Kara Superczynski
Hospitality Manager at Morrison Community Living- Claim this Profile
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Bio
Credentials
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Servsafe Food Protection Manager Certification
ServSafe CertifiedOct, 2012- Nov, 2024
Experience
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Morrison Living
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United States
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Food and Beverage Services
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500 - 600 Employee
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Hospitality Manager
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Nov 2013 - Present
Manager of a 58 person dining services department at Smith Crossing, a distinguished continuing care retirement community. Dining services includes a fine dining style restaurant, full service bistro, pub, and four specialty dining rooms catering to residents with special diets including diabetic and high risk needs.Duties and Responsibilities Include:Supervising serving staff in all locations.Customer service.Interviewing, hiring, and scheduling staff. Managing staffing budget.Event planning, set up, and execution of on-site and off-site catering. Conduct and lead weekly server meetings and hospitality training.Purchasing alcohol for on-site pub. Building relationships with residents and their families, while learning their likes and dislikes to provide the best service. Show less
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Sous Chef
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Feb 2012 - Nov 2013
Supervisor of a 14 person culinary team and 8 person utility aid team at Smith Village, one of Chicagoland's most prestigious and well respected continuing care retirement communities. Duties and Responsibilities Include:Menu planning with seasonal offerings. Planning special event menus.Creating and executing special programs for residents such as culinary demos and culinary education.Purchasing and controlling costs.Bi-monthly inventory.Conductimg and leading cooks meetings and utility aid meetings.Scheduling cooks.Executing a monthly sanitation and food safety audit.Paying invoices on a weekly basis.Create weekly production sheets and recipe books.On site and off site catering. Show less
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Smith Senior Living
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United States
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Hospitals and Health Care
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1 - 100 Employee
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Cook
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Apr 2010 - Feb 2012
One of a 14 person culinary team at Smith Village, a continuing care retirement community. Duties and Responsibilities Include: Meat and seafood fabrication and preparation, employing a wide variety of culinary techniques including batch cooking methods of braising, roasting, and sautéing. Garde Manger and baking. Preparation of specialty diets including mechanical soft and puree diets. Catering for a variety of special functions. Carving and action display stations. One of a 14 person culinary team at Smith Village, a continuing care retirement community. Duties and Responsibilities Include: Meat and seafood fabrication and preparation, employing a wide variety of culinary techniques including batch cooking methods of braising, roasting, and sautéing. Garde Manger and baking. Preparation of specialty diets including mechanical soft and puree diets. Catering for a variety of special functions. Carving and action display stations.
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Education
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2007 - 2010
Illinois Institute of Art
Bachelor of Applied Science (B.A.Sc.), Restaurant, Culinary, and Catering Management/Manager
Community
