Allison Smith Email & Phone Number

St Louis, Missouri, United States

Extensive experience as a receptionist, specifically in a membership-based integrative wellness medical facility, with a strong understanding of patient-centered care.Proficient in managing multiple phone lines, scheduling appointments, and maintaining electronic medical records with accuracy and attention to detail. Strong problem-solving skills, with the ability to remain calm and composed in challenging situations, while finding appropriate resolutions. Juggling multiple providers and members’ needs to coordinate both.Actively participated in staff meetings and training sessions to enhance knowledge of medical procedures, wellness services, and emerging industry trends.

St Louis, Missouri, United States

Community focused person to person sales of high quality indulgent confections in a fast-paced POS environment as well as balancing phone ordering of custom and bulk orders.Time management for consistency in a wide range of products that changed with the seasons. Creative development and implementation of new products, recipes, and strategies for the continued success of the bakery.

Missoula, Montana, United States

One of a two person bake team burgeoning a new bakery-forward concept in a Missoula staple restaurant. Priority on time management hand in hand with quality end products due to small staff size and large variety production schedule.High number of variable daily products including: traditional french viennoiserie (croissants, tarts, etc.), brioche, bagels, hearth breads, pan loaves, challah, pretzels, cookies, and more. Use of a large sheeter to precisely complete hundreds of kilos of fully laminated dough.

San Francisco, California, United States

Shape and fold high-hydration sourdough loaves for a high volume bakery in an intimate crew environment. Priority on quick, efficient movements resulting in quality-consistent hearth loaves. Mix, bake, and mise en place various pan loaves including gluten free and 100% rye breads. Comfortable using deck ovens, spiral mixer, commercial mill and various other implements. Variable task shifts include organizing wholesale and retail bread, delivering to various accounts across the city, starter upkeep, milling flour, as well as above bakery shift responsibilities.

St Louis, Missouri, United States

One of a three-person bakery team producing all-sourdough pastry, breads, and cafe fare on a daily, early morning basis. Emphasis on efficiency and responsibility as the new business continues to grow and develop.Lead on daily varieties - developing a seasonal library of glazes and flavors suitable for a creative, modern and upscale take on sweet and savory pastry. Levain maintenance, shaping traditional and brioche loaves, brioche donuts and pastries, basic decorating skills, inventory, precision weighing, custom orders, as well as research and developing new items.Production schedule for wholesale, cafe service, catering and special order fulfillments. Able to manage several different time tables at once and communicate such in a team environment.Maintained a low-impact, low-waste kitchen using organic, locally sourced ingredients. Helped implement restaurant wide composting efforts. Allergy and food contamination trained.

St Louis, Missouri, United States

Creative charge of permanent catering out of Bulrush’s kitchen. Worked with chef to winnow down recipes, maximize seasonal offerings, and include vegan baked goods onto a small local cafe’s menu. Managed all daily offerings, par sheets, waste logs, and prep schedule.Worked multiple areas of service in opening a fine dining tasting room under James Beard-nominated Chef Rob Connoley. On an extremely small staff and under a high-concept foraged Ozark cuisine umbrella; streamlined procedures for food safety, sanitation, guest experience, and staff interactions. Plating and coursing on-menu foods and assured a smooth service in the chef’s table dining room.

St Louis, Missouri, United States

Promoted to manager in December 2016, ran kitchen and front of house during service. Scheduled, interviewed, and onboarded all new hires.Worked with entire staff and owners to maintain a low-impact, low-waste kitchen using organic, locally sourced ingredients made from scratch with all food waste being composted. Allergy and food contamination trained.Back of house food preparation, organization, time management and health safety knowledge with an emphasis on speed, quality, and consistency both in prep work and on the line. Front of house team member as an expediter and POS operator making sure that the dining room runs smoothly for both customer and fellow employee experience.

St Louis, Missouri, United States

Sole manager for a local, community-based coffee and gelato cafe specializing in in-house roasted coffee, gelato made daily, handmade pastry, and speciality drinks.Responsibilities changed based on the needs of a small establishment but included: scheduling, hiring, staff training and management, leading weekly team meeting with owner, ordering, managing suppliers, receiving Green Dining Alliance certification, customer experience, and planting and maintaining a green patio.Learned what it means to serve the community you live in and to see all customers as neighbors. Aided in maintaining a timeless, cozy, and welcoming space to all members of our community.