Brittany Turner Email & Phone Number

Smithfield, North Carolina, United States

Instruct culinary students in various cooking techniques, food preparation, and presentation methods.Develop and update curriculum to align with industry standards and trends.Conduct hands-on cooking classes and demonstrations for students of all skill levels.Provide individualized coaching and feedback to support student growth.Ensure kitchen safety and hygiene standards are maintained at all times.Collaborate with industry professionals and organize guest chef sessions.Assess student progress and administer evaluations and assignments.Actively participate in faculty meetings and contribute to program enhancements.Foster a positive and inspiring learning environment for culinary students.

Raleigh, North Carolina, United States

Founded a pioneering educational initiative focused on reducing food insecurity and chronic health issues through sustainable agriculture and culinary education.Developed and oversee an 8-week comprehensive course that integrates nutrition education, sustainable food practices, and hands-on culinary training for youth 6-12 gradeCultivate partnerships with local schools, community organizations, and parks to expand program reach.Lead a diverse and dedicated team, leveraging my culinary arts and food management expertise to empower students with the skills to grow, harvest, and cook healthy meals.Spearhead a mobile B2B revenue model and marketing strategy, aiming to make Sprouts & Spice a national educational model in nutrition and food sustainability.Advocate for systemic change in food education, aiming to instill lifelong healthy eating habits and address the root causes of food insecurity.

Wilson, Nc

Accountable for managing the profitability of multiple accounts for Canteen's largest accounts including Siemens Energy and Bridgestone Firestone. Responsible for managing operations, creating and presenting policy campaigns to stakeholders, design and implementing district wide recipe and menu development.Managed all aspects of a 24/7 café operation, including a $2 million P&L, staffing, menu development, and daily service executionOversaw HR functions such as hiring, training, scheduling, and performance management for a diverse team of employeesLed culinary operations, acting as both manager and chef to ensure consistent quality in all menu offerings and catering servicesDirected in-house catering for special events, from menu planning and food preparation to coordinating event logisticsImplemented cost-control measures to maximize profitability while maintaining high standards of food quality and service

Raleigh-Durham, North Carolina Area

Provides leadership and supervision for the on-site food service exempt and non-exempt level staff in the delivery of our contractual agreement with the client. Provides supervision for food services at account/unit to ensure client satisfaction and retention for the company. Implements business practices in order to uphold company mission, values and commitments made in the Sodexo client contractual agreement.•Utilizes Sodexo tools and programs to develop client, customer, and staff relationships, to ensure account retention•Implements and fully utilizes all Sodexo tools and programs to ensure financial outcomes•Directs daily operations of food service to ensure employees have appropriate equipment, inventory and resources, ensures operating standards and regulatory requirements are met•Develops and implements plans, projects, with defined objectives, methods, timetables and budget to support client and Sodexo strategic plan

Raleigh

Managed 24/7 food service operations, ensuring smooth and efficient service delivery in a high-traffic environmentSupervised a diverse team, overseeing scheduling, training, and daily performance to maintain operational standardsCoordinated inventory management, purchasing, and vendor relationships to optimize cost control and product availabilityImplemented quality assurance protocols to ensure food safety, cleanliness, and customer satisfaction across all shiftsLed menu planning and development, adapting offerings to cater to a wide range of customer preferences and dietary needsAddressed customer feedback and resolved service issues promptly to enhance the overall guest experience

Charlotte, North Carolina Area

Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals.• Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).• Applies knowledge of all laws, as they relate to an event.• Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.• Adheres to and reinforces all standards, policies, and procedures.• Maintains established sanitation levels.• Manages departmental inventories and maintains equipment.• Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory.• Schedules banquet service staff to forecast and service standards, while maximizing profits.• Assists team in developing lasting relationships with groups to retain business and increase growth.

Charlotte, North Carolina, United States

Prepared high-quality meals for the team, focusing on nutrition and performance enhancement, while maintaining rigorous standards for food safety and presentation.Executive-Level Concessions and Team Meal Preparation- Crafted upscale menu offerings for executive suites and VIP concession areas, delivering a premium dining experience during game days.Collaborated with Sports Nutritionists- Worked alongside sports dietitians and chefs to design and execute nutritionally balanced meals tailored to the specific needs of professional athletes.Large-Scale Catering Execution: Assisted in the preparation and coordination of large-scale culinary operations during major events, ensuring smooth service delivery across multiple dining areas.

Bachelor Of Applied Science - Bas, Hospitality Administration/Management

•Menu Planning & Cost Control •Hospitality Strategy Design and Execution •Hospitality Sales and Meeting Management •Leading Service.

Associate Degree, Culinary Arts/Chef Training

JWU is a globally renowned leader in culinary education for a reason. Our labs are outfitted with the latest equipment, where you’ll learn.