Neva Justham-Bennett
Kent,OH
Summary
Over twenty years experience in selling, consulting and business development with a focus on creative growth strategies; contract execution and client relations. Ten years experience in restaurant consulting, menu development, business development in multi-unit, restaurant concepts. Two time business owner; private chef and restaurant co-executive chef. Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
10
10
years of professional experience
Work History
Co-Executive Chef/Owner
Twin Flames Hospitality Group, LLC
01.2023 - Current
- Manage daily restaurant operations: direction, reputation, marketing and profitability
- Conceptualization and planning
- Menu writing, maintaining inventory, planning and managing culinary direction
- Food costing, food safety and health regulations, meeting budgetary requirements
- Managing staff issues, hiring, training
Private Chef | Owner
NJ and Co, LLC - DBA The Seed Kitchen
02.2015 - 08.2023
- Planned and prepared food following special diet needs.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Organized special events and dinner parties for clients, including menu planning and presentation details.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Designed creative dishes to showcase culinary talents as requested by clients.
- Performed financial analysis and recommended effective methods to cut costs.
- Conducted research on new cooking methods, ingredients, equipment, and recipes.
- Identified recipes through careful research and study of different cultures that could be used to create authentic, from scratch meals.
- Collaborated closely with each client to ascertain kinds of meals and foods that would meet needs.
- Assisted in the selection of wines to compliment meal courses.
- Stocked pantry with clients' favorite items.
Executive Chef /Culinary Consultant
Thorncreek Winery and Gardens
Aurora, OH
04.2016 - 03.2023
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created daily specials based on seasonal ingredients and customer feedback.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
Business Development Specialist
Sysco
Cleveland
01.2021 - 01.2023
- Responsible for engaging in a team selling approach; engage in a cross functional team of specialists to create a comprehensive strategy that meets prospects needs
- Leverages resources, fostering relationships with prospect(s)
- Identifying qualified prospects to coordinate the proposal process for contracts; build client trust, address concerns, and shorten sales cycles
- Developed strong relationships and seek new opportunity
Business Development Manager
US Foods
Cleveland, OH
11.2018 - 10.2020
- Responsible for sourcing and developing profitable new business that can be transferred to Territory Manager
- Pursue highest potential sales leads for conversion into a customer to achieve annual sales and profit
- Support TM by capturing and penetrating high potential growth opportunities and develop market share
- Utilizing KPI's and tech; a sound business plan to develop market share focusing on the divisions footprint
Education
Professional Culinary Certification - Plant Based Chef
Rouxbe Professional Chef Travel Program
01.2015
Pre Med, Biology | Art History, Fashion Design
Kent State University
01.2014
Skills
- Business Development
- Key Account Development
- Restaurant Consulting
- Executive Chef
- Proprietor
- Plant-Based Chef
- Client relationship building
- Recipe creation
- Culinary techniques
- Food presentation
- Menu development
- Ingredient sourcing
- Kitchen management
- Food preparation techniques
- Business operations oversight
- Forecasting and planning
- Budgeting and cost control
- Recipes and menu planning
- Food plating and presentation
- Signature dish creation
- Kitchen staff management
- Vendor relationship management
Websites
Languages
- English
- Basic French
Timeline
Co-Executive Chef/Owner
Twin Flames Hospitality Group, LLC
01.2023 - Current
Business Development Specialist
Sysco
01.2021 - 01.2023
Business Development Manager
US Foods
11.2018 - 10.2020
Executive Chef /Culinary Consultant
Thorncreek Winery and Gardens
04.2016 - 03.2023
Private Chef | Owner
NJ and Co, LLC - DBA The Seed Kitchen
02.2015 - 08.2023
Professional Culinary Certification - Plant Based Chef
Rouxbe Professional Chef Travel Program
Pre Med, Biology | Art History, Fashion Design
Kent State University
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