Stephen Grau Email & Phone Number

Lenexa, Ks

Midwest Usa

Under direct supervision, project managed the completion of assigned client food safety audits. Educated and trained client employees, including hourly and salaried staff levels, on food safety practices. Conducted food safety training for clients and worked with them to adopt important food safety principles. Prepared written analyses for clients which includes observations, assessments, and recommendations conveyed during the audits. •Project managed the completion of assigned client food safety audits.•Utilized food safety knowledge and training to objectively analyzed and assessed food safety, sanitation, and security measures at client locations primarily restaurants and grocery stores.•Educated and trained client employees, including hourly and salaried staff, on food safety practices.•Supported the client adoption of important food safety principles.•Prepared written analyses for clients which includes observations, assessments, and recommendations conveyed during audits.•Served as a liaison between the client and the Health Department when requested.•Performed other duties as directed.

Fort Riley, Kansas

United States Army, Fort Riley, Kansas 2010 to PresentEnvironmental Health TechnicianSkillfully navigate multifaceted role while overseeing the Water Quality Program at Fort Riley, including a NELAC-certified laboratory and food facility inspections. Accountable for certification and management of NELAP water lab to identify potential waterborne health threats, training military and civilian personnel in water sample collection, storage, and analysis procedures. Perform approximately 33 food establishment inspections per month, assessing sanitary conditions and planning and recommending corrective pest control operations, as well as recommending enforcement actions. Performed investigative work related to military installation food and water vulnerabilities and now monitors water quality on Fort Riley and recreational water bodies for the presence of blue-green algae and the hydrology situations leading to the cause. Serve as point of contact with Fort Riley Installation Food Advisor, Installation Environmental Office, local academic institutions, visiting military units and other organizations, providing consultation, education, and training on the latest food safety, health, and sanitation practices. Provides support for the Medical Pest Surveillance Program to identify vector-borne disease threats, and manage all aspects of inventory control for Environmental Health section of Public Health.Key Accomplishments:• Fostered effective customer communication and relationships by assisting veterinary office in applying knowledge of microbiology, food science, biology, chemistry, and agriculture to assess scientific adequacy of HACCP plans, SSOPs, and microbiological verification sampling protocols.• Self-taught to achieve laboratory certification by analytical ability and technology application.

Manhattan, Ks

Created a high level of customer satisfaction by producing quality baked goods, ensuring all products upheld sanitation standards in accordance with the Kansas state food code. Designed, baked, and decorated custom cakes based on customer specifications, including unique wedding, birthday, multi-tier, and theme cakes in a variety of shapes, sizes, and flavors.

Kansas State University

POSITION #3Company: ChartwellsTitle: Bakery ManagerLocation: Kansas State UniversityDates: 2009Description: Prepared baked goods for dining hall, multiple retail locations, and numerous off-site and on-site events, including food court operations to plated catered events for up to 800 guests, continuously ensuring food safety and quality of products. Oversaw and managed inventory control, such as ordering and receiving, and maintenance of bakery equipment and storage facilities, all while supervising a staff of 5.KEY ACCOMPLISHMENT:► Recognized for outstanding performance for catered events, receiving numerous awards and accolades.

United States Army, Fort Riley, Kansas 1985 to 2009Senior Food Operations SergeantSkillfully managed a food service program, providing quality meals for up to 3,500 soldiers per day, 365 days a year, while providing technical supervision over the food service activities through the management of 136 military and civilian employees. Monitored compliance with dining facility accounting, food preparation, storage, and meal quality. Worked in close liaison with medical facility regarding sanitation, nutrition, and tasting of special rations. Assured an effective and strong auditing function by establishing operating and work procedures for dining, storage area, and dining facility personnel. Conducted food safety evaluations and assessed workplace health and safety through organized visits to dining facilities. Conducted studies of work situations involving food service production, scheduling, food inspection, and maintenance of headcount records. Trained employees on operation and maintenance of specialty equipment. Key Accomplishments:• Recovered $20,000 overspent by changing menus, enforcing strict no waste policy, and repurposing leftovers to recover losses within a six-month timeframe, all while continuing to serve 3 quality meals per day.• Ensured nutritional health of approximately 3,000 personnel in a combat zone while managing a staff of 20 in 140⁰F heat under periodic fire.• Maintained 100% accountability and ensured serviceability of $1.5 million in dining facility equipment.• Earned 2 AFC awards competing in the annual Culinary Arts Competition.

Bs, Food Science

Aas, Business Management

Business Management