Jennifer Gravelle
Verona,PA
Summary
Dynamic culinary leader with extensive experience at The Wine Cave, excelling in menu development and team management. Proven track record in enhancing kitchen efficiency and reducing food waste through innovative inventory practices. Skilled in food safety and staff training, fostering a collaborative environment that drives exceptional dining experiences.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Delivery Driver
Spark
Pittsburgh, PA
12.2024 - Current
- Ensured timely delivery of packages while adhering to safety and traffic regulations.
- Operated GPS and routing software to optimize delivery paths and reduce transit times.
- Conducted vehicle inspections to maintain operational efficiency and compliance with safety standards.
- Managed customer interactions, addressing inquiries and resolving issues professionally.
- Delivered packages to customer doorsteps and business offices.
- Completed on-time deliveries by choosing best and most efficient routes.
- Improved customer satisfaction by ensuring timely and accurate deliveries of products.
- Read maps, followed oral, and written instructions and used GPS technology to make deliveries.
- Operated vehicle safely in highly congested areas with no traffic violations.
- Loaded truck and properly secured items to prevent damage for deliveries.
- Enhanced delivery efficiency by optimizing routes using GPS navigation and mapping tools.
- Verified accuracy of all deliveries against order forms.
- Upheld high standards of professionalism while representing the company during interactions with customers, vendors, and other stakeholders.
Head Cook / Kitchen Manager
The Wine Cave
Allison Park
2021 - Current
- Prepared and cooked meals following standardized recipes and safety protocols.
- Assisted in maintaining cleanliness and organization of kitchen workspaces.
- Learned and operated kitchen equipment including ovens, grills, and fryers.
- Collaborated with team members to ensure timely meal service during peak hours.
- Followed food safety guidelines to prevent cross-contamination and ensure quality.
- Supported inventory management by tracking ingredient supplies and restocking as needed.
- Adapted to menu changes by quickly learning new recipes and cooking techniques.
- Engaged in continuous learning about culinary trends and health regulations for improved service quality.
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
- Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
- Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
- Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
- Developed new menu items for increased customer satisfaction and repeat business.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Implemented cost-effective measures in the procurement of ingredients, resulting in significant savings without sacrificing quality.
- Collaborated with dining room staff to ensure seamless communication between front-and back-of-house operations.
- Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
- Created visually appealing plate presentations to enhance the overall dining experience for guests.
- Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
- Established strong vendor relationships resulting in reliable deliveries of top-quality ingredients at competitive prices.
- Promoted positive reviews from critics by consistently delivering high-quality dishes that exceeded expectations.
- Improved supplier relationships, ensuring timely delivery of fresh ingredients which enhanced overall dish quality.
- Oversaw kitchen equipment maintenance schedule, ensuring all tools and appliances were in top working condition.
- Designed special menus for events, accommodating dietary restrictions and preferences, which led to increase in event bookings.
- Improved customer satisfaction with introduction of signature dishes that became customer favorites.
- Managed kitchen budget effectively, keeping costs within targets while still delivering high-quality dishes.
- Increased efficiency in kitchen, introducing pre-prep system that sped up meal preparation times.
- Enhanced menu variety by introducing innovative recipes tailored to seasonal ingredients.
- Maintained high standards of food safety and cleanliness, surpassing local health inspections.
- Coordinated with front-of-house staff to ensure seamless communication and high level of customer service during meal service.
- Fostered collaborative kitchen environment, encouraging creativity and input from all staff members on menu development.
- Developed waste reduction program that minimized food spoilage and cut down on unnecessary expenses.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
- Assisted in maintaining kitchen cleanliness and organization to ensure compliance with health and safety standards.
Cafe Lead
Get Go
Murrysville, PA
09.2020 - 10.2021
- Supervised daily operations to ensure efficient workflow and high-quality service.
- Trained and mentored team members to enhance performance and customer engagement.
- Developed staff schedules to optimize coverage during peak hours and improve service delivery.
- Implemented process improvements that enhanced order accuracy and reduced wait times.
- Managed inventory levels, ensuring timely restocking of supplies to minimize disruptions.
- Conducted regular team meetings to address challenges, share feedback, and foster teamwork.
- Ensured adherence to health and safety regulations, maintaining a clean and safe work environment.
