Summary
Overview
Work History
Education
Certification
Timeline
Generic

Nathan Rajchel

DeKalb,IL

Summary

Food Manager Certified Bi-Lingual (English/Spanish) Willing to Relocate Willing to relocate: Anywhere Authorized to work in the US for any employer

Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.

Also a professional in food production with strong leadership abilities and keen focus on quality control and safety standards. Proven track record of enhancing productivity through streamlined processes and effective team management. Skilled in inventory management, relentless prioritization, team leadership and adherence to regulatory compliance. Collaborative and adaptable, consistently driving team success and operational efficiency.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Sous chef

Factor
02.2024 - Current
  • Lead the protein department at one of the world's leading RTE meal manufacturing facilities, managing a team of 15 to 35 members daily
  • Execute large batch recipes, producing up to 60,000 servings per recipe while maintaining high standards of quality and safety
  • Oversee the processing of 50,000 to 100,000 pounds of chicken, fish, steak, and pork products daily, ensuring efficient workflow
  • Oversee the veggie department, managing vegetable preparation and processing to enhance overall meal quality
  • Collaborate closely with the production team on a daily basis to ensure cohesive operations and optimal ingredient utilization
  • Utilize project management and logistics skills to maximize throughput, streamline operations, and eliminate bottlenecks in the production process
  • Operate heavy machinery to facilitate daily functions and improve production efficiency

Sous Chef

Lettuce Entertain You
10.2022 - 11.2024
  • Managed kitchen operations for 600 to 900 daily covers, ensuring consistently high food quality and service standards in a fast-paced environment while adapting to varying customer demands
  • Oversaw ordering, scheduling, inventory control, and food preparation, focusing on optimizing efficiency and minimizing waste while maintaining strong relationships with suppliers for quality ingredients
  • Coordinated catering services for a variety of events, customizing menus to meet client requests and dietary restrictions, resulting in unique dining experiences and enhanced customer satisfaction
  • Led the hiring, training, and performance evaluations of kitchen staff, fostering a collaborative environment that encouraged skill development and implemented training programs on culinary techniques and safety protocols
  • Streamlined expediting processes by collaborating with front-of-house staff to improve service efficiency, establishing clear communication channels for timely updates on food orders

Sous Chef

Tanzy Restaurant
04.2021 - 10.2022
  • Managed all back-of-house operations, including hiring, firing, and scheduling kitchen staff, ensuring optimal staffing levels and fostering a positive work environment that promoted teamwork
  • Oversaw food preparation, quality control, and daily line checks to guarantee consistency and excellence in every dish while ensuring compliance with HACCP standards for food safety
  • Analyzed P&L statements and managed inventory effectively, ordering supplies and recording stock levels to minimize waste and control costs while maintaining a well-stocked kitchen
  • Developed and executed innovative menu items, weekly specials, and catered events, including large parties and brunch buffets, tailoring offerings to meet client preferences and enhance guest satisfaction
  • Trained chefs and line cooks in culinary techniques and kitchen operations, cultivating a skilled and efficient team committed to high standards of performance
  • Collaborated with the affiliate movie theater's kitchen to ensure seamless communication and coordination, enhancing service efficiency for a comprehensive dining experience
  • Performed administrative tasks such as invoice entry, order guide creation, and menu costing using Excel, streamlining processes and providing insights for budgeting and financial planningEx
  • Executed dinner service for 150-400 guests on a nightly basis as well as prix fixe menus, private parties, and holiday buffets

Cook I

Auberge Resorts
12.2019 - 01.2021
  • Mastered all kitchen stations upon hire, including grill, sauté, pastry, and expo, demonstrating versatility and a strong commitment to culinary excellence, which ensured smooth operations and high-quality food preparation
  • Worked with premium ingredients such as bone-in ribeye, filet mignon, wagyu strip, and a variety of seafood including snapper, scallops, and lobster tail, developing a keen understanding of flavor profiles and presentation styles
  • Executed dinner and brunch service during high-volume shifts, consistently maintaining exceptional quality and presentation in every dish, contributing to guest satisfaction and repeat patronage
  • Managed my station efficiently, executing prep and saucier duties for myself and fellow team members, while prioritizing teamwork and communication to meet high standards
  • Successfully catered large parties and private events, showcasing my culinary skills at high-profile gatherings for celebrities and athletes, demonstrating adaptability in various settings
  • Participated in off-site culinary showcases, representing the restaurant at food festivals and promotional events, creating and presenting signature dishes to enhance brand visibility and engage with food enthusiasts

