Mary Henrikson
Minneapolis,MN
Summary
Results-driven culinary professional with experience in menu development and team leadership. Proactive leader with strengths in communication and collaboration. Proficient in leveraging hospitality knowledge and interpersonal skills to increase customer satisfaction and exceed goals. Adept at managing concurrent objectives to promote efficiency and influence positive change.
Overview
9
9
years of professional experience
Work History
Executive Chef
InvolveMN
Minneapolis, MN
11.2024 - Current
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- 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.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
Executive Sous Chef
The Woman’s Club of Minneapolis
Minneapolis, MN
10.2023 - 11.2024
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Ensured compliance with local health department regulations by performing routine inspections.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
Chef De Cuisine
Mucci’s Italian
St. Paul , MN
03.2016 - 10.2023
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Managed budget, labor and direct operating expenses for restaurant operation.
- Managed all kitchen employees, including bussers, dishwashers and waitstaff.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
Education
Associate of Arts - Culinary Arts
The Art Institutes International Minnesota
Minneapolis, MNSkills
- Active Listening
- Training & Development
- Relationship Building
- People Skills
- Menu Development
- Customer Service
- Work Ethic
- Friendly, Positive Attitude
- Critical Thinking
- Problem Solving
- Recipe development
- Inventory management
- Cost control
References
Kenzie Edinger
(701) 426-6082
Chris Urich
(952) 594-5080
Mattie Hill
(816) 694-0130
Cassey Murphy
(612) 368-1181
Timeline
Executive Chef
InvolveMN
11.2024 - Current
Executive Sous Chef
The Woman’s Club of Minneapolis
10.2023 - 11.2024
Chef De Cuisine
Mucci’s Italian
03.2016 - 10.2023
Associate of Arts - Culinary Arts
The Art Institutes International Minnesota