Responsible for bread and pastry program for 25-seat restaurant, while supporting business operations.• Researched, developed, and implemented a French-inspired bread and pastry program focused on seasonal midwestern ingredients, increasing exposure via publicity in National Geographic Traveler, Good Morning America, Michelin Guide, and various Chicago-based media outlets.• Collaborated with Executive Chef/Owner and General Manager to implement 3+ successful business model pivots, adapting to changing demands and ensuring continued operation during 2020-2021 closures.• Provided administrative support with onboarding, payroll, creating and maintaining internal documents, and quickly learned and utilized various software programs, contributing to overall business operations.• Conducted a weekly inventory of ingredients and supplies and placed orders based on projected business needs, ensuring a consistent and appropriate supply of goods needed for optimal functioning.

Responsible for production of 5+ desserts and 2+ cakes for a busy 30-seat bakery café and a second location. Supported overall menu development, bread and pastry production, team building, and supervision. • Researched and developed recipes for multiple menu items, including the Swedish Princess Cake, growing the menu and increasing overall sales.• Coordinated with fellow supervisors to train and develop 5+ new team members, increasing production capacity and facilitating the opening of a second location.• Independently and collaboratively, learned a wide variety new skills and techniques in commercial sourdough bread production and baking, increasing the overall capacity of the bread team.

Responsible for pastry and dessert program for a 140-seat restaurant, hotel catering events, and coffee shop, while maintaining all previous responsibilities as Pastry Chef. • Collaborated with executive chef to research, develop, test, and implement new menu items, garnering increased positive feedback from restaurant guests.• Worked with management team on continuous improvements to operational systems, paving the way for increased business volume via increased efficiency and higher production capacity.• Elevated food quality by developing relationships with farmers, vendors, and local businesses to source unique and high-quality products.

Responsible for daily operations of pastry program, including pastry and dessert production for an upscale 140-seat restaurant and hotel catering events of up to 200 people. • Coordinated with pastry chef to test opening menu, calculate menu cost, hire and train cooks, and establish departmental systems, ensuring a smooth-running and cost-efficient pastry department.

Collaborated with executives across multiple departments to coordinate and execute a rebranding under new ownership, while maintaining all previous responsibilities as Pastry Chef Tournant.• Participated in training and worked with chef team to quickly learn and implement new business software and operational systems, facilitating the transition to new leadership.

Responsible for daily operations of the pastry department, including menu development, production, cost control, and supervision of a diverse team of 8 people across 3 shifts in a 24-hour bakeshop. • Optimized workflow and efficiency of the pastry department by reviewing monthly and weekly production needs and integrating them into a production schedule, creating daily and weekly prep sheets, and communicating regularly with team members to monitor progress and address needs. • Learned and implemented management techniques with a focus on developing individual skills and interests while achieving business goals and creating a collaborative, supportive, and engaging environment.

Worked with team members to produce and finish desserts and baked goods for a 400-seat buffet, 150-seat steakhouse, members’ lounge, and banquet facility accommodating events of up to 1000 guests.• Used communication and interpersonal skills to build working relationships and resolve conflicts with diverse team members, contributing to the team’s overall effectiveness. • Collaborated with team members to manage multiple projects and timelines, ensuring that multiple deadlines per day were met on time or in advance and to a high standard of quality.

Collaborated with the pastry chef and team members to produce desserts for a busy, upscale French-Italian 150-seat restaurant and a casual 200-seat Italian eatery.• Helped control costs and reduce waste by assisting pastry chef with weekly inventory, ordering, quality control, and production scheduling.• Supervised pastry team members, ensuring continued operation during pastry chef’s absence.

Responsible for production and setup of bread service and dessert station for a 120-seat restaurant.• Followed recipes with high attention to detail to ensure consistent, high-quality product with minimal waste.• Managed multiple projects at a quick pace, ensuring that the pastry station was set for service by 5 pm daily.• Maintained an efficient operation by working with team members to stock deliveries, organize kitchen areas, and participate in daily and weekly cleaning projects.

Consulted with families and educators, focusing on support systems designed to improve outcomes for all students. • Managed a caseload of 80+ K-8 students across 3-4 schools and alternative settings, while completing all evaluations to determine eligibility for special education ahead of federally mandated schedules.• Used interpretive skills to analyze data and compare to federal and state criteria to identify students eligible for special education services, improving outcomes via targeted service delivery.• Used written communication skills to prepare clear, concise evaluation reports.