Robert J. Wurster
Lake in The Hills,IL
Summary
Experienced with food production processes, ensuring high-quality standards and efficient operations. Utilizes strong leadership and problem-solving abilities to manage teams and improve workflow. Knowledge of health and safety regulations, ensuring compliance and operational excellence.
Overview
16
16
years of professional experience
Work History
Food Production Supervisor
Buckhead Meat & Seafood Of Chicago
04.2023 - 02.2025
- Responsible for the production of hand/machine cut beef and pork totaling 185,000 pounds weekly.
- Responsible for maintaining the beef dry age room.
- Enhanced production efficiency by streamlining processes and implementing time-saving strategies.
- Increased overall productivity with thorough employee training on equipment operation, safety protocols, and company policies.
- Streamlined workflow processes to reduce bottlenecks and improve overall efficiency within the facility.
- Achieved consistent on-time delivery of products by improving scheduling procedures and coordinating with shipping department.
- Conducted thorough root cause analyses for any process deviations or discrepancies in order to address issues promptly and prevent future occurrences.
- Developed a highly motivated team through effective communication, performance evaluations, and recognition programs.
Account Executive
Aramark Uniform Service
05.2022 - 03.2023
- Drive new business sales averaging $100/weekly in rental sales.
- Weekly metrics of 200 cold calls and 50 in person prospecting visits.
- Able to propose and close business in one visit.
- Plan and manage week with no supervision utilizing salesforce and outlook.
- Negotiated contracts and closed agreements to maximize profits.
- Gathered company and contact information to compile data for current and potential customers.
- Developed sales pipeline by cold-calling, canvassing and obtaining referrals.
- Used consultative sales strategies to effectively overcome client objections and maximize sales activity.
- Collaborated with key decision makers to identify opportunities and develop ideas to deliver sales results.
Sales Consultant
Buckhead Meat & Seafood, A Sysco Company
08.2019 - 03.2020
- Drive new specialty business to business meat sale.
- Plan and run product demonstrations for food shows.
- Create and cook food demos for customers on site in test kitchen as well on location at customers facility.
- Developed targeted lists and new business opportunities, accelerating sales process to achieve results.
- Generated sales across complete sales cycle process from prospecting through contract negotiations and closings.
- Landed new customer accounts through consistent combination of perseverance, dedicated cold calling and exceptional service.
- Priced out products for customers and drew up sales paperwork.
- Placed orders and answered customer questions in-person, through email and over phone to maximize customer service.
Inside Sales Representative
European Imports, A Sysco Company
08.2017 - 08.2019
- Monitor and aid Sysco OpCo’s in daily ordering.
- Tracking of OpCo product usage and outages.
- Credit research and processing
- Monitor email throughout the day answering various product questions from the OpCo’s.
- Worked in conjunction with outside sales representative to maintain and grow product sales.
- Investigated sales and service issues to provide successful resolutions.
- Monitored current accounts to promote strong working relationships and resolved issues before customer satisfaction could be affected.
- Responded to customer inquiries quickly and professionally to maintain customer satisfaction.
Executive Chef
The Village Vintner Winery, Brewery & Restaurant
04.2012 - 01.2017
- Responsible for BOH restaurant opening.
- Develop kitchen workflow, create recipe book, & hire staff.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Trained kitchen workers on culinary techniques.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Supervised 10 BOH staff members and delivered mentorship to strengthen kitchen skills.
Head Chef
Martinis On Main
06.2009 - 03.2012
- Opened the restaurant, helped write the menu, and created most of the recipes
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
Education
Associates - Applied Science of Culinary Arts
The Cooking And Hospitality Institute of Chicago, Le Cordon
Chicago, IL11.2007
Skills
- Sales Proposal Creation
- Territory Sales
- Negotiation and Persuasion
- Attention to detail
- Product and Service Knowledge
- Sales Expertise
- GMP practices
- Shelf-life management
- Food safety compliance
- Allergen awareness
- Production scheduling
- Batch production
Additional Information
- Proficient with: Microsoft Office, Outlook, and Salesforce.
Timeline
Food Production Supervisor
Buckhead Meat & Seafood Of Chicago
04.2023 - 02.2025
Account Executive
Aramark Uniform Service
05.2022 - 03.2023
Sales Consultant
Buckhead Meat & Seafood, A Sysco Company
08.2019 - 03.2020
Inside Sales Representative
European Imports, A Sysco Company
08.2017 - 08.2019
Executive Chef
The Village Vintner Winery, Brewery & Restaurant
04.2012 - 01.2017
Head Chef
Martinis On Main
06.2009 - 03.2012
Associates - Applied Science of Culinary Arts
The Cooking And Hospitality Institute of Chicago, Le Cordon
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