Jack Aspinall Email & Phone Number

United States

• Builds organizational operations with a focus on operational excellence.
• Customizes solutions by leveraging systems that create the foundation of future success in the K-12 child nutrition market.
• Creates scholar friendly, nutritious, scratch cooked recipes and menus to wow parents, scholars, and school administrators alike.
• Demonstrates K-12 culinary excellence and value through menu versatility by creating sales capability presentations (food tastings) that include regional scholar favorite scratch made recipes using hyper local.
• Implements a personal mission of globalizing and developing scholar’s palates by creating and deconstructing recipes to include “choice” while staying within National School Lunch Program guidelines.
• Builds scholar confidence of new foods by having them sample and critique new recipes/menu items

Alvarado Independent School District, Alvarado, Texas

• Created and directed the expenditure of entire food service budget
• Upheld compliance standards for service and meal quality
• Supervised 53 direct reports between 7 locations
• Maintained weekly operating reports and presentations to senior management
• Member of District Educational Improvement Committee
• Member of School Health Advisory Council

United States

Developed and maintained a data base of industry specific recipes and menus while continuing to evolve division specific core pantry items for the field and align them with K-12 Supply Chain.Ensured that all K-12 Programs, materials, and trainings were consistent with current regulatory requirements, nutrition standards, market trends, and financial.

MA-NJ

Managed 121 school districts including management of district chefs and Food Service directors in menu and recipe development, Production records, HACCP compliance, culinary training of staff, client and customer presentations, board meeting presentations, and food capability presentations to prospective clients. Trained and developed district chefs and.

Oversaw daily production of 15 schools, coffee shop & administration dining by creating and implementing a five week cycle menu, recipes, and production training; creating ordering, receiving, and sanitation guides, and implementing HACCP to 16 cafeteria managers that grossed over $6.75 M managed volume. Managed a staff of approximately 138 employees that.

Overseeing every aspect of a 25 FTE kitchen including the production for the cafeteria (175 covers/meal period), patient tray line (average of 110 meals/meal period) and catering events (events range from pastries & coffee to 5 course meals for VIPs). Sanitation, purchasing, receiving, as well as financial responsibilities such as food and labor cost and.

Providence, Rhode Island Area

Directed and assisted student production in multiple college dining halls and in the banquet and Ala Carte kitchens in Johnson & Wales' Radisson Airport Hotel.