Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
Generic

Mindy Rietkerk

Buhl,Idaho

Summary

Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.

Overview

18
18
years of professional experience

Work History

Manager at Bass Lake

Blue Lakes Country Club ( Bass Lake)
11.2024 - Current
  • Managed and motivated employees to be productive and engaged in work.
  • Accomplished multiple tasks within established timeframes.
  • Maintained professional, organized, and safe environment for employees and patrons.
  • I have ServSafe Manager Certificate. I also set up class for my kitchen crew to get their certificate.
  • Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
  • Maximized performance by monitoring daily activities and mentoring team members.
  • Certified in waterfront life guarding.
  • Cross-trained existing employees to maximize team agility and performance.
  • Developed and maintained relationships with customers and suppliers through account development.
  • Improved safety procedures to create safe working conditions for workers.
  • Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
  • Created Bass Lake Menu and Bar Menu.
  • Improved marketing to attract new customers and promote business.
  • Oversaw inventory management, optimizing stock levels, and reducing waste.
  • Improved staffing during busy periods by creating employee schedules and monitoring call-outs.

Sou Chef and Pastry Chef

Blue Lake Country Club
11.2024 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
  • Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
  • Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
  • Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
  • Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
  • Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Set up and broke down kitchen for service.
  • Assisted with menu development and planning.
  • Utilized culinary techniques to create visually appealing dishes.
  • Participated in food tastings and taste tests.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed close relationships with suppliers to source best ingredients.

Chef De Tournant

The Turf Club
03.2023 - 11.2024
  • Followed recipes and presentation guidelines to assemble high-quality [Type] fare.
  • Ensured compliance with health department regulations through diligent monitoring of food storage practices and adherence to sanitation guidelines.
  • Provided exceptional customer service by promptly addressing guest inquiries or concerns and ensuring their dining experience exceeded expectations.
  • Collaborated with sous chefs to develop seasonal menus that showcased diverse culinary techniques and flavors.
  • Trained, supervised and relieved chefs at variety of food preparation stations.
  • Managed daily kitchen operations, directing a team of cooks to ensure timely production of meals during peak service hours.
  • Contributed to menu design by suggesting new dish ideas based on current culinary trends or seasonal ingredient availability.
  • Increased overall efficiency within the kitchen by delegating tasks appropriately among team members.
  • Mentored junior staff, providing guidance on cooking techniques, plating presentations, and kitchen safety protocols to foster professional growth.
  • Assisted executive chef in the creation of daily specials that highlighted unique flavor combinations and showcased culinary expertise.
  • Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.
  • Spearheaded successful catering events, coordinating menu planning, food preparation, and presentation for various functions.
  • Maintained a clean and organized workspace, adhering to strict safety standards and ensuring all equipment was in proper working order.
  • Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.
  • Monitored food production to verify quality and consistency.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Disciplined and dedicated to meeting high-quality standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Set up and broke down kitchen for service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Participated in food tastings and taste tests.

Guppies Hot Rod Grill
01.2023 - 01.2024
  • Positions: Cook, Grill, Lead, Fryside, Saute and Prep.

Blue Lakes Country Club
06.2023 - 08.2023
  • Positions: Cook, Grill, Lead, Fryside, Saute and Prep.

Homemaker

Homemaker
01.2007 - 01.2019
  • This is when I began studying and researching culinary and making all my food from scratch. From then on I knew I wanted to be a Chef!
  • I would make homemade bread, homemade butter, jams, jelly, aioli, pasta's, soup's, dessert's ( I'm known for my pie crust!), Grilling and smoking all meats including fish.
  • Sous vide meat and grilling is also one of my most favorite things to do.
  • As a homemaker I did a lot of Photography, food photography and logo design in the Magic Valley. My work was featured on a billboard on Kimberly road for a local restaurant.

Devo- Trainer, Server

Macaroni Grill
  • Positions: Devo- Trainer, Server and helped with hiring new staff. Also I was in charge of Macaroni’s Catering Service for local events and doctor’s offices.

Education

Associate of Applied Science - Culinary

Auguste Escoffier School of Culinary Arts
Denver, CO
11-2024

High School Diploma -

Kimberly High School
Kimberly
05-2001

Skills

  • Food safety and sanitation
  • Customer service
  • Cooking techniques
  • Food quality
  • Kitchen management
  • Food presentation
  • Meal preparation
  • Attention to detail
  • Effective communications
  • Kitchen operations
  • Team collaboration
  • Grilling techniques
  • Recipes and menu planning
  • Food plating and presentation
  • Sauce preparation
  • Sanitation guidelines
  • Food pairing
  • Plating techniques
  • Recipe creation
  • Inventory management
  • Menu development
  • Banquets and catering
  • New hire training
  • Pantry restocking
  • Seafood preparation
  • Butchery skills
  • Pasta making
  • Food inventories
  • Operations management
  • Purchasing
  • Vendor relations
  • Order delivery practices
  • Pastry skills
  • Problem-solving
  • Time management
  • Multitasking and organization
  • Food storage
  • Physical stamina
  • Culinary creativity
  • Temperature control
  • Waste control
  • Flavor pairings

Accomplishments

  • Judges first choice in Death by Chocolate competition.
  • I made a chocolate cake infused with lavender, huckleberry compote and mascarpone.

Timeline

Manager at Bass Lake

Blue Lakes Country Club ( Bass Lake)
11.2024 - Current

Sou Chef and Pastry Chef

Blue Lake Country Club
11.2024 - Current

Blue Lakes Country Club
06.2023 - 08.2023

Chef De Tournant

The Turf Club
03.2023 - 11.2024

Guppies Hot Rod Grill
01.2023 - 01.2024

Homemaker

Homemaker
01.2007 - 01.2019

Devo- Trainer, Server

Macaroni Grill

Associate of Applied Science - Culinary

Auguste Escoffier School of Culinary Arts

High School Diploma -

Kimberly High School

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