Christopher Horn Email & Phone Number

Cincinnati, Ohio, United States

-Create and maintain appropriate inventory levels for grab-and-go items-Ensure that food production meets established quality standards-Monitor adherence to company recipes during production-Collaborate with the catering team to produce high-quality food for events-Contribute to the creation of catering menus-Oversee the production of pastries, ensuring adherence to specified recipes-Manage the scratch production of various items, including pasta, pizza dough, and artisanal bread and pastries-Guarantee all products are correctly labeled and dated in accordance with health codes and company policies-Organize storage to ensure proper rotation of stock and prevent spoilage-Collaborate with the executive chef to expand catering services and build new corporate relationships-Manage logistics and production for catering events held off-site-Contribute to the ordering process to maintain sufficient inventory levels-Utilize specified software systems for efficient management of operations-Assume leadership responsibilities in the absence of the executive chef-Monitor inventory levels to prevent shortages or excess stock, adjusting orders as necessary-Utilize Nextep and Catertrax systems for efficient tracking and management of food and grocery orders.

Liberty Center, Ohio, United States

-Create and implement a comprehensive program for off-site events and catering services-Provide leadership to the events and catering team, enabling them to handle larger off-site events-Create unique programs tailored to each store, with a focus on community engagement-Collaborate with marketing, sales, and operations teams to align catering strategies with overall business objectives-Assess and adjust catering pricing strategies to maximize profitability -Establish and nurture relationships with local venues for mutual benefit-Oversee the catering budget, ensuring financial targets are met, and sales projections are accurate-Coordinate with finance and accounting departments to ensure accurate financial tracking and reporting for catering initiatives-Create preliminary marketing designs, including menus, brochures, emails, social media posts, and promotional materials for the catering department-Foster effective communication and collaboration with other departments within the organization-Develop a business plan for a mobile catering kitchen to alleviate pressure on local stores for off-site production-Handle document sets in Tripleseat, including menu picklists, pricing, tax accuracy, and payment reconciliation-Introduce online payment systems for events through Tripleseat and manage account reconciliation for past and current events-Work closely with the creative culinary team to develop unique culinary items for special events-Create training programs and protocols for the events team and store leadership-Collect and analyze post-event questionnaires to improve event protocols and ensure quality service for future events-Conduct regular meetings with the events team for department focus, and hold weekly meetings with COO, CEO, and F&B Director to recap the week

Blue Ash, Ohio

-Supervised payroll for both kitchen and offsite events staff-Develop and implement a comprehensive onboarding program for new hires-Implemented a staffing program for scheduling offsite event staff-Established a social media page to enhance inter-staff communication-Created and implemented an event staff training manual-Managed communication channels to ensure clear and concise information exchange among events staff and meet client needs-Managed weekly kitchen production reports, assessing the cost and labor associated with event production-Ordered and received necessary rentals, equipment, and sourced specialty items for events-Monitored inventory levels and adjusted orders to optimize cost-effectiveness while meeting business requirements-Managed all data input to event planning software, including menu items, rental equipment, recipes, inventory, and menu pricing-Maintained consistency of inventory and menu pricing based on changing market prices-Managed the company website and online ordering system for Dinners To-Go and holiday pick-up meals-Organized delivery route plotting and ensured order accuracy-Managed all incoming orders for dinners to go and holiday meals via phone calls and emails-Collaborated with the owner to create and schedule engaging social media posts-Programmed content across various platforms to align with marketing strategies and promotional campaigns-Interpreted data analytics to refine and enhance targeted marketing efforts, optimizing reach and engagement-Managed production at a commissary kitchen for events at the partner venue-Acted as a company liaison for a partner venue, overseeing food production, kitchen staff, and labor reports-Created marketing emails and a booking system for all special events-Assisted in organizing marketing events, wedding shows, and conventions-Managed quality control for all items leaving the shop-Managed the shop in the owner's absence-Involved in event planning and sales

Springdale, Ohio

-Prepared all meats for hot smoking, ensuring proper seasoning and adherence to recipes-Maintained and monitored smoker cooking temperatures to ensure consistent and high-quality results-Ensured all meats pulled for use reached appropriate cooking temperatures for food safety-Performed kitchen prep duties during periods when not operating the smoker-Assisted in preparing ingredients, chopping vegetables, and ensuring a smooth flow of kitchen operations-Took on responsibilities in dessert production when the Pastry Chef was unavailable-Produced desserts in accordance with established recipes and quality standards-Collaborated with kitchen staff to maintain a well-organized and efficient workflow-Adapted to various kitchen roles, demonstrating versatility in assisting where needed-Ensured cleanliness and sanitation standards were consistently upheld in the smoker and kitchen areas-Participated in team meetings and training sessions to enhance overall kitchen operations.

Fairfax, Oh

-Assisted the Hot Shop Director in all preparations necessary to set up the hot shop for upcoming seasons-Ensured that equipment, tools, and materials were organized and ready for use-Conducted classes for the public, providing instruction on hot shop techniques and safety procedures-Shared knowledge and skills to enhance the learning experience for participants-Administered hot shop rentals, coordinating schedules, and ensuring a smooth experience for renters-Provided guidance and support to individuals utilizing the hot shop for their projects-Charged the glass furnace, maintaining the appropriate levels of materials for ongoing operations-Monitored furnace conditions to ensure optimal performance and safety-Unloaded annealing kilns as they finished cooling, handling glass pieces with care to prevent breakage-Collaborated with the Hot Shop Director to enhance the efficiency and functionality of the hot shop-Participated in ongoing professional development to stay informed about new techniques and trends in glass art-Engaged with the community to promote Brazee Street Studios and its hot shop offerings.

Associate'S Degree, Baking And Pastry Arts/Baker/Pastry Chef

Bachelor Of Fine Arts (Bfa), Studio Glass

Activities and Societies: Ball State's glass guild. Founder of Ball state's glass guild, Inaugural graduating glass in the glass studio.