Chef in Denver, Colorado

Bridget Batson-Kelly Authorized to work in the US for any employer WORK EXPERIENCE Chief Culinary Officer SupperBell - Denver, Co - October 2016 to present Responsible for all culinary aspects of a small deliver startup as well as overseeing operations. Culinary Director Munchery - San Francisco, CA - August 2015 - August 2017 Responsible for culinary operations of a $30 Million annually food delivery startup company. Overseeing all aspects of the operation including but not limited to Overseeing multiple departments including labeling, procurement, production, plating, culinary operations Payroll HR compliance and implementation of policy Neighborhood relations, as it might pertain to a multimillion dollar a year production facility. Answer Customer Care emails and follow through to prevent further issues Oversee proper communication with logistics Overall Maintenance of the facility Daily menu QA Enforcing Good Manufacturing Practices, working with QA Menu planning, tastings Responsible for monthly food and labor cost goals The Chef Who Demoted Herself - https://....com- herself-6bd17755f732#.cow6j5o4n Munchery - https://....com/ Principal Chef Munchery - San Francisco, CA - 2013 to 2015 Responsible for creating menus and producing food at high volumes Created over 200 dish profiles Styling food for all profile photos Executive Chef Claude Lane - San Francisco, CA - 2011 to 2013 Responsible for the Food Cost and Labor Cost of 3 restaurants operating at 23% food cost and 8% labor cost simultaneously. Were able to open and garner two 3 Star reviews from the SF Chronicle while maintaining cost control Chef Gitane Restaurant - San Francisco, CA - 2010 to 2013 As the chef I brought Gitane to a 3 star level, Top 100 Bar Area Restaurants Promoted to the Executive chef of all three restaurants on Claude lane Café Claude, Claudine and Gitane and the commissary kitchen shared by all. As the chef I brought our newest restaurant Claudine to 3 stars for our inaugural review Gitane and Claudine were both awarded a place on The San Francisco Chronicle's Top 100 Restaurants for the Bay Area Sous Chef Pizzeria Delfina - San Francisco, CA - 2008 to 2009 I took a few months off and wanted to keep busy with out the responsibilities of a chef. Craig and Annie Stoll were kind enough to employee me! Executive Chef Hawthorne Lane / Two Restaurant - San Francisco, CA - 1997 to 2008 Maintain Budgeted Food Cost and Labor Cost Oversee catering department including multiple levels simultaneously Consistently managing a fluctuating and productive number of staff Responsible for creating menu ideas and expediting them for lunch, dinner and "two - go" program 3 Stars from the San Francisco Chronicle Top 100 Bay Area Restaurants, San Francisco Chronicle Began as a Line Cook and progressed to the position of Executive Chef over the course of 11 years. Line Cook Hamersley's Bistro - Boston, MA - 1995 to 1996 Responsible for various stations rotating every four months • Refined a broader variety of cooking skills Chef Blue Room - Cambridge, MA - 1991 to 1995 Opened restaurant as Lead Line Cook Progressed to Chef position, gaining a broader understanding of the many aspects of the restaurant industry Line Cook Carijon's Middleville Inn - Middleville, NJ - 1990 to 1991 Responsible for dinner and lunch preparation Organized and supervised all of the kitchen staff • Participated in dinner menu planning EDUCATION Peter Kump's New York Cooking School - Now known as ICE - New York, NY March 1991