- Leads culinary development and menu curation for Mealogic’s turnkey platform, enabling businesses to offer chef-crafted, nutrition-focused meals through an integrated e-commerce solution.- Cultivate and maintain relationships with a network of 20+ culinary professionals, caterers, and USDA/FDA/SQF certified facilities nationwide, ensuring the consistent production of high-quality, ready to eat meals.- Drives meal innovation and R&D initiatives, leveraging data-driven insights to create over 100 new meals annually, aligning with market trends, culinary metrics and client goals.- Facilitates cross-departmental collaboration, ensuring quality standards and the safe, timely delivery of meals through a nationwide distribution network.- Optimize operational efficiencies, collaborating with manufacturing partners to improve margins by over 15% for Territory Foods and other partners.- Design and implement streamlined R&D pipelines, enhancing culinary process efficiency by 30% and expediting meal commercialization.- Establish standard operating procedures for culinary and operations teams, driving a 25% increase in workflow efficiency while maintaining quality and safety standards across production and delivery.

- Managed the East Coast menu and established key manufacturing partnerships, overseeing R&D initiatives with a team of 7 culinary professionals and caterers to drive product innovation and development.- Researched, designed, and executed the rollout of new product innovations on the East Coast, setting clear KPIs for success (15+ products per quarter), resulting in a 12% increase in average unit volume and a 8% increase in customer lifetime value.- Led the development of a new product development stage gate process in collaboration with key culinary stakeholders, enhancing efficiency and quality control in the product development lifecycle.- Partnered with national brands like Siete Foods, RightRice, and celebrity chefs such as Joe Satso and Eric Adjepong to create and launch strategic partnership meals, leveraging marketing initiatives to drive brand visibility and customer engagement.- Led culinary market expansion efforts into 3 new markets (New York, Richmond, Boston), extending the company's reach and producer network to drive growth and market penetration.

- Consulted with clients and brands to actualize innovative concepts, resulting in the creation of over 50 unique, well-written, and tested recipes that captivated customer interest and satisfaction.- Conducted comprehensive market research to discern trends with ingredients, flavors, and cooking styles, strategically incorporating them into recipe development to elevate customer engagement and enhance overall satisfaction.- Led event catering for a local cafe in Baltimore, MD, prioritizing seasonal and locally-sourced ingredients to deliver exceptional culinary experiences- Optimized menu offerings by analyzing monthly sales metrics and applying menu engineering principles, leading to increased customer conversion rates and total sales volume.- Implemented kitchen efficiency enhancements and fostered collaboration among the kitchen staff to streamline operations and ensure strict adherence to food safety protocols.

- Provided comprehensive operational oversight of the Food Service Department within a USDA- sponsored full community eligibility provision school district, managing 13 schools and ensuring the daily provision of nutritious meals to serve 8,000 students.- Assisted the Food Service Director in day-to-day operations, overseeing a $6.2 million annual budget and focusing on the development of nutritionally balanced menus for the School Breakfast, National School Lunch, and Summer Food Service programs in accordance with USDA guidelines.- Led the development and implementation of targeted nutrition-focused marketing campaigns and promotional strategies, driving increased student and parent participation in district-wide healthy eating initiatives.- Managed and mentored a team of 60+ cafeteria staff members, ensuring the safe and efficient provision of student meals while enforcing compliance with group bargaining agreements and board policies.- Collaborated with local and regional vendors to identify and source new products, diversify menu offerings, and enhance student engagement and participation in meal programs.- Coordinated the management and organization of cafeteria teams during the COVID-19 pandemic, supporting efforts to distribute over 700,000 meals to children and families in need throughout 2020.

