Laura J. Watson
Rochester,NY
Summary
Accomplished and highly motivated professional with 35 years of food service experience in various aspects of the industry. Specializes in managing an enjoyable, healthy, and safe environment. Adept in food safety and sanitation, creating innovative menu items, and motivating teams to excel while adhering to state and federal regulations. Extensive knowledge of food allergies, special dietary needs, and conducting audits for quality assurance. Well-rounded experience in both front of house and back of house operations. Self-motivated, energetic, and passionate about the food service industry with a strong focus on creating a unique culinary experience for all. Proven track record of leading high-performing teams and delivering exceptional culinary results. Possesses expertise in menu development, kitchen management, and cost control. Known for fostering collaboration and adaptability in fast-paced environments. Unwavering commitment to quality, innovation, and exceeding guest expectations sets me apart in the industry.
Overview
35
35
years of professional experience
Work History
Director of Culinary Services
Springville-Griffith Institute CSD
07.2019 - Current
- Streamlined kitchen operations for increased efficiency and productivity through process improvements and strategic planning. Started an in-district Food service department from scratch after being with a Food Management Company for 20+years.
- Member of NYSSNA.
- Maintained rigorous food safety standards across all aspects of kitchen operations, ensuring regulatory compliance and reducing risk exposure.
- Implemented cost control measures to reduce food waste, optimize inventory management, and increase profitability.
- Managed budgets for labor costs, equipment purchases, facilities upgrades, while maximizing return on investment for the organization''s resources.
- Organized regular team meetings to discuss performance updates, address challenges, share best practices, and foster a culture of continuous improvement within the culinary department along with district wide "Small hands, big ideas" focus groups.
- Organized regular team meetings to discuss performance updates, address challenges, share best practices, and foster a culture of continuous improvement within the culinary department.
- Enhanced team performance by implementing continuous training and development programs for culinary staff.
- Mentored Cook Managers in advanced culinary techniques, fostering a culture of ongoing learning and professional growth within the team.
- Championed sustainability initiatives within the organization, incorporating locally-sourced ingredients and minimizing environmental impact wherever possible through our Farm to School program.
- Increased employee retention rates by cultivating a supportive work culture that values diversity and inclusion as well as providing clear pathways for career advancement opportunities within the organization.
- Motivated staff to perform at peak efficiency and quality.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Developed unique events and special promotions through a strong catering program.
- Coordinated with catering staff to deliver food services for special events and functions.
Owner/Personal Chef
The Flying Chef
01.2017 - Current
- Company Overview: Private elegant traveling cuisine
- Specializing in “Hire a Chef” intimate dinner parties, Formal Victorian teas, Retirement Parties, Children’s parties, graduations and weddings
- Private elegant traveling cuisine
- Specializing in “Hire a Chef” intimate dinner parties, Formal Victorian teas, Retirement Parties, Children’s parties, graduations and weddings
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Interacted well with customers to build connections and nurture relationships.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
- Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
- Designed and prepared all menu items for private home/office setting.
- Demonstrated flexibility in accommodating last-minute changes to menus or guest numbers while still delivering high-quality results.
- Sourced healthy cooking techniques to capture flavor and nutrients of food with fresh ingredients.
- Offered cooking classes for individuals or small groups as an additional service to enhance clients'' personal culinary skills.
- Developed recipe inventory to offer meal options for variety of tastes and needs.
Cafeteria Manager
Portville Central School
07.2014 - Current
- Responsible for overall management of the cafeteria serving over 1100 kids healthy and appetizing meals following state and federal regulations
- Implemented Farm to School Program.
- Cater all school functions for faculty, staff and the student body
- Responsible for new and trendy menu planning, nutritional analysis, ordering, preparing, serving, hiring
- Member of the NYSSNA
- Conduct continuing education classes for Cafeteria Staff
- HACCP compliant
Food Service Director
Franklinville Central Schools
01.2010 - 07.2014
- Responsible for overall management of both school cafeterias, serving 800 children healthy and appetizing meals, following state and federal guidelines
- Responsibilities include recruitment and development of employees, creation and implementation of healthy new menus, fiscally responsible for self-sustaining departmental budget, while maintaining a high level of communication between administration, staff, students and the community
- Created International Tuesdays, showcasing foods from different countries
- Created and implemented school gardens and a Student Garden Club in conjunction with the Farm to School Initiative
Site Manager
Cattaraugus County Dept. of the Aging
05.2009 - 01.2010
- Responsible for distribution of meals and supervising volunteers for Meals on Wheels program
- Create activities and provide services for congregate diners
Owner/Chef
Backstage Catering and Concierge Services, LLC
11.2007 - 04.2009
- Responsibilities to include overall management of operations for all catering events and Concierge Services, to include but not limited to Health Fairs, Weddings, etc
- All menus available for review
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
- Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
Dietary Manager
Cuba Memorial Hospital
05.2002 - 11.2007
- Overall management of Dietary department
- Responsible for production, therapeutic diets, implementing HACCP principles, following all state and federal regulations, scheduling, payroll, capital and departmental budget planning
- Created seasonal 4 week cycle menus, hiring, in-service education
- Responsible for Quality Assurance, created and implemented Bioterrorism and Emergency preparedness policies
- Member of Safety Committee, and HERDS
- Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Conducted regular audits of food storage areas, ensuring adherence to cleanliness and food safety protocols.
- Assisted in achieving and maintaining required certifications, such as ServSafe, for all dietary department staff members.
First Cook/Chef
Olean General Hospital
03.1999 - 08.2001
- Responsible for supervising, motivating, orienting, training, scheduling and counseling staff in a positive environment
- Coordination and assistance in the cost effective planning, storage, preparation and service of foods
- Initiated catering events as well as developed signature entrees
- Assumed supervisor duties during time of staff shortage
- Increased employee morale by fostering a positive work environment and providing constructive feedback for continuous improvement.
- Maintained food safety and sanitation standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
Supervisor-McCarty Café
Holiday Valley Resort
02.1997 - 03.1999
- Responsibilities include overall supervision of staff, bakery service for entire resort, selection and scheduling of employees, staff adherence to food safety and sanitation principles and customer relations
- Certified Barista
- Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
Education
A.A.S. Degree - Restaurant Management & Professional Chef
State University of New York At Cobleskill
Cobleskill, NY05.1992
Skills
- Food presentation
- Culinary expertise
- Allergen awareness
- Menu development
- Recipe creation
- Sustainable practices
- HACCP compliance
- Food safety management
- Chef training
- Baking techniques
- Culinary techniques
- Budgeting master
- Sanitation expertise
- Problem-solving abilities
- Multitasking
- Operational Efficiency
- Team building
- Nutritional knowledge
References
References available upon request.
Timeline
Director of Culinary Services
Springville-Griffith Institute CSD
07.2019 - Current
Owner/Personal Chef
The Flying Chef
01.2017 - Current
Cafeteria Manager
Portville Central School
07.2014 - Current
Food Service Director
Franklinville Central Schools
01.2010 - 07.2014
Site Manager
Cattaraugus County Dept. of the Aging
05.2009 - 01.2010
Owner/Chef
Backstage Catering and Concierge Services, LLC
11.2007 - 04.2009
Dietary Manager
Cuba Memorial Hospital
05.2002 - 11.2007
First Cook/Chef
Olean General Hospital
03.1999 - 08.2001
Supervisor-McCarty Café
Holiday Valley Resort
02.1997 - 03.1999
A.A.S. Degree - Restaurant Management & Professional Chef
State University of New York At Cobleskill
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