Chelsea Henrie

2021 Wood Lenhart Rd, Leavittsburg, OH 44430

330-307-9593
Csaner1@kent.edu
Skills
Goal setting and performance development
Proficient in presenting educational material
Experienced in setting SMART goals
Leader in food safety management
Creating and encouraging a culture of empowerment and motivation
Strong verbal and written communication skills
Collaborative and team management
Conflict management
Critical and creative thinking in problem solving

Experience
Service Manager
February 2008 Present
Chipotle Mexican Grill
Niles, Ohio
Coordinates and leads a team of 40 employees while managing and
engaging in daily functions of the business and protects the business
model. Employees per shift under sole supervision range from 9 to
13. Strives to create a culture that provides a unique customer and
employee experience.
Creates training schedules, including weekly assessments with
employees to discuss development, areas requiring improvement,
and setting goals along with follow-ups.
Supports and strives to create a culture where the employees are
rewarded on the success of the people around them and on helping
each other, more so than personal success.
Proactively manages aspects that affect profit and loss including
labor matrix hours, food costs and maintenance costs
Involves the restaurant in the community by leading in-store
fundraisers for over 20 non-profit organizations including but not
limited to schools on individual days throughout the year. Contacts

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 and builds partnerships with organizations with missions based on
sustainability and agricultural education.
Leader in food safety, food quality and food safety training.
Management of hazard analysis and critical control point log for
temperature control, daily employee health validation, produce
washing check list and chemical parts per million logs.
Responsible for creating and maintaining a facilities and equipment
plan for preventative maintenance and care of kitchen equipment.
Education
Kent State University
2016 Associates in Science

Kent State University

In Progress Bachelors in Nutrition and Dietetics

Study Abroad
Kent State University
Environmental and Systems Nutrition
Summer 2017, Uganda
Compared differences in food availability, distribution, food safety
and effects of infrastructure on nutrition between America and
Uganda in areas with food insecurities.
Visited rural villages spanning across the country to assess intricate
issues related to malnutrition, nutrition education and hospital
development.
Strengthened intercultural communication skills and problem
solving in an unfamiliar environment.
Applied team oriented abilities in interactions with local students,
local hospital staff, and international researchers.
Gained creative and complex skills in assessing problems with a
focus on using agricultural education paired with cultural
considerations to address nutrition struggles.

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