Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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Kristofer Lohraff

Chicago,IL

Summary

Passionate Executive Chef with a primary focus on culture in the kitchen. Recognized for creative and artistic ideas and upholding highest standards and developing compelling seasonal menus. Excellent understanding of financials, food costs, labor costs, p&L and very proficient with Excel and other programs. Seeking an opportunity to express my passion and collaboratively grow in a culture-focused company.

Overview

11
11
years of professional experience

Work History

Corporate Executive Chef

Machine Hospitality Group
Chicago, IL
10.2021 - Current
  • I started as Executive Chef at Machine: Engineered Dining and Drink in October 2021. Over time, learning the demographic and what they were interested, I made menu changes that kept us under our Food and Labor goals while delivering quality food to our guests. Promoted to Corporate Executive Chef from Executive Chef of Machine: Engineered Dining and Drink. I spent a year and a half working on the kitchen design and menu for Dearly Beloved while overseeing the other two kitchens in the Restaurant Group. Dearly Beloved opened June 2024.
  • Coordinated with other departments on menu planning and food preparation for large events.
  • Supervised the daily operations of kitchen staff, ensuring that all safety protocols were followed.
  • Monitored inventory levels and ordered supplies as needed.
  • Trained new chefs in proper cooking techniques and sanitation procedures.
  • Conducted regular taste tests to ensure high standards of excellence in cuisine presentation.
  • Inspected food items for quality assurance prior to serving guests.

Chef De Cuisine

Joe's Imports
Chicago, IL
06.2020 - 10.2021
  • Received a Michelin BIB Gourmand Recognition in 2021 Leading a small kitchen in a High End Wine Bar on Fulton Market. Large focus on Mediterranean foods, small plates, and unique dishes for both the Core Menu and Features. Heavy focus on menu design, COGS, and structure. The culture in the kitchen is key.
  • Maintained a clean and organized kitchen environment.
  • Managed staff of cooks, dishwashers, and other kitchen personnel.
  • Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
  • Trained new hires in proper kitchen procedures.
  • Ensured compliance with food safety regulations.

Sous Chef

Davanti Enoteca
Western Springs, IL
10.2019 - 06.2020
  • Assisted Executive Chef in all daily tasks. Orders, Prep, Schedules, P&L, Inventory. Directed the line during all peak hours from the line side or Expo. Created feature items for the ever-rotating feature menu. Promoted within the company to CDC of Joe's Imports
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.

Executive Chef

Seven Monks Taproom
Grand Rapids, MI
04.2018 - 10.2019
  • Developed an Inventory system, Ordering, Kept up on P&L Statements, Scheduling, Writing Menus, Beer Pairings, Local Sourcing, Running a 27-28% food cost, and working the line during service. Large kitchen with over 300 seats and a large menu.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Maintained excellent relationships with local farmers to secure fresh produce for menu items.

Executive Chef

TwoGuys Brewing
Wyoming , M
03.2017 - 04.2018
  • Designed and built the kitchen based on a menu I created in a brand new Brewery. Executed many smoked and cured items in a fast-paced kitchen with lots of sandwich and taco-based items. Held a consistent 27% food cost, and kept up with all prep and execution with myself and 3 others on staff in this small kitchen.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Maintained excellent relationships with local farmers to secure fresh produce for menu items.

Executive Chef

Graydon's Crossing
Grand Rapids, MI
04.2013 - 03.2017
  • In this British Gastropub, I brought food cost down to a Raw Average of 28%, while maintaining a very passionate crew, who withhold to a culture that I have created, of staff that look forward to working with each other daily. I have created many menus, including many Beer Pairing Dinners and Farm Dinners with Local Farms. We have a focus on utilizing Local Product, as well as creating authentic and fusion dishes that compliment our British/Indian Focus
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Maintained excellent relationships with local farmers to secure fresh produce for menu items.
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.

Education

High School Diploma -

Greenville High School
Greenville, Michigan
06-2006

Skills

  • Culinary expertise
  • Sanitation Standards
  • Menu development
  • Food and beverage pairing
  • Team Leadership
  • BOH Operations
  • Banquets and catering
  • Hiring, Training, and Development
  • Inventory Management
  • Restaurant Operations

Accomplishments

  • Bib Gourmand 2021

Timeline

Corporate Executive Chef

Machine Hospitality Group
10.2021 - Current

Chef De Cuisine

Joe's Imports
06.2020 - 10.2021

Sous Chef

Davanti Enoteca
10.2019 - 06.2020

Executive Chef

Seven Monks Taproom
04.2018 - 10.2019

Executive Chef

TwoGuys Brewing
03.2017 - 04.2018

Executive Chef

Graydon's Crossing
04.2013 - 03.2017

High School Diploma -

Greenville High School

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Kristofer Lohraff