Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

RACHEL KIER

Henderson,NV

Summary

Very self-motivated professional, successful in seizing viable opportunities for expansion as well as innovation in business.

Customer service and facility oversight skills with 23 years of Culinary experience in all capacities.

Highly effective and comfortable working with people at all levels in an organization.

Started a food product business with nothing but an idea, no savings or investment to speak of then built it up in 5 years to being in over 50 locations across San Francisco. In that, I have become a talented entrepreneur with an excellent eye for where the gaps in the product market can be filled.

Customer service, administrative and facility oversight skills with 23 years of Culinary experience in all capacities.

Highly effective and comfortable working with people at all levels in an organization.

Background in both Back of House along with Front of House in increasing profits, reducing costs and improve customer service standards.

Experienced in leading and supervising operational teams know I'd be an asset to any business whether I'm a server, chef, or in any position that may need to be filled. Though I always have something to learn and thrive in environments where I can continue to grow, learn and be trained to always be better.

Overview

19
19
years of professional experience
1
1
Certification

Work History

Personal Chef/Owner

Neteru
01.2017 - Current
  • Create personalized menus for up to 30 people, 4-5 course meals paired with local wines
  • Personal chef services for individuals and families
  • Full service operations; FOH set-up, cooking, plating, serving, and clean-up
  • All administrative needs
  • Consulted with customers to assess needs and propose optimal solutions.
  • Evaluated suppliers to maintain cost controls and improve operations.
  • Put together realistic budgets based upon costs and fees for successfully operating business.
  • Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
  • Met with client and discussed preferred meals, dietary restrictions and food allergies.
  • Maintained food inventories to support efficient cost management.
  • Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
  • Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
  • Labeled food to include reheating and safe storage and handling instructions.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Generated invoice to request payment for services provided in client home or specifically requested location.
  • Recorded favorite meals of clients and worked continuously on new recipes and repertoire.

Restaurant Supervisor

Kitchen & Vine
10.2022 - 10.2023
  • Worked all stations as needed for operations to run effectively
  • Trained new hires in food handling and safety protocols to boost knowledge and performance.
  • Coordinated with kitchen employees and front of house personnel to consistently drive smooth operations.
  • Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
  • Monitored adherence to corporate policies, procedures and standards as well as industry health and safety regulations.
  • Coordinated event planning, managing logistics for successful private dining experiences.
  • Implemented cost-saving measures through effective budget management and negotiation with suppliers.

Sous Chef

Toricella Catering Co.
03.2021 - 11.2023
  • Worked with 700 degree wood fired pizza oven on catering trailer; produced hundreds of fresh Neapolitan pizzas, and any other dishes for large weddings, in one oven
  • Back of House set-up for customers: buffet, family style or plated
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Modernized work processes to reduce guest wait times and boost output for each event
  • Worked closely with front-of-house staff to facilitate excellent customer service.

Lead Server/shift Supervisor

Blue Moon over Avila
05.2018 - 11.2020
  • Oversaw daily operations of service team, delegated tasks, and trained new staff.
  • Cultivated warm relationships with regular customers.
  • Taught staff how to deliver outstanding service to every customer without sacrificing profit objectives.
  • Kept updated knowledge of menu and promotions, recommending specific items according to preferences and food allergies.
  • Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
  • Streamlined the server team''s efficiency by implementing new training methods and communication strategies.
  • Mentored new servers, sharing best practices for exceptional service and fostering a positive work environment.

