Scott Vitulli

845-***-****

ad1vzd@r.postjobfree.com

Professional Summary

CULINARY R&D SPECIALIST WITH EXTENSIVE BAKING & PASTRY CHEF LEADERSHIP EXPERIENCE

Forward-thinking, quality-focused professional proven in leading as Plant Manager, all R&D phases of new & current product development. Strong training pedigree in baking and pastry arts with natural ability to lead multidisciplinary teams. Key Skills:

Culinary R&D

Operations Management

Advanced Baking & Pastry Arts

Product Development Lifecycle

Quality Assurance

Cost / P&L Control

Voice of Customer

Production Management

Team Training & Leadership

Catering Operations

Cross-Team Collaboration

Communications

Director of R&D/Operations, Junior’s Cheesecake, Burlington, NJ May, 2021 – Present

Design programs and systems for over eight million pounds of cream cheese we go through each year.

Develop new products with efficient lines to execute high volume

Oversee three retail stores as well as the 100,000 sq. ft. plant in the Burlington New Jersey

Teach and train managers to educate associates to work smarter not harder to avoid self-injury

Consult with other companies for R&D and co-packing for their products

Testing-New Products are tested by a Focus Group made up of a select customer base

Catering Chef, Sugar & Spice, Poughkeepsie, NY September, 2006 – Present

Plan, create and serve custom meals for weddings and corporate functions

Maintain optimal cost and quality metrics for all products

Interface with guests to gather, assess and translate needs into catering solutions

Director of Plant Operations, Orwashers Bakery, Bronx, NY October, 2019 – February, 2021

Set up systems for three retail stores and over 300 delivery costumers daily from one location

Developed and setup HACCP, SQF & OSHA standards and guidelines

Oversaw three retail stores as well as the 75,000 sq. ft. plant in the Bronx

Teach and train managers to educate associates to work smarter not harder to avoid self-injury

Plant Manager, Carlo’s Bakery, Jersey City, NJ September, 2018 – September, 2019

Started and developed an on-line ordering system for customers to get the same products anywhere in America that is sold in more then 20+ Carlo’s Bakery locations.

Set up SQF guidelines and systems for certifications

Developed all QA documents for traceability

Reconfigure and optimize formulas for maximum efficiency

Set up lines for cost effectiveness and best use of equipment to lower products costs

Manager of R&D, Vie de France, Elmsford, NY August, 2017 – September, 2018

Developed 50+ different items and re-modified 20+ items all Kosher.

Starting up new product lines for: Cakes, Cookies, Pies, Tarts and Flat Bread Crackers

Guide efficient, cost-effective mass production of 50,000+ pastries weekly

Oversee 10-15 line Managers and QA

Set up nutrition with Packaging, to develop accurate ingredient labeling

Analyze feedback data in conjunction with the Marketing Team of new Product

Director of R&D/Plant Operations, Katz Gluten Free, Monroe, NY May, 2013 – August, 2017

Executed all phases of gluten-free product development, from concept to plate

Oversaw and optimize P&L reports, cost control

Managed the entire Ingredient Supply Chain for quality and origin for all products

Worked with Packaging, to develop accurate ingredient labeling

Chef Supervisor, Mount Saint Mary College, Newburgh, NY August, 2009 – March, 2018

Control cooking operations for student population of 2,000

Identify and resolve any costing or quality issues in strategic manner

Cater private parties and factually events, ensuring positive guest experiences

Executive Pastry Chef, R&D Specialist, MilMar Food Group, LLC, Goshen, NY July, 2012 –July, 2013

Guided production of 30+ items made with dough

Consult with companies for R&D and co-packing

Facilitated mass production of 30,000+ pastries weekly

Mentored, trained and led staff of 300+ members against aggressive quality requirements

Executive Pastry Chef, Babycakes Baker Café, Poughkeepsie, NY May, 2006 – October, 2011

Perform all facets of scratch baking, producing innovative new pastry products

Planned and executed recipes for custom pastries

Pastry Arts instructor, Sullivan County Community College, Loch Sheldrake, NY August, 2006–August, 2009

Developed and delivered culinary curriculum, specializing in Advanced Baking and Pastry Arts

Covered topics spanning bakery management, P&L reports, cost control and team leadership

Owner, Private Bakery Consulting, LLC, Wappingers Falls, NY April, 2000 – December, 2006

Grew self-built operation from ground up, consulting clients from bakeries, cafes and catering companies

Conducted site visits to teach P&L, budgeting, cost control, quality assurance and recipe mixing

Early career experience included additional roles as Executive Pastry Chef and Head Baker.

Education & Specialized Trainings

Associate in Baking and Pastry, The Culinary Institute of America, Hyde Park, NY

Associate in Retail Business Management, Dutchess Community College, Poughkeepsie, NY

Certification in Heating Ventilation and Air Conditioning, Dutchess Community College, Poughkeepsie, NY

Bartender Certificate, New York Bartender’s Association, NY

Fundamentals of Bread, National Baking Center, Minneapolis, MN

Certifications: H.A.C.C.P., ServSafe Instructor, Aller Train, New York State/City Certificates of Sanitation

Trained in: GMP, SQF, FDA and OSHA

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