- Led team meetings to communicate updates, address concerns, and foster a positive work environment.
- Conducted regular equipment maintenance checks to prevent unexpected breakdowns that could impact daily operations negatively.
- Collaborated with team members to improve overall cafe operations, resulting in increased efficiency and positive customer feedback.
- Trained new employees on company policies, menu offerings, and best practices for excellent customer service.
- Handled food preparation tasks with strict adherence to hygiene standards, maintaining high-quality offerings consistently.
- Increased repeat business through exceptional customer interactions and personalized recommendations.
- Streamlined inventory management for optimal product availability and waste reduction.
- Maintained cleanliness of cafe premises, adhering to health and safety regulations for a safe dining experience.
- Efficiently managed employee schedules to ensure adequate staff coverage during peak hours while minimizing labor costs.
- Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
- Tracked food production levels, meal counts, and supply costs.
- Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
- Used POS system to accurately enter orders and process payments.
- Prepared specialty drinks such as cappuccinos, lattes and mochas.
- Followed exact recipes for mixing and preparing beverage and food items.
- Sanitized equipment and wiped down counters and tables to prevent spread of germs.
Kitchen Lead
Get Go
Murrysville, PA
03.2020 - 09.2020
- Led daily kitchen operations, ensuring adherence to food safety and sanitation standards.
- Supervised team of culinary staff, providing training and mentorship to enhance skills.
- Streamlined food preparation processes, improving efficiency and reducing waste.
- Coordinated inventory management, optimizing stock levels and minimizing shortages.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Maintained high personal grooming standards and uniform presentation.
- Assisted in setting up and breaking down kitchen stations.
- Trained new staff on food preparation and safety procedures.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Cleaned and maintained work areas, equipment and utensils.
- Maintained composure and work quality while under stress.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Monitored food temperature, discarding items not stored correctly.
- Followed food safety practices and sanitation guidelines.
- Stocked and rotated food items according to expiration dates.
RGM
Taco Bell
New Kensington, PA
02.2018 - 03.2020
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Passionate about learning and committed to continual improvement.
- Worked flexible hours across night, weekend, and holiday shifts.
- Managed time efficiently in order to complete all tasks within deadlines.
- Paid attention to detail while completing assignments.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Learned and adapted quickly to new technology and software applications.
- Proved successful working within tight deadlines and a fast-paced environment.
- Demonstrated strong organizational and time management skills while managing multiple projects.
Store Manager/Regional Manager
SUBWAY®Restaurants
Various Locations
08.1998 - 02.2018
- Oversaw daily store operations, ensuring efficient workflow and optimal staffing levels.
- Developed training programs for new employees, enhancing onboarding experience and team performance.
- Implemented inventory management systems to reduce shrinkage and improve stock accuracy.
- Analyzed sales trends to adjust merchandising strategies, maximizing customer engagement and satisfaction.
- Led team meetings to communicate objectives, fostering collaboration and accountability among staff members.
- Streamlined operational processes, resulting in increased efficiency and reduced operational costs.
- Monitored compliance with safety regulations and company policies, maintaining a safe shopping environment.
- Cultivated relationships with vendors to negotiate favorable terms, enhancing product offerings and profitability.
- Managed daily operations to ensure smooth functioning of the store, maintaining a clean, safe environment for customers and employees.
- Managed inventory control, cash control, and store opening and closing procedures.
- Addressed customer complaints promptly and professionally, resolving issues to maintain positive relationships with clientele.
- Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.
- Assisted with hiring, training and mentoring new staff members.
- Improved customer satisfaction through staff training in customer service and product knowledge.
- Maintained proper product levels and inventory controls for merchandise and organized backroom to facilitate effective ordering and stock rotation.
- Completed point of sale opening and closing procedures.
- Mentored new hires during their onboarding process, ensuring they were well-equipped to excel in their roles from day one.
- Rotated merchandise and displays to feature new products and promotions.
- Maximized sales by creating innovative visual merchandising displays and store layouts.
- Conducted regular performance reviews for staff members, providing constructive feedback and opportunities for growth.
- Approved regular payroll submissions for employees.
- Coached sales associates in product specifications, sales incentives, and selling techniques, significantly increasing customer satisfaction ratings.
