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Skills

  • Sanitizing understanding
  • Team leadership and supervision
  • Operational improvement
  • Dinner service planning
  • Project management
  • Local Ingredient Sourcing
  • Communications
  • Data Management
  • Extremely organized
  • Team Leadership

Work Experiences

  • Achieved a 84% reduction in unnecessary purchases.
  • Collaborated closely with vendors to negotiate better prices for fresh ingredients, improving profit margins by 31%.
  • Boosted sales by $18 per event.
  • Implemented a standard program and effectively managed employee errors, resulting in a 5% reduction in overall waste.
  • Was successful in resolving difficult customer complaints, promoting brand loyalty, and increasing repeat business.
  • Achieved a 68% decrease in energy usage.
  • Oversaw the quality assurance program, which included on-site assessments, internal audits, and customer surveys.
  • Looked into processes in order to create maps and figure out the best ways to improve.
  • Achieved consistent cost controls.
  • Oversaw a team of skilled kitchen workers who prepared and served meals.

Summaries

  • Collaborative leader with a history of improving vendor negotiations, which led to a 28% profit margin improvement and sustained high-quality ingredient sourcing.
  • Accomplished at launching successful promotional campaigns resulting in a 78% increase in off-peak traffic and overall customer engagement.
  • Achieved culinary innovation.
  • Food Champion with 17 years of successful vendor management and strategic planning experience.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Customer-focused Sales Representative with 12 years of experience solving problems for clients.
  • Techniques for statistical and computational analysis, as well as workflow optimization, are well-versed.
  • Accomplished at launching promotional campaigns.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.

Accomplishments

  • Improved
  • Monitored
  • Recommended
  • Integrated sustainable sourcing practices into procurement, cutting carbon footprint by 28% while maintaining product quality.
  • Developed strong vendor relationships, negotiating a 22% cost reduction for essential ingredients.
  • Guided
  • Reduced
  • Increased
  • Improved food production efficiency by 58% through the introduction of standard portion controls and recipe consistency.
  • Identified

Affiliations

  • National Restaurant Association (NRA)
  • Academy of Nutrition and Dietetics
  • Association of Nutrition & Foodservice Professionals (ANFP)
  • International Association of Culinary Professionals (IACP)
  • American Culinary Federation (ACF)
  • Project Management Institute
  • International Sous Vide Association (ISVA)
  • Association for Computing Machinery
  • Sustainable Food Trade Association (SFTA)
  • Lions Club

Certifications

  • Certified Chef de Cuisine (CCC) – American Culinary Federation
  • ServSafe
  • SHRM Certified Professional (SHRM-CP)
  • Google Certified Professional Cloud Architect
  • Certified Professional in Catering and Events (CPCE) – framework
  • Certified Hospitality Educator (CHE), American Hotel & Lodging Educational Institute
  • Certified Dietary Manager (CDM) - Association of Nutrition & Foodservice Professionals
  • Certified Guest Service Professional (CGSP) - American Hotel & Lodging Educational Institute
  • Salesforce
  • Certified Hospitality Supervisor (CHS) - American Hotel & Lodging Educational Institute

Food Champion salary range

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