Brooke Francis
Cultivation Sales Manager at ProKure Solutions- Claim this Profile
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Bio
lex heijligers
To who it may concern, While working at Santa Barbara Catering Company as the Executive Chef, Brooke Francis worked with me from November 2006 - March 2013. Brooke started with me as a apprentice / prep cook and very quickly moved through the ranks to become my Executive Sous Chef. In 2013 Brooke decided to go her own way in her culinary world. Brooke has always been a great team member, a great chef and my back bone. Brooke will be a great team member in any kitchen and bringing her culinary skills to the table. Brooke has an amazing palate and is a great teacher. I recommend Brooke for any kitchen position and would love for maybe someday to work with her again. Sincerely, Alexander Heijligers
Mandy Pascua, MBA MSM
Brooke is a standout talent as a kitchen manager. She takes direction well and passes it on to her team seamlessly. There were several times we had last minute changes that she was able to implement with her team to increase productivity and quality of the product. I pushed her hard and she followed through every time.
lex heijligers
To who it may concern, While working at Santa Barbara Catering Company as the Executive Chef, Brooke Francis worked with me from November 2006 - March 2013. Brooke started with me as a apprentice / prep cook and very quickly moved through the ranks to become my Executive Sous Chef. In 2013 Brooke decided to go her own way in her culinary world. Brooke has always been a great team member, a great chef and my back bone. Brooke will be a great team member in any kitchen and bringing her culinary skills to the table. Brooke has an amazing palate and is a great teacher. I recommend Brooke for any kitchen position and would love for maybe someday to work with her again. Sincerely, Alexander Heijligers
Mandy Pascua, MBA MSM
Brooke is a standout talent as a kitchen manager. She takes direction well and passes it on to her team seamlessly. There were several times we had last minute changes that she was able to implement with her team to increase productivity and quality of the product. I pushed her hard and she followed through every time.
lex heijligers
To who it may concern, While working at Santa Barbara Catering Company as the Executive Chef, Brooke Francis worked with me from November 2006 - March 2013. Brooke started with me as a apprentice / prep cook and very quickly moved through the ranks to become my Executive Sous Chef. In 2013 Brooke decided to go her own way in her culinary world. Brooke has always been a great team member, a great chef and my back bone. Brooke will be a great team member in any kitchen and bringing her culinary skills to the table. Brooke has an amazing palate and is a great teacher. I recommend Brooke for any kitchen position and would love for maybe someday to work with her again. Sincerely, Alexander Heijligers
Mandy Pascua, MBA MSM
Brooke is a standout talent as a kitchen manager. She takes direction well and passes it on to her team seamlessly. There were several times we had last minute changes that she was able to implement with her team to increase productivity and quality of the product. I pushed her hard and she followed through every time.
lex heijligers
To who it may concern, While working at Santa Barbara Catering Company as the Executive Chef, Brooke Francis worked with me from November 2006 - March 2013. Brooke started with me as a apprentice / prep cook and very quickly moved through the ranks to become my Executive Sous Chef. In 2013 Brooke decided to go her own way in her culinary world. Brooke has always been a great team member, a great chef and my back bone. Brooke will be a great team member in any kitchen and bringing her culinary skills to the table. Brooke has an amazing palate and is a great teacher. I recommend Brooke for any kitchen position and would love for maybe someday to work with her again. Sincerely, Alexander Heijligers
Mandy Pascua, MBA MSM
Brooke is a standout talent as a kitchen manager. She takes direction well and passes it on to her team seamlessly. There were several times we had last minute changes that she was able to implement with her team to increase productivity and quality of the product. I pushed her hard and she followed through every time.
Credentials
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IICRC AMRT
IICRCMay, 2021- Nov, 2024 -
IICRC WRT
IICRCMar, 2021- Nov, 2024 -
IICRC Fire & Smoke Restoration
IICRCJan, 2020- Nov, 2024 -
Microsoft Excel
88183666Jun, 2019- Nov, 2024 -
Microsoft Power Point
39564799Jun, 2019- Nov, 2024 -
Leadership & Management Skills for Women
Pryor Learning | Fred Pryor Seminars | CareerTrackJul, 2018- Nov, 2024 -
Cybersecurity
EasyLlama - HR & Compliance Training For Modern TeamsSep, 2023- Nov, 2024 -
Cybersecurity for Remote Workplaces
EasyLlama - HR & Compliance Training For Modern TeamsSep, 2023- Nov, 2024
Experience
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ProKure Solutions
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United States
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Chemical Manufacturing
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1 - 100 Employee
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Cultivation Sales Manager
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Apr 2022 - Present
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Sales Specialist
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Apr 2021 - Present
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Sales Administrator
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Jun 2019 - Present
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MedMen
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United States
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Alternative Medicine
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100 - 200 Employee
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Production Supervisor
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Dec 2018 - Apr 2019
This is the same role as I have been in with Omaha management; managing the confections kitchen producing Kiva Confections products for the state of AZ. This is the same role as I have been in with Omaha management; managing the confections kitchen producing Kiva Confections products for the state of AZ.
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Omaha Management
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Mesa AZ
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Infusion Kitchen Manager
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Jan 2016 - Dec 2018
In this kitchen we make all the medical cannabis infused KIVA products for the entire state of AZ. I have used my past large volume culinary knowledge to pursue my passion into the cannabis field. In this kitchen we make all the medical cannabis infused KIVA products for the entire state of AZ. I have used my past large volume culinary knowledge to pursue my passion into the cannabis field.
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TRS Food Truck Consultants
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Phoenix, Arizona
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Food truck consultant
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Jun 2015 - Jan 2016
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The Roasted Shallot
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Phoenix, Arizona
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Chef/Owner
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Jan 2013 - Dec 2015
My husband and I opened The Roasted Shallot Food Truck to showcase local handmade food. We changed our menu to fit the seasonality and availability of our local purveyors. We specialized in private parties, birthdays and weddings. We were one of handful of food trucks inside the Cardinals Stadium for the football season of 2015, along with a select group going to the Pro Bowl and Super Bowl 2015. We decided to close the truck to focus on our family; but we loved every minute of it! My husband and I opened The Roasted Shallot Food Truck to showcase local handmade food. We changed our menu to fit the seasonality and availability of our local purveyors. We specialized in private parties, birthdays and weddings. We were one of handful of food trucks inside the Cardinals Stadium for the football season of 2015, along with a select group going to the Pro Bowl and Super Bowl 2015. We decided to close the truck to focus on our family; but we loved every minute of it!
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Santa Barbra Catering
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Tempe, Arizona
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Executive Sous Chef
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Nov 2006 - Apr 2013
Created menus for special events, ran tasting events, in charge of large upscale parties, large volume from scratch cooking, kept up with industry trends by attending catering conferences around the country, and in charge of kitchen staff from 5-20 people depending on the size of event. Created menus for special events, ran tasting events, in charge of large upscale parties, large volume from scratch cooking, kept up with industry trends by attending catering conferences around the country, and in charge of kitchen staff from 5-20 people depending on the size of event.
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Education
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2005 - 2007
Scottsdale le cordon bleu
Associate's degree, Culinary Arts/Chef Training
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