Jessica Hatter

• Direct back-of-house operations for a prestigious, high-volume country club, managing team building, daily line systems, and quality standards.

• Collaborate on strategic menu innovation alongside the Executive Chef, introducing high-end action stations and custom catering menus.

• Manage strict financial controls, auditing inventory and working directly with the purchaser to successfully maintain a target 40% food cost while optimizing labor hours.

• Enforce rigorous sanitation and safety protocols, ensuring 100% compliance with ServSafe and local health department regulations.

Launched and established two separate dining concepts from the ground up, designing initial workflows, systems, and service standards.

• Owned full operational accountability for both outlets, including menu engineering, staff hiring, weekly scheduling, and inventory management.

• Maintained consistently high food quality and portion controls while aggressively managing food and labor cost targets.

• Executed luxury resort culinary services for discerning clientele, creating high-end, custom breakfast and lunch menus daily.

• Mentored and upskilled junior kitchen staff, conducting targeted training on advanced knife skills, cooking techniques, and food safety regulations.

• Fostered strong front-of-house communication to seamlessly accommodate high-profile guests, dietary preferences, and complex VIP requests.

• Developed daily production schedules and monitored performance metrics for kitchen personnel in a premier Aspen resort environment.

• Streamlined resource budgeting by overseeing comprehensive food supply ordering and precise inventory tracking.

• Spearheaded strict quality assurance checks on all outgoing dishes to guarantee flawless consistency in taste, presentation, and portion size.