Gina L. Sve
Duluth
Summary
Dynamic culinary professional with extensive experience in food production and staff training. Aiming to enhance operational efficiency and performance through coaching and my experience, while keeping with Essentia Health's core values. I am also great at communication, troubleshooting, and working toward the company's shared goals.
Overview
2026
2026
years of professional experience
Work History
Sous Chef
Essentia Health
Duluth
05.2022 - Current
- Direct and train kitchen staff in day-to-day operations, including food production, sanitation, safety practices, and personnel management.
- Menu planning and development, creating daily specials utilizing seasonal ingredients. Special attention is given to food allergies and dietary needs.
- Focus on ensuring cafeteria guests and patients receive excellent service.
- Additional responsibilities as needed/requested.
2nd Assistant Manager of Receiving & Outside Yard
Menards
Duluth & Superior
2020 - 2022
- Supervised employees in all aspects of job performance and safety. Providing proper training, guidance, and direction.
- Implemented quality control measures to uphold company standards.
- Receiving inventory shipments. Managing the placement and distribution of products throughout the store and outside yard.
Banquet Chef/Cook
Clyde Iron Works
Duluth
2018 - 2022
- Plan and prepare food for upcoming events. Ensured events were prepared for and executed per the scheduled timeline, with attention to detail.
- Special attention given to food allergies and dietary needs.
- Coordinate with the banquet staff and the event coordinator to ensure all needs are met.
Lead Cook
College of St. Scholastica/Arramark
Duluth
2016 - 2020
- Responsible for training and coaching staff on food preparation for the college campus, per the chef's guidelines.
- Plan and prepare food for the campus, and special events on campus. Ensured that meal planning was completed on time.
- In charge of overseeing kitchen operations and staff in the absence of the chef.
Executive Sous Chef
Northland Country Club
Duluth
05.2014 - 06.2018
- Supervised kitchen operations to ensure quality and consistency in food preparation.
- Trained and mentored junior staff in culinary techniques and kitchen safety protocols.
- Managed inventory levels to optimize ingredient availability and minimize waste. Responsible for all product ordering and developing relationships with food purveyors.
- Coordinated special events catering, tailoring menus to client specifications and dietary needs.
Head Chef
Frye's Island Lake Inn
Duluth
2013 - 2014
- I was hired as the chef to implement the menu in the owner's vision. Manage the kitchen and all back-of-house operations.
- Training and hiring staff. Focusing on food safety and handling.
- Developing relationships with food purveyors.
Lead Cook
Midi Restaurant and Wine Bar
Duluth
2012 - 2014
- Trained new cooks on food safety standards and cooking techniques.
- Supervised kitchen staff to ensure efficient meal preparation and service.
Lead Cook
Restaurant 301
Duluth
2011 - 2013
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Trained new cooks on food safety standards and cooking techniques.
Line Cook and Server
Nokomis Restaurant and Bar
Duluth
2009 - 2011
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Provided excellent customer service to guests.
Head Chef
Pickwick
Duluth
2010 - 2010
- Managed kitchen operations, ensuring adherence to food safety and sanitation standards.
Restaurant Manager
Emily's Eatery
Knife River
2009 - 2010
- I was hired to open Emily's. Developing training, safety, and food handling systems.
- Coordinated with the owner to develop the menu.
- Coordinated with vendors to develop relationships and ensure the timely delivery of quality ingredients.
- Developed and enforced health and safety regulations for food handling.
Bartender, Waitress, Line Cook
Baja Billy's
Duluth
2008 - 2010
- Served customers promptly while maintaining a friendly demeanor.
- Engaged customers in conversation to enhance their dining experience.
- Performed opening and closing duties including restocking supplies.
Regional Insurance Sales Representative
AFLAC
Duluth
2006 - 2007
- Developed strong client relationships to understand insurance needs and preferences.
Human Resources Manager
Epixtar Marketing
Duluth
2002 - 2006
- Developed recruitment strategies to attract top talent across various departments.
- Facilitated employee onboarding programs to enhance new hire integration.
- Oversaw benefits administration to ensure employee understanding and utilization of offerings.
- Handled sensitive employee and company information with highest level of confidentiality and discretion.
Quality and Training Manager
IMS (Innovative Marketing Strategies)
Duluth
2001 - 2002
- Developed training programs to enhance employee performance and engagement.
- Organized and coordinated training sessions for new employees.
Waitress, Bartender
Bennet's on the Lake
Duluth
1999 - 2001
- Provided excellent customer service in fast-paced dining environment.
Waitress
Miller's Cafe
Two Harbors
1996 - 1999
- Provided exceptional customer service to enhance guest dining experiences.
Prep Cook
Sherry's Kitchen
Two Harbors
1995 - 1996
- Prepared ingredients by chopping, slicing, and dicing for daily menu items.
Education
High School Diploma -
Two Harbors High School
Two Harbors, MN01-1999
General, Auto Tech, Social Studies
Lake Superior College
Duluth, MNBusiness Administration and Management
Duluth Business University
MNSkills
- Food safety
- Kitchen management
- Specialty diets
- Quality control
- Customer service
- Training and development
- Communication skills
- Time management
- Detail-oriented
- Employee onboarding
- Team building
- Career development
References
References available upon request.
Timeline
Sous Chef
Essentia Health
05.2022 - Current
Executive Sous Chef
Northland Country Club
05.2014 - 06.2018
2nd Assistant Manager of Receiving & Outside Yard
Menards
2020 - 2022
Banquet Chef/Cook
Clyde Iron Works
2018 - 2022
Lead Cook
College of St. Scholastica/Arramark
2016 - 2020
Head Chef
Frye's Island Lake Inn
2013 - 2014
Lead Cook
Midi Restaurant and Wine Bar
2012 - 2014
Lead Cook
Restaurant 301
2011 - 2013
Line Cook and Server
Nokomis Restaurant and Bar
2009 - 2011
Head Chef
Pickwick
2010 - 2010
Restaurant Manager
Emily's Eatery
2009 - 2010
Bartender, Waitress, Line Cook
Baja Billy's
2008 - 2010
Regional Insurance Sales Representative
AFLAC
2006 - 2007
Human Resources Manager
Epixtar Marketing
2002 - 2006
Quality and Training Manager
IMS (Innovative Marketing Strategies)
2001 - 2002
Waitress, Bartender
Bennet's on the Lake
1999 - 2001
Waitress
Miller's Cafe
1996 - 1999
Prep Cook
Sherry's Kitchen
1995 - 1996
High School Diploma -
Two Harbors High School
General, Auto Tech, Social Studies
Lake Superior College
Business Administration and Management
Duluth Business University