Zachary Shepard
Cincinnati,OH
Summary
To succeed in an environment of growth and excellence, earn a job which provides job satisfaction and self-development and help achieve personal as well as organization goals. Performance-driven Vice President with 15 years of experience aligning systems with business requirements, policies and regulatory requirements. Passionate about applying excellent organization and communication skills to manage and lead teams. Results-oriented individual well-versed in interfacing and consulting on business processes to drive results based on sound overall business judgment.
Overview
18
18
years of professional experience
Work History
Vice President of Culinary/Director of Culinary Sales
Sugarcreek Packing Co.
01.2016 - Current
- Manage Culinary and Product Development for 20+ national accounts in Foodservice and Retail through direct relationships with their culinary and purchasing teams
- Oversee pipeline of 60+ Business Development Opportunities
- Manage team of 10 direct reports
- Established Co-op program with Midwest Culinary Institute for 4 annual Co-Op positions (Culinary and Food Science)
- Designed, planned and oversaw build of state of the art culinary center.
- Leveraged technology to automate workflows and streamline processes, resulting in increased productivity and cost savings across sous vide prep, cook and pack out
- Lead continuous improvement efforts across multiple plants in operations and innovation.
- Directly oversee all functions of 2 culinary centers and USDA inspected pilot plant.
- Developed itinerary and executed inaugural sous vide training for our top 20 national accounts
- Coordinate process mapping for operations on new product launches (over 70 successful product launches)
- Integral part of growing company from $580 million (2016) to $1.2 Billion 2023
District Manager/Regional Director
Compass USA
09.2014 - 01.2016
- Manage all financial obligations in a $50 Million dollar operation throughout United States, Canada, Puerto Rico
- Meet with site clients to ensure relationship/growth opportunities
- Managed all employee operations for 13 accounts – 256 employees in total
- Successfully negotiated expansion of services to include soft services, taking account from $12.5Million to $50 Million annually
- Completed corporate training in Loss Prevention, Sexual Harassment, Wage & Hour, Allergens, DISC Profile, Manager Essentials, and ServSafe
- Developed new sector in the Eurest family with Carry Out concept
- Assisted in each opening of every new account by assisting with schematics, ordering, and set-up
- Inserted Nextep POS systems into cafes for reduced labor costs and speed of service for customers
- Successfully managed RFP process for a successful bid of the Intel North America Accounts - $110 Million annually.
- Coordinated regional marketing efforts to increase brand visibility within target markets, attracting new customers while retaining current clientele base.
- Championed culture of continuous improvement by regularly soliciting feedback from employees and implementing changes based on their suggestions.
District Chef
Compass USA
07.2014 - 09.2014
- Created menus seasonally to ensure the highest level of quality available for guests
- Set up systems to enhance productivity including, but not limited to, prime cost spreadsheets, costed scheduling, tasting sheets, line check sheets, transfer logs, etc
- Adhered to and expanded upon Amgen’s strict corporate guidelines for Wellness objectives
- Managed 13 accounts across North America: Menu Development and Station Refreshes
- Quarterly Board of Directors dinners to CEO and Amgen Board
- Reduced product costs through strict controls and adherence to cost reduction strategies – 10% PC reduction.
Executive Chef
Compass USA at Procter and Gamble
07.2011 - 07.2014
- Instrumental in renewing contract for 5 years
- Maintained safe and sanitary work environment, adhering to health department standards and regulations.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Regional Purchasing Coordinator via FoodBuy for Procter and Gamble accounts North America
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Successfully opened Executive Fine Dining restaurants (2) at Procter and Gamble World HQ’s
- Planned, Organized and Successfully executed PG’s year end meetings on an annual basis - 3,000 attendees
- Received 2 Hero Awards from Compass Group – highest honor given to associates
- Established partnership with The Cincinnati Ronald McDonald House, doing quarterly dinners for children and families.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Streamlined kitchen operations with effective inventory management and cost controls.
Chef De Cuisine
Daveeds Restaurant
01.2006 - 07.2011
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Successfully acquired Level II Sommelier
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Took restaurant from #10 to #3 ranked restaurant in Cincinnati
- Ordered all foods, beverage for restaurant operations
- Maintained a staff of 15 for daily operations.
- Participated in community events as Executive Chef of our brand, enhancing brand reputation through cooking demonstrations and charity dinners.
Education
Occupational Studies in Culinary Arts Certificate -
Midwest Culinary Institute
Richard T. Farmer School of Business/Political Science -
Miami University
Oxford, OHSkills
- Client Relationship Building
- Staff Development
- Lead Generation
- Sales Leadership
- Business Development
- Process Improvement
- Resource Allocation
- Operations Management
Accomplishments
- Awarded patent for cooking process
- Current with ServSafe training through July 2022
- Chef de Cuisine for #3 Restaurant in Cincinnati (Cincinnati Magazine)
- 5 Consecutive AAA 4 Diamond Awards
- Possess the National Restaurant Association Certifications for Safety and Sanitation
- Participated as Chef at the James Beard House in June of 2014
- Successfully negotiated 4 contract extensions with accounts while with Compass Group USA
References
Gladly available upon request
Timeline
Vice President of Culinary/Director of Culinary Sales
Sugarcreek Packing Co.
01.2016 - Current
District Manager/Regional Director
Compass USA
09.2014 - 01.2016
District Chef
Compass USA
07.2014 - 09.2014
Executive Chef
Compass USA at Procter and Gamble
07.2011 - 07.2014
Chef De Cuisine
Daveeds Restaurant
01.2006 - 07.2011
Occupational Studies in Culinary Arts Certificate -
Midwest Culinary Institute
Richard T. Farmer School of Business/Political Science -
Miami University
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