Kris Reid Email & Phone Number

Belmont, NC, US

Charlotte NC

Providing operational consulting for the food and beverage industry. Connecting talent to the right opportunity and the right opportunity to talented culinary professionals. Produce and manage small (under 50 attendees) to large (over 500 attendees).

Charlotte, NC

In 2012, I co-founded Piedmont Culinary Guild in response to a community need to connect the culinary landscape of the Charlotte region by bringing together chefs, farmers, food and beverage artisans and culinary educators. The organization has grown to reach deep into the region to bring the best ingredients and products possible to the plates of chefs.

North Carolina, United States

Charlotte, North Carolina, United States

Various

Build menus that utilized 90% locally grown product for the CFSA annual Sustainable Agriculture Conference (SAC) which serves over 2000 meals in a two-three day period. Work as a liaison between CFSA, the chosen venue (hotel or resort) and the farmers. Organize farmers, growers, artisans food product owners, breweries and wineries to provide desired.

Charlotte, North Carolina Area

HACCP RAMPS offers full service HACCP plans and implementation to independent restaurants,corporate restaurants, CCRC (continued care retirement communities), health care facilities culinary schools, public schools, food manufacturing facilities and juice companies.Working with the NC State Agriculture Department, Meat and Poultry Department, FDA, USDA,and.

Charlotte, North Carolina Area

Created and implemented seasonal rotation menus for packaged food manufacturer with an emphasis on locally grown vegetables and pasture raised proteins. Managed the creation of a robust recipe database with cost control and nutritional analysis features. Provided complete HR services including; hiring, on-boarding, employee development, staff training.

Managing and executing food service production for an upscale continued care retirement community: which includes two dining venues for independent living, three health care or assisted living dining rooms and tray service for hospice. Developing menu rotations, production schedules and order guides with an emphasis on a fresh food dining experience..

Menu and recipe development with an emphasis on local seasonal products. Catered gourmet sandwiches area retail shops, corporate catering and private party catering. Cooking demonstrations at area farmers markets. Lead discussions and provided presentations on sustainable cuisine at Johnson & Wales, Davidson College, The Organic Growers School, Carolina.

Cooking demonstrations with an emphasis on health and wellness for clients such as Northrop Grumman, Blue Cross Blue Shield and the American Heart Association. Recipe development for sodium free spice blends. Handled A/P, A/R, bank reconciliations, and other administrative duties.

Bachelor Of Science (Bs), Food Service Managment

Activities and Societies: Summa Cum Laude

Certificate, Spanish Language