MARC WINKLER

Transformed dining experience through innovative menu design. Cultivated a skilled kitchen team to enhance service quality. Revamped restaurant operations, resulting in improved public perception of food quality.

• At this brew pub I accepted the challenging role of Head Chef where I was responsible for every aspect of running a profitable kitchen including staffing, management, and equipment maintenance. During my tenure, I drastically improved food quality and efficiency through kitchen organization and the curation of an entirely new menu to fit the target demographic.

• At this small restaurant, I independently ran the entire kitchen as a one man show. I prepped all necessary items while keeping track of inventory and ensuring the quality of all ingredients.

• Throughout my employment at Puesto, I worked every station at an extremely high volume while maintaining superior quality working directly under every level of chef.
• My specialty at this establishment was the garnish station as my ability to correct mistakes and produce beautiful plates was on tier with the expectations of the head chef.

• During my employment at Karl Strauss, I was a full-time opening line cook. I learned to run every station and maintained all prep for a smooth transition to the night shift.

• Same as previous employment at same establishment.