JUSTIN THATCHER
Marion
Summary
Distinguished Culinary Arts and Food Science Educator with extensive experience spanning higher education faculty roles and multi-unit hospitality management. Expert in translating advanced food science chemistry and didactic nutritional methodologies into actionable, scalable culinary practices. Proven track record in curriculum architecture, institutional cost control instruction, and mentoring the next generation of culinary and hospitality leaders. Combines deep academic research capabilities with corporate operational agility to drive pipeline innovation and operational excellence.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Assistant Professor of Hospitality Management
Sinclair Community College
Marysville, OH
10.2014 - Current
- Curriculum Architecture & Instruction: Design and execute high-impact, face-to-face and online syllabi across core disciplines, including Kitchen Chemistry, Hospitality Cost Controls, and Advanced Pastry.
- Applied Food Science Research: Direct laboratory instruction in food principles and experimentation, guiding students in validating ingredient functionalities, formula optimization, and testing scalable food prototypes.
- Pedagogical Assessment: Evaluate technical competencies and academic progress using robust formative assessments, including standardized rubrics, portfolios, and comprehensive midterm/final examinations.
- Academic & Career Mentorship: Act as formal academic advisor to over 100+ students annually, steering future vocational placements and professional advancement tracks within the global hospitality pipeline.
- Institutional Compliance: Serve as resident subject matter expert on sanitation and safety, ensuring 100% institutional compliance with corporate and national standards as a certified ServSafe Instructor and Proctor.
Food Service Director
Healthcare Services Group
Columbus, OH
05.2014 - 10.2014
- Menu Engineering & Analytics: Designed and implemented a revised, nutritionally balanced menu based on dietary analytics, significantly advancing consumer satisfaction metrics.
- Departmental Administration: Directed all operational, compliance, and clinical nutrition frameworks for a high-volume facility producing over 500 meals daily.
- Fiscal Optimization: Applied strict institutional cost control models to improve food cost expenditures by 8.4% within a 60-day period.
- Didactic Training: Instituted structured culinary service standards and professional development protocols for a department staff of 18.
Food Service Director
Aramark Correctional Services
Lancaster, OH
09.2013 - 05.2014
- Large-Scale Production Management: Commanded all production, logistics, and supply chain operations for a massive-scale facility executing 7,500 daily meals under strict state mandates.
- Logistics & Vendor Coordination: Managed primary stakeholder communications and scheduled external maintenance, tooling, and chemical vendors to maintain kitchen structural integrity.
- Operational Leadership: Directly supervised a diverse, multi-tiered workforce of up to 120 individuals daily, championing a 'Lead by Example' professional culture.
General Manager
Bruegger’s Bagels
East Greenbush, NY
08.2012 - 09.2013
- Commercial Unit Leadership: Governed all operational and P&L functions for a fast-casual corporate location, generating an 8.3% year-over-year increase in store sales.
- Quality Assurance Training: Elevated SMG Overall Satisfaction (OSAT) metrics by 30% through targeted team coaching on speed-of-service and product consistency.
Education
Graduate Certificate - Didactic Program in Dietetics
Lamar University
05-2026
Master of Science (M.S.) - Applied Nutrition
Lamar University
12-2023
Bachelor of Arts (B.A.) - Human and Consumer Sciences
Ohio University
Associate in Applied Science (A.A.S.) - Culinary Arts
Schenectady County Community College
Skills
- Academic Leadership: Curriculum Design, Didactic Frameworks, Interdisciplinary Instruction, Academic Advising, Formative Assessment
- Applied Food Science: Culinary Chemistry, Recipe Formulation, Scalable Prototyping, Yield & Portion Analysis, Sensory Evaluation
- Operations & Finance: Multi-Unit P&L Management, Hospitality Cost Controls, Vendor Scheduling, Quality Assurance Standards
- Compliance & Advocacy: National Food Safety Regulations, ESG (Environmental, Social, & Governance) Trends, ServSafe Proctoring
Accomplishments
Sinclair Community College 2025 AJT Teacher of the Year
Certification
- ServSafe Food Protection Manager Certification (Expires 07/2029)
- ServSafe Instructor / Proctor (Expires 07/2026)
Timeline
Assistant Professor of Hospitality Management
Sinclair Community College
10.2014 - Current
Food Service Director
Healthcare Services Group
05.2014 - 10.2014
Food Service Director
Aramark Correctional Services
09.2013 - 05.2014
General Manager
Bruegger’s Bagels
08.2012 - 09.2013
Associate in Applied Science (A.A.S.) - Culinary Arts
Schenectady County Community College
Graduate Certificate - Didactic Program in Dietetics
Lamar University
Master of Science (M.S.) - Applied Nutrition
Lamar University
Bachelor of Arts (B.A.) - Human and Consumer Sciences
Ohio University