James Krenzel
San Jose
Summary
Knowledgeable team leader with a solid background in managing both food and retail operations while leading a diverse staff. Demonstrated success in enhancing food service efficiency, development of retail operations and maintaining high standards of cleanliness and safety. Proven ability to manage inventory and coordinate with suppliers effectively.
Overview
18
18
years of professional experience
Work History
Food Production / Cafeteria Manager
Santa Clara Valley Medical Center
San Jose, CA
09.2021 - Current
- Oversaw recruitment, training, evaluation, and staff development of production and retail personnel to enhance operational efficiency.
- Directed development of retail program following COVID shutdown.
- Established transition and construction of new cafe and automated retail locations.
- Maintained policies and procedures in compliance with state and federal regulations.
- Supervised scheduling for retail staff.
- Conducted staff training sessions and team meetings on diverse issues.
- Managed documentation and issuance of progressive discipline in accordance with policies.
- Maintained departmental cleanliness, sanitation, and safety in line with regulatory standards.
- Developed and modified recipes to meet dietary needs of patients and customers.
- Identified and sourced new retail products based on industry trends and supply chain capabilities.
- Planned and executed cafeteria menus and food production processes.
- Supervised procurement of all food items and supplies for food service department.
- Maintained comprehensive inventory records for departmental items.
- Controlled cash operations in cafeteria, ensuring accurate financial records and budgeting.
- Managed cost adjustments in retail based on pricing and labor expenses.
- Collaborated on marketing and implementation of revenue-generating projects, including automated 24-hour vending locations to expand retail program and hosting dietary convention TRENDS.
Cook II Lead
Santa Clara Valley Medical Center
San Jose, CA
03.2013 - 09.2021
- Supervised tray line and food service staff.
- Checked trays for proper diets before sending to patient rooms.
- Assisted with cash counts and cash bag drop for cafeteria.
- Organized food storage and cooling processes.
- Assigned staff to complete daily tasks.
- Prepared meals for special dietary restrictions.
- Supported training of staff in various food service roles.
- Documented injuries and incidents with staff that may require disciplinary action.
- Opened and closed facility while assisting kitchen manager as needed.
- Produced 3 meals a day for 650 bed facility.
Meat Clerk / Team Trainer
Wholefoods Market, Campbell
Campbell, CA
10.2010 - 03.2013
- Trained new team members on store programs and procedures.
- Assisted in setting up and maintaining inventory cases.
- Supported inventory management and pricing of retail items.
- Provided excellent customer service to enhance customer satisfaction.
Cook lead / Sous Chef
Cin Cin Wine Bar, Los Gatos
Los Gato, CA
03.2008 - 10.2010
- Operated multiple stations, including tapas, desserts, and salads.
- Supervised kitchen closing procedures for front and back of house.
- Managed inventory, placed orders with vendors, made adjustments to kitchen personnel, performed nightly drawer count/cash drop and generated service reports.
Education
AOS - Culinary Arts Hospitality Management
Le Cordon Bleu Culinary Arts
San Francisco, CA12-2005
Skills
- Sales growth initiatives
- Project coordination
- Cost analysis
- Labor relations management
- Team leadership and development
- Diverse menu creation
- Sustainability program management
Timeline
Food Production / Cafeteria Manager
Santa Clara Valley Medical Center
09.2021 - Current
Cook II Lead
Santa Clara Valley Medical Center
03.2013 - 09.2021
Meat Clerk / Team Trainer
Wholefoods Market, Campbell
10.2010 - 03.2013
Cook lead / Sous Chef
Cin Cin Wine Bar, Los Gatos
03.2008 - 10.2010
AOS - Culinary Arts Hospitality Management
Le Cordon Bleu Culinary Arts
Communication
Lead weekly huddles and training to develop retail and production staff. Participated in leadership and space committee meetings to develop our growing department. Coordinated with rehab and critical care units to educate staff on menu and dietary programs.
Leadership
Successfully led a team to rebuild our retail department and food services after the pandemic. Maintained and grew sales during building closures and budget crisis. Reestablished connection to Silicon Valley District Academy of Nutrition and Dietetics and hosted Trends.