Value

As an executive chef, pastry chef and baker with more than 15 years experience in the hospitality industry. Amy is a strong operations professional with a successful track record in standard operating procedures, including but not limited to:

• Operations Management: Expert knowledge of day-to-day operations including hiring, scheduling, payroll, ordering, inventory, equipment and facility maintenance, food costing and food safety.

• Restaurant openings: Strong team member on several opening projects focusing on kitchen design and layout, vendor relationships, staffing, menu design and execution.

• Menu and Recipe Development: Extensive experience conceptualizing and executing appropriate, creative and cost efficient savory and pastry-driven menus restaurants and bakeries as well as commercial product lines. Specialize in developing, testing and writing recipes, including several that are featured in Chef April Bloomfield’s 2015 cookbook, A Girl and Her Greens.

• Leadership: Successfully train and manage kitchen departments, excelling in efficiency, quality and limited turnover. Experienced and respected teacher (Institute of Culinary Education, New York, NY) who continues to mentor students beyond the classroom.