Sherri Curtis

Fine Dining and catered events space

• Orchestrated catered events, worked closely with the front of the house staff to ensure proper execution of meal delivery
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Evaluated food products to verify freshness and quality
• Developed and remained accountable for safety, quality, consistency and adherence to menu standards
• Modified recipes to accommodate dietary restrictions and allergies
• Oversaw scheduling, inventory management, and supply ordering
• Researched food trends to created specials with cross utilization

A 1950's Style Diner, Complete with soda fountain, custom catering, and racetrack concessions

• Responsible for all areas of restaurant, ordering, scheduling, hiring, training, and cost controls
• Oversaw business operations, inventory control, and customer service for the restaurant
• Handled and stored food to eliminate illness and prevent cross-contamination
• Coordinated with team members to prepare orders for off sight functions
• Reduced menu items to cut costs and reduce inventory
• Worked with customers to plan customized catered events

A Golf Club, offering catering, and outdoor dining seasonaly

• Planned, Prepared, and executed all catered functions
• Created upscale menu for outdoor venue that increased sales exponentially
• Oversaw business operations, inventory control, and sanitation procedures
• Created tiered catering menu to accommodate all types of functions
• Responsible for all scheduling and hiring and training of kitchen staff

Cambridge City Health Alliance, University of Massachusetts Boston, WGBH

• Managed multi restaurant outlets throughout the campus
• Developed kitchen staff through training, disciplinary action, and performance reviews
• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity
• Created vegan and gluten free menus to accommodate customer diets
• Organized staff and food for major sporting events
• Oversaw the implementation of the Cook Chill Re-therm System
• Developed unique events and special promotions to drive sales.
• Developed staff in-services to engage, encourage and educate staff on customer service, safety and sanitation
• Reduced food costs by 3% of multi million dollar facility
• Coordinated with catering staff to deliver food services for special events and functions.

Hand selected to work under professional staff of the university while earning bachelor’s degree

• This rigorous training program provided on the job training in restaurants, hotels and schools
• Worked closely with underclassmen, teaching culinary skills

Cashier, Deli, Prepared Foods

• Worked with chefs to display prepared foods
• enticed customer with samples and learned how to upsell
• checked quality and standards on a daily bais