Nicole VanWort
Providence,RI
Summary
Team oriented, communicative, and detail driven project manager with 5+ years in food product development consulting. Managed $1.2 million in annual revenue overseeing between 10-15 projects at any given time. Cultivated client relationships while working directly with the VP of Culinary Strategy and the CEO/Founder. Currently pursuing a Master's in Food Innovation with an emphasis on sustainable food systems and food policy.
Overview
6
6
years of professional experience
Work History
Culinary Operations Manager
Johnson and Wales University
Providence, RI
06.2022 - Current
- Managed the daily procurement of 40-50 culinary and baking & pastry classrooms, and university events.
- Oversaw quality control of 500+ items across multiple categories such as produce, dairy, meat, seafood, frozen, and shelf stable product.
- Tracked inventory and conducted monthly counts to maintain accurate records.
- Coordinated with local distributors to order necessary product needs for the university.
- Conducted interviews, selected candidates, and supported hiring processes to maintain staffing levels.
- Planned workflow, coordinated employee scheduling, and assigned duties to maintain performance and accommodate fluctuating workloads for 20+ employees.
Corporate Chef Consultant and Food Photographer
Charlie Baggs Culinary Innovations
Chicago, IL
08.2020 - 05.2023
- Managed client accounts including client relations, proposal generation, invoicing, budgets, and project execution.
- Supervised and trained up to 10 independent contractors concurrently.
- Presented, directed onsite and virtual tastings, tradeshow demos, LTO menu item creation for national chain accounts, culinary training and research-based classes, consumer focused recipes.
- Planned, prepared and executed high quality photoshoots as the chef, food stylist and photographer including back drop, lighting set up and photo editing for both print and internet distribution.
- Created gold standard recipes complying with nutritional, operational, budgetary, and ingredient constraints.
- Pre-sales support for the executive team in pipeline generation for current and prospective clients.
- Contributed regularly to World of Food Ingredients magazine.
- Participated frequently as chef and judge for the Spirit of Innovation Awards by Prepared Foods Magazine.
- Oversaw the organization, cleanliness, and the food safety compliance of the Innovation Facility.
Product Development Chef
Charlie Baggs Culinary Innovations
Chicago, IL
04.2018 - 08.2020
- Developed concepts, menus, and recipes for a variety of clientele utilizing ingredients in the sauce, spice, pasta, flour, bread, meat, seafood, plant-based, ready-to-eat, condiment, topping, and compound butter sectors.
- Showcased product applications at numerous trade shows including IFT, Flavor Experience, NRA and RCA.
- Assisted in researching, conceptualization, and development of major chain account presentations.
- Developed consumer friendly recipes for client websites and giveaways.
- Generated print and video media content per client requirements.
- Collaborated with the business development team to bring in new opportunities.
Education
Master of Science - Food Innovation-Sustainable Food Systems & Policy
Johnson And Wales University
Providence, RI05.2024
Bachelor of Science - Culinary Nutrition- Food Science, R&D
Johnson And Wales University
Providence, RI05.2017
Study Abroad - Sustainability and Critical Food Gastronomy
Auckland University of Technology
Auckland, NZ11.2016
Associate of Science - Culinary Science
Johnson & Wales University
Miami, FL05.2015
Skills
- Project Management
- Leadership
- Communication
- Problem Solving
- Time Management
- Teamwork
- Adaptability
- Organization
- Attention to Detail
- Creativity
- Networking
- Self Motivation
- Microsoft Word, Excel and Powerpoint
Timeline
Culinary Operations Manager
Johnson and Wales University
06.2022 - Current
Corporate Chef Consultant and Food Photographer
Charlie Baggs Culinary Innovations
08.2020 - 05.2023
Product Development Chef
Charlie Baggs Culinary Innovations
04.2018 - 08.2020
Master of Science - Food Innovation-Sustainable Food Systems & Policy
Johnson And Wales University
Bachelor of Science - Culinary Nutrition- Food Science, R&D
Johnson And Wales University
Study Abroad - Sustainability and Critical Food Gastronomy
Auckland University of Technology
Associate of Science - Culinary Science
Johnson & Wales University
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