- Sourced, selected, and displayed a diverse range of high-quality seafood products, ensuring freshness and optimal presentation to meet Whole Foods Market's standards.- Provided exceptional customer service by offering personalized recommendations, addressing inquiries, and assisting customers with seafood selections to enhance their shopping experience.- Maintained strict adherence to food safety and sanitation protocols, including proper handling, storage, and rotation of seafood products, resulting in zero incidents of contamination or spoilage.- Collaborated with team members to monitor inventory levels, place orders, and manage stock rotation to minimize waste and ensure consistent availability of seafood items.- Participated in seafood preparation activities such as filleting, portioning, and packaging to meet customer demands and support the smooth operation of the seafood department.

- Completed a rigorous Dietetic Internship at a 370-bed hospital accredited by ACEND, gaining diverse experience in acute clinical care, long-term care, community nutrition, and food service management.- Accumulated over 1,200 hours of supervised practice, specializing in nutrition assessment, counseling, and personalized dietary plan development to enhance patient health.- Designed nutrition-focused handouts, materials, and posters to promote healthy initiatives for patients and families, supporting the hospital's patient care approach.- Collaborated with healthcare teams to deliver evidence-based medical nutrition therapy interventions, ensuring alignment with patient care plans.

- Prepared and meticulously delivered meals and daily snacks to patients, meticulously adhering to dietary restrictions, portion sizes, and therapeutic diet guidelines, ensuring 100% compliance with patient-specific nutritional needs.- Efficiently processed food on a tray assembly line, accurately following patient diet specifications and requirements, resulting in zero incidents of dietary non-compliance.- Managed the preparation, distribution, and organization of formulas for enteral nutrition support, ensuring 100% accuracy in formula composition and delivery to patients.- Cultivated positive interactions with patients, consistently maintaining a professional and comforting demeanor, contributing to a 95% patient satisfaction rating in meal service experiences.

- Conducted individual nutrition assessments alongside the Registered Dietitian, contributing to an increase in patient satisfaction with personalized dietary recommendations.- Utilized the AHLTA program to review 6+ patient charts daily, ensuring accurate and comprehensive data collection for nutrition assessments.- Actively documented nutrition care plans using the Nutrition Care Process, resulting in improvement in efficiency and accuracy of patient record-keeping.- Assisted in planning and executing health promotion events, reaching attendees of all ages and increasing awareness of nutritional wellness initiatives.

- Demonstrated proficiency in preparing high-quality dishes, adhering to fine dining standards and ensuring consistency in taste and presentation through multi-course tasting menus.- Executed a diverse range of cooking techniques, including grilling, roasting, sautéing, and sous vide, to create memorable meals for guests.- Collaborated with the culinary team to develop innovative menu items, incorporating seasonal ingredients and culinary trends to enhance the dining experience.- Maintained a clean and organized workstation, adhering to food safety and sanitation guidelines to ensure a safe and hygienic kitchen environment.

- Executed daily mise en place for lunch and dinner services at a Two Michelin-starred restaurant, ensuring meticulous attention to detail and adherence to culinary standards.- Managed the entremet station during lunch service, demonstrating precision and efficiency in food preparation and presentation.- Collaborated closely with acclaimed chefs Thomas Lents and Nick Dostal, learning and implementing their culinary techniques and philosophies.- Provided valuable support to the pastry team by assisting with preparations for banquets, private events, and dinner service, showcasing versatility and teamwork in a fast-paced kitchen environment.

- Served residents at a premium assisted living facility, supporting the head chef and team in various food preparation tasks, sanitation procedures, and operational functions within the food and beverage department.- Meticulously prepared meals tailored to residents' individual nutritional needs and dietary restrictions, ensuring the delivery of high-quality and nourishing dining experiences.

- Led task prioritization efforts to optimize efficiency in a fast-paced, high-volume restaurant environment, ensuring seamless operations during peak service hours.- Collaborated closely with the head chef to execute daily preparation tasks, including ingredient prep, station setup, and menu item assembly, contributing to smooth service delivery.- Maintained adherence to HACCP sanitation standards throughout food handling and preparation processes, guaranteeing compliance with health and safety regulations.- Demonstrated versatility by effectively managing multiple stations during busy shifts, including grill, sauté, and pizza preparation areas, to meet customer demands and uphold service quality.