Julie Alexander
Greenwood,IN
Summary
Professional leader with comprehensive experience in driving operational excellence and strategic growth. Proven track record of fostering team collaboration and achieving impactful results in dynamic environments. Skilled in navigating challenges, optimizing processes, and cultivating positive workplace cultures. Known for adaptability, effective communication, and strong decision-making abilities.
Overview
20
20
years of professional experience
Work History
Executive Sous Chef
Bon Appetit Management Co., Butler University
10.2020 - Current
- Increased student/client/guest satisfaction through consistent pursuit and delivery of the Bon Appetit dream.
- Ensured compliance with training and maintaining QAFS systems and processes.
- Hired and train new associates using 30/60/90 to help with developing goals, integration and understanding of Bon Appetit mission.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration utilizing WOW's
- Enhanced dining experience by creating innovative and visually appealing menu items highlighting BA initiatives.
- Supervisor's expectations and daily duties outlined in job descriptions, belief in developing talent from within the team.
- Associate training manuals developed to guide associates in BA standards, job duties, station standards and daily expectations.
- Waste Not training implemented, understanding the category of waste and how to log
- Supervisor training on LinkedIN learning, Top 10 rules of Highly Effective Leadership
- BA staffing BOH almost at 100%, reduction in temp labor
- Article in Bravo Recipes for Retention
- Key Performance Indicators SPLH, Time Clock compliance, Purchase planner, AP Accounts payable, Labor planner, Block schedule, Waste Not
Sous Chef
Bon Appetit Management Co., Willamette University
07.2019 - 10.2020
- Weekly purchasing, inventory, scheduling
- Revised, maintained order guides, and inventory sheets.
- Staff training on production and safety sanitation sheets, equipment logs
- Developed CBA menus weekly for two locations along with grab and go offerings
- Weekly BA “News From Home” safety guidelines for food safety and sanitation
- Batch cooking, production controls ensuring quality and food cost efficiency
- Project management and Bon Appetit initiatives
- Meet with student religious groups to accommodate special diets and align menus
- Involved in planning student group events Hawaiian club, Cherry Blossom Festival
- Analyze student budgets, priced out all menu items, any needed paper goods, safety shoes and equipment to prepare food in our kitchen
- Microsoft Teams: Covid planning, meeting notes, brainstorming, projections of staffing, detail implementation of state requirements
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Chef Manager
Bon Appetit Management Co., Kaneko Cafe at TIUA
08.2015 - 07.2019
- Duties to include day to day operations staff scheduling of front and back of the house, monitoring equipment, purchasing, receiving, safety and sanitation.
- Annual staff performance review
- Daily staff meetings of BA mission and safety
- In charge of static menu and weekly cafe menus Japanese/International inspired cuisine
- Incorporate locally farmed produce, eggs, dairy and meats when possible
- Featured cafe inspired grab n’ go’s, house made desserts, bubble teas and Chef’s pop-up station
- Inventory control and efficiency
- Promote friendly space for guests, faculty, students and BA associates
Adjunct Culinary Arts Instructor
San Joaquin Delta College
01.2015 - 01.2015
- Taught were menu planning from building a business from start to finish.
- Brick and mortar to pop-ups.
- Understanding financials, P&L, inventory controls, purchasing, marketing, hiring, training, menu concepts and floor plans
- Taught intensive summer beginning food production class- Hands on class from knife skills, knife sharpening, pasta, butchering
- Knowledge of and commitment to teaching strategies and methods to engage students
Executive Chef
Stockton Golf and Country Club
08.2011 - 06.2013
- Hire, train, and evaluate 16 cooks, Sous Chef, and utility workers
- Direct three kitchen facilities with operational and capital budgets
- Maximize profitability unrelated business income (UBI)
- Plan all menus to include catering, breakfast, lunch, lounge and dinner menus
- Provide food and beverage information to club committees
- Wine dinners and culinary food demonstrations with local farms
Executive Chef
Woodbridge Golf and Country Club
06.2005 - 06.2011
- Manage kitchen staff, hiring and training, work performance reviews
- Developed menus for all club events, club tournaments and promotional events
- Directed two kitchen facilities with operational and capital budgets
- Maximize profitability unrelated business income (UBI)
- Menus highlighting local products, member involved food committee catering, breakfast, lunch, lounge and dinner menus
- Newsletter article submission monthly along with attending department head meetings and board meetings as necessary
- Wine dinners and fun food demonstrations for adults and children
Education
Grande Diplome - Cuisine and Pastry
Le Cordon Bleu
06.1992
Bachelor of Science - Hospitality Management
University of Phoenix
04.2012
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San Joaquin Delta College
Stockton, CA01.2002
Skills
- Operations management
- Team leadership
- ServSafe certification
- Menu development
- Recipe creation and food presentation
- Forecasting and planning
- Inventory management
- Coaching and mentoring
- Attention to detail
- Allergy awareness
- Waste reduction
Hobbies and Interests
Fan of all things to do with family, travel, anything and everything to do with food.
Timeline
Executive Sous Chef
Bon Appetit Management Co., Butler University
10.2020 - Current
Sous Chef
Bon Appetit Management Co., Willamette University
07.2019 - 10.2020
Chef Manager
Bon Appetit Management Co., Kaneko Cafe at TIUA
08.2015 - 07.2019
Adjunct Culinary Arts Instructor
San Joaquin Delta College
01.2015 - 01.2015
Executive Chef
Stockton Golf and Country Club
08.2011 - 06.2013
Executive Chef
Woodbridge Golf and Country Club
06.2005 - 06.2011
Bachelor of Science - Hospitality Management
University of Phoenix
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San Joaquin Delta College
Grande Diplome - Cuisine and Pastry
Le Cordon Bleu