Erica Cote
Burnt Hills,NY
Summary
Creative and results-oriented professional with over 15 years of experience in culinary arts, pastry arts, education, and management. Skilled in operations management with a proven ability to streamline processes, lead teams, and enhance productivity in fast-paced environments. Experienced trainer and educator, adept at developing and delivering engaging learning programs that foster team growth and skill development. Strong customer service focus, committed to building positive relationships and ensuring client satisfaction. Effective project coordinator with excellent organizational and problem-solving skills, capable of managing multiple priorities to achieve business goals. Highly organized and self-motivated, eager to contribute to team success across diverse industries and roles.
Overview
12
12
years of professional experience
Work History
Culinary Arts Teacher
Capital Region Boces
08.2020 - Current
- Instructor for the Culinary and Food Service program. Managing 18-20 students each session (2) in: recipe development, menu planning, basic to advanced food production, safety and sanitation, and more
- Created an ordering system, used school wide, to manage all culinary related events
- Recognized as Team Lead for the Culinary Department. First point of contact for all organized events and special orders
- Developed multiple curriculum outlines to provide efficient teaching practices
- Trained and lead multiple students to competitions, including Boces first student in 8+ years to Nationals
- Order and receive department deliveries
- Manage inventory, cost, and quality control
- Serve-Safe Certified
- Contact: Shelette Pleat - Capital Region Boces, Albany CTE Campus Principal - 518-862-4837
Independent Contractor
Capital Cooks - Formally The Different Drummer
03.2021 - 12.2024
- Developed and promoted hands-on cooking classes for adults, including original recipe creation and live instruction.
- Designed and led summer cooking camps for children, creating all recipes and teaching groups of up to 24 students per session.
- Delivered outstanding service to customers to maintain and extend relationships for future business opportunities.
- Developed and maintained strong working relationships with clients, leading to repeat business and referrals.
Adjunct Professor
Schenectady County Community College
01.2016 - 01.2020
- Taught Elements of Baking and Math for Food Service
- Trained in all collegiate curriculum's for Culinary and Baking degrees
- Achievements/Tasks
Pastry Chef/Bakery Developer
Blue Ribbon Restaurant
03.2013 - 08.2017
- Hired by management to develop bakery
- Created entire bakery line; all menu items, and from scratch recipes
- Hired and trained new employees
- Assisted in the development of the off-site production facility, including equipment purchasing and kitchen layout design
- Achievements/Tasks
Technical Specialist/Department Manager
Schenectady County Community College
01.2013 - 01.2016
- Promoted to Adjunct Professor
- Managed student workers, inventory, and order control
- Assisted in front-of-house operations and back-of-house preparations
- Substitute taught where needed
- Achievements/Tasks
Education
AOS - Baking and Pastry Arts
Culinary Institute of America
01.2009
Skills
- Leadership
- Problem Solving
- Interpersonal Communication
- Adaptability
- Dependability
- Management
- Organization
- Professionalism and work ethic
Timeline
Independent Contractor
Capital Cooks - Formally The Different Drummer
03.2021 - 12.2024
Culinary Arts Teacher
Capital Region Boces
08.2020 - Current
Adjunct Professor
Schenectady County Community College
01.2016 - 01.2020
Pastry Chef/Bakery Developer
Blue Ribbon Restaurant
03.2013 - 08.2017
Technical Specialist/Department Manager
Schenectady County Community College
01.2013 - 01.2016
AOS - Baking and Pastry Arts
Culinary Institute of America
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