Ali Barker

269-***-**** ad4ovo@r.postjobfree.com

Relevant Responsibilities and Skills:

Leadership: Identifies and communicates goals. Implements sustainable action plan to measure and achieve objectives on time and on budget

Team Building: Aligns with Talent Acquisition Team to assess the needs and identify talent gaps. Screens, interviews, hires, and onboards new culinary staff. Assesses upskilling opportunities, implementation, and outcomes

Fiscal Responsibility: Maintains operations within budget, manages inventory, purchasing, cost of goods, waste mitigation, labor cost

Problem-Solving: Uses both data and practical experience to analyze information and processes to increase efficiencies

Agility: Adapts, multi-tasks, and leads as circumstances shift, identifying and tackling priorities Relevant Work Experience:

Corporate Traveling Support Chef

Sage Dining Services, 2021-2023

The nation's leading provider of sustainable dining services to discerning private schools and colleges Morrison Living, 2019-2021

A hospitality-focused company committed to changing the standard of senior living Executive Chef:

Marigold Catering, Cleveland OH, 2015-2018

Award winning boutique caterer offering five-star dining, creative event execution and sustainable practices Chagrin Valley Country Club, Moreland Hills, OH 2013-2015 A premier private golf and social club

South Franklin Circle, Chagrin Falls OH, 2009-2013 A Judson Retirement Living community setting a new lifestyle standard for older adults Bistro on the Boulevard, St. Joseph, MI 1997-2009

Southwest Michigan’s preeminent dining and lodging destination Executive Chef/Owner

Piperade, Cleveland OH 1991-1996

“Lightning in a bottle”, -Cleveland Plain Dealer

CAREER SUMMARY

Executive Chef / Traveling Executive Chef

Catering, Corporate, Fine Dining Restaurant/Hotel, Banquets. Responsible for all aspects of planning, mentoring and directing the team, managing cost controls, coordinating the project, and driving brand identity to meet mission-driven goals within the prescribed time frame and budget. Recognition Highlights:

James Beard Award Nominee:

Best Chef, Great Lakes

Award of Achievement for

Outstanding Contributions to

the Community, North Coast

Magazine

James Beard Foundation:

Award Ceremony Event Chef,

5-time Beard House Guest

Chef

Nation’s Best New Restaurant,

Bon Appetit Magazine

Founding Executive Chef:

Danny Meyer’s Union Square

Hospitality Group

Certifications

ServSafe

Weatherhead School of

Management, Case Western

Reserve University,

Cleveland OH

Professional Fellows Program

Education:

Culinary Institute of America,

Hyde Park NY

AOS Degree

Measurable Results:

Team development and growth; Improved staff morale, retention, and performance

Delivery on financial goals: Increasing efficiencies, reducing waste, streamlining purchasing, and controlling inventory Delivery on consistency: Standard operating procedure implementation

Culinary innovation and creativity

Create and sustain a positive workplace culture that derives joy in delighting guests daily

National recognition as culinary industry leader: New York Times, Newsweek Magazine, USA Today, Wall Street Journal, Bon Appétit Magazine, Nation’s Restaurant News among others

Technical and Personal Skills and Abilities:

Strong program management, strategic thinking, creative thinking, proactive thinking, and problem-solving skills in a fast-paced environment

Expert culinary technical skills

Time management, multi-tasking, and project prioritizing skills Adaptable and agile self-starter

Uncompromising work ethic and dependability

Exceptional written and verbal communication skills and the ability to communicate appropriately at all levels of the organization Professionalism, integrity, and empathy

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