Katherine Greenwood
Noblesville,IN
Overview
17
17
years of professional experience
1
1
Certification
Work History
Assistant Director of Production
Blu Moon Eats Wholesale
Noblesville, IN
02.2024 - Current
- Assisted with wholesale production of breakfast items and pastries for local coffee shops
- Worked and communicated well with a small team to produce up to 3000 sandwiches a week
- Sorted and appropriately labeled all weekly deliveries to be sent out on the truck
- Oversaw the filling of orders, creating a prep list, delegating tasks, and updating inventory when the Director is not present
Lead Prep Cook
Pies and Pints Pizzeria
Noblesville, IN
10.2020 - 02.2024
- Streamlined food preparation processes and implemented effective time management techniques.
- Demonstrated flexibility in preparation skills by using grill, oven, saute, and baking.
- Trained and mentored new hires as well as cross trained existing hires
- Modified and clarified store recipe book for more easily understood methods of preparation
- Properly portioned, labeled, and dated all finished product
- Assisted with inventory and produce ordering as needed
Executive Sous Chef
Blu Moon Cafe
Carmel, IN
06.2014 - 03.2020
- Assisted Executive Chef in creating daily specials and regular deli case items
- Participated in daily inventory and prep list creation
- Restocked coolers with backup line prep
- Assisted with working on sandwich line, expo, and cashier as needed
- Ensured compliance with all health department regulations while maintaining well-organized workspace for optimal efficiency.
- Trained and mentored new hires
Culinary Storeroom Attendant
The Art Institute of Indianapolis
Indianapolis, IN
04.2010 - 06.2011
- Improved inventory accuracy by conducting regular audits and updating records accordingly.
- Oversaw building of carts for culinary classrooms while utilizing proper product ID and food handling procedures
- Assisted in training new storeroom attendants, sharing knowledge and best practices to support overall team performance.
Culinary Assistant II (College Program)
Walt Disney World Resort
Orlando, FL
01.2011 - 03.2011
- Cross trained on all stations of both hot and cold line in order to float positions as needed
- Shadowed morning and evening prep workers
- Implemented proper food handling techniques, maintaining strict adherence to safety standards and regulations.
- Upheld high-quality presentation standards for each dish served
Shift Leader
Cold Stone Creamery
Plainfield, IN
05.2007 - 01.2008
- Trained new employees and delegated daily tasks and responsibilities.
- Maintained clean and safe work environment while ensuring all employees adhered to safety guidelines and protocols.
- Completed cash and credit card transactions accurately using POS software.
- Oversaw daily cash handling procedures, maintaining accurate records and minimizing discrepancies.
Education
Bachelor of Science - Culinary Management
The Art Institute of Indianapolis
Indianapolis, IN06.2011
Skills
- Adapts and compromises in high stress environments
- Works well in both supervisory and teamwork positions
- Possesses excellent knife skills and a fundamental understanding of local and international cuisine
- Knowledge of basic conversational Spanish including kitchen and food vocabulary
- Computer literacy including the Microsoft Suite, email, and other basic applications
- Comfortable managing others and delegating tasks
Certification
- ServSafe Food Handler's Certification
Timeline
Assistant Director of Production
Blu Moon Eats Wholesale
02.2024 - Current
Lead Prep Cook
Pies and Pints Pizzeria
10.2020 - 02.2024
Executive Sous Chef
Blu Moon Cafe
06.2014 - 03.2020
Culinary Assistant II (College Program)
Walt Disney World Resort
01.2011 - 03.2011
Culinary Storeroom Attendant
The Art Institute of Indianapolis
04.2010 - 06.2011
Shift Leader
Cold Stone Creamery
05.2007 - 01.2008
Bachelor of Science - Culinary Management
The Art Institute of Indianapolis