Jordan Lichman Email & Phone Number

Vacaville, California, US

San Jose, California, US

92866 Issy Les Moulineaux Cedex 9, FR

• Strategy Development and Implementation: Operational leader of recently acquired and rapidly growingcorporate catering facility based on commissary production and delivery logistics. Redesigned organization for rapid.
• Logistics/Lean Expertise: Redesigned production and delivery methods based on lean six sigmamanufacturing principles, which improved food quality, reduced defects, and increased retention.
• Retail/Client Operations Improvement: Worked directly with clients and client site managers to address food and service quality concerns. Results included rapidly meeting client goals of increased participation by.

Chertsey, Surrey, GB

• Thought leader engaged in strategic program design and implementation of production efficiency within the Bay Area Google Food Program. Partners with client and fellow leaders to design a resilient and scalable.
• Strategy Development and Implementation: Primary thought leader engaged with client on howto move this $400 million account from a decentralized set of 80 cafes in the Bay Area to a 2-4x scalable system using.
• Logistics/Lean Expertise: Provide cross-functional leadership as a subject matter expert intechnology enabled, centralized production systems. Applied Lean Manufacturing and Six Sigmamethods to commissary and food.
• Global Sustainability: Developed tools and definitions as part of the global culinary strategy committee tasked with reducing the food program’s carbon footprint by 50% before 2025.

Chertsey, Surrey, GB

US

• Business Operations: Pre-COVID: Responsible for $50m (2020 annualized) Operating Budget and logistics covering 17+ service locations, 16,000 meals per day, 45 Food Trucks, centralized commissary and 180 employees..
• Strategy Development: Co-developed a flexible, resilient post-COVID operational model that allowed OTG to become the main food service provider in the Bay Area through Q4 2020
• Employee Experience: Oversaw Training Department development and implementation of completely virtual daily workshops and training programs for 160 front-line, hourly, multi-lingual culinary staff and supervisors.
• Continuous Improvement: Committee-member which refined and improved menu offerings and assets from the ground up. Facilitated organization wide move to Lean Manufacturing principles, including individual leadership of.

Glattbrugg, CH

• Sr. Management Team member at one of the highest revenue, most logistically complex, airlinecatering facilities in the Western Hemisphere. Oversee $125m in material and labor activitiesincluding food & equipment.
• Business Operations: In the first 18 months, reduced material cost by $3m/3 percentage points vs. budget. Substantial YoY increase in EBITDA (amount confidential). “On the ground” operational efforts, using Lean.
• Compliance: Improved supply chain compliance results against corporate standards and across 7 separate government auditing agencies and multiple international 3rd party safety/hygiene/quality auditors.
• Employee Experience: Management improvements led to greater collaboration, accountability, and measurable job satisfaction among predominantly union staff.
• Strategy: Led project to map and align complex cross-functional business processes involving dispatch/logistics, finance, and production departments.

Berkeley, CA, US

Oversee Dining operations of historic 600 person resident hall and event center on UC Berkeley Campus. Oversee $3 million in volume and 60 full and part-time staff in the production of up to 1400 meals and 800 guests of catered events each day. Residents hail from nearly 80 countries and include undergraduates, graduate students, and visiting scholars..

Richmond, KY, US

Position and responsibilities have evolved as University's Culinary and Hospitality Programs have grown from 2 campuses with 250 students to 6 campuses with 1100 students. Work across functions and in the community (Career Services, Student Services, Financial Accounts, Academics, Operations, etc.) to create the programs of choice for Culinary and.

I.L. Creations is a rapidly growing provider of contracted food service primarily to large federal government accounts in the DC Metro Area. I.L. Creation’s 14 units and 300 employees currently serve 16,000 guests per day producing approximately $20 Million in annual revenue.Director responsible for wide ranging projects including:+ Developed strategy for.

Managed all aspects of innovative start-up sun care vending technology Developed successful business plan, raised funding, and formed strategic partnerships to launch and distribute the first spray-on sun protection booth. Lead development of marketing strategy including: market analysis, lead generation, sales tactics, print collateral, web design, trade.

US

Managed all operational and P&L aspects of five cafés in downtown Washington DC. Also, responsible for designing menus, training kitchen staff in preparation and food safety. Implemented computerized retail management system to track inventory, waste, sales, and marketing analytics. Designed and presented winning bids to operate food service operations at.

MBA Associate on $20 million early-stage venture Capital Fund. Responsibilites include: new deal sourcing, due diligence, and ad hoc projects for portfolio companies.

Coordinator, Capital Access Network: Assist in mentorship of start-up technology companies. Promote these companies to Dingman Center's network of angel and early-stage venture capitlists. Grow the network of mentors and investors.

Chef at one of only two properties in the U.S. with a Mobil Five Star Rating for BOTH Food and Lodging.

Line Cook in Willard Room at DC's most historic luxury hotel.

+ Earned restaurants First 4 star (of 4 Star) review from the Capital Times. Recognized as Madison, WI's Best New Chef 2001.+ Reduced food and labor costs to meet company goals.+ Produced seasonally changing menus based on locally sourced products. Avg. Sales per guest of $55.

Madison, WI, US

Managed production, business development, and retail tasting room for boutique winery in New York's Hudson Valley, while a full-time student at the Culinary Institute of America. Earned Riverview PR in the New York Times and Wine Spectator magazine.

Worked each kitchen station at Relais & Chateau, Forbes Five Star, AAA Five Diamond Award winning restaurant and inn just outside Yosemite National Park.

Mba, Entrepreneurship, Strategy

Mba, Entrepreneurship

Aos, Culinary Arts

Ba, Political Economy Of Indsustrial Societies

Diploma, General Studies