Chelsea Spaulding
Washington,DC
Summary
Motivated and highly trained professional. I am currently in a Food and Beverage Coordinator role, where I assist in several aspects to the overall success of the Food and Beverage department. As a previous pastry chef of 12 years. I continue to seek knowledge and information from great leaders. I am seeking a position where I can use my knowledge and experience working in the Food and Beverage and Hotel industry to continue to grow in my career. My experience as a chef has taught me, time management, organization, sense of urgency, team work and attention to detail. I would like to continue to grow in my career where I can use my prior experience in a field that is focused on project managing, graphic design and marketing.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Food and Beverage Coordinator
Hilton-Washington, DC
Washington
07.2022 - Current
- As the Food and Beverage Coordinator for the Washington Hilton location in Washington DC, I have several responsibilities that support the success of the Food and Beverage department
- I am responsible for working directly with the marketing department with designing and completing Food and Beverage collateral, graphic designing of menus, signs, departmental SALT board and our weekly F&B newsletter, completion and submission of payroll for the department, forecasting and scheduling for the four restaurant outlets, ordering for the department ranging from CAPEX purchases, large equipment to small wares, training others with using the Smart Spend Program, managing the CAPEX reports, Menu Matrix, Daily Revenue Report, Monthly Expenses Check Book for Food and Beverage, conducting the distribution of BEOs, and changes and Guarantee Sheets, attending all BEO meetings and Group Resume meetings for upcoming business from groups, and being awarded the 'Team Member of the Month' for February 2023.
Executive Pastry Sous Chef
Mah-Ze-Dahr KNEAD Hospitality + Design-Washington, DC
Washington
04.2021 - 05.2022
- Starting out as a Sous Chef for Mah-Ze-Dahr Bakery, I worked my way up to Executive Pastry Sous Chef
- I opened their National Landing location
- I presided over the entire bakery production for all of the Mah-Ze-Dahr's in the DMV area along with some of the KNEAD HOSPITALITY restaurants
- I also oversaw our account with Amazon
- I was responsible for orders, scheduling, reviews, overseeing the overall production of all the outlets, employee reviews, labor, internal bakery cost transfers, food cost and profitability of our home bakery in National Landing.
Pastry Supervisor
Four Seasons-Washington, DC
Washington
04.2018 - 12.2020
- I supervised the pastry department for the restaurant
- I was responsible for ordering, schedules, menu development, employee reviews, hiring for the pastry department, and managing a staff of four.
Pastry Chef
IHG Intercontinental Buckhead-Atlanta, GA
Atlanta
02.2017 - 04.2018
- In the move from Florida to Georgia, I took on the Pastry Chef position at the Intercontinental Buckhead
- I oversaw the pastry department for the hotel, including banquets, restaurant, and private dining
- I oversaw a staff of four in my pastry department
- I was responsible for all pastry orders, menu development, and scheduling.
PASTRY SUPERVISOR
PRIMO JW MARRIOTT GRANDE LAKES-Orlando, FL
Orlando
10.2014 - 01.2017
- While working for Normans, I had always heard about Melissa Kelly and her profound leadership and her vision of self-sustainability
- I finally had the pleasure of meeting her and working with her at an event
- I naturally wanted to join her team
- I've learned how to do both culinary and pastry leadership in this position where I lead a staff of 12.
Education
Associates in Pastry and Baking -
Le Cordon Bleu Orlando
Orlando, FL01.2011
Skills
- Restaurant Experience (10 years)
- Kitchen Management Experience (10 years)
- Banquet Experience (5 years)
- Culinary Experience (10 years)
- Food Preparation (10 years)
- Food Safety (10 years)
- Cooking (10 years)
- Supervising Experience (10 years)
- English (10 years)
- Sanitation (10 years)
- Kitchen experience (10 years)
- Baking (10 years)
- Hospitality (10 years)
- Unifocus (2 years)
- Birch street (4 years)
- POS (1 year)
- Canva (2 years)
- Labor Cost Analysis (7 years)
- Forecasting
Certification
- ServSafe
- Food Handler Certification
Additional Information
Unifocus, Birchstreet, Smart Spend, Excel, InfoGenisis, Kipsu, Canva. SKILLS ACF Certified Culinarian, Patisserie, Baker, Planning and Organizing Kitchen, Bread Development, Advanced Baking Principles Advanced Pastry Techniques, Braising, Sautéing Skills, Saucier Skills, Serv-Safe Certified
Personal Information
Title: Food and Beverage Coordinator
Awards
Team Member of the Month, 02/01/23, Nominated and won team member of the month for the month of February for the hotel.
Timeline
Food and Beverage Coordinator
Hilton-Washington, DC
07.2022 - Current
Executive Pastry Sous Chef
Mah-Ze-Dahr KNEAD Hospitality + Design-Washington, DC
04.2021 - 05.2022
Pastry Supervisor
Four Seasons-Washington, DC
04.2018 - 12.2020
Pastry Chef
IHG Intercontinental Buckhead-Atlanta, GA
02.2017 - 04.2018
PASTRY SUPERVISOR
PRIMO JW MARRIOTT GRANDE LAKES-Orlando, FL
10.2014 - 01.2017
Associates in Pastry and Baking -
Le Cordon Bleu Orlando