Nona Nielsen-Parker - ad0cyo@r.postjobfree.com - 410-***-****

PROFILE

I am seeking employment that will make best use of my creativity, deep experience as a culinary professional, and excellent organizational and problem-solving skills.

• You will find me well versed in all aspects of food production and catering, including budgeting, FDA guidelines, HACCP certification, menu research and development, purchasing and warehouse organization, inventory control, and personnel management.

• My most recent employment was managing a 30-person commissary kitchen that supports a $10 million operation with four restaurants, 12 farmers’ market stands, and corporate catering. I am highly organized, detail-oriented, and used to quick problem-solving and thinking on my feet. WORK EXPERIENCE

Production Manager – Atwater’s, Baltimore, MD

2013 – September 2023

Atwater’s is a $10 million operation with four restaurants, 12 farmers’ market stands and a robust corporate catering business. The production facility, which I manage, is 20,000 square feet with 30 employees. It provides all food items to all Atwater’s outlets. My current responsibilities included:

• Oversee culinary production and distribution of food items to all Atwater’s outlets, including soups, sandwiches, salads, Scottish pies, cookies, jam, coffee, and more.

• Organize all holiday menus, from concept and production to packaging and sorting for proper delivery.

• Utilize sophisticated “Flexible” software, an ordering, production and sales program used by all departments.

• Develop new seasonal menus from concept through proper execution at each restaurant.

• Oversee inventory management and requisition of materials and goods.

• Maintain high quality and consistency of Atwater’s ingredient standards, which include supporting local farmers and producers and creating an affordable product that supports the neighborhoods where the restaurants are located.

• Maintain and further relationships with vendors based on knowledge of market trends and pricing fluctuations.

Kitchen Manager – Atwater’s, Belvedere Square, Baltimore, MD 2006 - 2013

Belvedere Square is the busiest Atwater’s restaurant location. My responsibilities included:

• Oversee breakfast, lunch and dinner execution, including on-site seating, carry-out and a 15-seat soup counter, with open kitchen.

• Create and produce soups sent to a second location and numerous farmers’ markets.

• Manage five-person kitchen staff and assist with front-of-the-house management and more than 20 wait staff.

• Create, organize and deliver menu changes four times per year. Founder, Principal and Executive Chef, Glasz Café and Glasz Gourmet Catering, Baltimore, MD 1990 – 2006

This $3 million café and gourmet catering business, which I developed and ultimately sold, was awarded

“Best Dinner to Go” for multiple years in Baltimore magazine and was featured on the Food Channel’s

“Best of Healthy Eating.” As owner, I:

• Created and managed a profitable café and gourmet catering business with a staff of 10 people.

• Developed creative catering and holiday menus for in-house and off-premise dining.

• Managed budgeting, purchasing, inventory control, human resources and sales. EDUCATION AND AFFILIATIONS

• Board of Directors member, Scholarship Committee Chair, former Nominating Committee Co- chair - Les Dames d’Escoffier, Washington, D.C., Chapter

• Legacy Award Committee member - Les Dames d’Escoffier International

• Bottom Line Training, Open Book Finance - Zingerman’s ZingTrain, Ann Arbor, MI

• HACCP Certification – Serve Safe, Baltimore, MD

• Former Board of Directors member, Secretary - American Institute of Wine & Food, Baltimore, MD, Chapter

• Theory and Techniques for Professionals Certificate - L’Academie de Cuisine, Gaithersburg, MD

• Associate of Arts - Catonsville Community College, Catonsville, MD REFERENCES

Available upon Request