As a manager I:
As an experienced chef I:
As a leader I:
As a PSU employee and community member I:
Serving as the Food Service Director for a local school district of 800 students, I successfully operated two cafeterias while complying with federal school lunch guidelines. Even more rewarding than completing a 3-year state audit of the lunch program with high scores, was the opportunity to educate children about healthy eating habits and healthy foods by showing them new fruits and vegetables that they were not familiar with. I also facilitated the change from a traditional lunch line of 1 entree choice, to a dynamic daily assortment of many entree options based on season and availability.
Working as a Sysco representative in "street sales" gave me vast knowledge and insight into the food sales universe. Using Salesforce proprietary software, I solicited new accounts, took weekly food orders from clients, collected payments, and solved problems concerning shortages, quality, and items needed on short notice. I educated myself continuously to sell a catalogue of over 80,000 products. I also worked directly with brokers, not only to market and show product, but to negotiate price and usage with clients. This kept me competitive in an extremely price-driven market. Understanding applied cost, logistics, and sales strategy, has been an invaluable learning experience for me in the hospitality industry.
As owner and Chef of a small, fine dining restaurant, my responsibilities included all of the administrative and physical duties that all business owners undertake. To summarize, selling and promoting the restaurant and catering services, handling all administrative duties of running the business, operating under a PA liquor license, and overcoming adverse situations; I learned how to use my education and years of experience in the hospitality industry so that I could mature and grow as a chef and leader.
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