Chef de Partie

Louie Bossi Las Olas
01.2019 - 01.2020
  • Operated the wood-burning grill, French top sauté station, expo, salumi, and wood-fired pizza oven during peak service at a restaurant grossing $18 million annually
  • Contributed to weekend sales averaging $30,000 to $50,000 daily by performing proficiently across various stations during dinner shifts
  • Prepared and cooked high-quality dishes featuring up to 32 oz steaks, lamb, chicken, and a range of seafood, including swordfish, snapper, grouper, and monkfish
  • Regularly deboned whole chickens, made pizza dough, filleted fish, and butchered veal chops, ensuring precision and quality in all preparations
  • Executed sous vide cooking using an immersion circulator and hand-rolled pasta such as tortellini, agnolotti, and mezzaluna as needed
  • Played a key role in maintaining the restaurant's reputation as one of the top 100 restaurants in the country, as recognized by OpenTable

Sous Chef

Coral Bay Grill
04.2018 - 01.2019
  • Led training and development of kitchen staff, ensuring high standards in food preparation and service
  • Managed food orders, P&L analysis, and cost control to optimize kitchen operations and profitability
  • Oversaw all kitchen operations, including prep, expo, broil, sauté, and salad stations, maintaining efficiency during peak service
  • Played a key role in store openings, including hiring, vendor negotiations, and menu design
  • Developed and executed new dishes, specials, and soups, enhancing the menu and customer experience
  • Conducted breakeven analyses, managed POS functions, and performed cash-out procedures to ensure accurate financial reporting
  • Provided exceptional customer service through table touches and effective floor management, addressing guest needs and concerns
  • Coordinated catered parties, ensuring seamless execution and high-quality service for events

Apprentice

Colony West Country Club
08.2017 - 06.2018
  • Prepared and cooked food for a 120-top and a 70-top banquet hall, as well as for the country club restaurant, ensuring high-quality service for diverse events
  • Trained under the chef in various culinary skills, including knife techniques, recipe execution, terminology, and cooking styles, with a focus on scratch cooking
  • Completed mise-en-place and efficiently managed lunch and dinner shifts while simultaneously preparing and plating for large parties
  • Developed and executed daily specials, enhancing the menu offerings and guest experience
  • Gained experience in sous chef responsibilities, including food ordering, creating prep lists, running the kitchen, and operating POS functions
  • Departed due to the clubhouse rebuilding, concluding my role as operations halted

Assistant Kitchen Manager

TGI Fridays
08.2016 - 08.2017
  • Transitioned from line cook to Assistant Kitchen Manager after demonstrating exceptional culinary skills and leadership abilities, initially hired as a broil cook and trained at every station in the kitchen
  • Developed expertise in inventory management, including creating prep lists, managing produce and food orders, and efficiently putting away truck orders to ensure the kitchen remained well-stocked
  • Conducted regular line checks to maintain food quality and consistency, while expediting orders and supervising kitchen operations to ensure smooth service during peak hours
  • Oversaw a kitchen team of 12 cooks, providing training and support to foster a collaborative and efficient work environment, while successfully managing a $30K inventory to minimize waste and control costs
  • Assisted in P&L management, analyzing financial performance and making data-driven decisions to optimize operations and drive profitability
  • Created and managed staff schedules to ensure adequate coverage during service times, particularly for large parties and events, enhancing overall guest satisfaction

Education

None - Finance

northern Illinois university
DeKalb, IL
01.2017

High school or equivalent -

Aurora Christian High School
Aurora, IL
01.2012

Certification

  • Food Manager Certificate
  • ServSafe
  • Lean Six Sigma Yellow Belt

Timeline

Sous chef

Factor
02.2024 - Current

Sous Chef

Lettuce Entertain You
10.2022 - 11.2024

Sous Chef

Tanzy Restaurant
04.2021 - 10.2022

Cook I

Auberge Resorts
12.2019 - 01.2021

Chef de Partie

Louie Bossi Las Olas
01.2019 - 01.2020

Sous Chef

Coral Bay Grill
04.2018 - 01.2019

Apprentice

Colony West Country Club
08.2017 - 06.2018

Assistant Kitchen Manager

TGI Fridays
08.2016 - 08.2017

High school or equivalent -

Aurora Christian High School

None - Finance

northern Illinois university

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