Nathan Kreiler

* ***** ****

Simpsonville, SC *9681

864-***-****

adw3e8@r.postjobfree.com

Objective

To obtain a position within a growing, successful company which will allow me to apply my current skills as well as obtain new ones

Qualifications

Over 24 years in the hospitality industry including ten years in kitchen management

Work History and Relevant Experience

Poinsett Club, Greenville, SC 12/16-3/23

Executive Chef and F&B Director

Served one year as Sous Chef. Responsible for all aspects of the Food and Beverage Department. Hiring, training, menus, execution of both a la carte service as well as private events, balls and weddings, inventory control, purveyor acquisition and more are examples of my duties. Budgeted 40% food cost while running 28-32% consistently. As a Five-Star Platinum Club of the America moved from #39 to #31 under my leadership. Also named a Platinum Club of the World (out of 50) consistently for the past 5 years. Broke Poinsett Clubs financial record by $1.2 million in 2022.

Shortfields, Simpsonville, SC 05/16-11/16

Executive Chef

Fully responsible for all aspects of the kitchen. Maintained desired food cost and labor control for entire BOH operations. Placed all food orders, wrote weekly schedule for up to 15 employees and executed all daily kitchen operations. Wrote banquet menus, catering menus and daily special menus.

Stellas Southern Bistro, Simpsonville, SC 07/15-05/16

Lead Line Cook

Worked closely with Sous Chef and Executive Chef to deliver an optimal dining experience for our customers. Instrumental in daily specials and working with local farmers to ensure the highest quality of our guests.

Adams Bistro, Greenville, SC 02/13-12/13

Lead Line Cook

Instrumental in all areas of daily kitchen operations. Including, but not limited to food preparation, line service and caterings. Received two raises in acknowledgment of superior work performance.

Cliffs-Glassy, Landrum, SC 04/07-02/11

Sous Chef

Responsible of daily operations of all culinary outlets of the club. Continually focused on “details” to provide the best overall experience to the members and their guests. Extensive banquet experience.

*Servsafe Certified

*Trained with Michelin Star Chefs Christopher Kostow, Daniel Patterson, and Kenji Miyaishi

References and complete work history are available upon request.