Elizabeth Ann Vestal

***** ***** ***** ***. *** Dallas, TX 75248 214-***-**** adzk69@r.postjobfree.com

Education:

M.B.A. - Hospitality, May 2016, Johnson & Wales University (JWU)

B.S. - Food Service Management, February 2015, Johnson & Wales University (JWU)

A.A.S. - Culinary Arts, November 2013, Johnson & Wales University (JWU)

Relevant Coursework: Advanced Culinary Skills, Baking I and II, Garde Manger I and II, Hospitality Supervision, Menu Design, Nutrition for Food Service, Purchasing, European Cuisine, New World Cuisine, Classical French Cuisine, International Cuisine, Meat cutting, Advanced Dining, Event Management, Hospitality Law, and Hospitality Accounting

Highlights of Qualifications: ServSafe Certification 2011, American Culinary Foundation (ACF) active member 2011 and ServSafe Alcohol Advanced Certificate 2013

Academic Awards & Recognitions: Phi Theta Kappa Honor Society active member, Presidents List 2011,

Dean’s List 2012-2015 (GPA 3.81/4.00), Sigma Alpha Pi 2012, Summa Cum Laude 2013, Magna Cum Laude 2015, Nominated for JWU Charlotte Campus Commencement Student Speaker 2015, and Magna Cum Laude 2016

Professional Experience:

Sous chef Chef Kent Rathbun Catering Dallas, TX 2016-2017

* Member of an elite crew selected for the “Taste of the NFL” events at AT&T Stadium in Arlington, TX (11/24/2016) and Super Bowl LI 2017 at NRG Stadium in Houston, TX (02/05/2017).

* Member of an elite crew selected for the signature fundraising event “Park & Palate 2016”, the annual meeting of the Dallas Bordeaux Club, and high-profile events at Chef Rathbun’s private residence.

* Menu design, food preparation, train and supervise apprentice chefs, cooks, and staff members.

* Maintain food safety via proper handling of food and their associated “Safe Temperature Zones".

* Receive, label, and store daily shipments and log receipt of items in computer.

Lead Crew Member (Internship) Compass Group Flick Dining High Point, NC Fall 2013

* Oversaw the lunch line at service times for approximately 1,300 elementary and high school students.

* Maintained proper handling of food and temperatures.

* Received, labeled, and stored daily shipments and logged receipt of items in computer.

* Maintained 5 food displays (salad bar, 2 hot lines, grab-n-go bar, desert bar) for students and staff.

* Oversaw food production before service time.

Manager Panera Bread Greensboro, NC 2007-2008

* Scheduled daily work positions and shift duties based on the 9-11 available personnel.

* Maintained/oversaw the quality of all baked goods and their presentation in customer display areas.

* Processed daily deliveries, managed vendor relations, and ordered stock weekly.

* Managed cash handling and all daily reports during that shift including making the daily bank deposits.

* Oversaw customer relations including responding to customer questions and comments.

Shift Manager McDonald’s DUKE University Durham, NC 2006-2007

* Assigned daily work stations and areas of responsibility to the 12-15 shift members on duty.

* Oversaw cash handling and data collection for transactions generated during shifts worked.

* Handled daily shipments and ordered stock to maintain par levels.

* Coordinated Deep Cleaning of equipment according to cleaning schedule.

* Managed the response to customer inquiries and concerns.

Banquet Leader Catering By Ellen’s Greensboro, NC 2004-2005

* Pre-set rooms according to BEO`s for formal dining events, including special requests from clients.

* Coordinated the daily plated dinners for Stanley Furniture Corporation during the International Home Furnishings Market in High Point, NC and supervised a staff of 15-25 people.

* Experienced in Weddings, Showers, Private In-home functions, Corporate, and Special Events including Political Fundraisers.

* Authorized to manage events at The Reynolda House in Winston-Salem, NC.

* Assisted all stations at events and filled in when needed.

Crew Leader The Painted Plate Catering Greensboro, NC 2001-2003

* Assigned crew positions according to available staff and pre-packed needed materials.

* Pre-set rooms according to BEO`s for formal dining events, including special requests for up to 2,500 guests.

* Experienced in Weddings, Showers, Private In-home functions with table side food preparation and service, Bar/Bat-Mitzvahs, Fundraisers, and Corporate Events.

* Maintained food levels and quality of staff service (20-25) for daytime events at Natuzzi’s of the America’s at the International Home Furnishings Market in High Point, NC.

Skills:

Management, Employee Training and Development, Budget and Menu Planning, MS Office Suite, Interpersonal Communications, Pre-setting facilities for Special Events, High-volume functions, Familiar with Vegan, Vegetarian, Kosher and Fine Dining Principles/Methods.

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