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Skills

  • Instructional audit and compliance
  • Ingredient cost reduction
  • Team management
  • Culinary course design
  • Curriculum development
  • Problem resolution
  • Culinary skills assessment
  • Project organization
  • Operational improvement
  • Food presentation

Work Experiences

  • Collaborated with nutritionists and dietitians to develop a series of healthy cooking modules, leading to 2 certifications awarded in process culinary discipline.
  • Answered 18 calls per the past year to help customers with their questions and concerns.
  • Looked for industry trends on social media and through online sources.
  • Collaborated with guest chefs from renowned restaurants.
  • Achieved award-winning innovations in framework.
  • Conceptualized a professional-grade kitchen setup.
  • Certified students in alignment with Six Sigma standards.
  • Boosted course enrollment by 32%.
  • Collaborated with the admissions team to redesign the chef training program, leading to a 40% increase in student applications for the next academic year.
  • Pushed for operational changes that resulted in cost savings and higher profit margins.

Summaries

  • Achieved a $7 reduction in kitchen expenses.
  • These skills, as well as a stellar work history, are available.
  • Experienced Vocational Instructor with a background in framework and metric programs.
  • With over 8 years of stakeholder engagement experience, a dedicated and methodical teacher.
  • Boosted program engagement and retention by 52% year over year.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the framework business.
  • Achieved 43% improvement in course completion rates.
  • Achieved a 67% win rate in competitions.
  • Aligned culinary programs with long-term nutritional goals.
  • Ready to apply these skills, as well as strong problem-solving abilities, to a challenging new role.

Accomplishments

  • Authored a 5-recipe cookbook featuring signature system dishes, provided as a learning tool in multiple professional development courses.
  • Mentored and trained 18 culinary students in various kitchen disciplines, with 49% going on to secure positions in Michelin-starred restaurants.
  • Revamped culinary skill assessment techniques, which reduced grading errors by 82% and improved student outcomes.
  • Implemented quality control systems in student-run kitchens, reducing food waste by 79% over a three years.
  • Standardized kitchen safety protocols that led to the facility meeting Lean compliance standards across all instructional kitchens.
  • Led a rebranding of the school's culinary program, focusing on modern techniques and farm-to-table philosophies, resulting in a 39% rise in applications.
  • Developed a one year-long teaching engagement with Atlanta-based culinary schools, resulting in 50% cross-enrollments.
  • Introduced new food preparation technology, such as HubSpot, into coursework resulting in a 66% boost in operational efficiency.
  • Spearheaded the development and launch of initiative menus for student-run restaurants, contributing to a 34% increase in customer satisfaction.
  • Directed food waste reduction initiatives that decreased kitchen waste by 55% within three years.

Affiliations

  • Sous Vide Association – participated in specialized culinary technique workshops to stay current with innovative cooking methods.
  • Research Chefs Association (RCA) – contributed knowledge to enhance curriculum focused on food science and culinary innovation.
  • Lions Club
  • International Association of Administrative Professionals
  • American Medical Informatics Association
  • Foodservice Educators Learning & Leadership Academy (FELLA) – member, contributing to professional educator mentorship programs.
  • Society of Women Engineers
  • Chef's Collaborative – supported initiatives around sustainable cooking practices and responsible sourcing in a culinary instructional setting.
  • American Marketing Association
  • Culinary Historians of America – active member, contributing to historical-themed course modules emphasizing culinary tradition and evolution.

Certifications

  • Certified Personal Chef (CPC) - United States Personal Chef Association
  • Nutrition Specialist Certification - American Academy of Nutrition and Dietetics
  • Food Safety Manager Certification (FSM) - National Registry of Food Safety Professionals
  • Instructional Design Certification – Association for Talent Development (ATD)
  • Apple Certified Associate (ACA)
  • SHRM Certified Professional (SHRM-CP)
  • Certified Public Accountant (CPA)
  • Certified Business Analysis Professional (CBAP)
  • Plant-Based Professional Certification - Rouxbe Culinary School
  • Gluten-Free Food Service (GFFS) Certification - Gluten-Free Food Service Association

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