Jesse Sharrard Email & Phone Number

Connecting the dots between culinary production and culinary learning; ensuring students get a high quality education and enter the workforce ready to thrive.

• Created or updated more than 40 publications to make regulatory requirements more easily understood
• Oversee staff development for all Food Safety Inspectors, including: onboarding, leadership development, and topical training based on staff needs or requests.
• Modernize information, content, and methods used in staff training seminars.
• Initiated use of electronic scheduling tools training feedback survey tools to gauge and visualize trainee progress.
• Improved public-facing food safety materials on ACHD website, including posting information in multiple languages, redesigning informational handouts to meet current branding standards, and allowing users to type.
• Obtained and am coordinating a $72,000 staff training grant to develop leadership skills among food safety inspectors.

Pittsburgh, PA

• Determined, maintained, and updated class schedule for three tiers of students in a 140-hour Workforce Development program.
• Led successful effort to obtain Licensure through the PA Dept. of Education’s Board of Private Licensed Schools.
• Improved educational opportunities for program participants by working with staff at all levels to apply improvements to operations, nutrition of USDA-regulated school meals, educational programming, and record keeping.
• Originated, executed, and maintained a computerized system for receiving orders from contract clients and translating them into prep lists and delivery sheets, thereby ensuring that sufficient food was prepared.
• Oversaw student recruitment, advancement, transcripts, and associated record keeping.
• Visualized student progress in Tableau

Tracking, documenting, and updating compliance to nutritional standards for NSLP, School breakfast, and CACFP meals; ensuring adherence to food safety standards; and streamlining systems for preparation and delivery of meals.

Duquesne, PA

• Directed production of monthly full-color newsletter and ongoing series of photo-illustrated recipe cards that provide usage tips and instructions to Food Bank clientele (see.
• Led team of 3 in provision of hands-on cooking classes, skills demonstrations, and point-of-service produce usage tips to help close the loop between distribution and consumption of perishable foods.
• Oversaw food safety systems, including development of online food safety protocols and industry-leading trace and recall program.
• Led Food Bank to successful completion of 3rd party Food Safety audit with AIB International.
• Reviewed processes, procedures, and documentation to ensure proper handling of food products.
• Analyzed inventory and ordering habits to encourage our network of pantries and congregate feeding programs to provide balanced meals to all clients throughout our 11-county service area.

Duquesne, PA

• Created, wrote, and demonstrated healthy recipes featuring foods available on food bank inventory.
• Promoted fresh produce to agencies and clients through usage tips, recipes, and tastings.
• Produced monthly newsletter for food bank clients featuring articles about healthy eating & active lifestyle; plus recipes and usage tips.
• Supervised nutritional rating of all food bank inventory items.
• Taught food safety classes to personnel from all food pantries associated with GPCFB

* Developed, standardized, and wrote more than 2 dozen recipes for demonstration and distribution.* Scheduled and executed approximately 450 demonstrations in more than 100 schools each year.* Demonstrated and explained appropriate cooking techniques to more than ten thousand high school students.* Educated audiences about the history of food and cooking.

* Headed a two-man lunch line and produced all non-pasta plates.* Cooked under scrutiny of Lidia Bastianich to positive reviews of techniques and results.* Created and prepared daily salad specials from fresh, seasonal ingredients, April 2005-May 2006.* Researched local produce, egg, and meat farms as potential suppliers to the restaurant.* Served as.

* Worked every station in the kitchen (pantry, saute, meat, fish, and vegetable).* Skillfully operated fish and vegetable stations, including preparation of all sauces.* Prepared appetizers, salads, and sides for banquets of up to 500 people.

* Executed program from grant award into reality, coordinating and providing 365 repairs for 140 clients.* Supervised 20 volunteers who provided safety assessments and home repairs for the elderly.* Trained volunteers in minor electrical, plumbing, and carpentry repairs.

Ba, English

Ast, Culinary Arts

Activities and Societies: Student Council, November 2003-August 2004 Student Mentor, 2004President's List

Education record

Activities and Societies: "Ship to Shore" newsletter, Caspian Sea Shipboard Olympic Team, Shipboard News