Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

SHANNON LAURIDSEN

Joliet,IL

Summary

Motivated professional known for high productivity and efficient task completion. Specialized in menu development, food safety compliance, and cost control strategies. Excel in leadership, time management, and communication, ensuring seamless kitchen operations and team collaboration. Strive to exceed culinary expectations while maintaining operational excellence.

Overview

16
16
years of professional experience
1
1
Certification

Work History

District Chef Manager

Aramark
Oswego, IL
04.2023 - Current
  • Train, mentor, and supervise team members daily to maintain high standards of excellence.
  • Provides leadership and direction to all Kitchen Teams, ensuring all food items are prepared within all food safety guidelines and with the highest quality possible.
  • Performs all opening and closing duties, including equipment checks and temperature calibration. Also responsible for preparing for the next day's menu and events.
  • Constantly working to guide staff to be more productive and efficient.
  • Responsible for weekly P&L, inventory, and sales.
  • Plans properly for upcoming menus and catering, including ordering, thawing, and all advance preparation, utilizing leftovers and fresh ingredients.
  • Creates and posts weekly schedule based on catering needs, sales trends TY vs LY sales, and budget.
  • Follows recipes and uses correct portion sizes when cooking food; tasting foods to ensure quality. Cash handling, reconciling, and depositing daily.
  • Monitor and maintain proper inventory for operation and menus, weekly/monthly inventory.
  • Maintains monthly menu, production records for all foods prepared, leftovers being used, and temperature logs.
  • Assists and supervises overall sanitation and organization of kitchen and serving lines.
  • Communicates effectively with team members, management, faculty, clients, and staff, as needed. Chef Manager to perform a position at any time, serving, cashiering, preparing, or cooking during service periods or anywhere needed.
  • Assist new and existing accounts with training, hiring, and coverage.
  • Mentor new and existing staff for moving forward in their career.

Food Service Director/ Chef

Quest Food Management Services
Joliet, IL
07.2015 - 04.2023
  • Monitor and maintain Quest guidelines of all teams in the kitchen
  • Train, mentor and supervise team members daily to maintain high standards of excellence
  • Provides leadership and direction to all Kitchen Teams, ensuring all food items are prepared within all food safety guidelines and with the highest quality possible
  • Performs all opening & closing duties including equipment checks and temperatures, calibrating thermometers and production for next day's menu/ events
  • Constantly working to guide staff to be more productive and efficient
  • Responsible for weekly P&L, inventory and sales
  • Plans properly for upcoming menus and catering - including ordering, thawing, and all advance preparation, utilizing leftovers and fresh ingredients
  • Creates and posts weekly schedule based on catering needs, sales trends TY -vs- LY sales and budget
  • Follows recipes and uses correct portion sizes when cooking food; tasting foods to ensure quality Cash handling, reconciling and deposit daily
  • Monitor and maintain proper inventory for operation and menus, weekly/ monthly inventory
  • Maintains monthly menu, production records for all foods prepared, leftovers being used, and temperature logs
  • Assists and supervises overall sanitation and organization of kitchen and serving lines
  • Communicates effectively with team members, management, faculty, client(s) and staff, and parents as needed Food Service Director to perform a position at lunch rush, serving, cashiering, preparing or cooking during each lunch period or anywhere needed
  • Assist new and existing accounts with training, hiring and coverage
  • Mentor new managers, new and existing staff for moving forward in their career

Lead Kitchen Manager

IKEA
Bolingbrook, IL
04.2013 - 07.2015
  • Responsible for the daily operations of the restaurant, Bistro, and Staff Cafeteria
  • Supervised FOH, BOH, Bistro and Staff Cafe areas
  • Respond to customer needs, concerns, comments and issues to ensure a quality experience and enhance repeat business
  • Enhance and create weekly Staff Cafe menu, cost outs, and experience
  • Check service standards, proper setup by IKEA standards and sanitation
  • Communicate with Food Department Managers complete ordering, inventory, and staffing needs
  • Be cost-conscious through portioning, cooking methods, training and waste control
  • Conducting weekly P&L statements, analysis labor, training, menu changes, scheduling, pricing, inventory and meetings
  • Producing all signage with the Graphics Department
  • Assist in all marketing needs for IKEA Food Department
  • Maintain a safe and open work environment by communicating with co-workers, visitors, and managers

