Rachel Dunlap Email and Phone Number

Provide leadership and oversight of store operational processes for Culinary Teams (Prepared Foods and Bakery). Lead and drives the operational support, including tools, process, and training development and execution for all strategies for Culinary Retail Operations in partnership with the Global Culinary Merchandising Team.

- Lead Global Culinary Operations to ensure the Prepared Foods and Bakery teams operate at the highest level of food safety and operational excellence. - Lead development and execution of operations plan to establish consistency and standard operating procedures Globally, while leaving room for regional and local flavors, brands, and concepts.- Partner with Global Finance and Global Vice Presidents to establish annual targets and goals for each program.- Communicate and execute on the vision for merchandising standards and team programs.- Create and set measurable regional prepared foods and bakery merchandising and marketing standards.

- Identify categories, define their scope, determine strategies, set and implement category goals with an emphasis on Prepared Foods & Bakery operations- Determine pricing, promotion, and marketing strategies- Visit facilities to assess production capabilities and safety standards- Conduct product and consumer research- Oversee product development from initial concept to finished products- Identify food and industry trends- Assist with store design - Manage space plans

- Supported development of retail standards for and execution of store operations in all Perishable departments, including: product flow, prep and cooking- Worked with Category Managers to create and implement product utilization systems that minimize spoilage while increasing sales and creating high quality food- Managed research and development of new items, programs and seasonal changes for multiple product teams including menu planning and recipe development- Maintained comprehensive knowledge of and ensured compliance with all relevant regulations and standards including food safety and labeling. Maintain recipe and nutritional database

- Executed research and development of new items for all Southwest regional perishable teams.- Maintained recipe database for Southwest region, focusing on all Perishable teams.- Directed processes for recipe creation and operational execution including seasonal matrices,product flow recipes, in-store culinary training, regional marketing events, and new store program and venue development

- Prepared Foods Department head for Whole Foods Market Kirby Location- Direct Supervisor of 7 Managers and approximately 75 Team Members- Maintain operational and financial control of the Prepared Foods department at Whole Foods Market Kirby Location- Member of the Southwest Opening Team, including new store opening responsibilities specifically with regard to Front of House Operations

• Teach evening hospitality courses for new and current culinary students• Classes Taught: Restaurant Operations: Capstone, Menu Management, Nutrition for Foodservice Professionals and Dining Room Service• Create curriculum and instruct students on relevant topics

• Taught culinary and hospitality courses for new and current culinary students• Classes Taught:Baccalaureate and Associate Capstone, Food and Beverage Operations Management, Sustainable Purchasing and Cost Controls, Concepts and Theories of Culinary Techniques• Created curriculum and instruct students on relevant topics• Served as Culinary Representative for School Library Advisory Committee• Coordinator of At-Risk Student Mentorship Program• Lectured on management processes, basic and innovative culinary information, purchasing procedures, cost controls, safety and sanitation rules and legislation, menu planning, recipe standardization, and handling of high risk foods

• Inventory manager for HISD Food Service warehouse; Approximately $6-8 million in rotational food products and food service supplies, utilizing the Systems Applications and Processes (SAP) database system• Sole requisitioner for all food products and supplies for HISD Food Service warehouse; Responsibilities including: weekly purchase forecasting, just-in-time ordering, annual estimated usage forecasting, control cycle creation for Work in Progress (WIP) manufactured items• Work in conjunction with Warehouse, Transportation and Production teams to increase efficiencies and reduce barriers to ensure Supply Chain optimization that results in timely deliveries of manufactured production finished goods and purchased product• Work in conjunction with Warehouse Manager and Director of Logistics to manage Warehouse and Logistics team; including: SAP Processors, Warehouse Clerks and Order Fulfillment Team

• Assist in overseeing approximately 300 Senior Food Service Attendants and 1000+ Front Line employees (elementary and secondary schools) regarding controls of food quality, serving line presentation, culinary techniques, equipment inefficiencies/surplus, and labor related issues• Sole custodian of Primero® recipe database: recipe creation, standardization, and correction for all new and existing production and field recipes• Organize and facilitate training module for Food Service Team Lead Academy training (to all new school based leaders in the district) covering objectives related to food quality, production, culinary practices, and other performance expectations• Organize, facilitate and Participate in educational outreach to students within district to promote and provide expertise in healthy menu choices; including: Cooking Demonstrations, School Garden Produce Informationals, Fruit and Vegetable Demonstrations, and Career Day Culinary Explorations• Manage and direct the HISD Food Service bid process team for the Food Service Support Facility: researching new and alternatives to existing products; writing specifications; projecting estimated usage quantities; testing and awarding approved products• Direct supervisor of HISD Test Kitchen Manager: managing the employee through bid specification creation and annual retesting of all recipes currently in use• Participated in ARAMARK Management Training: Pathways to Leadership and Building Leadership Skills; Achieve Global Training®: Problem Solving within a Team Environment• Facilitated ServSafe® training to executive management team

• Served as Project Manager for food & beverage consulting project with Norwegian Cruise Lineo Analyzed bakery, pastry and self-select outlet operations for International and American flagged shipso Evaluated make versus buy options, staffing concerns, & process inefficiencies• Developed bar and beverage training manual and menu designs for independent Houston restaurants• Menu Developer/Designer for Casino Food and Beverage Solutions for Sacramento based Indian gaming casino (White Cloud Casino)

• Taught Undergraduate class and labs: Kitchen Operations Management• Lectured on management processes, basic and innovative culinary information, purchasing procedures, safety and sanitation rules and legislation, menu planning, recipe standardization, and handling of high risk foods