Travis Pearce Email & Phone Number

Rochester, Minnesota Area

Rochester, Mn

Direct daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation.Oversee preparation, portioning, presentation and safe storage of food and solve menu problems.Research, develop, and test recipes for menu implementation receiving student and staff input. Train SNS Staff on culinary skills and serve as technical expert.Train serving staff on proper service and cafeteria set-upSupervise day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards. Manage budget by controlling costs (e.g. labor, inventory, equipment, materials) Establish operating standards and implement quality improvements.Ensure compliance with all federal, state and local regulations as well as SNS Union Contract, policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel)

Rochester, Mn

Supervise a staff of 5Supervise executive suites,visitors cafeteria, employee cafeteria, patient tray lines, and catering events.Direct daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation.Oversee preparation, portioning, garnishing, presentation and safe storage of food and solve menu problems.Train other chefs on culinary skills and serve as technical expert.Teach Cooking classes of 10-25 at the Dan Abraham Healthy Living Center for employees. Supervise day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards. Manage budget by controlling costs (e.g. labor, inventory, equipment, materials) Establish operating standards and implement quality improvements.Ensure compliance with all federal, state and local regulations as well as Sodexho/client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel).

St. Paul, Mn

Run a territory & service 23 accounts.Work with restaurant owners to come up with new and innovative menu items.Perform menu design, menu engineering, and food cost analysis.Design Excel spreadsheets for inventory, menu engineering, & staff training manuals.Perform tastings for product samples used in a variety of menu applications.Place daily food & supply ordersCollect weekly payments, deposit, and allocate funds per account.