Karen W. Email & Phone Number

United States

Maryland, United States

Washington DC-Baltimore Area

• Created and managed data entries in Meez, a recipe management and collaboration platform with nutrition, labeling, costing, photos and videos of the production method.
• Worked with the corporate chef/managing partner, culinary and commissary, to develop recipes for distribution to FRG’s seven locations.
• Coordinated with marketing, training, and culinary departments using Microsoft SharePoint to launch new menu items.
• Used Microsoft Office to edit and format culinary and pastry recipes for accuracy, clarity, and uniformity.
• Created 3 to 5-minute training videos demonstrating how to make the items for holiday, seasonal, and new breakfast menus for each of FRG’s seven locations.
• Created with Microsoft Excel and managed the Master Order Guide through SharePoint with inventory and vendor information as a reference for the front-of-house staff.

Greater San Diego Area

• Created and managed data entries in Global Bake software supporting regulatory information, nutrition panel, ingredient statement, GMO, and package specifications.
• Directed 4 supervisors and 35-plus pastry employees, and managed staff HR issues, including employee files, performance evaluations, communicated policy and procedural changes and utilized soft skills such as.
• Created and managed production schedules for both AM and PM shifts for 24-hour operation.
• Analyzed production methods and equipment to innovate processes to reduce employee overtime by 100% and worker’s injury compensation claims by 55%

Seattle, Washington

• Managed pastry cooks in the production and presentation of desserts.
• Managed production schedules to ensure timely delivery of services.
• Requisitioned ingredients, equipment and oversaw department's inventory.
• Managed staff to ensure customer satisfaction of special events and outlet orders for the café, catering department, and restaurant.

Orlando, Florida Area

• Created and designed specialty cakes, including wedding cakes and pastries; candies and ice creams; and plated desserts for fine dining clients.
• Requisitioned ingredients and equipment.
• Managed 4 full-time and 1 part-time pastry cooks with their production schedules; and managed staff HR issues, including on-the-job training, discipline, and performance evaluations.
• Collaborated with a professional photographer on photo shoots.

St Louis

• Ensured course and program learning outcomes were achieved as defined by the syllabus.
• Communicated course expectations, evaluations, and timelines to students through carefully written topical outlines and approved standardized syllabi.
• Developed lecture notes that were regularly updated based on curriculum changes and industry trends for multiple classes, including Nutrition, Sanitation, and Baking Principles and Viennoiserie.
• Nominated for “Educator of the Year” in 2010 and 2013.
• Curriculum course champion for Baking Principles and Viennoiserie and curriculum course writer for Culinary Baking and Pastry, Introduction to Baking Foundations, and Nutrition education.

Greater Seattle Area

• Created and managed data entries using ESHA Research software supporting the technical information submitted to USDA, including regulatory information.
• Ensured nutrition facts, ingredients, formulas, and labels were current and in compliance with USDA regulation using ESHA Research.
• Assisted with the review of packaging for compliance with applicable regulations, guidelines, and company procedures.
• Organized the data that led to approvals for labels for products, including national certifications.
• Developed and managed accurate food labeling information for finished products in compliance with relevant regulations.
• Implemented and maintained all HACCP regulations, including sanitation, receiving and storage, cooking, and delivery through USDA and WSDA.

Bachelor Of Applied Science - Basc, Human Nutrition

Associate Of Science - As, Baking And Pastry Arts/Baker/Pastry Chef

Associate Of Arts And Sciences - Aas, Restaurant/Food Services Management