Kristan Vanlerberghe
Muskegon,MI
Summary
Accomplished executive chef and hospitality manager with over 10 years of experience in kitchen operations, event coordination, and team leadership. Proven track record of reducing costs, increasing sales, and driving customer satisfaction through innovative menu development and operational excellence. Adept in financial planning, staff training, and ensuring compliance with food safety standards. Proficient in MS Office and restaurant management systems. Certified in ServSafe, TABC, and Food Safety.
Overview
16
16
years of professional experience
Work History
Chef
Starlight Theatre
06.2024 - Current
- Improved kitchen efficiency by implementing standardized recipes and cooking techniques, reducing prep time
- Collaborated with suppliers to source cost-effective, high-quality ingredients, achieving a reduction in expenses
- Spearheaded the launch of a vegan/vegetarian menu section
- Streamlined kitchen operations to enhance workflow during peak hours, leading to a10% boost in customer turnaround time
Executive Chef
Aramark Destinations
06.2023 - 05.2024
- Directed a team of15 -50 culinary staff, including H2B and J1 visa holders.
- Fostered a culture of growth and accountability achieving a 98% compliance rating with NPS food safety audits
- Innovated kitchen processes and workflows, reducing order completion time by10%
- Maintained up-to-date knowledge of culinary trends and NPS concessions requirements
General Manager/Event Coordinator
Porch Cafe
12.2021 - 05.2023
- Managed a team of20 employees, improving team productivity through comprehensive training programs
- Increased bar sales by18% with the implementation of inventory controls and a real-time monitoring system
- Reduced operational costs by15% and achieved profitability within four months of hire through strategic budget management
- Coordinated over50 events, ensuring client satisfaction by aligning budgets with dietary requirements and preferences
Pastry Chef/Kitchen Manager
Gaido's Seaside Inn
12.2021 - 03.2023
- Developed and executed new breads, entrees and pastry for the hotel breakfast buffet menu
- Implemented a waste tracking system, reducing food waste by10% and saving $2,000 monthly
- Trained and mentored kitchen staff, achieving improvement in team efficiency
Founder/ Co-Owner
Sticky Monkey Winery/Poco Loco
09.2008 - 03.2018
- Oversaw daily operations, events, and live music nights, driving a30% increase in patron retention rates
- Managed a $500,000 annual operating budget, cutting expenses by15% through cost-control strategies
- Implemented long-term strategic plans, contributing to a25% growth in winery revenue over five years
Education
AAS - American Sign Language
Baker College of Muskegon
Muskegon, MI06.2006
Associate of Arts - Culinary Arts, Baking, and Pastry
Culinary Institute of Michigan
Muskegon, MI06.2004
Skills
- Culinary Expertise: Menu Planning, Kitchen Operations, Food Safety Compliance
- Leadership & Management: Budgeting, Staff Training, Event Coordination
- Technical Proficiency: Microsoft Office, POS Systems, Restaurant Management Software
- Certifications: ServSafe, TABC, Food Handler License
Languages
English
Basic Kitchen Spanish
American Sign Language
Timeline
Chef
Starlight Theatre
06.2024 - Current
Executive Chef
Aramark Destinations
06.2023 - 05.2024
General Manager/Event Coordinator
Porch Cafe
12.2021 - 05.2023
Pastry Chef/Kitchen Manager
Gaido's Seaside Inn
12.2021 - 03.2023
Founder/ Co-Owner
Sticky Monkey Winery/Poco Loco
09.2008 - 03.2018
AAS - American Sign Language
Baker College of Muskegon
Associate of Arts - Culinary Arts, Baking, and Pastry
Culinary Institute of Michigan
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