Cole Andrich

Turned broad creative direction into finished wedding environments by interpreting layouts and troubleshooting installations. Converted disorganized residential spaces into functional systems through assessment and storage planning.

Sustained safe operations across nine commercial fishing seasons by tracking weather, tides, fish behavior, and equipment readiness. Reduced preventable downtime by coordinating repairs and managing bulk purchasing, perishables, and interstate shipping.

Coordinated weekly meal selections and accurate orders for approximately 100 residents. Maintained lunch, dinner, activity, and banquet service by setting priorities and filling critical staffing gaps.

Maintained consistent production, sanitation, and storage standards during hot- and cold-line service.

Improved inventory visibility by initiating a new system for fresh, frozen, and dry goods used across culinary labs. Kept multiple labs ready by monitoring stock, filling orders, and preparing materials.

Supported banquet production for 330–500 guests by calculating needs, organizing prep, plating meals, and meeting tight service timelines.

Earned a Bachelor of Science in Food Service Management and an Associate Degree in Culinary Arts.

Earned an Associate Degree in Culinary Arts.