Charles Friedhoff Email & Phone Number

Leading and motivating others has always been in my DNA. From my days as an Eagle Scout to managing large, multi-disciplinary teams and multi-unit operations as an executive chef to being part of the inaugural Cannabis Science and Operations program at St. Louis University, my passion for building strong teams, providing effective leadership, paving the way for others, and consistently raising the bar of excellence has never wavered. I am a versatile, detail-oriented, and innovative executive chef, food experience leader, and licensed cannabis cultivator. I have 24 years of professional cooking and kitchen management experience with a proven track record of producing delicious, high-quality food, consistently controlling food, beverage, and labor budgets and significant experience with training and staff development, resulting in maximized productivity and performance. I also have two years of cannabis cultivation experience. I am an eager self-starter who brings enthusiasm and a strong work ethic with him everyday, and I'm a natural collaborator who enjoys building value-driven partnerships.Professional Experience:• Scheduling and supervising large, multi-disciplinary teams• Operational understanding of what it takes to bring an idea from conception to full production• Proven track record of consistently controlling budgets• Diverse experience with differing customer bases, cuisines, and special diets• Significant experience with training and staff development, resulting in maximized productivity and staff performance• Standardizing recipes and formulas • Developing standard operating procedures for high-volume production • Overseeing day-to-day management of operations with annual sales in excess of $10 million dollars• Implementing new techniques to streamline production efforts and standardize operations across multiple brands• Frequently working with both print and television media• Experience with manipulating ingredients from a molecular level• Experience with creating and fostering strong business relationships with purveyors • Proficient in both savory and sweet culinary production Core Competencies and Key Skills: Creativity, Critical Thinking, Cross-Functional Collaboration, Customer Service, Dependability, Hospitality, Leadership, Molecular Gastronomy, Organization, Time Management

Listed skills include Leadership, Operations Management, Molecular Gastronomy, Problem Solving, and 2 others.