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I’m Kelli Peterson, based in Mount Pleasant, SC, and my career is dedicated to promoting healthier food environments for students through scratch-made cooking in school kitchens. With extensive experience in program management, nutrition education, and remote team coordination, I have a proven track record of managing nutrition programs and developing customized, nutritionally balanced recipes.In my current role as the Child Nutrition Manager at Charleston County School District, I have implemented innovative initiatives such as a scratch-made burrito bar, which has increased student participation by 15%. I have successfully assisted in managing a $2 million annual budget, achieving a 10% reduction in food costs through strategic procurement and supplier negotiations. Building and leading teams is another area where I excel. My leadership has improved kitchen efficiency by 20% and fostered a positive work environment that boosts team morale.My technical skills include menu planning, recipe development, budget and food inventory management, health code compliance, vendor coordination, and supply chain management. I am also adept at team training, customer education, event planning, kitchen equipment maintenance, data analysis, financial reporting, and procurement.As the owner of The Seasonal Dish LLC, I manage up to 20 clients simultaneously, providing personalized catering services tailored to individual dietary needs. I educate clients on food preparation techniques and recipes, fostering culinary independence and engagement.In my previous roles, I have consistently maintained high standards of food safety and sanitation, achieving 100% scores on health inspections, and successfully passing state audits. My commitment to nutrition education and healthy eating habits is evident in the programs I develop and implement, which have had a positive impact on students' understanding of healthy eating. I hold an Associate in Science in Nutrition Science from the Culinary Institute of Charleston and a Bachelor of Arts in Sociology/Business Administration from SUNY Geneseo. Additionally, I have certifications in Holistic Nutrition and Culinary Arts from The Academy of Healing Nutrition and The Natural Gourmet Institute of Culinary Arts, respectively. I am eligible to teach Culinary Arts in the state of South Carolina. If you share my passion for creating healthier food environments for students and are looking for an experienced professional in program management, nutrition education, and remote team coordination, I would love to connect!
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Food Service DirectorAramarkMount Pleasant, Sc, Us
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Owner: Personal Chef / Holistic Food CounselorThe Seasonal Dish, Llc Oct 2010 - PresentMt Pleasant, Sc▪ Manage a diverse clientele of up to 20 clients simultaneously, ensuring personalized catering services tailored to individual dietary preferences and health requirements.▪ Develop and implement a comprehensive food preference questionnaire and conducted in-person consultations to gather detailed health histories and dietary preferences, enhancing client satisfaction and meal customization.▪ Educate clients in their homes on food preparation techniques and recipes during off-peak service days, fostering culinary independence and client engagement.▪ Conduct rigorous cost analyses on recipes to ensure cook day expenses remain within clients specified budgetary constraints, maintaining financial transparency and client satisfaction.
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Child Nutrition Manager / Catering ManagerCharleston County School District Feb 2016 - PresentCharleston, South Carolina Area▪ Implement and manage a scratch-made burrito bar concept, increasing staff and faculty participation, successfully having up to 200 students participate as their daily lunch choice.▪ Assist in augmenting a $2 million annual budget for the district's nutrition program, achieving a 10% reduction in food costs through strategic sourcing and supplier negotiations.▪ Develop and implement over 100 nutritious and appealing recipes that comply with USDA guidelines, enhancing student participation in the school lunch program by 15%, promoting healthy eating habits.▪ Lead a team of kitchen staff members, providing training and guidance that improved efficiency and morale, resulting in a 20% decrease in kitchen errors.▪ Spearhead a nutrition education initiative, including educational outreach for students, resulting in improved understanding of healthy eating habits among 80% of participating students.▪ Implement innovative menu strategies to accommodate diverse dietary needs, receiving commendation from district administrators for fostering inclusivity and meeting nutritional standards. ▪ Maintain exemplary cleanliness and sanitation standards, achieving consistent 100% scores on health inspections throughout tenure, with successfully passing a State Audit certifying being HACCP compliant.▪ Supervise, coordinate, and evaluate work of all food service employees, ranging from 3-20 onsite employees, ensuring compliance with sanitation standards.▪ Create and market diverse menu options that adhere to dietary guidelines. ▪ Handle all personnel actions, including interviews, policies, leave requests, and complaints investigations, maintaining a high standard of operation with minimal turnover rate.▪ Assist in optimizing the procurement process for school nutrition programs, negotiating supplier contracts that reduced operating costs by 15% while maintaining high nutritional standards for students. -
