Open to opportunities

Jasmine Smith

@jasminesmith1

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Highly skilled Project Manager with a strong culinary background.

United States

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What I'm looking for

I am looking for a dynamic project management role that fosters collaboration and innovation, where I can leverage my culinary expertise to drive operational excellence.

With over 10 years of experience in project management and culinary operations, I excel in streamlining processes and enhancing guest experiences. My journey has been marked by a commitment to operational excellence, where I have successfully led cross-functional teams in high-pressure environments.

As a Culinary Project Manager at Saint Paul of Cross, I have refined workflows, achieving a 29% improvement in service speed and a 15% increase in customer satisfaction. My expertise in creating standardized recipes and training programs has ensured consistency and quality in every dining experience. I thrive on building strong vendor relationships and optimizing inventory management to elevate menu offerings and control costs.

My passion for culinary arts and project management drives me to deliver exceptional results. I am dedicated to fostering a collaborative team environment and continuously seeking innovative solutions that contribute to organizational success.

Experience

Work history, roles, and key accomplishments

Current

Culinary Project Manager

Current

Saint Paul of Cross

Sep 2023 - Present (1 year 11 months)

Led and managed a dynamic team of 30, fostering seamless coordination between front-of-house and back-of-house operations to drive efficiency and exceptional service. Refined restaurant workflows by restructuring dining room and kitchen operations, optimizing processes to achieve a 29% improvement in service speed and a 15% increase in overall customer satisfaction.

Team Leadership Workflow Optimization Customer Satisfaction Recipe Development Quality Assurance Vendor Management Inventory Management Executive Chef Introduction

Current

Project Assurance Manager

Current

Chef Jae & Co

May 2015 - Present (10 years 3 months)

Created and pitched event proposals that aligned with client needs, ensuring all details were finalized and approved on time. Oversaw every aspect of event execution, from logistics to staffing, ensuring smooth operations and a great guest experience.

Event Planning Logistics Management Staffing Workflow Optimization Food Safety Quality Assurance Inventory Management Cost Control Communication Process Improvement

Sous Chef

Guckenheimer

Nov 2014 - Present (10 years 9 months)

Oversaw prep work and maintained fully stocked stations, supporting a team of 10+ kitchen staff to ensure seamless service during peak hours. Assisted the Head Chef in monitoring kitchen activities, ensuring 95%+ adherence to food safety and quality standards.

Food Safety Quality Inventory Management Team Leadership

Kitchen Manager

Savoy Restaurant & Lounge

Jan 2011 - Present (14 years 7 months)

Coordinated daily kitchen functions, ensuring all activities met corporate quality, safety, and sanitation guidelines. Collaborated with the Executive Chef to manage food budgets, control costs, and schedule staff effectively.

Kitchen Management Budgeting Cost Control Scheduling Performance Monitoring

Education

Degrees, certifications, and relevant coursework

Art Institute of Pittsburgh

Bachelor of Science, Culinary Management

Completed a Bachelor of Science in Culinary Management, gaining expertise in food production, operational management, and team leadership. Focused on streamlining processes, enhancing guest experiences, and managing cross-functional teams.

Pennsylvania Culinary Institute

Associate of Science, Culinary Arts

Earned an Associate of Science in Culinary Arts, developing foundational skills in culinary techniques and kitchen operations. This program provided a strong base for a career in the culinary field.