Matthew Kruschinska

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.

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.

Cooking & Hospitality Institute of Chicago