Jake Hofmann

Major: BBA MIS
Graduation: May 2020


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I currently hold the position of sous-chef de cuisine in a 5-star dining experience kitchen. Working in a kitchen has allowed me to hone many skills that I will use in future careers. Firstly, a kitchen works like a machine with many parts. If one person is not in sync, there will be performance issues. Due to this fact, working as a team has become second nature to me. Secondly, the workload given to an individual in the kitchen is diverse and plentiful. Being able to handle many tasks at once with short time restrictions and little help is something that I have learned to do over the past year in this position. Time and stress management are two key components of handling such a workload, and I have excelled in these areas, receiving a promotion within three months of being hired. Lastly, being able to communicate effectively with coworkers and customers was a key to not only my success in this kitchen but also a contributing factor to the success of the business itself.

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