Summary
Overview
Work History
Education
Skills
Timeline
Generic

Erin Morrison

Media,PA

Summary

Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.

Overview

25
25
years of professional experience

Work History

District Chef

The Nutrition Group
Wallingford, PA
08.2023 - Current
  • Ensured adherence to all federal, state, local regulations regarding food safety and hygiene standards.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Trained kitchen workers on culinary techniques.

Executive Chef/Owner

Peter Clark Kitchen
West Chester, PA
05.2021 - 08.2023
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.

Executive Chef

J Scott Catering
Malvern , PA
04.2011 - 01.2021
  • Work with purveyors to use local, sustainable product
  • Oversee complete kitchen operation, including hiring, training, scheduling, ordering, warehouse and menu development
  • Change menus seasonally for wedding packages including small bites, food stations, sit down and private events
  • plan and execute events from 10-2500 people (weddings, social and corporate)
  • Work with sales team to keep current with with food products and trends
  • plan and execute private client tastings weekly
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

Executive Chef

General Warren Inne
Malvern , PA
09.2005 - 11.2010
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Maintained Proper food costs thru average gross sales 3 million food and beverage combined
  • executed catered events mostly weddings for up to 175
  • successfully rotated menus seasonally
  • small private wine dinners
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.

Executive Chef

Brock and Company
Malvern, PA
08.2002 - 08.2004
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Monitored quality, presentation and quantities of plated food across line.

Executive Chef

Viggiano's Italian Restaurant Of Conshohocken
Conshohocken, PA
03.2000 - 08.2004
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Monitored quality, presentation and quantities of plated food across line.
  • Executed in house events and brunch for up to 200 guests

Education

Associate of Arts - Chef Training

The Restaurant School At Walnut Hill College
Philadelphia, PA
06.1998

Skills

  • Verbal and Written Communication
  • Quality Assurance
  • Banquets and Catering
  • Customer Service Oriented
  • Kitchen Staff Management
  • Order Management
  • Sanitation Guidelines
  • Hiring, Training and Development
  • Staff Scheduling
  • Safe Food Handling
  • Menu Planning
  • Budgeting and Cost Control
  • Quality Control
  • Team Collaboration

Timeline

District Chef

The Nutrition Group
08.2023 - Current

Executive Chef/Owner

Peter Clark Kitchen
05.2021 - 08.2023

Executive Chef

J Scott Catering
04.2011 - 01.2021

Executive Chef

General Warren Inne
09.2005 - 11.2010

Executive Chef

Brock and Company
08.2002 - 08.2004

Executive Chef

Viggiano's Italian Restaurant Of Conshohocken
03.2000 - 08.2004

Associate of Arts - Chef Training

The Restaurant School At Walnut Hill College

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