Matthew Kruschinska
Line Cook
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About
Dependable customer service professional with over 20 years of experience supporting high-volume operations, communicating with customers and coworkers, coordinating daily tasks, and maintaining accurate records. Recognized for professionalism, reliability, strong organizational skills, and the ability to remain calm under pressure. Seeking a remote Customer Service Representative, Administrative Assistant, Data Entry, Scheduling Coordinator, or Virtual Support position.
Experience
Line Cook - Da Edoardo - Grosse Pointe Woods, MI
(2023-10)
- Maintain accuracy and organization while managing multiple priorities in a fast-paced environment.
- Communicate effectively with coworkers to ensure efficient daily operations.
- Consistently meet deadlines while maintaining high quality standards.
- Recognized for reliability, professionalism, and excellent attendance.
Line Cook - Tavern on Kruse - Lake Oswego, OR
(2017-02 - 2019-01)
- Worked collaboratively in a high-volume customer-focused environment.
- Adapted quickly to changing priorities while maintaining efficiency.
- Supported smooth daily operations through effective communication and teamwork.
Kitchen Supervisor - Birmingham Athletic Club - Bloomfield Hills, MI
(2011-08 - 2016-02)
- Assisted with employee scheduling and daily operational planning.
- Maintained inventory records and coordinated workflow.
- Trained and supported new employees.
- Managed multiple priorities while ensuring consistent service quality.
- Trusted with opening and closing responsibilities.
Kitchen Operations Lead - Mr. B's Pub - Royal Oak, MI
(2008-12 - 2011-06)
- Coordinated daily operations to improve efficiency.
- Maintained accurate inventory and operational records.
- Assisted management with workflow planning and staff support.
Production Manager - Aramark Healthcare – Henry Ford Hospital - Detroit, MI
(2006-11 - 2008-11)
- Coordinated employee schedules and daily production activities.
- Maintained accurate documentation in a regulated environment.
- Ensured deadlines, quality standards, and operational goals were consistently achieved.
Executive Sous Chef - Grosse Pointe Yacht Club - Grosse Pointe Shores, MI
(2000-05 - 2005-12)
- Supervised staff while coordinating daily operations.
- Planned and organized large private events.
- Collaborated with management to ensure exceptional member satisfaction.
- Maintained detailed operational and inventory records.
Education
Cooking & Hospitality Institute of Chicago
