Jen Sopinski
Sacramento,CA
Summary
Forward-thinking professional chef offering more than 15 years of experience working in fast-paced kitchens, both professionally and as a volunteer. Skilled in organization and creativity with a passion for researching food trends and presenting thoughtful food.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Chef/Kitchen Manager
Willamette Valley Vineyards
Folsom, CA
03.2022 - Current
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of dishes.
- Delivered in-depth training to staff in food preparation and customer-facing roles to promote strong team performance.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Effectively manage labor and food cost.
- Create thoughtful seasonal menu items.
- Orchestrating quarterly wine and food pairing dinners.
- Product ordering and inventory management.
- Sustaining a clean and organized kitchen.
Chef/Owner
Plant FARMacy
Roseville, CA
03.2020 - Current
- Managed day-to-day business operations.
- Follow trends in plant-based food space.
- Create seasonal menu items.
- Manage high volume of clients.
- Creative plate presentations and food packaging.
- Consistently marketing to clients via social media platforms.
- Expressing my love for people and planet in every thoughtful dish.
Account Manager
MGIC
Greater Sacramento, CA
04.2017 - 02.2022
- Identified and pursued valuable business opportunities to generate new company revenue and improve bottom line profit.
- Capitalized on industry and marketplace trends to strategize solutions and enhance business operations.
- Established relationships with key decision-makers within customer's organization to promote growth and retention.
- Prospected >25 new weekly leads with diverse strategies, including cold calling, lunch and learns, and networking events.
- Kept meticulous client notes in Salesforce customer relationship management application.
Relationship Manager/Marketing Specialist
Blue Water Credit
Roseville, CA
03.2012 - 04.2017
- Used effective sales strategies to convince clients to accept proposals, resulting in increase of more than 25% in new business.
- Monitored issues carefully and reached out to customers to provide immediate resolution and maintain satisfaction.
- Developed and cultivated lucrative relationships with both new and existing clients through effective communication and exemplary interpersonal skills.
- Operated in self-directed environment with minimal input to solve problems and implement resolutions.
Chef/Kitchen Manager
Bloom Coffee & Tea
Roseville, CA
09.2010 - 08.2011
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
- Properly handled and stored food to eliminate illness and prevent cross-contamination
- Evaluated inventory levels daily and placed orders to restock items before supplies ran out
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Developed and cooked exciting, memorable dishes that brought new customers into establishment and increased restaurant revenues by >20
Chef/Kitchen Manager
Back Wine Bar
Folsom, CA
06.2008 - 09.2010
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Maintained well-organized mise en place to keep work efficient and consistent
- Collaborated with owner in production or modification of menus and selections
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Planned promotional menu additions based on seasonal pricing and product availability
Sous Chef/Assistant Kitchen Manager
Casa Gardens Restaurant
Sacramento, CA
07.2006 - 05.2008
- Delivered in-depth daily training to volunteers in food preparation and customer-facing roles to promote strong team performance
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
- Planned and directed high-volume food preparation in fast-paced environment with a team of volunteers
- Established and updated staff schedules and assignments to optimize coverage of peak times
- Mentored more than 25 volunteer kitchen staff at all levels to prepare each for demanding roles
- Effectively created and maintained a positive, energetic kitchen space on a daily basis
Prep/Line Cook/Special Events Coordinator
Granite Bay Golf Club
Granite Bay, CA
10.2004 - 07.2006
- Collaborated with Executive Chef on seasonal menu changes and plate presentations
- Managed 4-6 -person staff, supervised preparation of banquet foods and explained steps for readying service for more than 150 guests
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Effectively worked each station as a line cook for fine dining restaurant
Education
Culinary Arts
Institute of Technology
RosevilleSkills
- Hungry to Learn and Grow
- Recipes and Menu Planning
- Cost Control
- Problem Solving
- Plate Presentation
- Excellent, Accurate Knife Skills
- Strong Communication and Organization Skills
- Wildly Detail Oriented
Certification
Culinary Arts
General Nutrition
Plant Based Nutrition
Serve Safe
Timeline
Chef/Kitchen Manager
Willamette Valley Vineyards
03.2022 - Current
Chef/Owner
Plant FARMacy
03.2020 - Current
Account Manager
MGIC
04.2017 - 02.2022
Relationship Manager/Marketing Specialist
Blue Water Credit
03.2012 - 04.2017
Chef/Kitchen Manager
Bloom Coffee & Tea
09.2010 - 08.2011
Chef/Kitchen Manager
Back Wine Bar
06.2008 - 09.2010
Sous Chef/Assistant Kitchen Manager
Casa Gardens Restaurant
07.2006 - 05.2008
Prep/Line Cook/Special Events Coordinator
Granite Bay Golf Club
10.2004 - 07.2006
Culinary Arts
Institute of Technology
Culinary Arts
General Nutrition
Plant Based Nutrition
Serve Safe
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