Sara Coleman
Jersey City,NJ
Summary
Personable and driven culinary professional with 15 years of professional experience in culinary operations management and leadership roles looking for a new home.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Chef
Sodexo
03.2024 - Current
- Manages kitchen operations and staff of about 25 people
- Oversees all aspects of daily production for up to 250 customers per day in cafe and patient beds
- Develop menus, controlled food costs and oversaw quality, sanitation, and safety processes including monitoring of Production Records and HACCP Food Safety Logs
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Oversee inventory management.
- Responsible for menu development, production, and safety for both cafe and hospital patients
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Concept development and roll-out to increase customer engagement and satisfaction
- Plan and execute all catering events including customized events
- Annual Sales Volume: Catering ($....K) and Resident Dining ($....K)
- Maintained a 96% food & safety audit score
- Implemented food waste tracking and management procedures to reduce food waste
- Utilize cross-training to not only maximize staff capabilities in all areas, but to also grow staff
- Proficient in use of FMS, Drive, Retail Ranger, Leanpath, Kronos,
Chef Manager
ISS / Guckenhheimer
06.2022 - 01.2024
- Hired as Executive Chef and promoted to Chef Manager 10/23
- Manage cost controls and control expenditures for the account
- Rolls out new culinary programs in conjunction with company marketing and culinary team
- Concept development and roll-out to increase customer engagement and satisfaction
- Manages all kitchen operations and staff of about 7 people
Responsible for the successful operation of the culinary department including menu development, production, and safety - Oversees all aspects of daily production for up to 300 customers per day
- Plan and execute all catering events including customized events
- Annual Sales Volume: Catering ($425K) and Resident Dining ($275K)
- Increased café profits by 40% since star
- Increased catering profits by 42% since start
- Streamlined process to cut down average customer wait time from 10 minutes to 6 minutes
- Maintained a 96% food & safety audit score
- Implemented food waste tracking and management procedures to reduce food waste
- Excellent relationship with staff and utilized those relations to foster a harmonious and cohesive environment
- Recruitment, onboarding, and training
- Labor recording and management
- Primary person responsible for customer outreach and interaction
- Management of all daily tasks both Front of House and Back of House
- Maintain client relations and satisfaction
- POS systems programming
- Ordering, inventory, and data input
- Utilize cross-training to not only maximize staff capabilities in all areas, but to also grow and promote staff
Executive Sous Chef
Compass Group / Flik
01.2020 - 06.2022
- Responsible for operation of entire culinary department
- Consistently demonstrates safe food preparation, assembly, and presentation in alignment with standard procedures to meet client and company expectations.
- Assists with managing cost controls for account
- Rolls out new culinary programs in conjunction with company marketing and culinary team
Manages all kitchen operations and staff of about 20 people - Oversees all aspects of daily production for up to 1300 customers per day
Produces and execute catering events - Monitoring of prep time and cooking to ensure punctuality of hours of operations
Identify areas for improvement - Oversees ordering, inventory, and data input
- Maintains positive relationships with food vendors
- Monitoring of Production Records and HACCP Food Safety Logs
- Manage Communication and Staff Concerns
- Delegation and Supervision of Job Tasks
- Annual Sales Volume: Catering ($1.3 MM) and Resident Dining ($6.5 MM)
Executive Sous Chef
Sodexo
08.2009 - 01.2020
- Hired as Prep Cook in 2009; Promoted to Cook within 6 months; Promoted to Lead Cook 4 months later; Promoted to Sous Chef one year later; Promoted to current role as Executive Sous Chef 7 months later
- Managed all kitchen operations and staff up to 40 people in total
Oversee all daily production cooking for 150 - 450 students per meal period - Directly responsible for production of catering food including safety standards and execution for caterings up to 800 people
- Catering food costs maintained around 30%; Resident Dining maintained around 25%
- Increased catering sales by $500k over 3 years with team outreach and increased food quality
- Doubled guest Satisfaction through hands on interaction with students and implementing menu suggestions
- Oversees scheduling, ordering, inventory, and data input
Maintains food standards, meeting university expectations - Work with Executive Chef on 5-week cycle menu development for Resident Dining and for all catering menus
- Maintains positive relationships with food vendors
- Monitoring of Production Records and HACCP Food Safety Logs
- Manage Communication and Staff Concerns
- Delegation and Supervision of Job Tasks
Education
Asaociates - Hotel, Restaurant, & Tourism Management
Fairleigh Dickinson University
Teaneck, NJ05-2011
Associates - Culinary Arts
Hudson County Community College
Jersey City, NJ05-2009
Skills
- Critical Thinker
- Works Well Under Pressure
- Hard Working
- Ability to Handle Fast Paced Environments
- Multitasking
- Commitment to Quality
- Problem Solving
- Teamwork
- Customer Service
- Adaptability
- Time Management
- Leadership
Certification
Servsafe Manager January 2020
Servsafe Allergen September 2023
Timeline
Executive Chef
Sodexo
03.2024 - Current
Chef Manager
ISS / Guckenhheimer
06.2022 - 01.2024
Executive Sous Chef
Compass Group / Flik
01.2020 - 06.2022
Executive Sous Chef
Sodexo
08.2009 - 01.2020
Servsafe Manager January 2020
Servsafe Allergen September 2023
Asaociates - Hotel, Restaurant, & Tourism Management
Fairleigh Dickinson University
Associates - Culinary Arts
Hudson County Community College
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