1. Culinary experience
Empire Eats Catering Raleigh, NC
Sous Chef March 2015 -Current
- Prepare for and execute offsite events across the Raleigh Durham area
- Establish food truck relationships and bookings with area businesses
- Develop and manage social media accounts for food truck
- Work with Executive Chef to develop the catering menu
- Coproduce marketing plan with event coordinators targeting local event planners and venues
The Greenbrier Sporting Club — Lodge Restaurant White Sulphur Springs, WV
Sous Chef March 2014 - December 2015
- Managed daily service in two venues while supervising and training a staff of 5
- Cultivated relationships with local farmers including creating weekly delivery program
- Created, designed, and implemented seasonal menus for lunch, buffets, and private events
- Composed seasonal newsletter articles containing promotional information and recipes
- Responsible for ordering, invoicing, payroll, and inventory
- Re-launched twice weekly happy hour program attracting up to 100 guests
Everglades Golf and Tennis Club Palm Beach, FL
Banquet Chef January 2014 - March 2014
- Delivered to the exacted standards of CMC Peter Timmins
- Managed preparation and execution of plated banquets of up to 30 guests
- Completed prep work for parties up to 700 guests
- Coordinated logistics and timing of between Banquet Kitchen, GM Kitchen, and stewards
The Greenbrier Sporting Club — Summit Restaurant White Sulphur Springs, WV
PM Rounds Chef 2013
- Ensured successful service by working with grill and salute chefs while grilling and sautéing
proteins, vegetables, and plating
- Aided in development of menu items and daily specials
- Demonstrated knowledge of preparation and plating of all menu items
- Managed station mis en place, butchered meats, prepped vegetables, created sauces and soups
- Assisted in setup and running of special events
PM Grill Chef May 2012 - December 2012
- Executed production for up to 130 guests per night and special events for 350 guests
- Butchered proteins including whole fish, large proteins, and shellfish
- Maintained mis en place of station, ensuring proper par levels and inventory
- Created menu items and daily specials
PM Garde Manger and Pastry Chef March 2012 - December 2012
Education
Johnson & Wales University
Associate of Culinary Arts 2011
Honors: Dean’s List
Southern Methodist University
Bachelor of Arts in History 2007
Community Involvement
- Currently a pen pal through Save The Children with a young boy in rural West Virginia
- Volunteered with Cooking Matters to educate children about healthy eating in Chicago
- Served as an intern with a not-for-profit educational program for under-privileged children
- Executive Team for SMU Relay for Life event with record fund-raising results
Born in Texas and raised in North Carolina,
I’ve been surrounded by amazing barbecue
my entire life. A two-year stay in Paris as a
young girl helped birth a personal
appreciation of classic preparation and
technique.
After graduating from Southern Methodist
University, I worked as an event planner
until deciding to follow my culinary passion
and attend Johnson & Wales University.
Before heading into the kitchen, I departed
on a year-long adventure, traveling through
Southeast Asia and Europe, avidly seeking
out local food, flavors, and spices, taking
cooking lessons in Istanbul, Italy,
Indonesia and several other locales.
I was fortunate to join the culinary team the
The Greenbrier Sporting Club, associated
with the storied Greenbrier Hotel, in two
different venues. I worked the line at the
upscale Summit Restaurant and was
promoted to Sous Chef at The Lodge, the
large main venue, honing both culinary
technique and management skills.
After a decade away the mountains,
beaches, clear air and people of North
Carolina drew me back home. I am
currently working as sous chef at Empire
Eats Catering. As well as my catering
duties, I have been devoting my time
establishing a new food truck program by
securing locations, developing and
managing social media accounts, and
creating menus.
I believe that great food begins with the
smallest building block of each component:
the raw uncooked ingredient. With fresh,
quality ingredients as a foundation,
techniques both simple and sophisticated
can be highlighted. Raleigh’s abundance of
local farms and proximity to the ocean
create a culinary scene perfect for fresh,
local, and delicious food.
Contact
Meredith.Hefner@Gmail.com
312-401-5870
MEREDITH HEFNER