Whole Foods Market
Resume:
Nathan Henstra
Ogden, UT **403
*************@*****.***
EXPERIENCE
Rusty Fork Farms, Willamina, OR 03/2016- 12/2018
Farm Foreman: Working directly with ownership, I manage all aspects of daily operations for small organic farm.
UnCruise Adventures, Seattle, WA 12/2014- 11/2016
Corporate Chef: A new position for this company that I defined from scratch. Responsible for all aspects of Culinary Programs including, but not limited to: Development of crew. management of menu concepts, enforcement of sanitation standards.
Whole Foods Market, Seattle, WA 12/2014- 11/2016
Kitchen Supervisor: Supervision of large multi unit kitchen crew and execution of all kitchen operations, including production, service and sanitation, in extremely busy downtown location.
Whole Foods Market, Salt Lake City, UT 4/2010-7/2012
Team Leader Seafood: Responsibilities including but not limited to: Team development, training, mentoring and counseling of Team Members, oversight of sanitation programs and ensuring excellent customer service.
Whole Foods Market, San Ramon, CA 12/2009-4/2010
Senior Chef: Training and mentoring kitchen crew of 40, menu development, recipe development and implementation, and oversight of food sanitation program.
Whole Foods Market, Boston, MA 3/2004-10/2008
Kitchen Manager: Responsibilities including but not limited to: Training and mentoring kitchen crew, inventory, ordering, oversight of menu planning and production.
American Safari Cruises, Lynnwood, WA 6/2002-1/2004
Working Chef: Execution of custom menus for clients aboard luxury yacht.
All cooking, baking, ordering and vendor relations for operations in Alaska, British Columbia, Washington, Oregon and California Wine Country.
Cruise West, Seattle, WA 9/2000-4/2002
Chef Corporate Operations: Recruiting, training and placement of culinary staff for 8 vessels. Creation of seasonal corporate menus and vendor relations for operations in United States, Canada and Mexico.
Cruise West, Seattle, WA 5/1999-9/2000
Executive Chef: Responsible for daily management of kitchen staff aboard flagship vessel. All ordering, cost control, crew mentoring and
vendor relations for operations in United States, Canada and Mexico
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