Hi, I’m
Beth Rittenhouse
Boone,NC
Summary
Experienced Sous Chef in the fine dining industry with a strong leadership background in hospitality. Former Executive Sales Agent in health insurance, driving revenue growth in competitive environments. Exceptional communication skills and the ability to cultivate lasting relationships. Skilled at identifying new business opportunities through methods such as cold calling, networking, and referrals. Expertise in closing deals with senior-level executives, resulting in a 20% average increase in deal size. Adaptable and strong leader with a solid industry background, successful in building and leading teams. Known for problem-solving abilities and a willingness to support fellow employees.
Overview
19
years of professional experience
1
Certification
Work History
The Gamekeeper
Sous Chef
03.2024 - Current
Job overview
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
US Health Group
Executive Health Insurance Agent
08.2023 - 02.2024
Job overview
- Initiated daily cold calling efforts, averaging 500 outbound calls, focused on prospecting and skillfully applied upselling techniques to drive a notable increase in sales revenue
- Teamed up with counterparts in similar roles, pooling our expertise to boost sales performance collaboratively
- Collaborated with clients to understand their needs and developed tailored solutions to meet and exceed expectations
- Verified insurance coverage by telephone and online to guarantee proper reimbursement of benefits and estimate patients' financial responsibilities.
- Performed needs analysis to obtain information required to make appropriate health insurance product recommendations.
- Developed and implemented marketing strategies to drive health insurance sales.
- Responded to customer inquiries regarding health insurance coverage and policies to assist with informed decision-making.
- Educated clients about health insurance coverage options, benefits and costs.
- Monitored changes in health insurance laws and regulations to verify continuous compliance.
- Developed and maintained client databases to track customer service interactions and evaluate service quality.
- Answered inbound calls from existing and future policyholders to answer inquiries and discuss insurance options.
City Street Investors-CRC
Executive Chef
01.2022 - 10.2022
Job overview
- Led the establishment of a culinary operation by developing comprehensive standard operating procedures, managed ordering processes, recruited and trained a cohesive team, while fostering a collaborative work environment
- Demonstrated versatility by not only overseeing kitchen operations, but also contributing to menu creation, and collaborating with senior executives, counterparts, and cross-functional teams that led to increased employee retention
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Google-Guchenheimer
Specialty Chef
12.2017 - 12.2021
Job overview
- Orchestrated an exceptional guest experience, delivering high-end service and quality meals
- Utilized data entry to enhance quality control and verification techniques for training systems and financial management
- Analyzed sales data to identify trends, enabling data-driven decision-making for menu planning and purchasing
Flagstaff House RestaurantBoulder, CO
Lead Line Cook
08.2013 - 12.2017
Job overview
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Grilled meats and seafood to customer specifications.
- Handled portion control activities according to specified instructions provided by chef.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Paoluccis Italian RestaurantBoone, NC
Kitchen Leader
01.2009 - 06.2012
Job overview
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Learned other teammates' work tasks to train as backup.
Jimmy Johns Gourmet SubsBoone, NC
General Manager
08.2007 - 01.2009
Job overview
- Implemented operational strategies and effectively built customer and employee loyalty.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Managed budget implementations, employee evaluations, and contract details.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
Melanies Food FantasyBoone, NC
Line Cook
05.2006 - 01.2007
Job overview
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Verified proper portion sizes to consistently attain high food quality standards.
Education
August Escoffier Culinary InstituteBoulder, CO
Certificate
10.2014
University Overview
- The coursework included in-depth exploration of various aspects, such as strategic marketing strategies tailored for the culinary field, innovative menu design principles, and effective leadership practices.
- This certification not only honed my culinary expertise but also equipped me with a profound understanding of the business side of the industry.
Asheboro High SchoolAsheboro, NC
High School Diploma
08.2006
Skills
- Business Administration
- Cold Calling
- Compliance
- Customer Service
- Prospecting
- Communication
- Lead Generation
- Quoting
- Consultative Sales
- Dish preparation
- Plating
- Station oversight
- Order delivery practices
- Kitchen management
- Sauce preparation
- Food preparation supervision
- Menu memorization
- Staff training
- Menu planning
- Recipes and menu planning
- Food presentation
- Team leadership
- Operations support
- Performance improvement
- Mentoring and coaching
- Culinary trends
- Sales planning
- Food safety
- Kitchen equipment operation
- Safe food handling
- Heavy lifting
- Verbal and written communication
- Recipe creation
- Kitchen leadership
Certification
- Serv Safe Management, North Carolina - March 2024
Hiking, Kayaking, Dogs, Anything Outdoors!
I'm an adventurer at heart. I love camping, hiking, kayaking, and the sorts. I've spent most of my time in the mountains, but love the ocean and traveling in general. I'm a big people person and natural extrovert, however, I can appreciate a night curled up with a good book spending time with dogs.
Timeline
Sous Chef
The Gamekeeper
03.2024 - Current
Executive Health Insurance Agent
US Health Group
08.2023 - 02.2024
Executive Chef
City Street Investors-CRC
01.2022 - 10.2022
Specialty Chef
Google-Guchenheimer
12.2017 - 12.2021
Lead Line Cook
Flagstaff House Restaurant
08.2013 - 12.2017
Kitchen Leader
Paoluccis Italian Restaurant
01.2009 - 06.2012
General Manager
Jimmy Johns Gourmet Subs
08.2007 - 01.2009
Line Cook
Melanies Food Fantasy
05.2006 - 01.2007
Asheboro High School
High School Diploma
August Escoffier Culinary Institute
Certificate
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