Experience

Dixie Technical College

• United States
• Higher Education
• 1 - 100 Employee

• Culinary Director

  • Feb 2015 - Present

  --Developed all operating procedures for culinary program --Created and managed annual budgets for food supplies and personnel --Designed on-site kitchen, curriculum, and recipe development/testing --Supervised all purchasing and procurement --Public facing role to secure strategic partnerships for funding and local promotion --Scaled implementation leveraging efficient operational strategy, employee coaching and partnership development. --Developed all operating procedures for culinary program --Created and managed annual budgets for food supplies and personnel --Designed on-site kitchen, curriculum, and recipe development/testing --Supervised all purchasing and procurement --Public facing role to secure strategic partnerships for funding and local promotion --Scaled implementation leveraging efficient operational strategy, employee coaching and partnership development.



Chef Jessi, LLC

• St George, Utah, United States

• Culinary Consultant/Event Planner/Private Chef

  • May 2012 - Feb 2015

  Consulting Practice for Restaurants, Resorts, Private Clients Initiatives included: --Event Planning --Menu Development --Operations: Front of House/Back of House --Financial Analysis and KPI's for Resorts and Restaurants --Cooking Lessons in private homes --Full service catering --Outreach to local chefs and sommeliers Consulting Practice for Restaurants, Resorts, Private Clients Initiatives included: --Event Planning --Menu Development --Operations: Front of House/Back of House --Financial Analysis and KPI's for Resorts and Restaurants --Cooking Lessons in private homes --Full service catering --Outreach to local chefs and sommeliers



Food in Bloom Catering

• Food and Beverage Services
• 1 - 100 Employee

• Event Planner

  • May 2008 - May 2012

  Five year career with largest catering and event planner in Portland, Oregon. Responsibilities included: --Large scale/high end event production --Private and corporate client management --Partnership development with wineries, mixologists, food tour operators and local chefs --Budget Management --Business Development/Lead Generation Five year career with largest catering and event planner in Portland, Oregon. Responsibilities included: --Large scale/high end event production --Private and corporate client management --Partnership development with wineries, mixologists, food tour operators and local chefs --Budget Management --Business Development/Lead Generation



Various Restaurants/Operating and Chef Experience

• Boca Raton/Los Angeles/Sicily, Italy/NYC

• Post Culinary Institute Work Experience

  • May 2003 - Apr 2008

  Multiple roles in hospitality post Culinary Institute of America graduation, including: --Restaurant Manager: Mark's Let's Eat, LLC; Boca Raton, FL --Private Chef for A List Clients: Los Angeles, CA --Culinary Consultant and Marketing Manager: Anna Tasca Lanza Products and Winery; Sicily/NYC --Pastry Assistant: Norman's New World, LLC: Los Angeles --Recipe Development: David Rosengarten Author and Editor; NYC --Front of House/Food Costing: Hudson Cafeteria China Grill Mondrian Hotel Management; NYC/LA Show less