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Manager Customer Service

Green Bay, WI, 54302
October 14, 2019

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Jeff Galle

**** ******** *****, ********, ** ****7


Highly Experienced Culinary Professional

Culinary professional with over 25 years of experience as an exceptional chef. Successful record of personnel training and development. Strong capacity for leadership and mentoring. Responsible in meeting and exceeding all P&L objectives with no decline in quality or service. Innovative in both menu development and food presentation initiatives. Adept at managing large-scale culinary facilities in resort, theme park, and cruise environments. Proficient in effective procurement, inventory control, budgeting, and meeting sanitation requirements. B.A. in Culinary Arts and record of promotion to assignments with increased authority and responsibility.

Core Competencies

Staff Leadership and Mentoring ~ Menu Design ~ Food Presentation

Marketing and Product Management ~ Exceeding P&L Objectives

Meeting Sanitation Requirements ~ Managing Large-Scale Facilities in Unique Environments

Procurement and Budgeting ~ Inventory Control

Professional Experimentation

Schwans Home Service

Sales route rep for the eastern devison of Madison market. Hands on sales rep

Metro Market Feb-November

Kitchen Manager

Oversaw and cooked for operation in the store operation. Ordering inventor,

sanitation and H.A.S.SP. Operation.

Madison Fresh Market November -January

Sou Chef

Oganize and daily prep for hot case and all deli case items {salads dressing display case.

And all hot item 9 hot case items self service and 2 kind of chickens.} Prep for all out going

from caterings and pick up orders. Set high standards for prep to clean up and ordering

FIFO methods.

Primrose School June 2017 – November

Chef [Food Manager]

Run a full kitchen for 145 children and teachers. Breakfast, snacks,lunch and afternoon snacks.

36 food restrictions, service include protein, veggies, fruit and dairy. At all meals. Preparation, cooking,services of all meals and clean up one person show.

College Chef [UW Madison Gamma Phi June 2016 - June 2017


Ran a house of 165 girls, live in. Breakfast and lunch and dinner. Prep organization and food placement.

Prep and served food open house menu and self receive grab and go. Monday night chapper night family style and all day Sunday Brunch. Ordering budget control,Serve Safe Manager card. Food control menu planning .

Center Plate Catering August 2015- June 5 2016

Sou Chef { Alliant Energy Center }

Help and maintain the operation of the catering hall. We did all scratch cooking, and from 50 plates up to 1200 people. I was mainly in charge of all the hot side operation and loading and unloading of the hot food going out to the catering halls. Help in the operation with ordering and rotation of food in coolers and freezers. {FIFO}. Maintain the highest of standards of food quality in the operation .


Chef Manager {GE Healthcare} August 2014-July 2015

I was the Chef Manager at both the Administrative and Plant buildings at GE Healthcare. The operation consisted of 2 cafe’s. The administrative building served 150 people and the plant building served up to 450 people on a daily basis. I was in charge of all caterings, including food ordering and preparation, set up and clean up. In the cafe’s I stocked all the coolers and shelves with cold sandwiches, salads, parfaits, and beverages, in addition to making fresh soups daily and hot sandwiches two days a week. Ordering and purchasing were done daily, inventory and H.A.C.C.P. reports were done weekly, and sanitation reports were submitted monthly to the corporate office.

University of Wisconsin

Chef {Athletics Department} June 2012-2014

At the Kohl Center, I help prepare meals for the Kellner Suites and help prepare meals for banquets, both indoor and outdoor. During Hockey and Basketball seasons, I prepare meals for the training tables and do meal planning for the Nickolas Suite. As the Chef for the Nickolas Suite during games, I must prepare a high quality of food, in both taste and presentation, all with great demands and expectations of a high level of customer service. In other seasons, I work at the University Ridge Golf Course preparing meals for golf outings, banquets, and outdoor events, along with preparing daily meals for golfers. During Football season, I work at Camp Randall preparing for team meals for all sporting events, and preparations for meals on levels 6, 7, and 8 Suite levels, all with the same high demands and expectations.

Lake Wisconsin Country Club

Head Chef March 2011-2012

Maintained a high quality of food standards, while keeping food and labor costs low. Responsible for preparation of menus and banquets, ordering food properly to keep costs down, ordering supplies, and storage room stocking. It was also necessary to keep up with high standards of sanitation and complete P&L budget reports.

A‘viands Edgerton Hospital

Director Dinning Services

Oversaw operations for patient meals and cafe service, maintained a high quality of food for operation, and high standards in sanitation. Responsible for food ordering, menu cost and menu planning, and inventory. Reports were sent daily and monthly to the home office.

Papa Morphy’s, Waunakee Wisconsin


Oversaw entire range of operations. Controlled food costs and managed budget, exceeding P&L requirements. Took goal-oriented approach toward personnel training and development and saw marked improvement in employee performance and customer relations, resulting in 95% increase in profit. Took negative-scoring restaurant to positive KDS numbers.

Wild Rock Golf Wilderness Resort, Lake Delton Wisconsin

Chef 2008-2009

Controlled and maintained all food preparation. Effectively controlled foot and labor cost through both inventory and personnel budgeting. Maintained high standards of food and sanitation.

Quail Run Country Club, Naples, FL

Executive Chef/Food and Beverage Director 2005-2007

Planned and developed all food service operations. Managed procurement, menu planning, budgeting, catering, and inventory control, meeting all P&L standards. Developed menu for golf outings.

Spectators Sports Bar and Restaurant, Naples, FL

General Manager Bull Market Cafe and Catering Company, Naples, FL

Banquet Manager/Chef 2002-2009

Facilitated operations for high customer-volume establishment. Supervised staff, scheduling, cleanliness, and customer service initiatives. Oversaw all daily operations for bar and cafe. Cut food and labor costs in front and back of house with no decline in quality or service. Maintained liquor budget and inventory through efficient ordering system. Created effective employee incentive program. Oversaw daily financial operations.

Orchestrated all food preparation for fine dining location. Managed catering and support for weddings and other special events. Maintained high standards of customer service. Directed food service inventory, procurement, staff direction, and customer service initiatives.

American Classic Voyages, Inc., Honolulu, HI

Executive Sous Chef 1999-2001

Managed staff of 200 on a cruise ship with 2200 passengers. Identified and met guest culinary needs. Maintained high standards in food presentation and service.

Education Joliet Junior College, Joliet, IL

Bachelor of Arts in Culinary Arts, 1987

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