Zack Olsen
Cook
Racine,WI
Summary
Dynamic culinary professional with extensive experience at multiple restaurants, excelling in team leadership and food safety. Proven track record in menu planning and inventory management, significantly reducing waste. Adept at mentoring staff and enhancing kitchen operations, ensuring high-quality food preparation and compliance with health regulations.
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Sous Chef
Altitude Restaurant
01.2023 - Current
- Supervised kitchen operations ensuring quality food preparation and presentation
- Collaborated with head chef to develop seasonal menus and specials
- Trained and mentored junior kitchen staff in culinary techniques
- Streamlined inventory management processes to reduce waste
- Created specialized menu items for banquets for up to 200 people
- Implemented food safety protocols, maintaining compliance with health regulations
- Assisted in cost control measures through efficient ingredient sourcing
Kitchen Manager
Milwaukee Burger Company
03.2021 - 01.2023
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Managed inventory control, optimizing stock levels and reducing waste.
- Developed and implemented training programs for new kitchen personnel.
- Coordinated daily kitchen operations, enhancing workflow efficiency and service speed.
- Prepared schedules, balancing staffing needs with peak service demands.
- Conducted performance evaluations, providing constructive feedback to improve team productivity.
Assistant General Manager
Travel Centers of America
03.2017 - 03.2021
- Led daily operations to enhance customer service and operational efficiency.
- Developed training programs to improve staff performance and retention.
- Implemented inventory management systems to optimize stock levels and reduce waste.
- Coordinated marketing initiatives to drive foot traffic and increase sales revenue.
- Managed scheduling and staffing to ensure adequate coverage during peak hours.
- Handled cash accurately and prepared deposits.
- Motivated, trained, and disciplined employees to maximize performance.
- Collaborated with the General Manager on marketing initiatives to increase brand awareness and drive sales growth.
Head Cook
Key Lime Cove
08.2013 - 03.2017
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Developed and implemented new menu items based on seasonal ingredients.
- Maintained high standards of food safety and sanitation compliance.
- Trained and mentored junior cooks in culinary techniques and kitchen operations.
- Led daily pre-service meetings to communicate expectations and enhance team performance.
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
Culinary Arts Degree - Cooking
The Le Cordon Bleu College of Culinary Arts
Chicago, IL06-2010
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Menu planning
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Safety management
- Mentoring and coaching
Accomplishments
- Promoted to sous chef in only 6 months.
- Created complete Altitude Restaurant menu alongside executive chef.
- Reduced costs 12% by sourcing local ingredients and negotiating favorable contracts.
- Used Microsoft Excel to develop inventory tracking spreadsheets. Achieved raising the health departments score by completing labeling, cleaning schedules, and training on P.P.E. with accuracy and efficiency.
- Supervised team of 10 staff members.
- Achieved lower food costs by introducing spreadsheets for daily prep tasks.
Certification
- ServeSafe Alcohol Certification, Milwaukee Burger Company - 2018
- ServeSafe Food Production, Travel Centers of America - 2021
- CCA-Certified Culinary Administrator
- CFSP-Certified Foodservice Professional
Timeline
Sous Chef
Altitude Restaurant
01.2023 - Current
Kitchen Manager
Milwaukee Burger Company
03.2021 - 01.2023
Assistant General Manager
Travel Centers of America
03.2017 - 03.2021
Head Cook
Key Lime Cove
08.2013 - 03.2017
Culinary Arts Degree - Cooking
The Le Cordon Bleu College of Culinary Arts