Culinary Arts Educator and Food Safety Leader

Valerie Woods

Washington, DC ***** 202-***-**** ***********@***.***

SUMMARY

Experienced culinary educator, ServSafe instructor, chef, and food service leader with more than 30 years of experience in culinary instruction, workforce development, kitchen operations, catering, and employee training. Skilled in teaching students and young adults, developing menus and instructional materials, administering food safety examinations, and managing culinary teams. Strong background in food safety, nutrition, recipe development, inventory control, purchasing, budgeting, and customer service.

EDUCATION

The Culinary Institute of America

Associate in Occupational Studies, Culinary Arts

Howard University

Bachelor of Science, Psychology, Minor: Allied Health Science

EXPERIENCE

Culinary Arts Instructor

Job Corps

•Deliver culinary arts and ServSafe instruction to high school students and young adults.

Hyde Park, NY Washington, DC

2025-Present

Washington, DC

•Teach cooking fundamentals, knife skills, nutrition, menu development, baking principles and kitchen safety.

•Administer ServSafe examinations and prepare students to meet food safety certification requirements.

•Teach recipe scaling, measurements and basic culinary mathematics.

•Provide career-readiness training and introduce students to employment opportunities within the culinary and hospitality industries.

•Demonstrate proper use, cleaning and maintenance of commercial kitchen equipment.

•Maintain an organized, supportive and safety-focused learning environment.

Substitute Teacher 2022-2025 and 2015-2019

District of Columbia Public Schools Washington, DC

•Served as a long-term and permanent substitute teacher in classrooms across multiple grade levels.

•Implemented teacher-provided lesson plans while maintaining continuity of instruction.

•Managed classroom activities and supported students with different academic and developmental needs.

•Maintained a safe, respectful and productive classroom environment.

•Communicated classroom progress, student concerns and completed assignments to school staff.

Claims Examiner 2020-2022

District of Columbia Department of Employment Services Washington, DC

•Reviewed and processed unemployment benefit claims, including Pandemic Unemployment Assistance claims.

•Assisted claimants with applications, documentation requirements and questions regarding unemployment benefits.

•Researched claim information and maintained accurate case records.

•Used Microsoft Word, Outlook, Excel, Teams and Salesforce to manage cases and communicate with claimants.

Unemployment Insurance Clerk, Temporary 2020

District of Columbia Department of Employment Services Washington, DC

•Responded accurately and professionally to inquiries regarding unemployment insurance benefits.

•Assisted individuals financially affected by the public health emergency.

•Reviewed claimant information and directed individuals to the appropriate services and resources.

•Maintained confidentiality while handling sensitive personal and financial information.

ServSafe Instructor and Examination Proctor 2019

Prince George's Community College Upper Marlboro, MD

•Taught ServSafe food safety and sanitation courses within the college's culinary department.

•Prepared students for certification examinations and administered ServSafe tests.

•Developed and delivered PowerPoint presentations using audiovisual equipment.

•Managed class schedules, instructional materials and examination requirements.

Senior Food Monitor 2013-2019

District of Columbia Department of Parks and Recreation Washington, DC

•Trained site managers and staff on food safety requirements and Summer Meals Program procedures.

•Conducted daily site inspections to ensure compliance with program, sanitation and food handling guidelines.

•Collected and reviewed meal-count documentation, invoices and program records.

•Identified compliance concerns and provided corrective guidance to site personnel.

•Maintained organized and accurate monitoring documentation.

Owner and Head Chef 1999-2022

Chef Valerie LLC Washington, DC

•Founded and managed a full-service catering company serving private, corporate and special-event clients.

•Built the company's customer base through direct outreach, referrals and strong client relationships.

•Managed menu development, accounting, payroll, purchasing, inventory, food costs and labor expenses.

•Recruited, trained and supervised culinary and event staff.

•Developed original recipes and diverse menu selections that distinguished the company's catering services.

•Coordinated food production and service for private dinners, celebrations and catered events.

•Delivered personalized customer service that encouraged client retention and repeat business.

Chef Manager

Carroll Manor Nursing Home

•Directed menu development and daily food production for patient meals and catered functions.

•Managed purchasing, inventory, food costs and sanitation procedures.

•Supervised, trained and scheduled a culinary team of approximately 20 employees.

•Participated in hiring, onboarding and performance management.

2010-2014

Washington, DC

•Collaborated with dietitians and patients to prepare modified diets without compromising food quality or flavor.

•Ensured kitchen operations met food safety and healthcare dining requirements

Executive Chef 2010

Morrison I Georgetown University Hospital Washington, DC

•Managed kitchen production staff responsible for standardized recipes, patient meals and cafeteria service.

•Oversaw food purchasing, inventory management, sanitation procedures and kitchen controls.

•Supervised food preparation for various medically prescribed patient diets.

•Coordinated catered events throughout the hospital.

•Collaborated with dietitians to improve the quality and presentation of modified meals.

Executive Chef 1998-1999

Aramark I Georgetown University Law Center

•Developed menus, controlled inventory and trained kitchen employees.

•Prepared main entrees and supervised catered events.

Executive Catering Chef

Washington, DC

1997-1998

Sodexo Marriott I George Mason University Fairfax, VA

•Created menus and supervised food preparation for university functions and events at the university president's residence.

•Organized culinary production for events serving as many as 300 guests.

•Trained and supervised kitchen employees while enforcing sanitation and food safety requirements.

Store Buyer 1996-1997

Dean & DeLuca Washington, DC

•Purchased packaged food products and researched new products for store placement.

•Attended trade shows and industry events to remain informed about consumer and marketplace trends.

•Developed merchandising plans and maintained appropriate inventory levels.

•Trained sales associates on product features, benefits and usage.

•Supervised and reconciled monthly retail inventory.

Private Chef 1990-1996

Washington, DC and Stamford, CT

•Prepared healthy lunch and dinner menus for private families.

•Purchased ingredients and managed kitchen inventory.

•Coordinated holiday catering, formal dinners and private receptions.

•Recruited and supervised additional event staff when necessary.

•Maintained clean, organized and professionally operated household kitchens.

TECHNICAL SKILLS

Culinary Arts Instruction

Student Training and Career Readiness ServSafe Instruction and Exam Proctoring Curriculum and Lesson Implementation Classroom and Behavior Management Food Safety and Sanitation

Recipe Scaling and Culinary Mathematics Menu and Recipe Development

Team Leadership and Employee Training Food Cost and Inventory Control Catering and Event Management

Microsoft Office, Outlook, Excel, Teams and Salesforce

CERTIFICATIONS

ServSafe Manager Certification ServSafe Instructor Certification

ServSafe Examination Proctor Certification First Aid and CPR Certification

Certified Substitute Instructor, District of Columbia Public Schools

PROFESSIONAL ACCOMPLISHMENTS

- Featured in Essence Magazine and Restaurant News Magazine. -Appeared as a guest chef on the Retirement Living Network, presenting healthy alternatives for food preparation. - Featured as a guest chef on the cooking program Your Body, Your Business, Your Health. - Developed and taught continuing-education cooking classes for adults in Greenwich, Connecticut. - Knowledgeable in nutrition, modified diets, sanitation, safe food handling, eFinance and Webtrition culinary management systems.

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