Child Nutrition ManagerBerkeley County School District Nov 2012 - Feb 2016Daniel Island▪ Managed a cost-effective nutrition program by forecasting, planning, and purchasing food and supplies, ensuring optimal inventory levels while adhering to budget constraints.▪ Successfully re-developed and implemented a comprehensive nutrition education curriculum for students within the district, enhancing awareness of healthy eating habits and ensuring alignment with educational standards and community health initiatives.▪ Maintained meticulous records including food production, inventory, income, meal counts, personnel records, invoicing, and accounting, ensuring compliance with regulatory requirements.▪ Upheld stringent sanitation and safety standards as per South Carolina DHEC regulations and HACCP compliance, ensuring a clean and safe environment for food preparation and service.▪ Promoted nutrition education and healthy eating habits through cooking and nutrition classes for students, featuring demonstrations and hands-on cooking exercises.▪ Assisted in recipe development to enhance menu variety and nutritional value, aligning with student preferences and industry trends.▪ Supervised, coordinated, and evaluated the performance of food service employees, managing personnel actions such as leave requests, policies, applications, interviews, and complaints investigations.▪ Held ServSafe certification, demonstrating proficiency in food safety and handling practices. -
Cook - Line / Fry Station / PantryCrave Kitchen And Cocktails Jun 2014 - May 2015Mt Pleasant. Sc• Set up stations and collected all necessary supplies to prepare menu for service; prepared a variety of foods; meat, seafood, poultry, vegetable, and cold food items; arranged sauces and supplementary garnishes for allocated stations; notified Chef in advance of likely shortages; served menu items compliant with established standards; maintained a prepared and sanitary work area at all times; kept the work area fresh all through the shift; used safe and hygienic food handling practices; assisted with all duties as assigned by Kitchen Manager.• Set up pantry station; prepared all dressings, vinaigrettes and accompanying garnishes for all pantry menu items; made sure that all food was of the highest possible quality before leaving the window; oversaw that all food prepared was of high quality and that portions were consistently controlled; food tickets were complete and out in a timely manner; covered, dated and neatly stored all meats, poultry, seafood and other food items; cleaned and sanitized the pantry station; set up, maintained and broke down prep station; notified Sous Chef in advance of all expected shortages; ensured that work station and equipment were cleaned and sanitary; adhered to state and local health and safety regulations; assisted with other duties as instructed by the Sous Chef and Executive Sous Chef.• Cooked the exact number of items ordered by each customer, working on several different orders simultaneously; verified that prepared food meets requirements for quality and quantity; prepared all fryer foods in a timely fashion; checked all customer orders for completion; identified customer issues/complaints and took necessary steps to correct them; stocked and organized the “Fry Station”; prepared daily “prep” items; maintained sanitation, health, and safety standards in work areas; cleaned, stocked, and restocked workstations as needed; cleaned food prep areas, cooking surfaces, and utensils; performed other related duties as requested.
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Executive Chef / Recipe Developer / Food AdvisorPuree Organic Cafe May 2012 - Aug 2012Mt Pleasant. Sc• Purchased and set up all kitchen equipment; made sure all equipment was working to DHEC and fire code standards; ran the day-to-day operations of the kitchen including opening the kitchen, prepping food, cooking, cleaning and closing the kitchen.• Assisted in hiring and training all staff including sous chefs, line cooks, prep cooks, dish washers, and front of-the-house.• Created and implemented an all-organic vegetarian/vegan menu which included gluten-free and other food allergen options; made sure all recipes used the highest quality of ingredients.• Maintained weekly food inventory; assisted in ordering, receiving and storing all food; ran daily rotation of food in order to maintain freshness and minimize food waste and cost; supported the growth of Puree's on-site fresh herb garden
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Creative Demonstration ChefWhole Foods Market Oct 2010 - Sep 2011Jericho, Ny• Planned out and executed creative cooking demonstrations that showcased ingredients sold in the store using quick cooking techniques; developed and prepared recipes for all in-store departments including meat, seafood, vegetables, grocery items, cheese, specialty products and worked with nutrition/body products; introduced products to customers and provided consumer product education; provided customer feedback to vendors and team members. • Executed regional demonstration program at the store level; scheduled team and vendor-based demonstrations; assisted Marketing Team Leader with store events; ordered/bought supplies necessary to run demonstrations successfully to ensure a positive company image by providing courteous, friendly, and efficient service to customers and team members; possessed strong time management skills, well-spoken, was very organized and a self-starter. -
Prepared Foods ChefWhole Foods Market Jul 2010 - Oct 2010Jericho, Ny• Performed all duties of a Production Team Member; ensured that food quality, quantity, and freshness met all Regional standards; assisted with production of all Prepared Food venues; documented waste and spoilage using appropriate forms and met all spoilage targets; followed and complied with all applicable health and sanitary procedures and adhered to safe work practices. Communicated with Store Team Leader, Team Leader and Assistant Team Leader when necessary.• Made sure the customers were being taken care of and the department looked great at all times. Responded promptly to customer needs, questions and requests; understood and explained to customers why our products are different than conventional stores.
