1. Sarah Rothwell, Culinarian
191 Rosemont Ct ║Hiram, Ga 30141
Phone: (678)-896-5271 ║ ║Email: sllrothwell@gmail.com
Professional Background
Culinarian with 14+ years’ experience in the foodservice industry, with a diverse background in upscale
dining, catering, and hotel environments. Demonstrates abilities in leadership, staff development, and
administrative duties. Cross-trained in all areas of the restaurant, including Front of the house operations and
General Manager Duties including but not limited to daily, quarterly, and annually sales reports, scheduling,
payroll, hiring and training..
Summary of Skills
Quality Execution Sales Growth Purchasing and receiving
Food preparation/production Team Building/ coaching Technical Skills
Strategic Leadership Financial Acumen Menu development
Analytical Thinking maintain food cost Strategic Leadership
Education
The International Culinary at The Art Institute of Atlanta
Associates in Culinary Art
Graduated: 2009 , President’s & Dean’s list
Industry Experience
Executive Chef Bayou Catering
March 2015 – October 2015 St.petesburg , Florida
Menu development, cost analysis, food budgets, managing operating expenses, handling and maintaining food cost,
Marketing, social media, scheduling, labor cost, maintain food cost at 22% , decrease waste by 15 %, introducing food
procedures and recipe guides, increase staff and created training procedures.
Chef Manager (GM and Executive Chef) Sterling Spoon Culinary Management
November 2013 – July, 2014 Alpharetta, Ga
Menu development including cycle menu and daily specials , that are unique to and for the guest. Understanding,
Managing and executing all financial responsibilities of Business, including Food Cost, Beverage Cost,
Labor Cost, Operating Expenses and Overall P&L , Hiring, Training and Retaining Quality Team Members,
Lead team by example in execution.
Executive Chef Atkins Park Restaurant Smyrna, Ga
April 2011 – November 2013
Prepare features daily and nightly 7 days a week, ordering, Inventory, maintaining a food cost below 34 %
Scheduling, maintain health codes and sanitation, create seasonal menu, chefs menu, festivals, private
parties on and off premise, managing and leading the kitchen , training, human resources, preventive
maintenance, recipe creation.
Executive Chef Added Touch Catering (upscale catering million dollar company) Marietta, Ga
August 2008 – March 2011
Prepare menu for each client (each menu is different); preparation for all parties and do catering on site.
Create menu for all different types of clientele, prep list, ordering, Inventory management, cost control, scheduling,
Training of kitchen staff, create recipes and idea
Line Cook (Manager in Training, MIT), Nordstrom’s Bistro & Café Atlanta, GA/Tampa, FL
April 2005-April 2008- (return after Internship) - August 2008
Opening and closing duties of the Café; operated various line stations in BOH; trained new employees;
managed inventory prep sheets; conducted purchase orders and replenished merchandise in appropriate
areas; kitchen safety management

2. Other Catering and work Experience
Line Cook (internship), Hotel Europe (German and Italian Cuisine ) Engelburg, Switzerland
April- June 2008
Hot line prep; garde manger; created menu for daily service; operated buffet station; assisted with a la carte
service; clean up and break down of BOH; meat fabrication; dessert preparation
Annual Benefit Event for the Tampa Devil Rays at Nordstrom Tampa, FL
September 2005 (St. John’s Hospital), August 2006 (Moffitt Cancer Center)
Assembled appetizers, small entrees, and desserts to be served; monitored plate presentations and
replenished food as needed
CRM Appreciation Event at Nordstrom Tampa, FL
December 2005
Catered event by preparing and producing fruit displays; appetizers; and small entrees for customers