Elizabeth Stagnitta

Supervised daily food service operations to ensure quality and compliance with health regulations. Trained and mentored staff on food preparation techniques and customer service protocols. Worked closely with inventory management systems to optimize stock levels and reduce waste. Communicated with patients about food choices and dietary questions relating to meals. Coordinated catering events, ensuring timely delivery and adherence to client specifications.

Learning the professional sports world by indulging in the chef industry at the New York Jets. Worked side by side with the Executive Chef and Sous Chefs each day. Gained culinary knowledge and skills through daily kitchen activities and collaboration with the team. Generated a weekly menu during training camp that was evaluated and used. Refined skills by completing various projects for breakfast, lunch, and dinner. Created relationships with players and coaches through day to day interactions. Developed and executed seasonal menus, enhancing culinary creativity and guest satisfaction. Oversaw kitchen operations, ensuring compliance with health and safety regulations. Trained and mentored junior chefs, fostering skill development and teamwork.

Collaborated with kitchen staff and site supervisors to streamline daily operations. Assisted in generating audits across shifts and participated in budget and sales meetings to support financial oversight. Gained experience in call center operations, answering patient inquiries and placing meal orders tailored to their diets and allergies. Supervised daily kitchen operations to ensure compliance with health and safety regulations.

Trained and mentored kitchen staff on food preparation techniques and service standards. Managed inventory levels, ensuring timely ordering and reducing food waste.

Led teams of five to 25 people in a fast-paced environment focused on quality and guest experience. Managed daily financial operations for transactions exceeding $10,000, ensuring accuracy and accountability. Utilized multiple communication platforms to schedule staffing and relay issues to senior leadership effectively. Earned national certification in food safety. Supervised daily operations to ensure compliance with brand standards and operational efficiency. Trained and mentored team members to enhance service quality and customer satisfaction.

Implemented process improvements that increased order accuracy and reduced wait times.