EMILY PECK
New Albany,USA
Summary
Dynamic culinary professional with over 20 years of experience in the foodservice industry, including operational roles and sales marketing for Fortune 500 companies. Proven track record of exceeding objectives and driving substantial volume sales for diverse clients. Expertise in leveraging industry insights to develop innovative strategies that enhance customer engagement and increase profitability. Committed to delivering exceptional results through a combination of culinary passion and business acumen.
Overview
19
19
years of professional experience
Work History
Sales Consultant
Sysco Foodservice
04.2024 - Current
- Consistently manage and grow my sales territory. Grew my territory by $500,000 in sales for the 2026 fiscal year. Managing a $3,000,000 territory size in the Southern Indiana Market in just 2 years adding to the company’s profitability and growth.
- Prospect new customers to gain new business for Sysco through leads, cold calling, and current customer relationships.
- Develop order guides through customer menus and competitor invoices to penetrate existing and gain new business.
- Consult with customers to help make their business profitable and educate in menu profitability, controlling costs, marketing, and menu development.
- Design menus for customer use.
- Consistently stay up to date on industry trends and products to bring fresh new ideas to my customers
- Utilize Sales Force to plan and execute the company and my sales goals.
- Utilize Datasentials to educate myself and customers on trends, ways to grow their business, as well to find target prospects.
Operator Specialist
Advantage Waypoint
04.2022 - 02.2024
- Maintained relationships with operators to assist in finding products that fit best for their needs based on the portfolio of clients I represented.
- Maintained and developed a portfolio of priority and assigned accounts through in-person field and sales calls, food shows, product cuttings, and operator presentations
- Ensured continuous product and client knowledge.
- Troubleshoot and respond to product complaints.
- Worked closely with distributor reps to negotiate price contracts and find products for their customers.
- Displayed products and presented the products in a creative, trendy, and appetizing way at food shows, sales meetings, and distributor huddles to drive sales.
- Worked with our clients to drive sales of new and existing catalogs.
- Worked with operators of all sizes from multi-unit chains and noncommercial contract companies, to small businesses.
- Knowledgeable of GPOs and contract companies and how they operate and benefit a customer.
- Experience with non-commercial accounts focusing on B&I, universities, healthcare, and military.
Executive Chef
Story Point Prospect
04.2021 - 04.2022
- Hired and managed all kitchen and dining room staff.
- Trained staff on proper cooking and serving procedures as well as safety regulations and productivity strategies.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Developed and implemented a weekly menu based on resident requests and trends.
- Coordinated and organized all restaurant inventory.
- Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
- Resolved problems, improved operations and provided exceptional service.
- Closely worked with executive director and sales director to drive sales through culinary events for referrals sources and potential residents
- Engaged residents in monthly food related activities and culinary meetings
- Implemented policies to reduce cost and eliminate waste.
Director of Culinary Services
Atria Senior Living
04.2016 - 01.2021
- Hired and managed all kitchen and dining room staff.
- Trained staff on proper cooking and serving procedures as well as safety regulations and productivity strategies.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Developed and implemented a 4-week menu based on resident requests and monthly budget.
- Coordinated and organized all restaurant inventory.
- Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
- Resolved problems, improved operations and provided exceptional service.
- Closely worked with executive director and sales director to drive sales through culinary events for referrals sources and potential residents
- Engaged residents in monthly food related activities and culinary meetings
- Implemented policies to reduce cost and eliminate waste.
- Organized and recorded invoices and purchase orders for up to the minute tracking of department costs.
Executive Chef
Morton's the Steakhouse Louisville
08.2012 - 04.2016
- Hired and managed all kitchen staff.
- Mentored more than 8 kitchen staff at all levels to prepare each for demanding roles.
- Kept labor at or below 20% to support business profit targets.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Resolved problems, improved operations and provided exceptional service.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Closely worked with general manager and sales & marketing in marketing events to drive sales
Sous Chef
Morton's the Steakhouse Louisville
02.2012 - 08.2012
- Maintained well-organized em place to keep work efficient and consistent.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for all cooks on necessary culinary techniques to improve productivity and increase kitchen workflows.
- Disciplined and dedicated to meeting high-quality standards.
- Collaborated with general manager and executive chef to create delicious meals for large banquets, including weddings and corporate events for up to 125 people.
- Acted as head chef when required to maintain continuity of service and quality.
Sauté and Pantry Cook
Morton's the Steakhouse Louisville
07.2007 - 08.2012
- Adhered to state and local health and safety regulations for food handling and sanitation.
- Coordinated with fellow employees to meet guests' needs to support restaurant operation.
- Completed side work and prep according to back of house checklist.
- Recorded, monitored, and maintained optimal and required food temperatures through kitchen, restaurant, and storage areas.
- Promoted customer satisfaction by preparing food according to standard recipes with modifications based on individual customer requirements.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Distributed food to team members with efficiency in high-volume environment.
- Grilled meats and seafood to customer specifications.
Assistant Food and Beverage Director
Morton's The Steakhouse
02.2008 - 02.2012
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Performed guest check audits to check for mistakes and control costs
- Directed incoming calls to internal personnel and departments and to make reservations
- Monitored and screened visitors to verify accessibility to inter-office personnel.
Education
Associate of Science - Culinary Arts
Sullivan University National Center for Hospitality Studies
Louisville, KY12-2006
Bachelor of Science - Hotel, Restaurant, And Institutional Management
Morehead State University
Morehead, KY05-2005
Skills
- Fostering collaborative partnerships
- Menu development
- Strategic development
- Microsoft Office proficiency
- Proficient in Salesforce
- Collaborative communication skills
- Customer relationship management
- Objection handling
- Closing techniques
- Consultative sales
- Industry trends
- Territory expansion
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Winner in Elderserve Chocolate Dreams Competition International Category October 2019
Timeline
Sales Consultant
Sysco Foodservice
04.2024 - Current
Operator Specialist
Advantage Waypoint
04.2022 - 02.2024
Executive Chef
Story Point Prospect
04.2021 - 04.2022
Director of Culinary Services
Atria Senior Living
04.2016 - 01.2021
Executive Chef
Morton's the Steakhouse Louisville
08.2012 - 04.2016
Sous Chef
Morton's the Steakhouse Louisville
02.2012 - 08.2012
Assistant Food and Beverage Director
Morton's The Steakhouse
02.2008 - 02.2012
Sauté and Pantry Cook
Morton's the Steakhouse Louisville
07.2007 - 08.2012
Associate of Science - Culinary Arts
Sullivan University National Center for Hospitality Studies
Bachelor of Science - Hotel, Restaurant, And Institutional Management
Morehead State University