Nicholas Kleihege
Valparaiso
Summary
Dynamic individual with hands-on experience in culinary arts and hospitality and talent for navigating challenges. Brings strong problem-solving skills and proactive approach to new tasks. Known for adaptability, creativity, and results-oriented mindset. Committed to making meaningful contributions and advancing organizational goals.
Results-driven management professional with proven ability to lead teams to success. Strong focus on team collaboration, operational efficiency, and achieving measurable outcomes. Adept at strategic planning, process improvement, and fostering culture of accountability and excellence. Known for adaptability and consistently meeting changing organizational needs.
Overview
2026
2026
years of professional experience
Work History
Circulation, Production and Mail-room
Lithographic Communication LLC
Munster, IN
- (219) 924-9779
Kitchen Prep and Cook
Villa Nova
Chesterton, IN
- (219) 728-6648
- Prepared and cooked menu items according to established recipes and presentation standards.
- Maintained cleanliness and organization of kitchen workspace, ensuring compliance with safety regulations.
- Assisted in inventory management, tracking stock levels and notifying suppliers for replenishment.
Chef / Kitchen Manager
Anderson Winery
Valparaiso, IN
- (219) 464-4936
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Prepared and plated high-quality dishes to meet customer expectations.
- Assisted in menu planning, incorporating seasonal ingredients for enhanced flavor profiles.
Line Cook and Banquet Cook
Sand Creek Country Club
Chesterton, IN
- (219) 395-5200
Line Cook / Garde Manager
Gamba Ristorante
Merrillville, IN
- (219) 736-5000
Catering chef
Goddess Rocks
Chicago, Illinois
- (773) 292-7100
Sous chef
The Reservoir
Chicago, IL
- (773) 275-4000
Line cook
Willow R.M.
Chicago, IL
- 312-982-9151
Sous Chef
Machine: Engineered Dining
Chicago, IL
- 773-276-7422
- Developed weekly specials by experimenting with flavors and techniques, elevating dining experience for guests.
Junior Sous Chef
Cluadia
Chicago, IL
09.2021 - 02.2022
- Assisted in menu preparation and dish presentation, ensuring high standards of quality and consistency.
- Supported senior chefs in daily kitchen operations, maintaining cleanliness and organization of workstations.
- Engaged in food safety practices, adhering to all health regulations and guidelines during food handling.
- Contributed to inventory management through accurate tracking of ingredients and supplies for kitchen operations.
- Researched and implemented seasonal ingredient sourcing strategies to enhance menu offerings creatively.
- Prepped daily menu items to quickly deliver upon request.
Executive Chef
Trailyard
Valparaiso, IN
08.2023 - 03.2024
- Led culinary team in menu development and execution, ensuring high quality and consistency.
- Streamlined kitchen operations by implementing efficient workflow practices, reducing prep time.
- Trained staff on food safety regulations and proper cooking techniques to enhance kitchen standards.
- Developed seasonal menus that incorporated local ingredients, enhancing customer experience and satisfaction.
Executive Chef
Figs And Fables
Valparaiso, IN
03.2024 - 05.2025
- Oversaw inventory management, optimizing supply orders to reduce waste and control costs.
- Collaborated with front-of-house teams to synchronize service delivery, improving overall dining experience.
- Implemented training programs for new hires, fostering skill development and team cohesion in the kitchen.
- Monitored food presentation standards to maintain restaurant's reputation for excellence in culinary artistry.
- Implemented both a a la catre menu as well as rotation 7 course tasting menu
Executive Chef
Farina Cafe Valparasio
Valparaiso, IN
05.2025 - 10.2025
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Education
High School Diploma -
LaLumiere College Prep School
01-2009
Hospitality
Ivy Tech Community College
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Marquette Catholic High School
01-2011
Skills
- Friendly, positive attitude
- Teamwork and collaboration
- Customer service
- Problem-solving
- knowledge of butchering proteins
- extensive knowledge of gastronomy
- 14 years of working experience
Timeline
Executive Chef
Farina Cafe Valparasio
05.2025 - 10.2025
Executive Chef
Figs And Fables
03.2024 - 05.2025
Executive Chef
Trailyard
08.2023 - 03.2024
Junior Sous Chef
Cluadia
09.2021 - 02.2022
Circulation, Production and Mail-room
Lithographic Communication LLC
Line Cook and Banquet Cook
Sand Creek Country Club
Line Cook / Garde Manager
Gamba Ristorante
Catering chef
Goddess Rocks
Sous chef
The Reservoir
Line cook
Willow R.M.
Hospitality
Ivy Tech Community College
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Marquette Catholic High School
Kitchen Prep and Cook
Villa Nova
Chef / Kitchen Manager
Anderson Winery
Sous Chef
Machine: Engineered Dining
High School Diploma -
LaLumiere College Prep School