Jenny Dirksen Email & Phone Number

Establishing first-ever internal communications function for 250+ hybrid and remote staff.

Direct efforts across organization to promote and grow the Share Our Strength brand in the organization's 40th anniversary year. Cross-departmental leadership of Internal Communications.

Strategic vision and leadership for celebrity and high profile culinary professional relationships for national nonprofit. Partnership across communications, revenue, program and government relations teams on tactics from consumer campaigns to fundraising to legislative advocacy.

Designed and implemented a platform to develop culinary professionals beyond event talent to engaged and informed representatives of No Kid Hungry ready to act as media proxies and advocates, raising awareness and amplifying key issues.

NYC

Oversee a team of 15+ remote employees responsible for $6 million in fundraising. Funds are raised through culinary events, including a series of intimate seated dinners hosted by some of the country's best known and most passionate chefs, and Taste of the Nation, the country’s largest culinary benefit to end childhood hunger. We focus on growing a local.

Responsible for $1 million in local fundraising through events, sponsorship, and individual donations. Every Kid. Healthy Food. Every Day.

Established first-ever company-wide department to initiate and oversee charitable, volunteer and civic work on behalf of 12 businesses and over 1500 employees. Responsible for the development of the overall strategy for the company’s community work, aligned with company values and interests and representing Danny Meyer and Union Square Hospitality Group.

New York, New York, United States

Strategic right hand to restaurateur Danny Meyer, leading executive office and representing company and CEO interests in all endeavors.

New York, New York, United States

Assistant to Chef Floyd Cardoz at Tabla. Handled arrangements for chef's travel, demos, and special events, managed restaurant guest CRM and correspondence.

New York, New York, United States

Line cook at Bread Bar and Tabla, Floyd Cardoz's celebrated restaurant with Union Square Hospitality Group.

Yountville, California, United States

Worked as a commis (prep cook) at Chef Thomas Keller's lauded Yountville restaurant, The French Laundry, for my culinary school externship.

New York, New York, United States

Trained as a prep cook at Bobby Flay's Mesa Grill during my senior year at New York University, eventually being hired as a pastry cook and then line cook at the celebrated NYC restaurant.

Bachelor Of Fine Arts - Bfa, Cinema Studies, Journalism

Aos, Culinary Arts/Chef Training

Environmental Studies