Founder/Creative Director

Crunch Culture Non-Dairy Yogurt Co.
04.2011 - 09.2017
  • Tested and created a unique Non Dairy yogurt & granola recipes and processes- innovative flavors i.e.: Lavender yogurt with candied lemon and pistachio granola
  • As Creative Director I continued to test and experiment with new flavors for future launch
  • Sourced all ingredients and maintained 90% organic certification
  • Created systems, policies and protocols for maintaining consistency and growth
  • Worked closely with our marketing and graphic designers on building each aspect of business; Logo, website, marketing promotions, mission/vision statements, initiatives for growth
  • Conducted target market research to scope out industry competition and identify advantageous trends.
  • Represented organization at industry conferences and events.
  • Collaborated with legal, accounting and other professional teams to review and maintain compliance with regulations.
  • Cultivated company-wide culture of innovation and collaboration.
  • Oversaw business-wide changes to modernize procedures and organization.
  • Analyzed industry trends and tracked competitor activities to inform decision making.
  • Shark Tank called us to be apart of the running to be in show
  • Developed strong partnerships with other businesses to allow for collaboration and more significant opportunities for growth.
  • Identified business development challenges and customer concerns for proactive resolution.

Catering Sous Chef

Zynga
03.2011 - 07.2014
  • Created and executed all menus for the CEO and board of directors daily meals, VIP meetings and employee weekly happy hours
  • Sourced high end and fresh ingredients within budget for each event/meeting
  • Ensured consistency in dish presentation and taste by closely monitoring food production and providing hands-on guidance to the culinary team.
  • Assisted in budget management by negotiating vendor contracts, tracking expenses, and minimizing overall costs without compromising quality.
  • Monitored food and labor costs to verify budget targets were met.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Enhanced event satisfaction by creating customized menus tailored to clients'' preferences and dietary needs.

General Manager

Chino's Rock & Tacos
10.2007 - 10.2009
  • Consulting in owner's software company (CheddrSuite) for product development
  • Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
  • Adhered to safe work practices, food safety regulations, and corporate guidelines.
  • Performed cash handling activities and secured nightly bank deposits.
  • Inspected stocks to identify shortages, replenish supply and maintain consistent inventory.
  • Developed and implemented marketing initiatives to increase sales and revenue.
  • Managed staff schedules and maintained adequate coverage for all shifts.

Executive Chef

Ciao Bella Trattoria and Roses Landing Restaurant
05.2005 - 09.2007
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.

Education

No Degree - Herbal Studies

Evolutionary Herbalism
Online
2023

David Wolfe Nutrition Certification - Nutrition/Raw Foods/Herbal Studies

Body-Mind Institute
Online
2019

No Degree - Teaching Kids Nutrition/gardening

UC Cal Extension Program
San Luis Obispo, CA
2018

No Degree - Culinary Arts

Santa Barbara City College
Santa Barbara, CA
07.2004

Skills

  • Customer Relations
  • Staff Management
  • Relationship Building
  • Team Oversight
  • Employee Development
  • Consulting
  • Verbal and Written Communication
  • Product Branding
  • Small Business Operations

Certification

Manager's ServSafe

References

James Borland- CEO/Owner, Kirchen & Vine  Restaurant - 805-215-4859

Javier Cadena - CEO/Owner, CheddrSuite Restaurant software CO. - 805-459-7749

Ben Harrison - CEO/Owner, Toricella Italian Catering Co. -805-904-8589


Timeline

Restaurant Supervisor

Kitchen & Vine
10.2022 - 10.2023

Sous Chef

Toricella Catering Co.
03.2021 - 11.2023

Lead Server/shift Supervisor

Blue Moon over Avila
05.2018 - 11.2020

Personal Chef/Owner

Neteru
01.2017 - Current

Founder/Creative Director

Crunch Culture Non-Dairy Yogurt Co.
04.2011 - 09.2017

Catering Sous Chef

Zynga
03.2011 - 07.2014

General Manager

Chino's Rock & Tacos
10.2007 - 10.2009

Executive Chef

Ciao Bella Trattoria and Roses Landing Restaurant
05.2005 - 09.2007

No Degree - Herbal Studies

Evolutionary Herbalism

David Wolfe Nutrition Certification - Nutrition/Raw Foods/Herbal Studies

Body-Mind Institute

No Degree - Teaching Kids Nutrition/gardening

UC Cal Extension Program

No Degree - Culinary Arts

Santa Barbara City College

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