Adam Schwartz Email & Phone Number

Chicago, Illinois

Greater Chicago Area

Chicago

Responsibilities include selecting and hiring maintenance companies, analyzing investment opportunities, working with residents, organizing meetings, and long-term strategic planning.

Chicago

As a founding member of the Rogers Park Food Co-op, I work with a team of people dedicated to pursuing the vision of a full service cooperative grocery store to Chicago's North Side. Since it is a grassroots organization, I work on a wide variety of projects using multiple skill sets to maintain the internal functions of the organization while generating excitement in the community about the food co-op.Responsibilities:• Bookkeeping• Webmaster• Chair of the Finance Committee• Member of the communications committee• Owner recruitment• Volunteer engagement• Newsletter and social media• Event planning• Community Engagement

As a manager of The Spice House, my responsibilities included ordering products, establishing and maintaining corporate accounts, writing schedules, leading a staff of more than 16 employees, customer service, overseeing production, order fulfillment, shipping and logistics, and quality control.During the ten years I worked for The Spice House, the company has experienced consistent growth of 10-15% annually. I worked as part of the management team to navigate a dramatically changing marketplace with increased competition from both online and local sources.During my time as manager, the Evanston location of The Spice House did approximately $900,000 annually in sales. I was responsible for maintaining over 20 vendor accounts, and for ordering over $16,ooo of product per month.Responsibilities:• Sourcing and ordering products• Maintaining inventory• Cost control• Quality control• Work with the local Business Association on multiple committees• Business to business relations• Staff development• Scheduling• Maintain impeccable customer service• Shipping and logistics• Product development• Merchandising / display

Chicago

As a line cook at Browntrout, I worked the salad, appetizer, pastry and prep stations, and assisted on the fish and grill stations through the restaurants extremely busy and successful opening.

I worked at the Park Grill in Chicago as a six month internship for Kendall College. At the Park Grill, I worked as a prep cook, line cook and party/catering chef. I was also the manager for the outdoor kitchen at the Park Plaza, the largest al fresco dining facility in Chicago.

Bachelor'S Degree, Classical And Ancient Studies

Associate'S Degree, Culinary Arts/Chef Training