Linda Dann Email & Phone Number

Morganville, Nj

Teach cooking and baking classes for children, teens and young adults with developmental disabilities.

Marlboro, New Jersey

I oversaw the day-to-day operation of the cooking school. I interfaced with the parents of members and potential members, prepared monthly tuition charges, bi-weekly payroll, class and instructor scheduling and supervised the front desk operation. One of the major projects I undertook was developing menus and recipes for a series of evening adult cooking classes.

Greater New York City Area

Dean and Deluca Cookbook, by David Rosengarten; Sweetie Pie, by Richard Simmons; The New Joy of Cooking, by Irma Rombauer, Marion Rombauer Becker and Ethan Becker; Chocolate Cake, by Michelle Urvater; independently I've tested/developed cake, dessert, vegetarian, pasta, low-fat, gluten-free, sugar-free, egg-free and dairy-free recipes for various clients.

Ocean Grove, Nj

I was responsible for the daily operation of this boutique, from-scratch retail/wholesale bakery specializing in wedding and specialty cakes that feature sugar art decorations hand-made from fondant, marzipan, modeling chocolate and gum paste.

Long Branch, Nj

Wholesale bakery providing restaurants and bakeries with baked-to-order desserts, pastries and macaroons.

New York, Nj

Adjunct instructor in recreational and master-level cooking, baking and cake decorating/sugar art courses at the The New School Culinary Arts Program. I designed my own course content and recipes; and introduced new courses into the program.

New York, Ny

Heartbeat Restaurant: I was the restaurant manager for breakfast and lunch service in the hotel’s fine dining restaurant. I inspected and opened the restaurant each morning, supervised the set-up for breakfast service and turnover for lunch service. I was also responsible for supervising the breakfast buffet in the hotel lobby. My administrative duties as manager included preparing labor and revenue forecasts, department budgets, weekly payroll, purchasing, server scheduling, shift cash-outs, generating revenue reports and, most importantly, maintaining consistently high guest satisfaction.Cool Juice: I managed the casual café/juice bar and the hotel lobby breakfast buffet, which were both open to the general public as well as to hotel guests. Prior to my hire, Cool Juice had not reached its profit potential. My primary challenge was to increase revenue, which I achieved by cutting food waste, unnecessary expenses and by introducing new, revenue-generating products into the menu selection. I developed health-oriented, seasonal menus, prepared labor and revenue forecasts, department budget, weekly payroll, purchasing, server scheduling, shift cash-outs, generated revenue reports and maintained consistently high guest satisfaction.

New York, Ny

Worked with small groups of corporate guests, giving instruction in cooking and baking techniques, information about ingredients and answering questions, as they prepared recipes for their team-building event dinner.

New York, Ny

I facilitated the smooth, consistent day-to-day operation of this adult education program. Mn myrole as director of operations, I managed the work flow of the administrative and kitchen staff, prepared weekly payroll, accounts payable, set course budgets, oversaw facility and equipment maintenance, scheduled courses and instructors each semester, edited the course catalogs, interviewed candidates for the Work Study and Kitchen Assistant programs and procured internships for Master Class Certificate students.