Head Chef

Minibar Lounge
Chicago, IL
06.2012 - 04.2013
  • Responsible for the daily operation of the restaurant, caterings
  • Assisted with FOH and Bar staff
  • Daily purchasing, menu design, cost outs, sales and quality checks of all products
  • Read daily communication emails; responded to all personnel call-offs and check for available coverage
  • Responsible for all purchasing, labor, and standards of kitchen
  • Designed variety of menus for catering, weekly menus, and daily specials
  • Assisted management to establish and monitor side-work and daily duty completion of all areas of the establishment
  • Responsible for hiring, training and updating all employees on standards
  • Maintain bank- always keep it balanced and secure
  • Responded to customer needs, comments and issues to ensure a quality experience and enhance repeat business
  • Check the dining room and serving area for cleanliness and proper set-up
  • Check service standards, proper setup by Minibar standards
  • Conducting weekly P&L statements, labor analysis, training, menu changes, marketing, inventory and theft prevention

Restaurant General Manager

Hilton Garden Inn
Merrillville, IN
08.2010 - 06.2012
  • Directed catering, FOH and BOH managers
  • Read daily communication, e-mails and responded to all personnel call-offs and checked for available coverage
  • Responsible for the daily operation of the restaurant and caterings
  • Adhered to all service standards and inspect daily cleanliness of associates and all areas
  • Responsible for all beverage and alcohol sales
  • Designed variety of menus for catering, weekly menus, and daily specials
  • Assist management to establish and monitor side-work and daily duty completion
  • Responsible for hiring, training and updating all employees on standards
  • Maintain bank- always keep it balanced and secure
  • Responded to customer needs, issues, comments, and problems to ensure a quality experience and enhance repeat business
  • Check dining room and serving area for cleanliness and proper set-up by Hilton's standards
  • Responsible for the increase in sales and return guests
  • Communicate daily with the client, corporate headquarters and/or location manager regarding coworker's performance, concerns, information, etc
  • Conducted weekly P&L statements, labor analysis, training, menu changes, marketing, inventory and theft prevention

General Manager

Governor's State University Food Services Incorporated
University Park, IL
09.2008 - 06.2010
  • Supervised Catering, FOH, Starbucks coffee station, and BOH managers - [Union]
  • Responsible for the daily operation of the cafeteria, daycare area and caterings
  • Adhered to all service standards and inspect daily cleanliness of associates and areas
  • Established daily vegetarian options
  • Designed daily menus for catering, weekly menus for cafeteria and daycare
  • Assisted management to establish and monitor side-work and daily duty completion
  • Maintain bank- always keep it balanced and secure
  • Read daily communication emails; responded to all personnel call-offs and check for available coverage
  • Responded to customer needs, issues, comments, and problems to ensure a quality experience and enhance repeat business
  • Checked the dining room and serving area for cleanliness and set-up
  • Check service standards, proper setup by Food Services Inc
  • Standards
  • Communicate daily with the client, corporate headquarters and/or location manager regarding associate performance, concerns, information, etc
  • Conducting weekly P&L statements, labor analysis, training, menu changes, scheduling, pricing, meetings, inventory and place orders as necessary

Education

Associate - Culinary Arts

Robert Morris University
Orland Park, IL

Bachelor - Business Administration Hospitality Management

Robert Morris University
Orland Park, IL

Skills

  • Menu Planning and Design
  • Catering and Events
  • Recipe Development
  • Budgeting and cost control
  • Inventory Management
  • Time Management
  • Profit and Loss Statements
  • Client Relations
  • Hiring
  • Scheduling
  • Training
  • HACCP
  • Purchasing
  • Kitchen Staff Management
  • Forecasting and planning
  • Microsoft Office
  • Excel

Certification

  • State of Illinois Food Safety Manager Certificate, 06/15/29
  • Certified Food Service Manager City of Chicago, 06/15/29
  • Servsafe Allergens Certificate, 02/01/23, 02/01/26

References

References available upon request.

Timeline

District Chef Manager

Aramark
04.2023 - Current

Food Service Director/ Chef

Quest Food Management Services
07.2015 - 04.2023

Lead Kitchen Manager

IKEA
04.2013 - 07.2015

Head Chef

Minibar Lounge
06.2012 - 04.2013

Restaurant General Manager

Hilton Garden Inn
08.2010 - 06.2012

General Manager

Governor's State University Food Services Incorporated
09.2008 - 06.2010

Associate - Culinary Arts

Robert Morris University

Bachelor - Business Administration Hospitality Management

Robert Morris University

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SHANNON LAURIDSEN