Jane (Jae) Gruber-Price
SUMMARY
An enthusiastic, versatile, and self-motivated business professional dedicated to surpassing colleague and customer expectations. An ethical and strategic hospitality leader who advocates ongoing initiatives, identifies trend opportunities, and facilitates change management.
PROFESSIONAL HISTORY
Independent Small Business Owner, Life Cuisine, Dacula, GA (11/17-Present)
• Personal Chef services, menu development, and purchasing customizable to preferences and dietary needs
• Private culinary instruction for beginner and advanced level cooks on an individual basis or in a group setting
• Cooking demonstrations and guided wine tasting instruction for individuals, brand promotion purposes, and corporate team building
• Hospitality consulting for improvement of procedures, financial metrics, sanitation, events, food and wine menus, and employee training
• Culinary and Hospitality curriculum design consultation
Professor for Bachelor of Science Hotel Management Program, Underwood University, Suwanee, GA (09/18- 02/19),
• Created, distributed, and reviewed course curriculum, syllabus, lesson plans, PowerPoints, and exams
• Utilized a variety of instructional strategies to engage students, including cooperative and experiential learning
• Evaluated student performance promptly and accurately based on rubrics
• Accurately maintained records of student attendance, involvement, and progress via portal
• Taught class material in accordance with learning objectives and supervises organized activities
Communicates with students outside of class to provide supplementary instruction, as needed
Academic Dean; Compliance; Interim Director of Education for a top performing college campus, Le Cordon Bleu College of Culinary Arts, Tucker, GA (04/04 – 10/17)
• Drove the short and long-term goals of the educational institution through ongoing goals and objectives
• Scheduled an average of forty instructors during four shift periods for over 70 classes
• Implemented procedures and tools to further the college's educational needs, policies and guidelines
• Collaborated with departmental leadership to consistently improve the Campus Effectiveness Plan
• Conducted classroom observations to ensure engaging student instruction
• Curriculum development and administration of syllabus, rubric assessment, and classroom/kitchen standards
• Monitored student, class and instructor metrics to decrease attrition and increase graduation potential
• Identified kitchen/classroom equipment, IT, and building maintenance improvements and repairs
• Created student retention strategies to achieve improvement of year-over-year metrics
• Ensured externship compliance in conjunction with Career Services and worked closely with Registrar office to evaluate transfer credits
• Instructed kitchen curriculum, as well as core hospitality courses such as: supervision, food safety, nutrition, college success, cost control, dining room operations and wine and beverage
Independent Contractor, Personal Chef, Consultant, Atlanta, GA (12/98 - 8/01, 5/02 –04/04)
• James Beard House, New York, New York, participant in menu development and assistant to featured Chef.
• High end, exclusive client menu development, preparation, presentation, buffets/seated dinners
• On-site Lead Chef, menu development, large function execution, extensive work in Kosher catering
• Consultant, menu development, staff training - Basilia Restaurant, El Salvador, Central America.
Consultant, menu development, sanitation improvement - Cafe Sunflower Restaurant & Mosaic Restaurant.
• Supervision of on-site staff, kitchen work in private homes, banquet work - Black Tie Services.
Executive Chef, Vino! Restaurant, 2900 Peachtree Road, NE, Atlanta, GA 30305 (8/01 - 5/02)
• Responsible for all kitchen functions including supervision, assessing food trends, purchasing of high quality and fiscally responsible product from purveyors (decreased food cost by 6 percent in three months), prioritization of tasks, excellent health department scores, wine dinner, special event and catering menu development; worked with FOH managers to develop marketing strategies.
• A completely positive November 2001 lunch review by Krista Reese, Atlanta Journal/Constitution.
Jane “Jae” M. Gruber-Price
Email: ------------; Cell: ------------
Linked In Profile: ------------/in/jae-gruber-price-18a2509
EDUCATION
Colorado Technical University, 2015, Master of Science in Management with a concentration in Organizational Leadership and Change
Ashford University, 2010, Bachelor of Arts in Organizational Management with a concentration in Hospitality; Summa Cum Laude; Alpha Sigma Lambda Honor Society; Deans List, Fall 2008, Spring 2009, Summer 2009, Fall 2009 & Winter 200
Gwinnett Technical College, 2007, Associates of Applied Science, Hotel/Restaurant/Tourism Management, Summa Cum Laude; Member: National Technical Honor Society 2006-2007; Deans List Spring 2006
Art Institute of Atlanta, 1995, Associates of Arts Degree, Culinary Arts.
CERTIFICATIONS
• Certified Culinary Educator (CCE), American Culinary Federation
• Foodservice Management Professional (FMP), National Restaurant Association
• Certified Barbeque Judge (CBJ), Kansas City Barbeque Society
• Certified Higher Education Professional (CHEP), National Association of State Administrators
and Supervisors of Private Schools
• Hotel Management Specialist; Special Events Specialist - Gwinnett Technical College
• Hospitality Supervision & Nutrition Certifications - National Restaurant Association
• ServSafe Food Protection Manager – National Restaurant Association
• ServSafe Proctor
RECOGINITION
• Campus President’s MVP Service Award – 2016
• Campus President Leadership Award – 2012
• Distinguished Educator of the Year - Academic Leadership - 2013
• Employee of the Month – 2006, 2013, 2014
• Faculty of the Quarter – 2007 & 2009
MEMBERSHIPS:
• American Wine Society
CULINARY, BAKING AND PASTRY, AND HOSPITALITY MANAGEMENT PROGRAM EVALUATOR
• Independent Contractor, Accrediting Council for Independent Colleges and Schools
• Independent Contractor, Accrediting Council for Continuing Education and Training
SUMMARY
An enthusiastic, versatile, and self-motivated business professional dedicated to surpassing colleague and customer expectations. An ethical and strategic hospitality leader who advocates ongoing initiatives, identifies trend opportunities, and facilitates change management.
