- Enhancing skills and creativity in plant-based and vegan cooking
- Designing innovative menus to accommodate special dietary restrictions, including celiac, dairy-free, and vegetarian needs
Charity McDowell
Charlottesville,VA
Summary
Adaptable and enterprising Sous Chef with solid industry background and proven expertise in building and leading successful teams. Balances stressful industry dynamics with infectious love for the creative culinary process.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Sous Chef
Glen Eyrie Castle
02.2018 - 11.2022
- Expertly prepared and coordinated meals for concurrent banquet, plated, and off-site catering events, maintaining high standards and exceptional guest satisfaction.
- Developed diverse menus tailored to guest preferences and budgets, creating over 100 customized selections that increased customer satisfaction and boosted repeat business.
- Promoted to independently execute meals and lead staff for weddings and highest-profile private events, recognized for exceptional culinary skills and reliability.
- Managed and streamlined food ordering and inventory control, coordinating with suppliers to ensure timely procurement, optimize menu offerings, and reduce costs.
- Assumed full responsibilities of the Garde Mange department for six months, enhancing staff performance through consistent coaching that resulted in measurable skill improvements.
Sous Chef
Global Student Program at Glen Eyrie Castle
05.2018 - 08.2019
- Engaged forty native Chinese, French, African, and Latin American students in culinary arts focusing on kitchen fundamentals, food safety, and cooking techniques.
- Bridged cultural and language gaps by fostering a safe, dynamic learning environment, resulting in confident international students who expressed high satisfaction with their experience.
Line Cook, Catering
Timbercreek Market then restaurant opening of Back 40
02.2017 - 10.2017
- Acquired skills in farm-to-table and snout-to-tail culinary techniques emphasizing creative and sustainable use of diverse animal and plant products.
- Independently managed the restaurant’s food station at Savor The Season at Keswick Hall, actively engaging over one hundred guests to promote our ethical vision and showcase culinary offerings.
- Increased lunch sales and customer repeat business by creating profitable food specials, including a highly praised cow tongue taco that encouraged guests to broaden their culinary exploration.
- Demonstrated flexibility and eagerness to learn procedures involved in opening a new restaurant, stepping in to seamlessly perform sous chef duties during dinner service as needed.
PVCC Student Volunteer
PVCC
01.2017 - 03.2017
- Assisted in teaching rewarding and detailed culinary classes to non-student adults in the Charlottesville community, consulting a variety of cooking techniques and cuisines resulting in satisfied, empowered attendees.
- Collaborated with Chef Breckoff to develop a first ever, successful, hands on six week cooking program for twenty-six Tibetan students to discover American Cuisine.
- Adapted curriculum and recipes to accommodate participants' cultural and religious dietary requirements, fostering respect and enhancement of the program's overall success.
Prep & Line Cook
Ivy Provisions
04.2016 - 11.2016
- Immediately promoted from Prep to Line cook in fast-casual, local restaurant for displaying job speed, knowledge, and efficiency.
- Sustained highest standards of quality and timeliness, unwavering during peak volume, therefore assigned to work all busiest shifts.
- Placed in charge of training all incoming staff in prep work, line cooking when applicable, and food and safety standards.
Injury Claims Associate
State Farm Insurance
10.2012 - 06.2015
- Demonstrated advanced administrative skills with attention to detail that enhanced the customer experience for individuals managing high-stress vehicle damage claims.
- Resolved complicated, practical issues while delivering empathetic and professional service to maximize client satisfaction.
- Conserved company resources by effectively negotiating with diverse business providers, including attorneys, medical professionals, and repair facilities.
- Nominated as a Change Ambassador to serve in collaborating on strategies to positively influence and support colleagues during challenging organizational transitions.
Education
Associate of Applied Science - Culinary Arts
Piedmont Virginia Community College
VA05.2017
Bachelor of Science Degree - International Affairs
Florida State University
FL05.2009
Associates Degree - Fine Arts
Pima Community College
Tucson, Arizona08.2004
Skills
- Professional mentorship
- Effective leadership
- Experienced in key areas
- Dedicated professional
- Ethical decision-making
- Resilient in changing environments
Accomplishments
- Trained under James Beard Foundation Award winner, Chef Tucker Yoder.
- Taught cooking classes to international students and the public, effectively conveying culinary passion and skills while consistently exceeding participant expectations.
- Supervised a kitchen team of 25 staff, ensuring strict compliance with food safety regulations and maintaining high-quality culinary standards.
- Extensively trained and mentored 5 dishwashers into the transition of culinary roles as successful line cooks, tailoring to their unique learning needs.
- Assumed full Executive Chef responsibilities—including food ordering, meal execution, and staff management—for a six-day contract serving 500 guests per meal; consistently delivered exceptional dining experiences and effectively resolved numerous challenges throughout the week.
- Selected as part of a core team of four to manage all kitchen operations during reduced COVID-19 service, focusing on successful, stringent food cost control and innovative implementation of new methods of service.
Certification
SERVESAFE FOOD SAFETY MANAGERIAL LEVEL
Interests
Timeline
Sous Chef
Global Student Program at Glen Eyrie Castle
05.2018 - 08.2019
Sous Chef
Glen Eyrie Castle
02.2018 - 11.2022
Line Cook, Catering
Timbercreek Market then restaurant opening of Back 40
02.2017 - 10.2017
PVCC Student Volunteer
PVCC
01.2017 - 03.2017
Prep & Line Cook
Ivy Provisions
04.2016 - 11.2016
Injury Claims Associate
State Farm Insurance
10.2012 - 06.2015
Bachelor of Science Degree - International Affairs
Florida State University
Associates Degree - Fine Arts
Pima Community College
Associate of Applied Science - Culinary Arts
Piedmont Virginia Community College
Awards
- Received the Academic Award for Culinary Arts and the Hunter Campbell Excellence Award in recognition of outstanding academic performance, active class participation, and demonstrated leadership.
- Received the Living In The Wheelhouse Award for exemplary teamwork and consistently upholding high standards of character and professionalism.