Melanie Wilkerson
Durham,NC
Summary
Accomplished nonprofit director and Chef with over 10 years experience dedicated to enriching children's lives and bettering local communities. Co- Founder of the Kind Kitchen Group, which has provided culinary arts, agricultural and life skills training to middle school children. Active for over 12 years spearheading hunger relief efforts as well as developing youth education and engagement initiatives. Passionate about leveraging culinary expertise to provide nourishing meals, nurture children's potential, and bring people together around food. Seeking new role to expand community leadership and deepen positive impact on youth development and food security. Skilled in all aspects of food preparation, menu development, and bringing people together through the power of food.
Overview
4
4
years of professional experience
Work History
Co-Founder/COO
Kind Kitchen Group
06.2021 - Current
- Establish partnerships with local farms, restaurants, and grocers to source ingredient donations
- Provide nutrition education and healthy eating guidance to program participants
- Develop curriculum to teach culinary skills, food safety, and kitchen operations to at-risk high school students
- Recruit chef mentors to provide training, coaching, and career guidance to mentees
- Organize community fundraising events to sustain program operations and provide scholarships
Independent Restaurant Consultant
Self-employeed
01.2020 - Current
- Analyzes restaurant finances and operations to identify areas for improvement,
- Assesses customer feedback and market trends to inform menu updates,
- Provides guidance on restaurant concept, design, and branding,
- Advises on vendor relations, inventory management, and cost control,
- Conducts staff training on service standards, safety, and kitchen skills,
- Identifies opportunities for revenue growth and profit maximization,
- Oversees openings of new restaurant locations,
- Recommends strategies to enhance customer satisfaction and loyalty,
- Optimizes use of technology to improve efficiency and productivity.
Chef De Cuisine
Sonoma's Best Hospitality Group
- Manage kitchen staff,
- Oversee all kitchen and food operations,
- Develop attractive and popular seasonal menus,
- Remain up to date on food trends and best seasonal fare.
- Earned Michelin Bib Gourmand
Senior Sous Chef
Fairmont Grand Del Mar
- Hired, trained, and managed kitchen personnel,
- Sourced elite food products, creating better dining experience,
- Worked effectively with all workers to promote happy working environment,
- Worked with regard for food safety regulations,
- Managed kitchen operations in absence of head chef
Executive Sous Chef
Inn at Rancho Santa Fe
- Effectively managed 40 kitchen employees,
- Updated staff on menu changes and items, prepared impressive dishes resulting in return customers,
- Managed allergies with care and professionalism for customer safety and satisfaction,
- Designed unique menus using seasonal products,
- Partnered with executive leadership to develop a vision and mission that aligned with the company's long-term goals.
Education
Bachelor of Culinary Arts Management -
The Chefs Academy
Durham, NC12.2011
Skills
- Knowledge of Food Chemistry
- Culinary Techniques
- Excellent Customer Service Skills
- Food Safety and Sanitation Practices
- Quality Assurance
Acknowledgments
- Student Chefs Abroad, Wales, UK - 2011
- Michelin Bib Gourmand - 2020,2021,2022
- Forbes Five Star - 2017
- Rosette x5 - 2011
- Wine Unity Scholarship Award, Napa Valley Wine Academy-2021
References
References available upon request
Timeline
Co-Founder/COO
Kind Kitchen Group
06.2021 - Current
Independent Restaurant Consultant
Self-employeed
01.2020 - Current
Chef De Cuisine
Sonoma's Best Hospitality Group
Senior Sous Chef
Fairmont Grand Del Mar
Executive Sous Chef
Inn at Rancho Santa Fe
Bachelor of Culinary Arts Management -
The Chefs Academy
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