PROFESSIONAL HISTORY
Independent Small Business Owner, Life Cuisine, Dacula, GA (11/17-Present)
• Personal Chef services, menu development, and purchasing customizable to preferences and dietary needs
• Private culinary instruction for beginner and advanced level cooks on an individual basis or in a group setting
• Cooking demonstrations and guided wine tasting instruction for individuals, brand promotion purposes, and corporate team building
• Hospitality consulting for improvement of procedures, financial metrics, sanitation, events, food and wine menus, and employee training
• Culinary and Hospitality curriculum design consultation
Professor for Bachelor of Science Hotel Management Program, Underwood University, Suwanee, GA (09/18- 02/19),
• Created, distributed, and reviewed course curriculum, syllabus, lesson plans, PowerPoints, and exams
• Utilized a variety of instructional strategies to engage students, including cooperative and experiential learning
• Evaluated student performance promptly and accurately based on rubrics
• Accurately maintained records of student attendance, involvement, and progress via portal
• Taught class material in accordance with learning objectives and supervises organized activities
Communicates with students outside of class to provide supplementary instruction, as needed
Academic Dean; Compliance; Interim Director of Education for a top performing college campus, Le Cordon Bleu College of Culinary Arts, Tucker, GA (04/04 – 10/17)
• Drove the short and long-term goals of the educational institution through ongoing goals and objectives
• Scheduled an average of forty instructors during four shift periods for over 70 classes
• Implemented procedures and tools to further the college's educational needs, policies and guidelines
• Collaborated with departmental leadership to consistently improve the Campus Effectiveness Plan
• Conducted classroom observations to ensure engaging student instruction
• Curriculum development and administration of syllabus, rubric assessment, and classroom/kitchen standards
• Monitored student, class and instructor metrics to decrease attrition and increase graduation potential
• Identified kitchen/classroom equipment, IT, and building maintenance improvements and repairs
• Created student retention strategies to achieve improvement of year-over-year metrics
• Ensured externship compliance in conjunction with Career Services and worked closely with Registrar office to evaluate transfer credits
• Instructed kitchen curriculum, as well as core hospitality courses such as: supervision, food safety, nutrition, college success, cost control, dining room operations and wine and beverage
Independent Contractor, Personal Chef, Consultant, Atlanta, GA (12/98 - 8/01, 5/02 –04/04)
• James Beard House, New York, New York, participant in menu development and assistant to featured Chef.
• High end, exclusive client menu development, preparation, presentation, buffets/seated dinners
• On-site Lead Chef, menu development, large function execution, extensive work in Kosher catering
• Consultant, menu development, staff training - Basilia Restaurant, El Salvador, Central America.
Consultant, menu development, sanitation improvement - Cafe Sunflower Restaurant & Mosaic Restaurant.
• Supervision of on-site staff, kitchen work in private homes, banquet work - Black Tie Services.
Executive Chef, Vino! Restaurant, 2900 Peachtree Road, NE, Atlanta, GA 30305 (8/01 - 5/02)
• Responsible for all kitchen functions including supervision, assessing food trends, purchasing of high quality and fiscally responsible product from purveyors (decreased food cost by 6 percent in three months), prioritization of tasks, excellent health department scores, wine dinner, special event and catering menu development; worked with FOH managers to develop marketing strategies.
• A completely positive November 2001 lunch review by Krista Reese, Atlanta Journal/Constitution.
Jane “Jae” M. Gruber-Price
Email: ------------; Cell: ------------
Linked In Profile: ------------/in/jae-gruber-price-18a2509
EDUCATION
Colorado Technical University, 2015, Master of Science in Management with a concentration in Organizational Leadership and Change
Ashford University, 2010, Bachelor of Arts in Organizational Management with a concentration in Hospitality; Summa Cum Laude; Alpha Sigma Lambda Honor Society; Deans List, Fall 2008, Spring 2009, Summer 2009, Fall 2009 & Winter 200
Gwinnett Technical College, 2007, Associates of Applied Science, Hotel/Restaurant/Tourism Management, Summa Cum Laude; Member: National Technical Honor Society 2006-2007; Deans List Spring 2006
Art Institute of Atlanta, 1995, Associates of Arts Degree, Culinary Arts.
CERTIFICATIONS
• Certified Culinary Educator (CCE), American Culinary Federation
• Foodservice Management Professional (FMP), National Restaurant Association
• Certified Barbeque Judge (CBJ), Kansas City Barbeque Society
• Certified Higher Education Professional (CHEP), National Association of State Administrators
and Supervisors of Private Schools
• Hotel Management Specialist; Special Events Specialist - Gwinnett Technical College
• Hospitality Supervision & Nutrition Certifications - National Restaurant Association
• ServSafe Food Protection Manager – National Restaurant Association
• ServSafe Proctor
RECOGINITION
• Campus President’s MVP Service Award – 2016
• Campus President Leadership Award – 2012
• Distinguished Educator of the Year - Academic Leadership - 2013
• Employee of the Month – 2006, 2013, 2014
• Faculty of the Quarter – 2007 & 2009
MEMBERSHIPS:
• American Wine Society
CULINARY, BAKING AND PASTRY, AND HOSPITALITY MANAGEMENT PROGRAM EVALUATOR
• Independent Contractor, Accrediting Council for Independent Colleges and Schools
• Independent Contractor, Accrediting Council for Continuing Education and Training