Jan Adrienne Harper
San Francisco
Summary
Extremely accomplished and versatile professional Chef, experienced in a wide variety of cuisines, as well as Vegan, Paleo, Gluten Free, and Raw foods. Experienced and comfortable working with all levels of baking, pastry and confections. Strong combination of inspirational leadership and a mastery of culinary arts. Experienced in creating new and exciting recipes and menus, and always staying ahead of the trends. Skilled at implementing sanitation programs and standards, as well as working with HACCP. Comfortable working within extremely tight budgets, yet somehow always producing beautiful and delicious foods. Well organized, grounded and light hearted, a professional that brings passion into the kitchen.
Overview
42
42
years of professional experience
1
1
Certification
Work History
Chef and Instructor
Bright Horizons
07.2021 - Current
- Independently prepare meals and snacks for 120 children in a private preschool setting
- Compose weekly menus utilizing fresh, seasonal ingredients
- Respect and provide alternative foods for children with allergies, sensitivities and preferences
- Solely responsible for ordering, inventory and the highest standard of sanitation
- Organize and instruct food related activities for children aged 1 to 4 years: Introducing them to flavors, tastes and smells as well as building self reliance and hand-eye coordination
Food Service Manager
St Vincent De Paul
02.2019 - 04.2020
- Responsible for all food service programs at the largest homeless shelter in San Francisco
- Oversaw the kitchen responsible for providing 340 adults a full hot breakfast and dinner, as well as a cold lunch, 365 days a year
- Maintained high standard of food safety and sanitation with extremely limited staff and resources
- Utilizing a food budget of $1.25 per meal, our kitchen created healthy and satisfying dishes
- Supervised a staff of 9 Union employees and a group of loyal volunteers in order to serve and clean up after service
- Responsible for all catering and special events for community outreach and fund raising
- Utilized donations in order to maintain low food cost
- Performed HR duties, developed training procedures and created schedules
- Created a changing menu that reflexed the diversity and tastes of our residents
- Responsible for all purchasing, receiving and storage maintainable
Chef and Kitchen Manager
Mumsa
01.2018 - 02.2019
- Prepared and served breakfast, lunch and snacks at a private preschool with 150 children and 25 teachers
- Utilizing all organic, seasonal and local ingredients, most dishes were plant based
- Created and perfected recipes that were then used at all 5 school locations
- Adapted recipes to accommodate food allergies and sensitivities
- Responsible for inventory management, ordering, sanitation and maintenance of all kitchen equipment
- Set up and established a commissary kitchen in order for the company to expand and take on additional school locations
Chef and Kitchen Manager
RAMS Broderick Street Residential Facility
01.2015 - 01.2018
- Responsible for the preparation of breakfast, lunch and dinner at this residential facility which is home for 34 adults suffering from mental illness
- Supervised and managed 3 chefs, as well as others who assisted us with serving and clean up
- Carried out inventory management, ordering, sanitation systems, recipe and menu development, as well as producing for all special events and activities
- Functioned on an extremely limited budget under the watchful eye of a multitude of agencies, maintaining high standards of food safety and compliance
Kitchen Manager and Executive Catering Chef
Project Open Hand
09.2001 - 06.2014
- Orchestrated daily business operations, including inventory management, receiving and quality control for this kitchen that produced more than 3000 meals a day, 365 days a year
- Demonstrated excellent leadership in supervising 30+ employees (chefs, supervisors, prep cooks and porters) and over 100 volunteers a day
- Performed HR functions; interviewing, hiring, training, coaching, mentoring, counseling, as well as all levels of disciplinary action.
- Created weekly menus and new recipes that incorporated fresh, seasonal ingredients with a budget of $1.35 a meal
- Responsible for all internal and external catering events, including all food preparation, menu planning, ordering supplies and foods, staffing and all on site services
- Developed and maintained accountable for safety, quality and consistency and adherence to standards
- Provided on going training, mentoring and coaching in order to get the most from our people
- Ensured compliance to all safety and sanitation standards set by the organization and federal guidelines
- Decreased the kitchen's food budget by 43% within the first 6 months of leadership
- Worked with ChefTec, EZLabor, and ADP programs
- Created a nurturing kitchen environment where everyone felt heard, appreciated and respected.
Chef Instructor
California Culinary Academy / Project Open Hand
01.2002 - 06.2004
- While employed by Project Open Hand, we opened our kitchen to several classes sponsored by the California Culinary Academy.
- Provided first hand industry training to students in a class entitled "Production/Catering"
- Working in our kitchen, students were introduced to production work in our high volume kitchen
- Shared relevant information regarding the importance of organization, preparation and planning.
- Taught high quantity meat fabricating techniques, menu planning for catering events, as well as costing and waste management stratigies
Executive Chef and Owner
Jan Adrienne Harper Catering
03.1982 - 06.2001
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
- Face to Face meetings with all clients in order to ensure complete customer satisfaction and return business (and referrals)
- Utilized artistic and culinary abilities creating beautiful and extraordinarily delicious foods in a multitude of cuisines
- Ever evolving selection of new and exciting food options, in order to stay ahead of the trends
- Responsible for all staffing, rentals, entertainment, ordering and execution of every event
- Obtained the freshest local and seasonal ingredients, always supporting small independent businesses
Education
Associate of Arts - Fine Arts / Glass Work
California College of Arts And Crafts
Oakland, CASkills
- Mastery of Culinary Arts
- Menu Planning
- Food Safety
- Operational Planning and Efficiency
- Batch Meal Preparation
- Creative Problem Solving
- Hands-On Instruction
- Vendor Relationships
- Motivational Leadership
- Customer Rapport
Certification
Serve Safe Management Certificate
Timeline
Chef and Instructor
Bright Horizons
07.2021 - Current
Food Service Manager
St Vincent De Paul
02.2019 - 04.2020
Chef and Kitchen Manager
Mumsa
01.2018 - 02.2019
Chef and Kitchen Manager
RAMS Broderick Street Residential Facility
01.2015 - 01.2018
Chef Instructor
California Culinary Academy / Project Open Hand
01.2002 - 06.2004
Kitchen Manager and Executive Catering Chef
Project Open Hand
09.2001 - 06.2014
Executive Chef and Owner
Jan Adrienne Harper Catering
03.1982 - 06.2001
Associate of Arts - Fine Arts / Glass Work
California College of Arts And Crafts
Similar Profiles
Pamela AndersonPamela Anderson
Infant Teacher at Bright HorizonsInfant Teacher at Bright Horizons
Joanna StampJoanna Stamp
Director at Bright HorizonsDirector at Bright Horizons
Rocio Bello GarciaRocio Bello Garcia
Teacher at Bright Horizons PreschoolTeacher at Bright Horizons Preschool