Responsible for managing all aspects of the Test Kitchen department and all in-store /off-site special events including marketing and promotion of private events, kitchen rentals, and guest chef cooking classes. Manage all profitability and expenses by forecasting, meeting, and exceeding self made revenue projections based on yearly goals. Create all menu design and development for hands-on cooking classes, Surfas sponsored demonstrations, and off-site events. Responsible for original recipes, costing, and pricing to ensure profitability. Create and execute shopping lists, game plans, and prep schedules based on each week's events. Recruit, retain and develop an engaged team of 20 culinary educators and chef assistants. Inspire learning to customers as a Chef Instructor or mentor to an average of 15 cooking. classes and 150 students per month. Drive retail sales by highlighting and promoting products through demonstration and written recipes. Ensure Health and Safety codes are followed while maintaining a high standard of cleanliness.
Responsible for managing all aspects of a Culinary Program within a Sur La Table retail store. Manage all profitability and expenses by meeting and exceeding monthly revenue projections and adhering to a net cooking goal. Recruit, retain and develop an engaged team of culinary educators, managers, and kitchen assistants. Inspire learning and sharing of knowledge to customers as a Chef Instructor or mentor to an average of 10 cooking classes per week. Responsible for driving retail sales by highlighting and promoting products. Ensure Health and Safety codes are followed while maintaining a high standard of cleanliness. Responsible for the local marketing and promotion of the culinary program including private events, kitchen rentals, and guest chef cooking classes.
Prepare and plate food items for the Garde Manger and Pastry station in a fine dining, high volume establishment.
Hands on food production for a high volume catering company consisting of on-site preparation, plating, and organization.
Conduct both hands-on and demonstration style private cooking classes. Create recipes and event menus to coordinate party's theme. Accurately forecast food and labor costs for charging purposes in order to turn a profit. Promote a fun learning atmosphere for client approval and satisfaction.
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