Candace Vinson
Lynchburg,VA
Summary
Professional with winning attitude and desire to deliver exceptional dining experience. Focused on setting high expectations and raising service standards. Keen to expand customer base through careful oversight and novel promotional methods.
-WILLING TO RELOCATE-
Overview
15
15
years of professional experience
Work History
Director of Culinary Operations
Hen and Hound Management, LLC
Lynchburg, VA
06.2021 - Current
- Performed financial analysis on cost per plate for all meals served.
- Developed and implemented training programs for kitchen staff to ensure safe food handling practices.
- Led team of culinary professionals in the execution of daily operations, including menu planning, purchasing and inventory control.
- Oversaw onboarding and offboarding processes for culinary staff.
- Overseen efficient delivery of catered meals and logistics operations to support business activities.
- Ensured compliance with labor margins and sales targets using various software systems.
- Established relationships with suppliers to secure competitive pricing on ingredients and supplies.
- Organized special events such as banquets, receptions, buffets and theme dinners.
- Maintained accurate records related to staffing levels, payroll expenses, budgeting costs, waste management and inventory control.
- Directed the development of new recipes, plating techniques, garnishes, sauces and other food items as needed.
- Collaborated with front of house manager to coordinate marketing, special events and menu changes.
- Ensured compliance with health codes by implementing strict sanitary procedures within the kitchen environment.
- Established relationships with local public schools and higher education institutions to obtain internships for aspiring culinary professionals.
- Oversee culinary operations for The Water Dog, 7 Roof Top Bar, The Glass House, and Fratelli’s Italian Kitchen and Wine Bar.
Chef Manager
CulinArt - Sector of Compass Group
Lynchburg, Virginia
12.2016 - 06.2021
- Implemented company standard training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
- Created custom weekly menus based on seasonal ingredients, company initiatives, and customer/ client dietary preferences.
- Met all fiscal year budget requirements (20% profit increase from previous years).
- Zero employee turnover in 2019.
- Utilized programs such as “Waste Not” and technical tools to ensure adequate P/L.
- Conducted catering and events for staff within the establishment ranging from 10- 500 guests.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Supervised all kitchen operations, including ordering supplies, monthly inventory, and communicating equipment efficiencies to operations/ maintenance team.
- Attended seminars, food networking events, and assisted other accounts in the region when assistance was needed.
PT Line Cook
Isabella’s Italian Trattoria
Lynchburg , Virginia
09.2013 - 12.2016
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Created Daily Lunch Features in conjunction with Executive Chef.
- Assisted with on and off premise catering events with owner.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
PT Baker/ Cafe Consultant
Woodruff’s Cafe and Pie Shop
Monroe, Virginia
09.2013 - 06.2021
- Assisted in the preparation of pies and cafe menu .
- Weighed ingredients and monitored temperatures during baking processes.
- Followed recipes to ensure consistent quality of finished products.
- Organized storage areas to ensure efficient use of space and easy access to items needed for production.
- Worked closely with head baker to plan daily production schedules.
- Served customers at the front counter by providing product information and taking orders.
- Packaged finished products for sale in retail outlets or for delivery services.
- Assisted in the renovation of bakery to include ordering bakery supplies and obtaining bakery equipment that will help to increase functionality, decrease labor, and increase sales.
- Assisted in formulating standardized recipes for easy work flow.
- Assisted in obtaining vendors to supply bakery needs.
FT Dietary Cook
Sodexo Remote Sites- Lake Prince Woods
Suffolk, Virginia
04.2012 - 08.2013
- Prepared meals for patients annd residents according to dietary requirements and restrictions.
- Organized food items, supplies and equipment needed for meal preparation.
- Garnished dishes as instructed by the Chef or Culinary Director.
- Carried out recipe modifications requested by customers or dietitians.
- Adhered to established sanitation procedures while preparing food items.
- Prepared therapeutic diets and meals following oral and written instructions.
FT Line Cook
Founder’s Inn Resort and Spa - Regent University
Virginia Beach, Virginia
09.2011 - 04.2012
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Became the Lead Line Cook while management was in search of a Sous Chef. Leading a team of four people.
- Assisted in buffet and catering services within the resort.
FT Cook
Colonial Williamsburg Lodge
Williamsburg, VA
03.2010 - 09.2011
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Ensured all dishes were prepared correctly with attention to presentation quality.
- Demonstrated knowledge of various cooking methods, ingredients, equipment and processes.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Experimented with new recipes and ingredients to refresh menu offerings.
- Fostered a collaborative and respectful kitchen environment, promoting team cohesion.
- Worked in various kitchens within the establishment including Bakery, Garde Manger, Butcher Shop, Banquet Kitchen, and restaurants. Serving up to 2,000 + guests for catering and events.
Education
Bachelor of Science - Food Service Management
Johnson & Wales University
11-2009
Associate of Science - Culinary Arts
Johnson & Wales University
06-2006
Skills
- Menu pricing and development
- Culinary/ Baking techniques
- Food presentation
- ServSafe Certified
- Catering Coordination
- Problem-solving aptitude
- Team building
- Professionalism
- Multitasking Abilities
- Cost controls
- Reliability
- Cross-Functional Teamwork
- Staff Scheduling
- Time management abilities
Affiliations
Alpha Kappa Alpha Sorority, Inc.
Certification
ServSafe Manager Certified
Timeline
Director of Culinary Operations
Hen and Hound Management, LLC
06.2021 - Current
Chef Manager
CulinArt - Sector of Compass Group
12.2016 - 06.2021
PT Line Cook
Isabella’s Italian Trattoria
09.2013 - 12.2016
PT Baker/ Cafe Consultant
Woodruff’s Cafe and Pie Shop
09.2013 - 06.2021
FT Dietary Cook
Sodexo Remote Sites- Lake Prince Woods
04.2012 - 08.2013
FT Line Cook
Founder’s Inn Resort and Spa - Regent University
09.2011 - 04.2012
FT Cook
Colonial Williamsburg Lodge
03.2010 - 09.2011
Bachelor of Science - Food Service Management
Johnson & Wales University
Associate of Science - Culinary Arts
Johnson & Wales University
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