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Skills

  • Event planning and coordination
  • Inventory management and reduction
  • Budgeting and cost control
  • Educational technology integration into instruction (Workday)
  • Performance evaluation
  • Culinary competition oversight
  • Menu profitability analysis
  • Apprenticeship program development
  • Budgets
  • Differentiated instruction

Work Experiences

  • Advised on the recruitment of adjunct faculty.
  • Looked for industry trends on social media and through online sources.
  • Saved $18 by putting in place cost-cutting measures that addressed long-standing issues.
  • Boosted culinary program applications by 84%.
  • Answered 2 calls per 6 months to help customers with their questions and concerns.
  • Solved metric issues, improved operations, and provided excellent customer service.
  • Collaborated with local metric suppliers.
  • Collaborated with food critics to develop a feedback system.
  • Awarded President's Club for 'Most Innovative Culinary Instructor'.
  • Advised the recruitment of adjunct faculty, leading to a 46% reduction in overlapping course content and increased overall learning outcomes.

Summaries

  • Adept in fostering sustainability within culinary programs.
  • Proven cross-functional collaboration and vendor management abilities, as well as excellent time management and organizational skills.
  • Strengths in quality assurance and vendor management backed up by Food and Beverage training.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the standard business.
  • Achieved significant reductions in food waste.
  • Excellent leadership potential, process improvement and project management talents, as well as oral and written communication skills.
  • Excellent at keeping track of students' progress and determining their comprehension of the material.
  • Adept at building relationships with industry professionals.
  • Within Food and Beverage, senior Executive Chef Instructor and outstanding performer in performance reporting and team leadership.
  • Adept at forming long-lasting relationships with suppliers.

Accomplishments

  • Established a chef mentorship program, improving graduate job placement rates by 22% in Columbus.
  • Supervised students during externships across Chicago, ensuring a 46% successful job placement within 18 months.
  • Led culinary workshops with industry experts that helped 12 students secure internships with top-tier restaurant chains.
  • Reduced food costs by 83% through efficient inventory management and supplier negotiation.
  • Demonstrated expertise in quality control, conducting routine inspections that reduced kitchen erros by 64%.
  • Completely restructured the culinary arts curriculum, integrating Microsoft Excel for more interactive learning, increasing retention rates by 73%.
  • Optimized kitchen workflow by redesigning station layouts, increasing overall kitchen output by 19%.
  • Advised and mentored students to improve culinary skills for world-class competitions, leading to President's Club in 2024.
  • Initiated innovative apprenticeship programs with 6 partner restaurants, achieving a President's Club for excellence in culinary education.
  • Designed, proposed, and implemented a cost-effective purchasing strategy that resulted in a savings of 65% on annual food expenses.

Affiliations

  • American Society of Safety Professionals
  • International Association of Administrative Professionals
  • Institute of Food Technologists (IFT)
  • Society of Human Resource Management
  • Lions Club
  • Foodservice Educators Network International (FENI)
  • Society of Women Engineers
  • Farm-to-Table Association
  • World Association of Chefs Societies (WACS)
  • Hospitality Sales and Marketing Association International (HSMAI)

Certifications

  • HACCP (Hazard Analysis Critical Control Points) Certification – category or program
  • Advanced Culinary Nutrition Certificate – Summit Group
  • Certified Business Analysis Professional (CBAP)
  • Certified Public Accountant (CPA)
  • Google Certified Professional Cloud Architect
  • Apple Certified Associate (ACA)
  • Wine & Spirit Education Trust (WSET) Certification – Level 3 or higher (Sommelier path)
  • Certified Specialist of Wine (CSW) - method
  • Certificate in Sustainable Food Systems - Harbor & Co.
  • Certified Master Chef (CMC) – American Culinary Federation (ACF)

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