Hi, I’m
Maria Boleaga Rodriguez
Crest Hill,IL
Summary
Energetic and bilingual culinary professional with a unique ability to effectively manage kitchen operations, ensuring smooth workflow, and committed to providing an exceptional dining experience by consistently exceeding customer expectations through attention to detail and a strong focus on flavor profiles.
Overview
10
years of professional experience
1
Certificate
Work History
Wooden Paddle
Executive Catering Chef
02.2025 - 07.2025
Job overview
- Developed and implemented comprehensive food safety protocols, ensuring full compliance with local and federal health regulations.
- Directed and inspired a culinary team in the creation and execution of diverse, high-quality catering menus for weddings, corporate functions, and special events.
- Streamlined back-of-house operations to optimize workflow efficiency, resulting in reduced preparation time and improved overall productivity.
- Conceptualized and launched a new fine dining catering brand, Iteration Catering, aligned with Iteration Hospitality, enhancing the company’s market presence and service offerings.
- Oversaw operations of a $5.1 million catering enterprise, successfully managing logistics and service delivery for numerous high-profile weddings and corporate events.
STK Steakhouse
Chef de Cuisine
07.2024 - 12.2024
Job overview
- Maintained exceptional sanitation and cleanliness standards, consistently achieving health inspection scores between 90–100%.
- Ensured consistency in quality, quantity, and presentation by closely monitoring line execution and production processes.
- Recruited, trained, and supervised kitchen staff, fostering a high-performance team culture.
- Oversaw scheduling, inventory control, and purchasing to maintain a fully stocked and well-organized kitchen.
STK Steakhouse
Executive Chef
11.2023 - 07.2024
Job overview
- Oversaw daily kitchen operations including scheduling, inventory, vendor management, and equipment maintenance, ensuring efficiency and cost control while maintaining a fully stocked and functional kitchen.
- Consistently met labor and food cost goals, negotiated favorable vendor contracts, and contributed to strong EBITDA performance through strategic purchasing and waste reduction.
- Maintained exceptional food safety and sanitation standards, achieving consistent health inspection scores of 90–100% and ensuring high-quality, consistent food production.
- Recruited, trained, and mentored kitchen staff; conducted regular performance reviews and led daily pre-shift meetings to build a high-performing, accountable culinary team.
- Improved kitchen workflows by monitoring line execution, portioning, and shelf-life management—resulting in reduced food waste and enhanced consistency in food quality and presentation.
T-mobile Park/ Seattle Mariners
Premium Executive Sous Chef
02.2023 - 11.2023
Job overview
- In charge of operating and executing two premium clubs
- In charge of all menu creation, execution, ordering and training setting standards for Fine dining.
- Enhanced customer satisfaction by providing exceptional fine dining service and anticipating guests'' needs.
- Elevated fine dining experience with refined menu offerings and exceptional presentation techniques.
- Contributed to the successful execution of special events such as banquets, weddings, or conferences through diligent preparation, organization, and teamwork.
- Orchestrated large-scale catering events, ensuring memorable experiences for clients and guests.
- Hosted the 2023 AllStar Games and provided a successful event with satisfied guests.
- Assisted Executive chef with new concession stand ideas by creating, costing, and presenting the concept.
STK Steakhouse
Executive Chef
07.2021 - 02.2023
Job overview
- Oversaw daily kitchen operations including scheduling, inventory, vendor management, and equipment maintenance, ensuring efficiency and cost control while maintaining a fully stocked and functional kitchen.
- Consistently met labor and food cost goals, negotiated favorable vendor contracts, and contributed to strong EBITDA performance through strategic purchasing and waste reduction.
- Maintained exceptional food safety and sanitation standards, achieving consistent health inspection scores of 90–100% and ensuring high-quality, consistent food production.
- Recruited, trained, and mentored kitchen staff; conducted regular performance reviews and led daily pre-shift meetings to build a high-performing, accountable culinary team.
- Improved kitchen workflows by monitoring line execution, portioning, and shelf-life management—resulting in reduced food waste and enhanced consistency in food quality and presentation.
