Nick Zielke
Santa Rosa,United States
Summary
With over 20 years of experience in the Bay Area food industry, I'm a Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Equipped to apply high-volume restaurant and catering operational experience to grow world-class organizations. Devoted to giving every customer a positive and memorable experience.
Overview
27
27
years of professional experience
Work History
Banquet Chef
Fairmont Sonoma Mission Inn & Spa
Sonoma, California
06.2021 - Current
- Developed menus and recipes for special events according to client specifications.
- Organized kitchen staff schedules and delegated tasks accordingly.
- Ordered ingredients and supplies as needed to ensure adequate stock levels.
- Maintained all equipment in good working order through regular cleaning, maintenance and repair activities.
- Collaborated with other departments to coordinate banquet services for large groups or functions.
- I was Leader of the Quarter 2022.
Executive Chef
Oliver’s Market
Windsor, California
11.2010 - 06.2021
- Developed and implemented menus for deli cases, prepared meals, catering events, and in store restaurant.
- Directed kitchen staff of 30 direct reports in food preparation and presentation to ensure high quality standards were met.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Controlled labor costs through effective use of staff scheduling techniques.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Tracked sales figures for each dish served in order to identify popular items.
Executive Sous Chef
Feast Catering
Santa Rosa, California
04.2008 - 11.2010
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Cultivated relationships with vendors to secure cost-effective ingredients.
- Collaborated with Executive Chef/Owner on menus for weddings, corporate events, and winery functions throughout Sonoma and Napa counties.
- Oversaw all culinary labor including prep cooks, dishwashers, event chefs, and pastry departments both in kitchen and at offsite events.
Sous Chef
Universal Cafe
06.2007 - 05.2008
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
Executive Sous Chef
Boulletes Larder
01.2006 - 11.2007
- Collaborated with Executive Chef in eclectic Ferry building restaurant and market on daily menus and take home items.
- Worked stations during breakfast, lunch and executed multi-course private dinners.
- Responsible for all meat and fish butchery.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Utilized local, fresh food products to support local economies and showcase community support.
Executive Sous Chef
Feast Catering
09.2003 - 09.2006
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Oversaw all aspects of kitchen including labor, prep lists, and ordering.
- Instrumental in packing and organizing all supplies prior to events.
- Organized on site events with catering event managers to ensure FOH and BOH worked together.
Assistant Editor
Food&Beverage International Magazine
Santa Rosa, California
04.1997 - 04.2001
- Copy writer and Sales associate for independent food and wine industry trade magazine.
- Responsible for writing wine reviews and recipe pairings.
- Interviewed local and nationally recognized chefs
- Assisted in daily office work required to produce bi-monthly trade journal.
Education
Bachelor of Arts - World Literature And Creative Writing
New College of California
San Francisco, CA06-1997
Skills
- Menu development
- Staff Training/Team Building
- Waste Reduction
- Large scale events
- Kitchen Management
- Health Code Compliance
- Staff Scheduling
- Cost Control
Timeline
Banquet Chef
Fairmont Sonoma Mission Inn & Spa
06.2021 - Current
Executive Chef
Oliver’s Market
11.2010 - 06.2021
Executive Sous Chef
Feast Catering
04.2008 - 11.2010
Sous Chef
Universal Cafe
06.2007 - 05.2008
Executive Sous Chef
Boulletes Larder
01.2006 - 11.2007
Executive Sous Chef
Feast Catering
09.2003 - 09.2006
Assistant Editor
Food&Beverage International Magazine
04.1997 - 04.2001
Bachelor of Arts - World Literature And Creative Writing
New College of California
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