The candidate has over 20 years of experience in culinary arts and food service management. Their success is measured by developing their staff and securing positions that utilize their diverse skill set, which includes menu design, budgeting, training, and leadership. They currently work as an Executive Chef but seek a management role.

1. Personal Statement: My success is measured by the success of my staff. If my staff is not
successful or fails then I have failed them.
Career Objective: Securing a position in management that utilizes the skill sets that have been
accumulated throughout a diverse career.
Key Skills: NRA ServSafe Managerial Instructor-Proctor; P&L statements; sourcing; conceptual
innovations; knife skills; sauces; fabrication; budgets; inventory controls; ordering; menu design;
facility design; food costing; menu costing; event planning; training; mentoring; leadership.
Education:
Culinary Institute of America, Hyde Park, New York 1976
Florida International University, Miami, Florida 1997
Florida State Teaching Certification
EXPERIENCE:
Present Worcester Country Club Chef Pool Side kitchen
04/16-05/13 Sodexo Framingham State University, Framingham, Massachusetts
12/15-04/16 Starbucks Shift Manager-Store Manager trainee Wellesley, Massachusetts
 Daily opening
 Evening closing
 Barista training
 Par tracking
 Waste tracking
 Daily sales reports
01/15-12/15 R&D Executive Chef Nouria Energy Worcester Massachusetts
 Menu development-recipe costing; creating new innovative approaches to “Convenience Store”
mentality
 Menu sourcing
 Responsible for 16 units food service outlets
 Yearly food service sales $7.6m presently
 Creating training program redirecting hiring processes and job descriptions
 Interfacing with marketing and PR component speaking to new demographics of business
presently
 Creation of new avenue of business with made-to-order, fresh, healthy approach
 Design of new “test kitchen” in corporate headquarters; equipment sourcing
Elizabeth K. Piacente
Contact Phone: (801)738-3357
E-mail Address:ChefEKPiacente@gmail.com

2.  Creating new SoPs and Job Descriptions to speak to hiring practices of Food Service employees
 Creating new training program for present and future hires for Food Service outlets
 Tracking of Food Service sales; creating new inventory procedures; implementing new Federal
Labeling standards
 Establishing vendor relationships and working through complex distribution logistics issues
08/12-06/14 Department Chair Culinary Arts Washburn Institute of Technology Topeka KS.
Executive Chef/Chef Instructor/NRA Servsafe Instructor/Proctor
02/12-04/12 Contract Consultant AECOM…Ft. Worth Texas.
Contributing author on Department of State food services operations and training for U.S.
Embassy Baghdad Iraq.
08/11-11/12 Adjunct Chef Instructor Burlington County Community College Mt. Holly N.J.
Chef Instructor of Introduction to Culinary Arts; concentration on knife skills, sauces,
cooking methodologies.
01/11-04/12 Externship Coordinator STAR Career Academy, Philadelphia Pa.
Contracting food service operations to be “Externship” sites for Culinary students.
01/11-03/12 Chef Instructor STAR Career Academy Philadelphia Pa.
Instructor on Culinary Arts and Baking curriculum set by Corporate Chef. Responsible
for lecture and kitchen classroom instruction focusing on all areas of cooking/baking
methodologies, recipe development, plate presentation, in addition to applicable math
and terminology. NRA ServSafe Managerial Certification Instructor/Proctor.
10/10-12/10 Management Analyst, EMERGENCY HIRE Flex Temporary Hire; Guam Naval Base,
Contracted by CNIC to Guam Naval Base to stand in as interim Food & Beverage
Manager. Responsible for organizing, designing, planning, training and all areas of
operation for the opening of a brand new branded concept food service facility Molly
McGee’s Pub. Multi-unit operations coordinator/F&B for Navy Base Guam.
2010-2012 Salt Lake County Health Department Food Handlers Certification Instructor
2010 Roland Fancy Foods Show New York City Demonstrator of food line for niche vendor.
2009/2010 Granite School District Hilda B Jones Center Salt Lake City Utah
Chef Instructor/Executive Chef
2006/2007 MAG Wau, South Sudan - Project Manager
Designed construction of camp to include water, electric, communications, kitchen
facilities, laundry facilities, ablution blocks and tent assignments. Hired all local nationals
to operate all areas of the camp.
2005/2006 Africa Expeditions, Rumbek, South Sudan - Detachment Manager/Logistics Director
2004/2005 Viking Cooking School Salt Lake City Utah - Chef Instructor
2001-2004 Catering and Events Coordinator Heidelberg Germany-U.S. DoD Army
Key Words and Certifications
 Certification - United States Postal Mail Handlers Certification (04/11/2004)
 United States Army Mail Handlers Certification
 Red Cross CPR for Professional Rescuers
 National Ski Patrol certified OEC

3.  NRA ServSafe Certified Instructor-Proctor
 Pennsylvania State CDL Class A driver’s license
PROFESSIONAL TRAINING:
OSHA trainer
ServSafe Certified Instructor/Proctor 08/13/2015
Salt Lake County Food Handlers Instructor 06/2010
National Ski Patrol OEC certified
Activities: Florida Power Boat Racing Association (1997-1999) Co-Chair