Melis Spencer
Sioux City,IA
Summary
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Executive Chef, Food and Beverage Director
Sioux City Country Club
10.2020 - 08.2024
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Executive Chef
Trinity Health/ MercyOne
04.2020 - 10.2020
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
G.M., FOODSERVICE DIRECTOR, EXECUTIVE CHEF
M's on 4th, M's Catering
07.2016 - 04.2020
- Reduced food waste with strategic menu planning and inventory control techniques.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
ADJUNCT CULINARY INSTRUCTOR
Western Iowa Tech Community College
01.2015 - 03.2020
- Evaluated student performance fairly through practical exams, written assessments, and class participation.
- Assisted students in developing strong portfolios showcasing their culinary skills for future job opportunities.
- Enhanced student culinary skills by demonstrating and teaching various cooking techniques.
EXECUTIVE CHEF
Aramark at Briar Cliff University
07.2015 - 07.2016
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
EXECUTIVE CHEF
Blue Mountain Smokehouse Grille
10.2014 - 07.2015
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
SOUS CHEF, SHIFT MANAGER
Eldon's Restaurant
12.2009 - 10.2014
FOODSERVICE TERRITORY MANAGER
U.S. Foods
02.2008 - 10.2009
FOODSERVICE SALES AND MARKETING
Sysco Lincoln
11.2005 - 10.2008
EXECUTIVE PASTRY CHEF
Venue Restaurant
10.2004 - 06.2005
EXECUTIVE PASTRY CHEF
Marriott, Lincoln
07.2003 - 10.2004
SOUS CHEF
WR Restaurant Group
07.2001 - 06.2003
Education
A.A.S. - Culinary Arts
Johnson & Wales University
Providence, RISkills
- Culinary skills
- High proficiency in all aspects of the industry
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Strong Work Ethic
- ServSafe Certification
Certification
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
Timeline
Executive Chef, Food and Beverage Director
Sioux City Country Club
10.2020 - 08.2024
Executive Chef
Trinity Health/ MercyOne
04.2020 - 10.2020
G.M., FOODSERVICE DIRECTOR, EXECUTIVE CHEF
M's on 4th, M's Catering
07.2016 - 04.2020
EXECUTIVE CHEF
Aramark at Briar Cliff University
07.2015 - 07.2016
ADJUNCT CULINARY INSTRUCTOR
Western Iowa Tech Community College
01.2015 - 03.2020
EXECUTIVE CHEF
Blue Mountain Smokehouse Grille
10.2014 - 07.2015
SOUS CHEF, SHIFT MANAGER
Eldon's Restaurant
12.2009 - 10.2014
FOODSERVICE TERRITORY MANAGER
U.S. Foods
02.2008 - 10.2009
FOODSERVICE SALES AND MARKETING
Sysco Lincoln
11.2005 - 10.2008
EXECUTIVE PASTRY CHEF
Venue Restaurant
10.2004 - 06.2005
EXECUTIVE PASTRY CHEF
Marriott, Lincoln
07.2003 - 10.2004
SOUS CHEF
WR Restaurant Group
07.2001 - 06.2003
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
A.A.S. - Culinary Arts
Johnson & Wales University
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