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Owner: Food And Nutrition EducatorThe Seaonal Dish Feb 2011 - Jun 2011Hicksville, Ny• Worked with teachers and administrators to re-develop the Home and Careers curriculum for the 2011-2012 school year by providing food and nutrition classes that covered topics such as childhood obesity, the positive and negative effects of food on the body, food alternatives, costing and recipe testing.• Performed food demonstrations to show different cooking techniques as well as how to incorporate newly introduced ingredients into recipes; all while staying on a budget.• Reviewed all recipes used throughout the school year and tweaked them to include more nutrition and less harmful ingredients such as sugar and white flour; stressed the importance of including information about local, seasonal and organic foods.
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Senior Administrative Assistant – Business OfficeGlen Cove City School District Sep 2008 - Jul 2010Glen Cove, Ny▪ Assisted in daily public and confidential operations of business management office in accordance local, state and federal laws and regulations; prepared and reviewed cafeteria and printing bid specifications and results; maintained records and prepared reports related to building operations and maintenance. ▪ Created, verified and submitted monthly budget reports including free and reduced lunch, special education services billing, impact aid, state aid, and health services.▪ Tracked budget expenditures, and processed daily purchase orders and fund availability. -
Promotions DirectorClear Channel Communications Jan 2000 - Jan 2002Rochester, Ny▪ Created and executed all promotional initiatives of radio stations; analyzed results and made recommendations for future promotions to local businesses; ran station contests, arranged for prizes from vendors, maintained accurate records and ensured promotions were conducted in accordance to FCC regulations; coordinated events with all departments to guarantee proper execution of promotions; worked directly with station Web Master for website promotions and giveaways.▪ Maintained station prizes, inventory of station premiums and control of station promotional equipment; handled all release forms to ensure 1099’s were in order for distribution. Ensured communication between operations, production, sales and creative and marketing departments were timely and accurate.
Kelli Peterson Skills
Kelli Peterson Education Details
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The Culinary Institute Of CharlestonSports And Health Nutrition -
Sociology / Business
Frequently Asked Questions about Kelli Peterson
What company does Kelli Peterson work for?
Kelli Peterson works for Aramark
What is Kelli Peterson's role at the current company?
Kelli Peterson's current role is Food Service Director.
What is Kelli Peterson's email address?
Kelli Peterson's email address is ke****@****ape.net
What is Kelli Peterson's direct phone number?
Kelli Peterson's direct phone number is +151645*****
What schools did Kelli Peterson attend?
Kelli Peterson attended The Culinary Institute Of Charleston, Suny Geneseo.
What skills is Kelli Peterson known for?
Kelli Peterson has skills like Culinary Skills, Culinary Education, Culinary Management, Vegetarian Cooking, Chef, Personal Chef Services, Nutrition, Holistic Health, Holistic Education, Sports Nutrition, Food And Beverage, Food Safety.
Who are Kelli Peterson's colleagues?
Kelli Peterson's colleagues are Charla Nunez, Mark Beasley, John Gordon, Kristy Pedigo-Taylor, Pame Perez, Don Powers, Jason Green.
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Kelli Peterson
Naturopathic Doctor | Energy Healer | Future Counselor Seeking Internship To Blend Wellness ApproachesAlgonquin, Il -
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