Shane Logan
Chesterfield,VA
Summary
School nutrition leader with experience spanning K–12 operations, culinary education, state-level child nutrition leadership, and executive restaurant management. Proven success leading multi-site operations, developing high-performing teams, and improving food quality, operational efficiency, and regulatory compliance. Passionate about delivering exceptional nutrition programs through strategic leadership, culinary innovation, and community engagement.
Overview
2027
2027
years of professional experience
Work History
Field Supervisor
Chesterfield County Public Schools Food And Nutrition
08.2022 - Current
- Oversee school nutrition operations for 13 schools and more than 100 direct-report employees, ensuring consistent service delivery, regulatory compliance, and alignment with district goals.
- Provide leadership and operational support for federal nutrition programs, including the National School Lunch Program (NSLP), School Breakfast Program (SBP), Summer Food Service Program (SFSP), Child and Adult Care Food Program (CACFP), Free & Reduced-Price Meal Benefits, and catering operations.
- Lead, coach, and develop school nutrition managers and staff through training, performance feedback, and operational guidance to improve program effectiveness and maintain department standards.
- Collaborate with department leadership, Human Resources, and school administrators on staffing decisions, recruitment, employee development, performance management, and operational planning.
- Conduct compliance reviews, administrative evaluations, and operational monitoring visits while analyzing trends, identifying improvement opportunities, and implementing corrective actions.
- Utilize production records, inventory data, participation trends, staffing analysis, and key performance indicators (KPIs) to evaluate performance, improve efficiency, and support data-driven decision making.
- Assist with the development and implementation of department procedures, quality standards, and operational improvements that promote consistency, compliance, and fiscal responsibility.
- Evaluate staffing structures and operational needs to support effective labor management while maintaining service quality and student satisfaction.
- Build collaborative partnerships with school leaders, central office departments, vendors, and community stakeholders to achieve department objectives.
- Collaborate closely with fellow Field Supervisors and central office departments to identify operational needs, share best practices, and support consistent implementation of department initiatives across school locations.
Culinary Nutrition Specialist
Virginia Department Of Education
06.2021 - 07.2022
- Provided culinary leadership and technical support to school nutrition programs, improving food quality, consistency, and operational practices.
- Developed standardized recipes and production methods aligned with USDA meal requirements and school nutrition standards.
- Designed and delivered culinary training for school nutrition staff focused on scratch cooking, food preparation techniques, food safety, and operational efficiency.
- Supported school divisions with menu development, recipe implementation, and strategies to increase student meal participation.
- Collaborated with school nutrition leaders to implement best practices in culinary operations, staff development, and program improvement.
Culinary Arts Instructor
Colonial Heights Public Schools
09.2013 - 06.2021
- Developed and delivered a career-focused Culinary Arts program teaching professional cooking techniques, food safety, sanitation, hospitality, and food service operations.
- Managed a student-operated café and catering program, providing real-world experience in menu planning, production, customer service, inventory management, and daily food service operations.
- Planned and executed catered events serving up to 400 guests, overseeing menu development, food production, service logistics, and quality standards.
- Created curriculum and hands-on learning experiences aligned with Virginia CTE competencies, including ServSafe Manager food safety certification training and industry-based culinary practices.
- Mentored and coached a competitive Culinary Arts team, preparing students for regional and state-level competitions through advanced culinary training and skill development.
- Managed a commercial instructional kitchen, including ordering, inventory control, equipment utilization, food safety practices, and production planning.
- Developed students’ culinary, leadership, teamwork, and workplace readiness skills through authentic industry-based learning experiences.
Executive Chef
Pescados Latin and Caribbean Restaurant
2007 - 2011
- Led all culinary operations for a high-volume Latin and Caribbean restaurant, overseeing food production, menu execution, quality standards, and daily kitchen operations.
- Developed seasonal menus and standardized recipes while maintaining consistency, cost controls, and high-quality food preparation.
- Managed, trained, and mentored culinary staff, establishing expectations for food safety, sanitation, efficiency, and professional kitchen practices.
- Oversaw inventory management, purchasing, vendor relationships, and product utilization to control food costs and minimize waste.
- Implemented food safety procedures and sanitation standards while maintaining compliance with health department regulations.
- Directed kitchen workflow, production schedules, and service execution in a fast-paced restaurant environment.
- Collaborated with front-of-house leadership to enhance customer experience, service quality, and operational efficiency.
Pastry Chef /Line Cook
McCormick & Schmick's Seafood & Steaks
2004 - 2006
- Crafted intricate desserts and pastries, adhering to high-quality standards.
- Developed new dessert recipes, enhancing menu offerings and customer satisfaction.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
Education
Bachelor of Arts - Education
University of Richmond
Richmond, VACulinary Arts - Culinary Arts
French Culinary Institute
New York, NY2006
Skills
- School Nutrition Operations
- Multi-Site Leadership
- Staff Development & Training
- USDA Child Nutrition Programs
- Budget & Cost Control
- Inventory & Procurement
- Forecasting & Production Records
- Food Safety & HACCP
- Menu Planning & Recipe Development
- Community Feeding Programs
- Workday
- PrimeroEdge
- Strategic Planning
- Culinary Operations
- Catering & Event Management
- Public Speaking & Conference Presentations
Timeline
Field Supervisor
Chesterfield County Public Schools Food And Nutrition
08.2022 - Current
Culinary Nutrition Specialist
Virginia Department Of Education
06.2021 - 07.2022
Culinary Arts Instructor
Colonial Heights Public Schools
09.2013 - 06.2021
Executive Chef
Pescados Latin and Caribbean Restaurant
2007 - 2011
Pastry Chef /Line Cook
McCormick & Schmick's Seafood & Steaks
2004 - 2006
Bachelor of Arts - Education
University of Richmond
Culinary Arts - Culinary Arts
French Culinary Institute