsome Hog
04.2020 - 09.2023
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Sous Chef
Hyvee/Wahlburgers
10.2018 - 03.2020
- Perform monthly inventory duties as well as plate and recipe costing
- Recruit, interview, hire, and train BOH employees
- Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas
- Performed with ease and efficiency under significant pressure in a fast-paced environment
- Placed weekly and daily orders for food and supplies
- Handled labor and food cost control
Supervisor/Line Cook
Granite City Food & Brewery
10.2014 - 10.2018
- Maintained knowledge of current menu items, garnishes, ingredients and preparation methods
- Answered questions about menu selections and made recommendations when requested
- Skillfully anticipated and addressed guests' service needs
Supervisor/Line Cook
Houlihans
04.2013 - 10.2014
- Maintained knowledge of current menu items, garnishes, ingredients and preparation methods
- Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special requests
- Managed closing duties, including restocking items and reconciliation of the cash drawer
- Consistently adhered to quality expectations and standards
Line/Prep Cook
Old Country Buffet
09.2011 - 04.2013
- Effectively used items in stock to decrease waste and profit loss
- Inquired about guest satisfaction, anticipated additional needs and happily fulfilled requests
- Prepared food tableside, including carving meats, boning fish and fowl and preparing flaming dishes
- Completed opening and closing checklists according to set standards
- Actively complied with all health department regulations and rectified issues immediately
Education
High School Diploma -
Maple Grove Senior High
Maple Grove, MN04-2007
Skills
- Adaptable
- Attentive
- Consistent
- Independent
- Organized
- High-volume dining
- Food safety understanding
- Ingredient knowledge
- Menu development
- Kitchen management
Accomplishments
- Increased productivity by revamping workflow and restructuring line.
- Promoted to sous chef in only 4 months.
- With the help of my team we achieved the #1 food quality in our company out of 332 other hotels for multiple weeks in a row, and remained in the top 5 for 6 consecutive months.
Timeline
Sous Chef
Marriott
09.2023 - Current
Lead Line Cook
Handsome Hog
04.2020 - 09.2023
Sous Chef
Hyvee/Wahlburgers
10.2018 - 03.2020
Supervisor/Line Cook
Granite City Food & Brewery
10.2014 - 10.2018
Supervisor/Line Cook
Houlihans
04.2013 - 10.2014
Line/Prep Cook
Old Country Buffet
09.2011 - 04.2013
High School Diploma -
Maple Grove Senior High
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