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 ingredients.• 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• Works with school districts implementing K-12 foodservice programs that increase food quality, help save money, and increase meal participation through utilization of increased scratch made recipes, increased meal choices, culinary training of staff, and increased efficiency of K-12 regulated operational systems/standards.• Developed an evolving national and regional managed order guide (MOG) encompassing K-12 ingredients/products to ensure macronutrient USDA meal compliance and cost effectiveness.• Creates, develops, and innovates recipes from MOG ingredients to capture local & regional flavor profiles while focusing on scholar, parent, & community acceptability.• Creates, develops, and innovates menus focusing on local, seasonal great tasting recipes that are nutrient dense, cost effective and USDA compliant.

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• Provided efficient and cordial customer service increasing brand loyaltyChartwells Platinum Account 2013- 2020, 2022-2023Chartwells Regional Account of the Year 2014, South Central RegionChartwells K-12 Culinary Innovator of the Year 2016, South Central RegionZero findings, Texas Department of Agriculture Administrative Review (2017-2018)Chartwells foodservice contract extended three times with Alvarado ISD for additional 5 years (2013, 2018, 2023)District awarded a five-year janitorial contract to sister company (SSC) in 2018 in part to excellent operational excellence.

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 parameters.Supported retention efforts, operating performance, and priority accounts across the line of business. Centered around Culinary Excellence, Nutritional Leadership, and consistent execution of operating standards and programsCreated and implemented scalable training tools and materials for field operators. Provided strategic culinary perspectives to assist the division in becoming a market leader.

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 production managers in menu development and cost controls (pre-costing & post costing of menus) Implemented and enforced the use of production records and HACCP program for multiple school districts which led to the direct sales of $3.2 M of new business.  Conducted food capability presentations in RFP bids which led to 2.7M of new business.

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 fed over 13,000 students per day. Responsible for all catering in the district including: bi-monthly School Board meetings (3-5 course dinners) and special events. Cater parties ranging from two to 2500 people with a staff of 3-6 people, including self.

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 purchasing through various vendors, receiving, and storage of products.

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.