• 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.• Created an allergen declaration for the holiday menu as a reference for the managing partners and front-of-house staff.

• 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 motivation and conflict resolution.• 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%

• 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.

•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.

•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.

•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.