Emily Pfaff

• Streamlined daily operations, improving restaurant service efficiency.
• Trained staff in customer service and food safety protocols, ensuring compliance.
• Supervised inventory management and procurement processes for optimal supply levels.
• created menus, fixed food cost, game day specials
• Coordinated with vendors to secure timely deliveries and maintain product quality.

• Managed volunteer recruitment and training to support organizational goals effectively.
• Developed strategic partnerships with local businesses to enhance community engagement.
• Cultivated relationships with donors, sponsors, partners and other stakeholders involved in the operations of the non-profit organization.
• Remained calm and professional in stressful circumstances and effectively diffused tense situations.
• Supplied daily meals to the community, reaching an average of 500 meals.

• Developed seasonal menus incorporating local ingredients and current culinary trends.
• Managed food inventory to minimize waste and enhance supply chain efficiency.
• Researched innovative culinary techniques to diversify menu offerings.
• Established partnerships with local farmers for sustainable sourcing of ingredients.

• Supervised kitchen staff to ensure efficient food preparation and service delivery.
• Maintained health and safety protocols during COVID-19 pandemic.
• Managed inventory levels, including ordering, receiving invoices, and equipment maintenance.
• Oversaw specialty dish preparation to accommodate customer requests and dietary needs.
• Ensured adherence to quality standards while preparing takeout orders exclusively.
• Coordinated efficient workflows among kitchen staff for optimal service performance.
• Implemented safety measures to uphold food handling practices during health crisis.
• Streamlined inventory management processes to reduce waste and enhance efficiency.

(had been a Sous Chef for the company years prior, returned during pandemic)