Kristi Heath

• Negotiated favorable contracts with vendors for reduced costs and improved service quality.
• Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
• Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
• Assisted in recruiting, hiring and training of team members.
• Interacted well with customers to build connections and nurture relationships.
• Negotiated price and service with customers and vendors to decrease expenses and increase profit.
• Spearheaded successful product launches that resulted in increased brand visibility and customer acquisition.

Consultant Chef Social Kitchen and Bar 10/2023-3/2024

• Streamlined kitchen operations, utilizing effective time management and organizational skills
• Mentored junior chefs, fostering a culture of teamwork and skill development within the kitchen staff
• Ensured consistent delivery of high-quality dishes by implementing rigorous quality control standards in the kitchen
• Managed budget constraints effectively, negotiating with suppliers for competitive pricing on ingredients without sacrificing quality
• Implemented staff training programs to maintain consistency in dish preparation and presentation standards across the team
• Assisted with menu development and planning

Executive Chef Cutting Edge Cuisine 10/2021-10/2023

• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests
• Off-site cooking and preparation
• Responsible for tastings leading to event bookings
• Generated employee schedules and work assignments and determined appropriate compensation rates

• Oversight of 6 restaurants
• Weekly meetings and daily interactions with property Chefs
• Responsible for training all kitchen management
• Food and Labor cost management and oversight
• Restaurant openings Kruse and Muer on Woodward (2017) and Kruse’s Paint Creek Tavern (2020)
• Assisted in new food development and recipe creation
• Ensured prepared food met company standards for quality and consistency
• Preformed quarterly sanitation inspections of kitchens
• Reported directly to President of Company

• Very effective and successful management of Food and Labor costs
• Daily specials creation using seasonality and current food trends
• Planned and directed high volume dinner service of 250 guests ensuring quality standards and timing were met
• Weekly schedule writing
• Food ordering and receiving to company standard
• Management of 15 hourly staff including reviews, promotions and disciplinary actions