J. Scot Snodgrass

• Spearheaded the transformation of the dining program at a private high school, focusing on nutrition, creativity, and quality in all meals for over 1,000 students.
• Led the design and implementation of a full kitchen and café remodel, improving workflow, equipment utilization, and overall dining experience.
• I developed seasonal, high-quality menus in collaboration with vendors while adhering to budget constraints, meeting diverse dietary needs, and ensuring client satisfaction.
• Recruited, trained, and managed a team of 20+ culinary professionals, creating a culture of continuous improvement and enhanced customer service.
• Oversaw all aspects of food service operations, including menu planning, budgeting, staffing, inventory, and procurement, ensuring cost-effectiveness and efficiency.
• Managed the preparation and service of meals in adherence to health, safety, and sanitation standards while conducting regular staff training to ensure compliance.
• Increased sales by 300% since 2016 through innovative menu development, specially catered events, and seasonal promotions.
• Utilized company systems for payroll, timekeeping, cash reports, production records, and inventory to streamline reporting processes.
• Collaborated with executive leadership to establish and exceed financial targets, achieving consistent revenue growth.
• Led community involvement initiatives, including cooking demonstrations and local partnerships, to enhance the dining experience and promote engagement.

• Taught Culinary courses, providing instruction to up to 40 undergraduate students.
• Worked in small groups with students developing ideas, critically analyzing material, reading comprehension, writing skills, and final projects/papers.
• Designed and delivered instruction through the development of instructional plans and course content providers to meet course competencies and the development of activities that support lesson objectives
• provided individualized tutoring during class and outside class time.
• Developed and implemented engaging lesson plans for undergraduate courses in sociology, fostering critical thinking and analytical skills in students.
• Facilitated group discussions and debates on complex social issues, encouraging students to explore diverse perspectives and think critically about societal challenges.
• Provided personalized feedback on assignments and exams, guiding students in improving their research, writing, and presentation skills.
• Collaborated with department faculty to assess student learning outcomes, refine curriculum content, and enhance overall academic program quality.

• Took possession of and rebranded a high-volume restaurant/bar
• Menu development, testing, and training of both cooks and servers
• Managed Day to day Kitchen and Front of House operation
• Quality Assurance of product
• Weekly inventory and food cost calculations
• Weekly management of labor cost and sales of FOH and BOH
• Maintained daily orders
• Supervised employees in retail restaurant sales, inventory taking, and reconciling
• Trained all new managers on store procedures and policies
• Multi-unit management of different concepts
• Developed and implemented innovative menu offerings that increased restaurant sales by 20%.
• Managed kitchen staff, including hiring, training, and scheduling, resulting in improved efficiency and decreased turnover rates.
• Established strong relationships with local suppliers to ensure the highest quality ingredients for all dishes.
• Implemented cost-saving measures, such as portion control and inventory management, leading to a 15% reduction in food costs.
• Supervised employees in retail restaurant sales, inventory taking, and reconciling cash receipts
• Completed weekly schedules according to payroll policies.

Local Pour (HUSA), The Woodlands, TX — Sous Chef/ Kitchen Manager/ Expo
(January 2015 – April 2015)

• Opened and managed all kitchen operations for a new high-volume restaurant and bar, ensuring smooth day-to-day functions in a fast-paced environment.
• Developed and tested creative, cost-effective menus that aligned with the restaurant’s concept, focusing on quality, flavor, and profitability.
• Conducted food costing and weekly inventory management to maintain accurate budget forecasting and control food costs.
• Hired, trained, and supervised kitchen staff across multiple stations, ensuring consistency in food preparation and adherence to recipes and quality standards.
• Ensured product quality through rigorous quality control processes, addressing issues swiftly to maintain high standards of food safety and customer satisfaction.
• Managed daily orders and reconciled invoices to optimize inventory control, ensuring the availability of fresh ingredients while minimizing waste.

• Managed daily kitchen operations, ensuring high standards in food preparation, presentation, and safety protocols.
• Assisted in menu development, incorporating seasonal ingredients to create innovative and customer-pleasing dishes.
• Supervised and trained kitchen staff, maintaining team efficiency and ensuring proper execution of recipes and cooking techniques.
• Managed food cost and inventory by maintaining supplier relationships, ordering ingredients, and controlling stock to minimize waste.
• Collaborated with front-of-house management to coordinate seamless service during high-volume periods, improving kitchen-to-table efficiency.
• Conducted regular inspections to ensure compliance with health and safety regulations, contributing to a consistently high-quality dining experience.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.

• Managed and controlled a 25-plus million-dollar retail and wholesale store
• Addressed customer inquiries and resolved complaints
• Designed and implemented customer satisfaction metrics
• Reorganized the sales floor to meet company demands
• Supervised employees engaged in retail sales, customer service, inventory taking, and reconciling cash receipts
• Completed weekly schedules according to payroll policies
• Trained all new managers on store procedures and policies
• Maintained daily record of all transactions
• Trained staff to deliver outstanding customer service
• Worked with the district manager to build the store brand
• Contributed to merchandising ideas at team sale meetings.

• E5 at time of discharge from active service
• Charged with requisitioning and storing repair parts and supplies for the entire Navigation division
• Kept inventory on approximately three million dollars’ worth of parts
• Qualified in submarines
• Received Admirals letter of commendation from Commander of Submarine Force Atlantic Group
• Received Naval and Marine Corps medal of commendation
• Honorably discharged.