Julie Alexander
Greenwood,IN
Summary
Professional leader with extensive experience in operational excellence and strategic growth. Enhanced team accountability and guest satisfaction through effective training and development initiatives, while maintaining compliance with food safety standards and optimizing processes in dynamic environments.
Overview
21
21
years of professional experience
Work History
General Manager of Residential Dining
Bon Appetit Management Company
Indianapolis, Indiana
09.2025 - Current
- Elevated residential dining experience and guest satisfaction through strategic planning and execution of dining initiatives.
- Guided operational and financial decision-making related to labor management, forecasting, purchasing, inventory controls, and budget stewardship.
- Enhanced team accountability, engagement, and professional development for managers, chefs, supervisors, and associates.
- Supported team continuity through training, succession planning, and retention efforts.
- Ensured compliance with food safety regulations, sanitation practices, company standards, and operational policies in all kitchen operations.
Executive Sous Chef
Bon Appetit Management Co., Butler University
Indianapolis, Indiana
10.2020 - 09.2025
- 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
Salem, OR
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
- Analyze student budgets, priced out all menu items, any needed paper goods, safety shoes and equipment to prepare food in our kitchen
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- 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.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- 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
Salem , OR
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
Stockton, CA
06.2015 - 07.2015
- Taught were menu planning from building a business from start to finish.
- 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
- Directed two kitchen facilities with operational and capital budgets
- Managed kitchen staff, overseeing hiring, training, and performance reviews to enhance team effectiveness.
- Developed menus for all club events, club tournaments and promotional events
- Developed menus featuring local products, engaging members in food committee catering for breakfast, lunch, lounge, and dinner events.
- Maximized profitability for unrelated business income through implementation of targeted strategies, improving financial outcomes.
- Wine dinners and fun food demonstrations for adults and children
- Submitted articles for the monthly newsletter to engage members and disseminate information.
Education
Bachelor of Science - Hospitality Management
University of Phoenix
04-2012
San Joaquin Delta College
Stockton, CA01-2002
Grande Diplome - Cuisine and Pastry
Le Cordon Bleu
Paris, France06-1992
Skills
- Waste reduction
Hobbies and Interests
Fan of all things to do with family, travel, anything and everything to do with food.
Timeline
General Manager of Residential Dining
Bon Appetit Management Company
09.2025 - Current
Executive Sous Chef
Bon Appetit Management Co., Butler University
10.2020 - 09.2025
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
06.2015 - 07.2015
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
San Joaquin Delta College
Grande Diplome - Cuisine and Pastry
Le Cordon Bleu