1.
Heather
Zielinski
011 01 907 717 6843
heatherzielinski1@gmail.com
4141 Grand Ave So Mpls, Mn.
55409.
GOALS
Leadership experience, managerial skills and business finance knowledge are
my current career goals. Completing my undergraduate in business and an MA in
SLP are my academic goals. Making a difference is my end mean.
EXPERIENCE
Line Cook, Monello, Hotel Ivy, Constantine. Jester Concepts.
1115 2nd Ave S, Mpls, MN 55403. Mike DeCamp 011­01­612­387­7847
Learn all pickups and work all stations. Train new cooks. Operate within
Servsafe. Execute dishes efficiently and beautifully. Prep for stations. Work
closely with Hotel Ivy staff to ensure satisfaction of 5 star guest. Run lunch
service, answer IRD phone.
Intern, John Besh Restaurant Group.
New Orleans, La. John Besh Foundation, Emery Whalen 011­01­504­299­9777.
While in NOLA I worked for JBRG @ August and Bjorne. My plating has
improved profoundly. Bjorne averages 500 covers which has honed my speed.
Both have taught me the importance of perfecting prep, listening to feedback,
managing product and handling it with the utmost care. Order, move, fire expo
system. Worked with three other kitchens crews and integrated into team
flawlessly. Brief intro
Sous Chef, Booker Lewis House.
Leesville, La. Jesse Wheat 011​­01­337­239­8142
Uphold standard. Control quality of plating and ingredients. To inspire, educate
and guide the crew. Maintain order on the line and a good flow of food out of the
kitchen. Schedule hours. Utilize the strengths of the staff. Manage crew labor by
keeping cost low through monitoring of computer tracking.
Lead Prep & Pantry, Fat Ptarmigan.
Anchorage, Ak. Aug. 2013­Sep. 2014 Chef Guy Conley 011­01­907­777­7710
Lead prep, pantry, and line. Delegate appropriate task to crew members.Training,
quality control, creating recipe standards and proper sanitation. Consult with
Chefs on hiring. Work closely with leadership. Set standards in place that are still
used today. Assist with costing and ordering.
Cook, Larry’s Cocoon Asian Fusion.
Anchorage, Ak. June­Oct. Restaurateur Mr.Larry 011­01­907­222­1178
Prep line ingredients. Stock refrigerator, pantry and line. Expedite. Keep
organized and clean station. Abide within food safety regulations. Prepare family
meal. Execute beautiful and consistent plating. Cook well seasoned dishes and
learn as much as possible from my Lead Chefs. Close language gap working
close with our ethnically diverse crew.

2.
Banquet Cook, Captain Cook Hotel
Anchorage, Ak — March­June, Main Kitchen Lead Chef Tim 907 276 6000.
Assist the Lead Chef and Sous Chefs as well as my peers in mass preparation..
Work safe and orderly following regulations.. Safely maintain, operate and store
equipment. Work first hand with clients and crew at the Crow's Nest and events.
Household Manager
Anchorage, Ak — 1999­present.
It is my duty to maintain order and balance in the home. To make sure that my
children are developing healthily and are developmentally on track. To be a light
and source of love within the home.
Accomplishments
● Working with my unilateral HH daughter and facilitating services that
took her from being non­verbal and incoherent to having free flowing
verbal communication.
● Raising a responsible son and daughter who are assets to their
community and joy to have in our home.
● Moving multiple times and continuing to pursue my goals despite the
hardships associated with that.
● Volunteered in my children's schools, with our FRG’s and in our
community.
EDUCATION
UAA
Business and Hospitality Management. ​3211 Providence Dr, Anchorage, AK
99508. Incomplete.
Normandale Community College
General Education Prerequisite Classes, Business and Art Electives
9700 France Ave So, Bloomington Mn. 55431
Southwest
High School Diploma 2001, 3414 W. 47th St. Minneapolis Mn. 55410
Carmichael Creative Arts School (CAS)
1037 University Ave W Saint Paul, Mn 55104
SKILLS
● Human Resource Skills
● Computer skills
● Team Leadership Skills.
● Good Work Ethic.
● Basic understanding of cost management
● Entry level management task ie scheduling, ordering
REFERENCES
Chef Mark Adkins, LCB Alumni and Mentor. 907 231 0143
Chef Naomi Everett, UAA Instructor and Mentor. 907 244 7620
Thank you for your consideration.