Tapped Mukilteo
Executive Chef
07.2019 - 07.2021
Job overview
- Led high-performing kitchen teams by fostering a collaborative, positive environment and ensuring seamless execution during high-volume service, while upholding the highest standards in food quality, presentation, and consistency.
- Mentored and developed culinary staff through structured training, hands-on coaching, and continuous feedback, promoting a culture of excellence, creativity, and professional growth.
- Managed staffing, scheduling, and financial planning, optimizing productivity and profitability while maintaining strict compliance with health regulations and operational best practices.
Angel Of The Winds Casino
Sous Chef
07.2018 - 07.2019
Job overview
- Designed and developed full-service, tasting, and special event menus to align with guest expectations and maintain high customer engagement.
- Launched a successful in-house coffee stand, resulting in a nearly 50% increase in sales and contributing to overall revenue growth.
- Created and executed a full scratch bakery and to-go snack bar within the coffee shop, expanding product offerings and increasing foot traffic.
- Established a comprehensive pastry program and developed menus for multiple new outlets as part of the 2019 casino expansion, enhancing the property's culinary offerings and brand consistency.
Totem
Sous Chef
08.2017 - 02.2018
Job overview
- Assisted the Executive Chef in overseeing daily kitchen operations, ensuring food quality, consistency, and timely service across all stations.
- Supervised and trained kitchen staff, delegated tasks, and maintained high standards of sanitation, safety, and team productivity.
- Contributed to menu development, inventory management, and cost control to support overall kitchen efficiency and profitability.
Red O by Rick Bayless
Sous Chef
03.2017 - 08.2017
Job overview
- Ensured consistent food preparation and quality by adhering to standardized recipes, portioning, and waste control guidelines.
- Trained staff on culinary fundamentals, including food safety, temperature control, and execution standards.
- Managed high-volume production with precision and efficiency, resolving customer issues promptly while maintaining service and quality standards.
Pacific Standard Coastal Kitchen
Lead Line Cook
03.2015 - 03.2017
Job overview
- Trained and supported kitchen staff in food preparation, sanitation, and equipment use, ensuring consistent quality and safety standards.
- Executed high-volume service with precision and consistency, contributing to excellent customer satisfaction and efficient kitchen operations.
- Assisted in catering events and maintained organized workstations, demonstrating strong teamwork and attention to detail in fast-paced environments.
Education
University of Notre DameNotre Dame, IN
from Culinary Apprentice
03-2017
Technology Center of DupageAddison, IL
Pastry, Culinary & Hospitality Management from Culinary
05.2015
Downers Grove South High SchoolDowners Grove, IL
High School Diploma
05.2015
Skills
- Culinary Expertise & Creativity
- Leadership & Team Development
- Operational & Financial Management
- Quality & Consistency Control
- Strategic Planning & Cross-Department Collaboration
Timeline
Executive Catering Chef
Wooden Paddle
02.2025 - 07.2025
Chef de Cuisine
STK Steakhouse
07.2024 - 12.2024
Executive Chef
STK Steakhouse
11.2023 - 07.2024
Premium Executive Sous Chef
T-mobile Park/ Seattle Mariners
02.2023 - 11.2023
Executive Chef
STK Steakhouse
07.2021 - 02.2023
Executive Chef
Tapped Mukilteo
07.2019 - 07.2021
Sous Chef
Angel Of The Winds Casino
07.2018 - 07.2019
Sous Chef
Totem
08.2017 - 02.2018
Sous Chef
Red O by Rick Bayless
03.2017 - 08.2017
Lead Line Cook
Pacific Standard Coastal Kitchen
03.2015 - 03.2017
University of Notre Dame
from Culinary Apprentice
Technology Center of Dupage
Pastry, Culinary & Hospitality Management from Culinary
Downers Grove South High School
High School Diploma
Certification
- Food Service Sanitation Manager Certification, ServSafe
- Chicago Department of Public Health Food Sanitation Certificate
Languages
Spanish
Native or Bilingual
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