Kendra-Nicole A. Stephens
Washington
Summary
Energizing leader with extensive experience in both sweet and savory kitchen operation. With demonstrated ability in building dynamic and high performing teams. Creative problem solver with a passion for promoting food access with the goal to utilize skill sets in advocacy and building alliances between nutrition, health, hygiene, food security and livelihoods. My Mission is to bring joy and satisfaction to consumers through innovative and high-quality products.
Overview
20
20
years of professional experience
Work History
James Beard Foundation Cohort Advisor
James Beard Foundation
06.2023 - Current
- Provided expert guidance to emerging food concepts for achieving financial goals.
- Assisted concepts in developing personalized strategies to meet culinary objectives.
- Recommended tailored solutions to enhance customer satisfaction.
- Identified market opportunities to expand concepts revenue stream.
- Participated in ongoing professional development opportunities to stay current with industry trends and best practices.
- Conducted in-depth market research to identify emerging trends, enabling chefs and restaurateurs to capitalize on new investment opportunities.
Restaurant Group Contract Chef
Eastern Point Collective
08.2022 - Current
- Designed and oversaw execution of services for high-profile events, implemented food trend ideas for; The Duck and the Peach, La Collina and Meli
- Worked with cross-functional teams to coordinate new product concepts, prototypes, feasibility, sensory studies, marketing and sales initiatives
- Improved kitchen operations by organizing workflow and optimizing ingredient use.
- Managed inventory effectively to reduce waste and minimize expenses.
Senior Chef Network Manager
Hungry
09.2021 - 07.2022
- Managed operations and logistics for hybrid sales using technology platforms for three cities
- Recruited, trained and managed multiple chefs on the platform
- Provided menu development, food cost, and liaison between sales and the chefs on the platform
Executive Pastry Chef & Kitchen Manager
The John F. Kennedy Center for the Performing Arts, Restaurant Associates
03.2017 - 07.2021
- Developed and implemented SOPs to be Affordable Care Act compliant in nutrition labeling for all standard menu items served across all campus units
- Developed partnership alliance with local YMCA in order to implement clean and healthy options for underserved communities, creating food-as-a-tool demonstrations for area youth and donating supplies and services
- Created monthly mentorship program for DC area youth to guide them toward using nutrition as a matrix for wellness and stability, self-sufficiency, and self-empowerment
- Researched and implemented industry trends and standards, innovative techniques and environmentally conscious products/procedures in order to remain interesting and competitive in the market
- Anticipated and planned inventory need, adhered to shelf-life expirations, planned all food orders, purchased from reputable vendors, and performed quality inspections for freshness and sanitation
- Supervised 25 back and front of the house hourly employees, including setting staffing schedules
Executive Pastry Chef
The John F. Kennedy Center for the Performing Arts, Restaurant Associates
09.2015 - 03.2017
- Researched, created and implemented innovative pastry menus for fine dining restaurant and two cafes with a total of ~25 creative, unique, and/or specialty desserts
- Developed and standardized recipes and seasonal items to ensure consistent quality of pastry and components
Pastry Chef
The John F. Kennedy Center for the Performing Arts, Restaurant Associates
10.2012 - 09.2015
- Assisted chef de cuisine and sous chefs in development of savory and supplement courses
- Worked high-volume line service of individually crafted, multi-component desserts
- Completed daily preparation of ingredients, weekly orders and monthly inventory for the pastry department
Education
Bachelor of Science - Psychology
Howard University
Washington, DCContinuing Education - Advanced Culinary Arts & Pastry Arts
Institute of Culinary Education
New York, NYProfessional Pastry Arts Courses -
Ritz Escoffier
Skills
- Microsoft Word
- Excel
- PowerPoint
- Google Docs
- Culinary expertise
- Allergen awareness
- Menu development
- Problem-solving
- Time management
- Attention to detail
- Multitasking and organization
- Verbal and written communication
Locations
- Washington, Washington, DC
- New York, New York, NY
- Paris, Île-de-France
Timeline
James Beard Foundation Cohort Advisor
James Beard Foundation
06.2023 - Current
Restaurant Group Contract Chef
Eastern Point Collective
08.2022 - Current
Senior Chef Network Manager
Hungry
09.2021 - 07.2022
Executive Pastry Chef & Kitchen Manager
The John F. Kennedy Center for the Performing Arts, Restaurant Associates
03.2017 - 07.2021
Executive Pastry Chef
The John F. Kennedy Center for the Performing Arts, Restaurant Associates
09.2015 - 03.2017
Pastry Chef
The John F. Kennedy Center for the Performing Arts, Restaurant Associates
10.2012 - 09.2015
Continuing Education - Advanced Culinary Arts & Pastry Arts
Institute of Culinary Education
Professional Pastry Arts Courses -
Ritz Escoffier
Bachelor of Science - Psychology
Howard University
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