Benjamin Travis Email & Phone Number

Manchester, VT

Manchester, VT

• Design training action plans and implement QA and QC controls in accordance with food safety laws and procedures
• Compose business specific Sanitation Standard Operating Procedures (SSOPs) manuals
• Sustainability
• Accounting: triage needs, design and deliver strategies and systems to increase efficiency, viability, and scale
• Master planning
• Menu development; dietary and nutrition specific

Vermont, United States

Stratton Mountain, Vermont

• Design rotating fine dining menus for the three restaurants within the Stratton Mountain Club
• Provide creative and seasonal Events’ menu for weddings, galas, and retreats during off season
• Collaborate with Executive Chef to meet monthly COGS target of 30%, building annual sales to over 300%
• Recruit, train and manage 25 direct reports
• Annually Recruit, onboard and train 25 h2b and J-1 visa employees for winter season
• Design and implement Sanitation Standard Operating Procedures (SSOPs) manual

• Build and manage strong relationships with local vendors and distributors in order to maintain a high quality inventory within $120,000 annual budget
• Plan, prepare, and execute creative monthly meal plans and daily menu offerings for the Oliverian population of over 100 students, faculty, and visitors
• Cater to a wide range of unique student dietary needs, nutritional requirements, and culinary preferences
• Provide creative menu options for various on-campus special events and programs for a diverse range of client groups, including parents and donors, school board members and executives, faculty, and students
• Implement ServSafe Food Safety systems in the dining hall, such as the HACCP system, by means of certified training of employees and interns.

• Develop and implement Oliverian’s hands-on culinary arts curriculum for more than 25 students annually
• Instruct internship classes, teaching and reinforcing a range of basic, intermediate, and advanced kitchen skills and best practices
• Serve as mentor to culinary students, facilitating successful on-campus practicum experiences as well as providing guidance for subsequent employment ventures
• Collaborate with students, parents, and school counselors to ensure internship program aligns with each individual’s metrics for academic success, as well as with Oliverian’s overall educational mission

Middle Grove, NY

• Market and promote farm-to-food truck brand via Facebook postings and email newsletters
• Curate and maintain one-half acre organic vegetable and herb garden
• Create one-of-a-kind menu offerings based on self-harvested fresh ingredients for sale at food truck events and festivals

Jonesville, NY

• Work alongside the Executive Chef to develop creative weekly menus, specials, and pairing offerings
• Negotiate with local vendors and distributors to maintain inventory while managing $100,000 annual budget
• Plan, market, and execute weekly menus and daily specials

Jonesville, NY

• Oversaw front-of-house operations, including staffing, scheduling, hiring, and resource management for a team of more than eight employees
• Managed food and beverage vendor contracts in accordance with monthly purchasing budget of $10,000
• Planned and marketed all on premise promotional events via Facebook, maintained company brand and social media presence
• Recruited and booked all live entertainment
• Managed client relationships, maintained catering contracts

Schenectady, NY

Volunteered labor involving everything necessary to help maintain Union's organic farm under the direction of local organic farmer/English Professor, Hugh Jenkins.