Nicholas Kring
Allendale,MI
Summary
Dynamic Sous Chef with a proven track record at New Holland Brewing Company, excelling in team leadership and food safety. Enhanced menu offerings through innovative recipe development, resulting in increased guest satisfaction. Expert in inventory management, reducing waste while maintaining high-quality standards in a fast-paced kitchen environment.
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Overview
16
16
years of professional experience
Work History
Sous Chef
New Holland Brewing Company
04.2015 - 11.2025
- Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
- Developed and refined recipes, enhancing menu offerings and customer satisfaction.
- Managed inventory levels, optimizing ingredient use to minimize waste and improve cost efficiency.
- Collaborated with head chef on culinary presentations, maintaining high standards of quality and aesthetics.
- Trained new team members on kitchen operations, fostering a collaborative and efficient work environment.
- Implemented process improvements that increased kitchen productivity during peak service hours.
- Coordinated special event menus, tailoring offerings to meet diverse customer preferences and dietary needs.
- Monitored food preparation techniques, ensuring consistency in taste and presentation across all dishes.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
Sous Chef
ARAMARK, Higher Education
06.2009 - 08.2017
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
Education
Bachelor of Science - Hospitality
Grand Valley State University
Allendale, MI11-2016
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Menu planning
- Food presentation
- Kitchen organization
- Decision-making
- Coordinating kitchen staff
- Food inventories
- Equipment inspection and maintenance
- Coaching and mentoring
- Catering and events
- Team collaboration
- Staff supervision and coordination
- Supply ordering
- Portion and cost control
- Cooking technique demonstrations
Timeline
Sous Chef
New Holland Brewing Company
04.2015 - 11.2025
Sous Chef
ARAMARK, Higher Education
06.2009 - 08.2017
Bachelor of Science - Hospitality
Grand Valley State University