Ava McMinn

Supported studio coursework across 18 freshman sections in Program in Environmental Design, instructing students on core design techniques and mentoring during project development to enhance learning experience. Collaborated with faculty to manage studio logistics, facilitate project reviews, and oversee course grading, ensuring smooth operation of the studio environment.

Drafted floor plans, renderings, and construction documents using AutoCAD, Revit, Adobe Creative Cloud, and AI design tools, contributing to project design and documentation. Conducted site visits and participated in client meetings, gaining hands-on insight into firm management, business operations, and project delivery process.

Developed complete AutoCAD drawing sets, including floor plans, sections, elevations, and presentation graphics for high-end residential concepts. Managed remote production and refinement of architectural visuals to support client presentations and guide project development. Delivered polished design documentation aligned with presentation and development needs.

• Acted as the primary point of contact for the junior class to advocate for student needs with faculty, organize cohort events and workshops, and collaborate with the AIAS board to promote professional development and studio culture.
• Facilitated communication between students and faculty to enhance collaboration on academic initiatives.
• Organized events promoting architectural awareness, fostering student engagement and community involvement.

Completed mentorship under historic preservation architect—Cal Straub’s final apprentice and an alumnus of Taliesin West—focusing on zoning regulations, building codes, and design theory. Analyzed historical contexts and municipal planning guidelines to navigate regulatory constraints and develop adaptive reuse strategies.

• Assisted in developing architectural designs using AutoCAD and Revit software.
• Collaborated with senior architects on design revisions, enhancing project quality and functionality.

• Provided exceptional customer service, ensuring a positive dining experience for all guests.
• Trained new team members on menu offerings and service standards, enhancing overall performance.
• Collaborated with kitchen staff to ensure timely and accurate order delivery.
• Managed multiple tables efficiently during peak hours, demonstrating strong multitasking abilities.

Coordinated philanthropy and Greek life events for chapter, managing logistics, vendors, and venue operations to ensure seamless execution. Executed events and enforced safety protocols, contributing to successful fundraising for chapter initiatives.

• Planned and executed diverse catering events, ensuring client satisfaction and adherence to dietary requirements.
• Coordinated logistics for transportation of catered items, ensuring timely delivery and presentation at venues.
• Provided friendly, courteous service to create memorable moments for guests.

• Maintained cleanliness and organization of the serving area to enhance operational efficiency.
• Provided exceptional customer service, ensuring a welcoming experience for all patrons.
• Collaborated with team members to manage high-volume service during peak hours effectively.

• Drew on fluent French proficiency and a Seal of Literacy to instruct and mentor lower-level high school students in vocabulary, grammar, and pronunciation.
• Assisted students with coursework and homework, tailoring instruction to support different learning styles and boost confidence in spoken French.

• Provided attentive customer service in a fast-paced French café environment to maintain customer satisfaction; processed orders and prepared specialty espresso beverages to exact standards during high-volume peak rushes.
• Managed point-of-sale register transactions, maintained dining and kitchen cleanliness, and supported cafe operations through inventory checks and new staff onboarding.

• Served as the primary early-morning baker, leading daily production for scratch-made breads, laminated croissants, and pastries to ensure opening readiness.
• Managed raw ingredient prep, decorated custom orders, and directed kitchen inventory and display setup to maintain high product quality and presentation.

• Cleaned and sanitized the bakery, dining, and public areas, ensuring all floors, surfaces, and fixtures met strict cleanliness standards.
• Handled end-of-day kitchen operations, including high-volume dishwashing, trash removal, and preparing the space for morning service.