Ashton Tubbs
Kansas City,KS
Summary
Dynamic and results-oriented professional with over a decade of experience in the culinary industry, encompassing catering management, culinary instruction, and kitchen operations. Adept at developing innovative menus, managing staff, and ensuring exceptional customer experiences. Proven ability to thrive in fast-paced environments and deliver outstanding results.
Overview
14
14
years of professional experience
Work History
Catering Manager
Hy-Vee, Inc.
09.2017 - Current
- Consistently exceeded sales targets, securing and managing contracts totaling over $250,000 annually
- Spearheaded customer-centric approach, gathering and understanding client requirements to deliver tailored catering solutions
- Developed menus from scratch, ensuring alignment with client preferences and special requests
- Orchestrated seamless event execution, from staffing and food preparation to customer service and expense reporting
- Proactively managed inventory and orders, optimizing stock levels while controlling costs
- Conducted food tastings with prospective clients, showcasing culinary expertise and fostering trust.
Culinary Instructor
L'Ecole Culinaire
01.2017 - 11.2019
- Designed and implemented dynamic curriculum, catering to diverse skill levels and culinary interests
- Provided hands-on instruction and demonstrations, empowering Classrooms of 30+ students to master cooking techniques and flavor profiles
- Offered constructive feedback and evaluations, guiding students towards culinary excellence
- Maintained kitchen inventory and upheld safety standards, ensuring conducive learning environments
- Organized cooking competitions and guest lectures, enriching students' experiences and industry exposure
- Stayed abreast of emerging culinary trends, integrating innovative concepts into teaching material.
Kitchen Manager
Marriott International
01.2010 - 12.2016
- Led kitchen operations, ensuring adherence to quality standards and health regulations
- Optimized staff of 30+ unique schedules and task assignments to maximize productivity during AM/PM shifts
- Managed inventory and controlled costs through strategic ordering and stock management
- Collaborated with chefs to develop seasonal menus, reflecting customer preferences and culinary trends
- Provided comprehensive training to kitchen staff, emphasizing cooking techniques and operational protocols
- Fostered positive work environment and resolved conflicts to maintain team cohesion
- Conducted routine maintenance checks on kitchen equipment to prevent disruptions.
Education
Associate's degree - Computer Science
Full Sail University
Orlando, FL03.2007
Skills
- Catering Management
- Culinary Instruction
- Menu Development
- Staff Training
- Inventory Control
- Event Planning
- Kitchen Operations
- Health and Safety Compliance
- Vendor negotiation
Timeline
Catering Manager
Hy-Vee, Inc.
09.2017 - Current
Culinary Instructor
L'Ecole Culinaire
01.2017 - 11.2019
Kitchen Manager
Marriott International
01.2010 - 12.2016
Associate's degree - Computer Science
Full Sail University
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