Sarah Furmanski
Fort Mill,SC
Summary
As a detail-oriented professional with 10+ years of culinary nutrition experience, I have an ambitious approach to managing culinary programs. In this role, I effectively led and developed multiple projects with a focus on efficiency and unified team-oriented approach with a focus on developing and maintaining project structure through goal completion. Utilizing my education and work experience, I have advance skills in management, research and development, food programs, food procurement, quality assurance, regulatory compliance, marketing, menu planning and nutrient composition.
Strong leader and problem-solver successfully managed multiple projects simultaneously by prioritizing tasks according to urgency, resource availability, and alignment with organizational goals. Uses independent decision-making skills and sound judgment to positively impact company success.
Overview
12
12
years of professional experience
Work History
Culinary Arts Instructor
Charlotte Mecklenburg School District
09.2023 - 03.2024
- Cultivated a positive classroom atmosphere conducive to learning through clear communication, respectful interactions, and active listening techniques.
- Maintain sanitation and facility standards within a commercial kitchen consistent with Mecklenburg County Environmental Health Food and Facility regulations.
- Prepared instructional materials, maintained equipment and manages materials of instruction to deliver a diverse instructional program including the completion of ServSafe and Prostart examinations.
- Monitored food production for quality, safety, and adherence to establishment standards.
- Enhanced student culinary skills by demonstrating advanced techniques and providing personalized guidance.
- Facilitated learning of diverse cuisines, broadening students'' culinary horizons and expanding their skill sets.
- Implemented effective time management strategies for students during practical cooking sessions, preparing them for fast-paced professional kitchens.
- Improved course curriculum by collaborating with colleagues to develop engaging lesson plans and hands-on activities.
- Collaborated with colleagues and improved teaching practices through professional learning communities and student retention meetings.
Culinary Lead Teacher
Sur La Table
02.2023 - 07.2023
- Directed food preparation and cooking activities to meet health and safety standards.
- Implemented strict food safety protocols, maintaining a clean and organized work environment.
- Communicated verbally and worked cooperatively with employees and customers.
- Consistently met or exceeded budget targets by closely monitoring expenses and making cost-effective adjustments as needed.
- Maintained proper storage, prep and service procedures and maintained equipment and workspaces to drive sanitary conditions.
- Maintained strict adherence to local health codes and regulations, ensuring the safety of both customers and staff members through diligent oversight of food preparation processes.
- Monitored food inventory and supplies to prevent waste.
Assistant Culinary Manager
Fort Mill School District
09.2021 - 11.2022
- Managed daily operations of the kitchen, delegating tasks effectively to optimize workflow.
- Understanding of all policies, procedures, and laws applicable to the federally assisted and state-administered School Nutrition Programs.
- Achieved regulatory compliance as well as operational, nutritional, and financial integrity of the respective programs following state guidelines, school district policies, and department rules.
- Understand meal pattern requirements and meal count procedures as prescribed by the USDA for breakfast, lunch, and snack periods.
- Ensures that proper quantities of food are prepared and served using USDA standardized recipes as provided by the foodservice department.
- Complete production record documentation, conducts daily edit checks, makes daily deposits, submit invoices in timely manner, tracks revenue and operational expenses.
- Implemented new safety protocols to maintain compliance with health department standards while ensuring a safe workspace for all employees.
WIC Nutritionist II
Chester County Health Department
03.2021 - 08.2021
- Improved nutrition outcomes by conducting comprehensive assessments and providing tailored counseling to WIC participants.
- Evaluated client needs using anthropometric measures, biochemical data, clinical assessments, dietary intake analysis, and medical history reviews for appropriate intervention planning.
- Assisted clients in overcoming challenges related to their nutritional goals by providing practical strategies for healthy eating habits.
- Streamlined administrative processes by maintaining accurate records in accordance with federal and state regulations.
- Conduct and evaluate group nutrition classes.
- Prescription of WIC food package, documentation, and high-risk referrals following program standards and protocols.
Culinary Project Manager
Compass Group-Eurest
09.2018 - 07.2020
- Orchestrated projects timelines based on yearly culinary and marketing calendar within strict timeframes and budget constraints.
- Managed risk assessments and implemented mitigation strategies to minimize potential issues during project execution.
- Prepared detailed reports on project status for stakeholders, ensuring transparency and alignment with objectives.
- Developed and initiated projects, including managing costs, schedule, and performance.
- Developed comprehensive project plans with clear timelines, milestones, and budget requirements, ensuring timely delivery of high-quality results.
- Collaborated closely with senior management to align project objectives with strategic company initiatives, ensuring that efforts contributed to overall business growth.
- R&D menus and recipes while ensuring the development of culinary menus, pricing, and operational guidelines to meet Eurest standers.
- Created station programs needed for culinary such as drafting guides, station set ups, menu, products, and implementation.
- Aligns products encouraged for our business and in line with business partners/Foodbuy.
- Worked directly with marketing team on final guide release to establish and maintain a high level of food quality and menu standards focused on variety of trends.
- Implemented continuous improvement initiatives to optimize project outcomes while maintaining costeffectiveness.
- Reported regularly to managers on project budget, progress, and technical problems.
