As Firstmate, Stewardess and Chef, Kate works aboard an 18 meter sailing yacht seasonally in the Mediterranean Sea, Caribbean Sea and in American waters. Along with the Captain (her husband) and supplemental Steward, Kate provides up to eight guests with 5 star rated cuisine service and hospitality with an underlying theme of eco consciousness, health and wellbeing. As a team we account for every detail ranging from finances, designing menus, interior and exterior cleaning, maintenance, etc. As a chef, Kate (American) is able cater to a wide range of dietary needs and preferences. She specializes in healthy locally grown cuisine. She believes that a meal is a visible representation of art, culture and values. Additionally, Kate is very well versed in all deckhand responsibilities, and also comfortable handling the yacht when necessary.

As the central point of contact for the Manhattan office I was required to work with staff including executive assistances and managing directors to execute expectations with exceptional attention to detail.

• Worked directly with the cross-functional Upstream Program team to assist during all stages of program development from project planning, execution, and management • Provided project support that included data analysis & reporting, arranging meetings with external stakeholders, creating presentations, extracting data from KITT, building & maintaining data collection spread sheets, proof reading Memorandum of Understandings (MOUs), and drafting Program Implementation Procedures (PIP) • Participated in company-wide activities that contributed to the organization’s social & environmental objectives

I worked in an exclusive private members club to provide the ultimate dining experience for members and their guests. My role required me to learn members’ expectations and preferences with specific attention to wine and level of interaction. This quality of service requires an in depth knowledge of the food and wine offerings, fine attention to personal detail, seamless time coordination of courses, and personability.

While living in close quarters with a crew of six people, I was responsible for the set up and break down of a mobile kitchen, preparing food, taking orders and hibachi style crepe making. During this time we travelled to different events each week where we would work long hours subject to variable and unpredictable weather conditions.

• Created a financial management strategy that increased efficiency and transparency• Led weekly employee and management meetings for a team of ten employees• Exceeded targeted financial, social and environmental goals

• Obtained food service certifications from the Vermont Department of Health and Safety• Established operating procedures ranging from food preparation to inventory management• Developed a waste diversion and avoidance policy

• Increased the net revenue by 500% • Established a formalized account management system • Provided financial recommendations to Media Co-Op President and Editor