Experience

WOODSTOCK COUNTRY CLUB

• United States
• 1 - 100 Employee

• Administration Assistant

  • Feb 2023 - Present

  I work with all managers to cover office tasks they need help with. Including phone coverage, making reservations, customer relations, document creation, printing tasks, and other things. I especially help the accounting and HR areas. I create fliers, calendars, and other postings fostering communication employees and the club’s members. I work with all managers to cover office tasks they need help with. Including phone coverage, making reservations, customer relations, document creation, printing tasks, and other things. I especially help the accounting and HR areas. I create fliers, calendars, and other postings fostering communication employees and the club’s members.


Self Employed
• Real Estate
• 1 - 100 Employee
• Cooking Coach

  • Aug 2022 - Present


Burning Man

• United States
• Technology, Information and Internet

• Theme Camp Manager

  • Aug 2016 - Present

  In my free time I attend regional Burning Man events. These are festivals that celebrate art, community, and self expression as outlined in the 10 Principles of Burning Man. I participate by running a camp and collaborating on burnable art. The camp I help run is called Salughter’s Bloody Bar the bloody Mary bar about that bloody time of the month. We gift to the community an impressive bloody Mary bar with over 20 garnishes and seasonings. We also provide menstrual supplies to those who are caught bleeding during the event. We are a radically inclusive space that encourages all people whether they bleed or not to come together and talk about this experience and how it impacts them and those they are connected to. We achieve this with art, activities, and a welcoming lounge area. The bar numbers between 20 and 30 campers. The logistics of communicating supplies needs and tasks for this group is no small task and that’s where I come in. My responsibilities include; camp registration, defining roles, volunteer scheduling, food planing, shared infrastructure delegation, management during the event, and a general hurdling of cats. I feel this camp is a satisfying use of the skills I’ve gained as a manager. In addition to the bar I have helped with two burnable art projects. Both of these pieces were temples. A temple is one of two major art installations at the event. It is a space for people to reflect on things they would like to leg go of. This can be anything from grief over a loved one to something internal and less concrete. Participants might engage in reflection, write on the art, and leave tokens. The art is then burned towards the end of the event. It is a somber and cathartic moment. I love talking about what burns mean to me, how they have impacted my life, and the 10 Principles. If you’d like to know more feel free to message me here on LinkedIn or e-mail me at kcziczak@gmail.com Show less



Fresh Thyme Market

• United States
• Restaurants
• 1 - 100 Employee

• Assistant Manager

  • Nov 2019 - Nov 2020

  I started as an Assistant Manager in the deli. My inventory management skills where put to good use in this position. I worked well with staff clearly stating needs and enforcing systems in food safety. I also helped train and transition people into new roles. As my chronic pain began to limit my ability to do physical labor I switched to assisting with signs and price tags. This was detail oriented work that asked me to communicate with all departments on sign related needs. I started as an Assistant Manager in the deli. My inventory management skills where put to good use in this position. I worked well with staff clearly stating needs and enforcing systems in food safety. I also helped train and transition people into new roles. As my chronic pain began to limit my ability to do physical labor I switched to assisting with signs and price tags. This was detail oriented work that asked me to communicate with all departments on sign related needs.



ARAMARK Refreshment Services

• Food and Beverage Services
• 400 - 500 Employee

• Sous Chef

  • Oct 2010 - Nov 2018

  As the catering Sous Chef at Butler University my passion was providing creative food to enhance a client's event. In this 8 year career I learned to plan, organize, and execute events. As a leader I took my staff's needs and ideas into consideration incorporating them into my work. This work often had surprises and abruptly changing needs. It made me adaptable. I gained a reputation for being empathetic, detail oriented, and someone with solutions. I am proud of the mark I left with Butler. With my help the catering department saw a rise in reputation and profit. I am proud to say I have helped Butler provided exceptional hospitality from its students and faculty to esteemed guests such as Barbra Bush and Tom Brokaw. Show less