Alicia Jenish-Mc Carron
Culinary Director at Good Eating Company (US)- Claim this Profile
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Bio
Credentials
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World of Flavor
The Culinary Institute of AmericaNov, 2022- Nov, 2024 -
Women in Leadership
eCornellMay, 2022- Nov, 2024 -
HAACP Manager certifcate course
TAP SeriesJan, 2022- Nov, 2024 -
Hospitality Leadership
eCornellJan, 2022- Nov, 2024 -
Pro Chef Level one
The Culinary Institute of AmericaNov, 2019- Nov, 2024 -
Serve Safe Manager
Serve SafeJun, 2019- Nov, 2024 -
Serve Safe instructor/proctor
Serve SafeMar, 2023- Nov, 2024 -
Certified Food Safety HACCP Manager (CFSHM)
The National Enviromental Health Association
Experience
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Good Eating Company (US)
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United States
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Food and Beverage Services
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1 - 100 Employee
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Culinary Director
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Feb 2019 - Present
I lead the dynamic Culinary program for LinkedIn's San Francisco campus. I create a daily changing menu, with a focus on local products and sustainability. I responsible for sourcing and fostering partnerships with local farmers and ranchers. I also create guest engagement activities, special menu takeovers, pop-ups, and I am known to wear the occasional costume. I focus on authentic curation of recipes and love teaching my staff of 50+culinarians. I lead the dynamic Culinary program for LinkedIn's San Francisco campus. I create a daily changing menu, with a focus on local products and sustainability. I responsible for sourcing and fostering partnerships with local farmers and ranchers. I also create guest engagement activities, special menu takeovers, pop-ups, and I am known to wear the occasional costume. I focus on authentic curation of recipes and love teaching my staff of 50+culinarians.
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Munchery
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United States
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Food Production
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1 - 100 Employee
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Senior Director of Culinary Operations
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Jan 2018 - Jan 2019
At Munchery I managed our 40,000 square foot kitchen and all culinary employees.We produced on average 6000 entrees a day, Our kitchen produced food under FDA and USDA regulations. We were also SQF certified. I created and posted our daily ready to eat and ready to cook menus. I was head of R&D and constantly created new recipes for our data base. I utilized our cook book technology to create recipes and schedule production. I also created recipes for partnerships with Costco and Amazon Go. I created Product Commercialization for all new menu items. I created and posted nutritional information for all menu items.I worked closely with our QA team to shelf life test and manage kitchen sanitation. I projected sales and managed inventory daily, managed waste at 3%. I managed inventory daily based on production and worked closely with our fulfillment team to ensure on time deliveries. NEHA HACCP Manager.
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Kitchit
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United States
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Technology, Information and Internet
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1 - 100 Employee
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Executive Chef
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Aug 2014 - Apr 2016
Executive chef of the San Francisco Based food start up Kitchit. Created from the ground up a new branch called kitchit tonight; offering 3 course meals cooked in guests homes for $39 a person. Managed the kitchit commissary, over saw one sous chef and 6 cooks. Created 5, 3 course menus a month. Started a house made charcuterie program and sourced a monthly cheese program. Created kids menus and a monthly selection of additional courses for the guests to choose from. Trained in home chefs to execute menus and serve guests. Partnered with the cofounder to execute monthly photo shoots of all menus, acting as chef and food stylist. Managed the commissary team of cooks creating systems for mise en place and instructions to make the in home chef successful. Maintained a NPS score of 85 and a food cost of 25%.
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Corporate Executive Chef
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Oct 2013 - Aug 2014
Executive chef for 5 restaurants. Worked closely with the chef de cuisines and their staff. Developed all menus. Maintained food and labor costs. Hired and trained all kitchen staff. Created in house mock health inspections to improve health score by 5 points. Executive chef for 5 restaurants. Worked closely with the chef de cuisines and their staff. Developed all menus. Maintained food and labor costs. Hired and trained all kitchen staff. Created in house mock health inspections to improve health score by 5 points.
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Kimpton Hotels & Restaurants
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United States
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Hospitality
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700 & Above Employee
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Executive Chef
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May 2011 - Oct 2013
Executive of the Grand Cafe. Managed 150 seat restaurant and was responsible for a banquet program grossing over 2 million dollars a year. Created all restaurant, room service and banquet menus. Managed a staff of 40. Maintained a food cost of 23% and a BOH labor cost of 9%. Executive of the Grand Cafe. Managed 150 seat restaurant and was responsible for a banquet program grossing over 2 million dollars a year. Created all restaurant, room service and banquet menus. Managed a staff of 40. Maintained a food cost of 23% and a BOH labor cost of 9%.
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Out the Door/Academy Café San Francisco
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San Francisco Bay Area
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Executive Chef
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2007 - 2010
Out the Door Worked closely with owner Charles Phan in the operations of his third property Took over as Chef seven months after the restaurant opened Reduced food costs from 35% to 28% Reduced kitchen labor by 12% Hired new kitchen staff and retrained senior staff to improve quality of food produced Created food cost tracking systems and developed new relationships with purveyors to reduce costs and purchase more locally Changed the menu seasonally, incorporating traditional Vietnamese dishes and local ingredients While the restaurant was closed for repair, assisted in the opening of the central commissary kitchen which provides food for Slanted Door, Out the Door, and The Academy of Science Museum Academy Cafe Worked closely with owners Charles Phan and Loretta Keller Opening Executive Chef of this high-volume café in the California Academy of Science Museum Developed systems to produce all food in-house serving up to 3,000 people daily Maintained a food cost of 28% Developed, costed, and created recipes for the entire menu and changed it seasonally. Trained commissary team to cook allrecipes consistently to support the Academy Hired and trained all kitchen staff Managed a staff of 40, including two Sous Chefs and a purchaser Purchased as locally as possible, using 25 local purveyors Created weekly schedule and responsible for updating all schedule-related Micros management
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Education
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1998 - 1999
The Culinary Institute of America
Associate's degree, Culinary Arts/Chef Training
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