Marci Levine Email & Phone Number

Colorado, United States

Managed day-to-day operations including staffing and labor, human relations, marketing (including social media presence and public relation efforts), client relationships (new and existing), created and fostered community partnerships and built and continually adjusted seasonal curriculum plan to meet business needs. Instructed students 2 to 18 year olds using a Montessori-inspired curriculum to build confidence, curiosity and independence. Oversaw and coached Director and Assistant Director on all aspects of business. Represented Little Kitchen Academy at numerous community events and school presentations.Key Accomplishments: • Planned and opened flagship location including purchasing equipment and identifying, hiring and training 15 opening staff members• Planned and executed Grand Opening Ribbon Cutting Ceremony in conjunction with Denver Chamber of Commerce• Developed and fostered over 20 partnerships with local schools, businesses and like-minded organizations

Centennial, Colorado

Responsible for managing development and testing of all recipes and overseeing budget and testing staff of 4. Created centralized recipe database to ensure testing projects followed established company protocols with supporting documentation. Managed professional recipe photography, coordinated with internal and external partners to fulfill mission and conducted training, mentoring and performance evaluations for staff.Key Accomplishments:• Managed recipe testing process from concept development through publication on www.beefitswhatsfordinner.com to encourage consumers to buy and cook more beef. • Subject Matter Expert providing input and guidance on preparation technique, flavor profiles, ingredients and timing to support user experience.• Maximized effectiveness of team by prioritizing recipe development and project needs.• Identified consumer recipe gaps and created innovative recipes/meal solutions resulting in new opportunities for the beef industry. • Developed and presented butchery and food demonstrations for consumers, food influencers, registered dietitians, nutrition professionals and other members of food industry resulting in successful cultivation of new beef ambassadors.

Centennial, Colorado

Responsible for research, design, development, initial implementation and evaluation of new and existing products. Coordinated and collaborated with Operations and Training departments on company initiatives to meet strategic plan. Ensured company standards were met by conducting in-store Culinary Audits and necessary follow-up training and supported culinary operations company-wide.Key Accomplishments:• Developed 10 new menu items to expand restaurant concept and strategically grow organization.• Developed and implemented new products and procedures for improved animal and vegetarian proteins.• Successfully ensured quality and uniformity of product through process improvement and cost reduction as identified through customer satisfaction surveys and store accounting.

Antarctica

Operations Support Manager, Denver, CO HeadquartersResponsible for hiring, ordering and project planning for three research stations including food services, janitorial services, post office, housing, recreation and retail services.Key Accomplishments:• Streamlined planning and ordering system to maximize efficiency and align inventory among stations.• Created system to simplify staff tracking through challenging and rigorous onboarding program. Executive Chef, McMurdo Station ( ~1200 people) and Palmer Station (50 to 90 people). Deployed to Antarctica for six to seven months each year.Responsible for daily production of four meals and two snacks for support staff and researchers. Hired, trained and supervised kitchen staff and all community support. Successfully planned and ordered fresh produce from South American and New Zealand despite significant availability and budgetary constraints. Conducted ongoing food and personal safety training and compliance with strict sanitation standards. Planned and executed cocktail receptions for distinguished station visitors. Key Accomplishments:• Developed and implemented high quality, five-week menu cycle to serve varied population including special dietary restrictions (vegan, vegetarian, gluten-free, dairy-free) and met all program dietary guidelines.• Solicited and monitored customer feedback. Consistently received positive feedback for flavor and variety. • Created an environment that supported a proactive management/mentoring approach resulting in higher retention of talented employees and lower staff turnover.

Certification, Food Science

Certificate, Baking & Pastry Arts

Associates Degree, Culinary Arts

Bachelor Of Science, Elementary Education And Teaching

Activities and Societies: Additional Endorsement in Early Childhood Education