- Reconciled daily sales transactions to balance and log day-to-day revenue.
- Maximized sales and minimized shrinkage through excellent customer service and adherence to standard practices.
- Fostered a positive work environment by cultivating strong relationships between team members through team-building activities and consistent recognition of individual achievements.
- Set effective store schedules based on forecasted customer levels, individual employee knowledge, and service requirements.
- Supervised guests at front counter, answering questions regarding products.
- Managed financial aspects of store operations, including budget planning, expense tracking, and accurate record-keeping to maintain fiscal responsibility.
- Optimized labor scheduling according to store needs while adhering to budget constraints, maximizing productivity without compromising service quality.
- Oversaw loss prevention efforts, minimizing shrinkage by implementing effective security measures and training staff on proper procedures.
- Promoted team collaboration, performance, and efficiency by fostering healthy environments focused on mutual success.
- Increased store profitability by implementing cost-saving measures and efficient inventory management strategies.
- Ensured compliance with all applicable laws, regulations, policies by regularly reviewing store procedures and taking corrective measures when necessary.
- Maintained open lines of communication with corporate headquarters, sharing pertinent information about store performance and requesting support when needed.
- Upheld and communicated store programs and standards to employees for optimal quality, freshness, safety and cleanliness.
- Collaborated with other managers to develop company-wide initiatives aimed at improving overall performance across all locations.
- Organized special events such as seasonal sales promotions to drive foot traffic into the store and increase sales opportunities.
- Developed a successful employee retention plan, reducing staff turnover rates significantly.
- Developed strategies for attracting new customers by analyzing demographic data and conducting targeted marketing initiatives.
- Analyzed sales data to identify trends and adjust inventory accordingly, preventing stockouts of popular items.
- Implemented loss prevention strategies, significantly reducing shrinkage.
- Oversaw daily operations to ensure compliance with health and safety standards, maintaining safe environment for both staff and customers.
- Managed inventory levels to minimize waste and ensure product availability, supporting customer satisfaction and sales efficiency.
- Enhanced team performance with comprehensive training programs, leading to improved customer service and operational efficiency.
- Reduced employee turnover by creating supportive work environment and recognizing outstanding performance.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Interacted well with customers to build connections and nurture relationships.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Trained and guided team members to maintain high productivity and performance metrics.
- Assisted in recruiting, hiring and training of team members.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
Education
High School Diploma -
Riverview High School
Oakmont, PASkills
- Meal preparation
- Verbal and written communication
- Food storage
- Food preparation
- Food safety
- Recipe development
- Kitchen equipment operation and maintenance
- Cost control
- Food spoilage prevention
- Garnishing techniques
- Cleaning and sanitation
- Training and mentoring
- Restaurant operations
- Recipes and menu planning
- Food plating and presentation
- Staff management
- Waste reduction
- Knife skills
- Nutrition
- Sanitation standards
- Performance improvement
- Kitchen management
- Inventory replenishment
- Inventory oversight
- Kitchen staff management
- Plating techniques
- Food presentation
- Sauce making
- Grilling techniques
- Special events
- Menu development
- Cooking
- Order delivery practices
- Food delivery
- Recipe creation
- Staff training
- Operations management
- Inventory control
- Menu planning
- Kitchen operations management
- Safety and health guidelines
- Food allergy safety
- Dish preparation
- Kitchen sanitation management
- Allergen management
- Kitchen workflow management
- Culinary techniques
- Menu pricing
- Food safety procedures
- Budgeting and cost control
- Quality control
- Team leadership
- Team collaboration
- Food prep planning
- Coaching and mentoring
- Safe food handling
- Relationship building
- Creative thinking
- Food preparing, plating, and presentation
- Attention to detail
- Workflow optimization
- Forecasting and planning
Certification
Serve safe certified
Timeline
Delivery Driver
Spark
12.2024 - Current
Cafe Lead
Get Go
09.2020 - 10.2021
Kitchen Lead
Get Go
03.2020 - 09.2020
RGM
Taco Bell
02.2018 - 03.2020
Store Manager/Regional Manager
SUBWAY®Restaurants
08.1998 - 02.2018
Head Cook / Kitchen Manager
The Wine Cave
2021 - Current
High School Diploma -
Riverview High School