MEGAN ERICKSON
Seattle,WA
Summary
Solution oriented food service professional with exceptional ability to build positive rapport, earn trust and guide team toward achieving organizational goals. Excellent interpersonal and communication skills. Develops strategies, provides feedback, sets clear expectations and values team feedback.
Overview
4
4
years of post-secondary education
7
7
years of professional experience
Work History
TEAM LEADER
WHOLE FOODS MARKET
Seattle, WA
08.2020 - Current
- Implemented systems and standards to improve the effectiveness of the department and overall organization resulting in reduced spoilage by 8%
- Increased food safety score audits by coaching and developing food safety knowledge among team members
- Increased morale and earned trust of team members by giving them constant/consistent feedback and setting clear expectations
- Demonstrated knowledge of company mission and goals and mentored employees in reaching objectives aligned with company core values
- Coached team members in customer service techniques, providing feedback and encouragement toward reaching sales goals
SOUS CHEF
AERLUME
Seattle, WA
06.2019 - 08.2020
- Taught and developed new employees with regard to recipes, food safety, kitchen culture, new techniques
- Collaborated with coworkers to create new revenue streams in a fast paced changing environment
- Worked with the executive chef to develop recipes, cooking procedure, and presentation
- Established systems and practices for increased efficiency and productivity
- Worked alongside employees to manage quality and ensure the highest level of guest satisfaction while maintaining strict food safety practices
Executive Chef
The Cottage
Bothell, WA
09.2018 - 06.2019
- Reduced prime costs of kitchen to 40%
- Created specials to increase utilization of all produce while increasing sales
- Studied product and loss reports to determine opportunities for improvement in both front and back operations
- Implemented inventory tracking sheets in excel and systems to better control food costs
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
Executive Chef
Heavy Restaurant Group
Woodinville, WA
03.2018 - 09.2018
- Developed menus and kitchen planning
- Led a team of over 20, including development and training opportunities for all employees
- Lowered Food Cost by 3% and Labor Cost by 5%
- Implemented highly effective inventory, ordering and purchase controls
- Increased kitchen staff morale by giving constant feedback to develop and cultivate learning opportunities
Sous Chef
Heavy Restaurant Group
Seattle, WA
04.2014 - 03.2018
- Supervised the kitchen to ensure high quality production and proper rotation of goods
- Developed and Implemented organization of recipes
- Wrote the schedule for 30 back of house employees staying within labor cost goals
- Developed working knowledge of food outlets and menu engineering to minimize food and labor costs
- Contributed to menu development to create seasonal dishes on brand with the restaurant
Education
Bachelor’s Degree - Asian Studies
Seattle University
Seattle, WA 09.2007 - 12.2010
Certificate in Baking and Pastry - undefined
LE CORDON BLEU
01.2011 - 10.2011
Skills
Key performance indicators
undefinedTimeline
TEAM LEADER
WHOLE FOODS MARKET
08.2020 - Current
SOUS CHEF
AERLUME
06.2019 - 08.2020
Executive Chef
The Cottage
09.2018 - 06.2019
Executive Chef
Heavy Restaurant Group
03.2018 - 09.2018
Sous Chef
Heavy Restaurant Group
04.2014 - 03.2018
Certificate in Baking and Pastry - undefined
LE CORDON BLEU
01.2011 - 10.2011
Bachelor’s Degree - Asian Studies
Seattle University
09.2007 - 12.2010
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