TOD KUJAWA
Minneapolis,USA
Summary
Professional dining services leader with strong background in hospitality management and customer satisfaction. Known for fostering team collaboration and achieving results. Skilled in staff training, inventory control, and ensuring high standards in dining environments. Adaptable and reliable, able to meet changing needs and priorities.
Overview
12
12
years of professional experience
Work History
Dining Director
Unidine
01.2025 - Current
- Scheduling
- Inventory and ordering
- Training associates
- Weekly paperwork
- Daily meeting with client
Executive chef
02.2024 - 01.2025
- Inventory and ordering
- Menu development
- Train associates
- Scheduling
Resource chef/manager
09.2022 - 02.2024
- Report to various accounts as assigned
- Fill in for vacationing leaders
- Fill in for cooks as needed
Executive chef
07.2022 - 09.2022
- Inventory and ordering
- Prep for the upcoming days
- Scheduling
- Work the line when needed
Sous chef
Icehouse
07.2021 - 07.2022
- Make prep lists for the day
- Ordering and inventory
- Work the line as needed
- Expo during service
- Set up line for service
Sous Chef
Revival st Paul Minnesota
01.2020 - 07.2021
- Made prep lists for the day
- Stock up line for lunch service
- Worked the line for lunch service
- Inventory and ordering
Sous chef
Ecumen Smith & porter, Minneapolis, Minnesota
Minneapolis, Minnesota
12.2016 - 01.2020
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quantity and quality of received products.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Recruit and hire staff, such as cooks and other kitchen workers.
Line cook
Kyatchi, Minneapolis, Minnesota
Minneapolis, Minnesota
08.2015 - 12.2016
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Season and cook food according to recipes or personal judgment and experience.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Bake breads, rolls, cakes, and pastries.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Cook
Nightingale, Minneapolis, Minnesota
Minneapolis, Minnesota
06.2015 - 08.2015
- Season and cook food according to recipes or personal judgment and experience.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Cook
Tiny diner, Minneapolis, Minnesota
Minneapolis, Minnesota
03.2014 - 07.2015
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Turn or stir foods to ensure even cooking.
- Season and cook food according to recipes or personal judgment and experience.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Coordinate and supervise work of kitchen staff.
Education
Associates - culinary arts
Let cordon bleu
Mendota heights, Minnesota04-2011
Skills
- Sanitation standards
- Food presentation
- Food safety compliance
- Guest relations
- Order accuracy
- Employee scheduling
- Menu development
- Restaurant operations
- Performance evaluations
- Customer service
- Food safety
- Allergy awareness
- Labor cost control
Timeline
Dining Director
Unidine
01.2025 - Current
Executive chef
02.2024 - 01.2025
Resource chef/manager
09.2022 - 02.2024
Executive chef
07.2022 - 09.2022
Sous chef
Icehouse
07.2021 - 07.2022
Sous Chef
Revival st Paul Minnesota
01.2020 - 07.2021
Sous chef
Ecumen Smith & porter, Minneapolis, Minnesota
12.2016 - 01.2020
Line cook
Kyatchi, Minneapolis, Minnesota
08.2015 - 12.2016
Cook
Nightingale, Minneapolis, Minnesota
06.2015 - 08.2015
Cook
Tiny diner, Minneapolis, Minnesota
03.2014 - 07.2015
Associates - culinary arts
Let cordon bleu