Whitney Price Email & Phone Number

Noblesville, In, Us

Carmel, Indiana, United States

· Managing projects · Intune & SCCM Administration · Azure Administration Including Intune and Autopilot Projects · AV Administration · Active Directory Administration · Escalated Help Desk tickets from Tier 1 & 2 · Back Up for Desktop Team ·

Carmel, Indiana, United States

· Assisting customers with technical issues · White Glove, Executive level customer support · Imaging and deployment of laptops, desktops, servers · Ordering, receiving, inventory · Network management & troubleshooting ·

Indianapolis, Indiana, United States

· Managing a team of 3 Service Desk Technicians, 2 Field Technicians, 1 SysAdmin, 1 Asset Specialist, & 1 POS Admin · White Glove, Executive level customer support · Project Management · Scheduling · Performance Reviews · Managing Industry Specific Resources & Systems · Server Management · Onboarding / Hiring / Terminations · Completely Revamp Help Desk Infrastructure for Corporate IT Department ·

Indianapolis, Indiana Area

Server administration including Active Directory & Group Policy · Microsoft Office 365 Administration · AWS Administration · Azure Active Directory Administration · JIRA Creation and Administration · vCloud Administration · General Tier 2 Technical Support · Hardware & Inventory Management · Oversaw Acquisition and Merge of Synovia by Calamp · Onboarding & Offboarding all company employees

Managed corporate Help Desk · Managed all training for help desk employees · Provide support to end users nationwide, and to Infrastructure & Apps teams · Responsible for all hardware, inventory, shipping, etc · Imaging machines for deployment · Hardware deployment throughout entire company (13,000 end users, 12 locations nationwide) ·

United States

Experienced in restaurant design, concept management, concept implementation, budgeting, branding, investor proposals, restaurant launch, menu development, food and beverage costing, labor costing, securing, and training, and all other aspects involved in building a restaurant from the ground up!

Kansas City, Missouri Area

Implementing trademarked marketing approach, meeting with customers in regards to company partnership, follow-up with customers, retail sales.

In charge of all the operations on a daily basis to include all paperwork processing, accounting, micro-management of employees, creating and implementing company policies and goals, budgeting, etc.

Implementing trademarked marketing approach, meeting with customers in regards to company partnership, follow-up with customers, retail sales.

Personally responsible for any and all kitchen operations. This included:- Hiring- Training- Ordering- Inventory/Cost Control- Menu Dev. and Costing- Food Prep- Line executionI also participated in the pre-operational aspect of this establishment. When I came aboard, the restaurant was completely gutted. I assisted in the renovation, layout, concept, kitchen design, and equipment purchasing.

Various

Independently contract to provide culinary support to sales teams. Experience included:- Organizing, operating, presenting, and order processing at national and local trade shows- Sales calls- Corporate product demos

Castleton, In

I worked for Picasso as a restaurant consultant / Executive Chef. A very successful tailor, who owned a store in Castleton Indiana, wanted to have a small restaurant in his shop in order to be able to offer his clients, who flew in from all over the world, something to eat and drink.I founded the restaurant concept, put all policies in place, created a menu, and hired the crew. Before my departure, I had the pleasure of hosting a few Vintner Dinners with a local wine sommelier, who did the pairing for the 9-12 course menus that I created. On average, we hosted an audience of 12-30 people, with an average cost of $200-$400 per person.

Carmel Indiana

Extensive experience in both small and large party catering.Responsible for all product ordering for Off-Site Catering Division.Catered many large, public sporting events.. (see projects)

Indianapolis, Indiana Area

Ordering and menu development and costing.Execution of standard dinner service, buffets, and events.Employment was seasonal, and I left after 1 season for another opportunity!

Kansas City, Missouri Area

I was hired at Starker's as the Sous Chef / Lead Line Chef immediately upon completing my apprenticeship there required to graduate from Culinary School. My responsibilities included menu development, ordering, costing, and execution, wine tasting, pairing, and ordering.

Kansas City, Missouri Area