Ashley Snoddy

• Assisted Executive Chef in running day-to-day kitchen operations and supervising a team of 15 employees.

• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Set up and broke down kitchen for service.

• Maintained a 98% or higher health inspection rating over 3 consecutive years.

• Coordinated private dining and catering events for up to 350 guests.

• Actively supervise, counsel, direct, train and mentor Chefs in meeting company qualify standards, and initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer of all kitchen teams in ten facilities, serving over 10,500 guests weekly.
• Developed seasonal menus highlighting local and sustainable ingredients, increasing state compliance satisfaction scores by 70%.
• Adhering to all budgets by reducing food costs by 18% through strategic inventory management, vendor negotiations, and waste reduction by transforming all kitchens into scratch kitchens company wide.
• Launched new recipes and tasting menu concepts that boosted revenue by 35%.
• Spearheaded kitchen redesign for optimal workflow and compliance with health and safety standards.

• Promoted within 2 years to Executive Chef/Nutritionist based on leadership and culinary innovation.
• Managed all back-of-house operations, including hiring, scheduling, training, and quality control.
• Created and tested over 175 new dishes, contributing to a 85% increase in repeat customer contracts.
• Collaborated with the RD to align service style with culinary vision.
• Actively and independently managed all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.

• Assisted Executive Chef in running day-to-day kitchen operations and supervising a team of 15 employees.

• Maintained a 98% or higher health inspection rating over 3 consecutive years.

• Coordinated private dining and catering events for up to 350 guests.

• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Developed close relationships with suppliers to source best ingredients.
• Developed new recipes and flavor combinations to enhance customer dining experience.