Katherine F. Barree
Summary
Dynamic culinary professional with extensive experience at Hackensack Meridian Healthcare, excelling in menu planning and cost control. Proven track record in event coordination and team collaboration, successfully rolling out new culinary programs and enhancing customer satisfaction. Adept at training staff and maintaining high food safety standards in fast-paced environments.
Overview
14
14
years of professional experience
Work History
Sous Chef/Retail Food Manager
Hackensack Meridian Healthcare- Carrier Clinic
Skillman, New Jersey
02.2026 - Current
- Assists in coordinating and participating in the preparation and cooking of various food items for patient meals and retail dining hall.
- Assists with planning and creating menus and executing catering events.
- Rolls out new culinary programs in conjunction with the marketing and culinary team.
- Assists with managing cost controls and controlling expenditure.
- Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
- Interacts with customers and patients to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to the supervisor.
- Completes monthly inventory.
Banquet Chef
FED Hospitality
Stockton, New Jersey
08.2024 - 02.2026
- Organizing catering services for weddings and private events up to 200 people.
- Responsible for procuring ingredients from local farms and designing menus showcasing these ingredients.
- Managed food production and banquet staff for indoor and outdoor catering events.
Head Chef & Pastry Chef
Salted Lime Restaurant
Somerville, New Jersey
01.2022 - 01.2024
- Responsibilities included weekly food costing, inventory, scheduling, and ordering.
- Assisted the Executive Chef in creating menu items and weekly specials.
- Daily preparation of pastry items from scratch.
- Created specialized menus for collaboration dinners, special events, catering, and private events.
- Managed training of kitchen staff and daily preparation.
- High volume modern Latin American fusion restaurant with an emphasis on local and seasonal ingredients.
Sous Chef
Salted Lime Restaurant
Somerville, New Jersey
01.2019 - 01.2022
- High volume modern Latin American fusion restaurant with an emphasis on local and seasonal ingredients.
Line Cook
Salted Lime Restaurant
Somerville, New Jersey
01.2018 - 01.2019
- High volume modern Latin American fusion restaurant with an emphasis on local and seasonal ingredients.
Soul Chef
Brick Farm Tavern
Hopewell, New Jersey
01.2017 - 01.2018
- Assisted in managing the kitchen and staff.
- Was responsible for ordering and sourcing produce from multiple farms and local vendors.
- Constructed daily menu changes based on seasonal availability.
- Acted as chef tournant working multiple stations daily.
- A unique restaurant specializing in whole animal protein and sustainable and local produce sourcing.
Line Cook
Brick Farm Tavern
Hopewell, New Jersey
01.2016 - 01.2017
- A unique restaurant specializing in whole animal protein and sustainable and local produce sourcing.
Line Cook
Mistral Restaurant
Princeton, New Jersey
01.2014 - 01.2016
- Experience in cooking various proteins and breaking down various types of meat and fish.
- Assisting in ordering proteins, produce, and dry goods from various distributors.
- A high-volume restaurant specializing in small plates.
Line Cook
Elements Restaurant
Princeton, New Jersey
01.2013 - 01.2014
- Preparing proteins for multiple stations and breaking down various meats.
- Foraging and harvesting ingredients from an on-site garden.
- Creating new dishes for garde manger and grill stations.
- Assisting in ordering proteins, produce, and dry goods from various distributors.
- A fine dining restaurant with a focus on farm to table cuisine with complex dishes.
Education
Culinary Arts Diploma -
The Institute of Culinary Education
New York, NY01.2013
Bachelor of the Arts (B.A.) - Art History
Rutgers, The State University of New Jersey
New Brunswick, New Jersey05.2006
Skills
- Menu planning
- Food safety regulations
- Cost control
- Kitchen management
- Inventory management
- Event coordination
- Customer service
- Problem solving
- Team collaboration
- Staff training
- Kitchen organization
Timeline
Sous Chef/Retail Food Manager
Hackensack Meridian Healthcare- Carrier Clinic
02.2026 - Current
Banquet Chef
FED Hospitality
08.2024 - 02.2026
Head Chef & Pastry Chef
Salted Lime Restaurant
01.2022 - 01.2024
Sous Chef
Salted Lime Restaurant
01.2019 - 01.2022
Line Cook
Salted Lime Restaurant
01.2018 - 01.2019
Soul Chef
Brick Farm Tavern
01.2017 - 01.2018
Line Cook
Brick Farm Tavern
01.2016 - 01.2017
Line Cook
Mistral Restaurant
01.2014 - 01.2016
Line Cook
Elements Restaurant
01.2013 - 01.2014
Culinary Arts Diploma -
The Institute of Culinary Education
Bachelor of the Arts (B.A.) - Art History
Rutgers, The State University of New Jersey