Webtrition Manager
Compass Group-Eurest
04.2016 - 09.2018
- Supported Eurest Sector with our Webtrition data to align sector and government policy.
- Collaborated with Registered Dietitians on FDA rules and regulations with calorie posting.
- R&D ingredients and recipes, as needed to ensure nutritional accuracy and compliance.
- Conducted competitive analysis to identify market trends and capitalize on emerging opportunities for growth.
- Kiosk/Wand/CDL integration of core lists for brands to ensure flow is appropriate for end user.
- Cross-trained existing employees to maximize team agility and performance within our Webtrition data base.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
- Maximized productivity by keeping detailed records of daily progress and identifying and rectifying areas for improvement.
- Adjusted job assignments and schedules to keep pace with dynamic business needs, factoring in processes, employee knowledge and customer demands.
Dietetic Intern/Volunteer
Lancaster County School District
08.2015 - 01.2016
- Collaborated effectively with team members across departments, fostering a cohesive work environment conducive to accomplishing shared objectives.
- Provided leadership to school nutrition services to ensure compliance with federal and state regulation and policies.
- Menu planning and development following the state guidelines.
- Enhanced intern productivity by assisting with project coordination and providing ongoing support.
- Participated in state bidding process for equipment and food procurement.
Dietetic Intern/Volunteer
Novant Health and Vascular Institute
03.2015 - 08.2015
- Educated patients on the importance of proper nutrition, resulting in increased adherence to dietary recommendations and improved health outcomes.
- Expanded knowledge of specialized diets for various medical conditions, allowing for the creation of targeted meal plans that aligned with each patient''s unique needs.
- Demonstrated effective communication skills to convey complex nutritional information in an easily understandable manner for patients and their families.
- Actively sought feedback from supervisors during rotations to continuously improve skills and knowledge related to dietetics practice.
- Created engaging educational materials for both individual counseling sessions and group presentations, promoting a better understanding of healthy eating habits among diverse populations.
Chef/Menu Developer
The Cazbah
01.2012 - 02.2014
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
Education
Master of Science - Human Nutrition
Winthrop University
Rock Hill, SC09.2016
Bachelor of Science - Culinary Nutrition Degree
Johnson & Wales University
Providence, RI05.2011
Associate in Applied Science - Culinary Arts Degree
Johnson & Wales University
Charlotte, NC11.2009
Skills
- Considerable knowledge of the principles and practices of foodservice administration, team building and customer service
- Strong management skills to lead a cross-functional brand team
- Outstanding ability to work individually and as a team setting
- Self-directed learner, capable of independent learning and analysis of content, situations, environments, and conditions under which regulations must be applied
- Created value through efficient operations, appropriate cost controls, and revenue management
- Provides strong leadership to develop and maintain project structure to include clear direction, efficiencies, and time management
- Outstanding ability to work with diverse people
- Superior organizational, decision making and problem-solving skills
- High proficiency with Microsoft Office (Outlook, Word, Excel, Power Point, Project)
- Proficient in Concur, various Nutritional Databases and Kiosk/Wand/CDL
- Food Safety Regulations
- Analytical skills to assess compliance
Certifications And Activities
- ServeSafe
- America Heart Association “Kids Cook with Heart”- assisted schools and cafeterias in facilitating partnerships with teachers to provide learning experiences on cooking healthy meals.
- SNA- School Nutrition Association
- AFHK- Action for Healthy Kids
- National Dietetic Association- assisted in preparations and executions for the annual meeting
- Chefs Choice -assisted in preparations and executions for the public classes
References
- Christopher Ivens-Brown, Chief Culinary Officer, Compass Group-Eurest, 704-622-7722, Christopher.Ivens-Brown@compass-usa.com
- Suzanne Landry, MS, RD, LDN, Vice President of wellness and Sustainability, Compass Group-Eurest, 339-227-2926, Suzanne.landry@compass-usa.com
- Shannon Emmanuel, VP of Health, American Heart Association, Charlotte, NC, 704-804-2345, Shannon.Emmanuel@heart.org
- Andera Stanger, Owner, The Cazbah, Greenville, SC, 864-704-7704, Andera@thecazbah.com
Timeline
Culinary Arts Instructor
Charlotte Mecklenburg School District
09.2023 - 03.2024
Culinary Lead Teacher
Sur La Table
02.2023 - 07.2023
Assistant Culinary Manager
Fort Mill School District
09.2021 - 11.2022
WIC Nutritionist II
Chester County Health Department
03.2021 - 08.2021
Culinary Project Manager
Compass Group-Eurest
09.2018 - 07.2020
Webtrition Manager
Compass Group-Eurest
04.2016 - 09.2018
Dietetic Intern/Volunteer
Lancaster County School District
08.2015 - 01.2016
Dietetic Intern/Volunteer
Novant Health and Vascular Institute
03.2015 - 08.2015
Chef/Menu Developer
The Cazbah
01.2012 - 02.2014
Master of Science - Human Nutrition
Winthrop University
Bachelor of Science - Culinary Nutrition Degree
Johnson & Wales University
Associate in Applied Science - Culinary Arts Degree
Johnson & Wales University