Catherine Smith
Monroe
Summary
Experienced and accomplished professional with a strong track record in employee development, customer service, and analytical skills. Proven expertise in optimizing operational efficiency through the development and execution of innovative systems and strategies, as well as fostering collaborative partnerships. Possesses 25 years of operational experience and leadership, with the ability to quickly learn and adapt to new environments. Excited to contribute skills and continue growing within a dynamic organization.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Vice President Culinary & Brand
Meriwether Godsey
01.2024 - Current
- Cultivated strong relationships with key stakeholders, including customers, vendors, regulators, and community leaders, to promote collaboration, growth, and long-term success.
- Led cross-functional teams for the successful completion of the transition to a new primary vendor and new menu system, resulting in increased efficiency and client satisfaction.
- Demonstrated proficient leadership skills to motivate employees and build competent teams who deliver our brand in four new account openings.
Director of Culinary & Brand
Meriwether Godsey
01.2023 - 12.2023
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
- Developed allergen protocols to ensure customer satisfaction and safety
- Cultivated a positive work environment that fostered employee engagement and retention and boosted overall team morale during restructuring and reporting alignments.
Director of Culinary Operations
Meriwether Godsey
07.2022 - 12.2022
- Streamlined kitchen operations for increased efficiency by reorganizing culinary roles and responsibilities with the addition of regional chefs to provide support and growth.
- Oversaw hiring processes for new employees within the culinary department, selecting candidates based on skill level as well as cultural fit within the organization's values.
- Elevated the establishment's reputation through consistently delivering high-quality culinary experiences and excellent customer service standards for high-level fundraising events for our clients.
- Reduced risk to our customers and brand by adjusting our signage and training for allergens and special diets.
- Monitored industry trends closely in order to adapt our menu offerings while preserving the brand's overall vision.
- Managed financial aspects of culinary operations, including budget planning, cost control measures, and revenue generation strategies.
Corporate Chef
Meriwether Godsey
07.2015 - 07.2022
- Implemented streamlined processes for food preparation, expediting service during high-demand events.
- Spearheaded the implementation of sustainable practices in the kitchen, reducing environmental impact and promoting a culture of responsibility among staff members.
- Educated employees in effective methods to avoid cross-contamination and ways to prepare dishes for patrons with food allergies.
- Mentored our culinary teams in the development of culinary skills, resulting in increased productivity and enhanced teamwork.
- Managed budgetary constraints effectively while maintaining high levels of customer satisfaction through creative menu planning and cost control strategies.
- Ensured consistent quality across multiple locations by standardizing recipes and training staff on proper execution techniques.
- Contributed to company growth by constantly improving operational efficiency and providing exceptional customer service.
- Collaborated with event planners to design customized menus, ensuring memorable dining experiences for clients.
Director Executive Chef
Meriwether Godsey at Duke Integrative Medicine
10.2006 - 07.2015
- Boosted client satisfaction rates through exceptional relationship management and prompt resolution of issues.
- Transformed organizational culture to embrace continuous improvement, leading by example and mentoring teams to deliver excellence as the overall leader in all areas of operations from 2011-12, 2012-13, 2013-14
- Pioneered adoption of sustainable practices, leading to company initiatives and core value statements.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Established a culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Executive Chef
Meriwether's Market Restaurant
08.2003 - 10.2006
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Executive Chef/Director of Dining Services
Meriwether Godsey at Covenant Woods
01.2002 - 08.2003
- Launched seasonal menus featuring locally-sourced ingredients, appealing to diverse clientele tastes while supporting regional agriculture businesses.
- Managed budget effectively, reducing unnecessary expenses while maintaining quality standards.
- Fostered a positive work environment by cultivating strong teamwork amongst all departments.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Conducted regular performance evaluations of staff members, providing constructive feedback for professional growth success.
- Enhanced overall dining experience by implementing innovative menu selections and presentation techniques.
- Maintained strict health and safety standards in accordance with local regulations, resulting in zero violations during tenure.
- Modified recipes to accommodate dietary restrictions and allergies.
Manager/Director in Training
Meriwether Godsey
01.2001 - 12.2001
Sous Chef
Waynesboro Country Club
02.2000 - 12.2000
Garde Manager Chef
Boars Head Inn
08.1997 - 02.2000
Education
Bachelors of Music Education -
Shenandoah University
Winchester, VASkills
- Cost Efficiency in Food and Labor
- Employee Data Management Systems
- Eco-Friendly Operational Practices
- Effective Change Implementation
- Continuous Improvement Attitude
- Strategic Development
- Workflow Optimization
- Cross-functional team leadership
- Operational leadership
- Fostering Partnerships and affiliations
- Policy and procedure development
- Corporate Identity Management
- Proposal development and presentations
Certification
- ServSafe Food Protection Manager 2025-2030 certification number 26818422
- Certified AllergenTrainer AllerTrain MenuTrinfo 2017-2026
- Certified in Mindful Eating Center for Mindful Eating 2019-2026
Timeline
Vice President Culinary & Brand
Meriwether Godsey
01.2024 - Current
Director of Culinary & Brand
Meriwether Godsey
01.2023 - 12.2023
Director of Culinary Operations
Meriwether Godsey
07.2022 - 12.2022
Corporate Chef
Meriwether Godsey
07.2015 - 07.2022
Director Executive Chef
Meriwether Godsey at Duke Integrative Medicine
10.2006 - 07.2015
Executive Chef
Meriwether's Market Restaurant
08.2003 - 10.2006
Executive Chef/Director of Dining Services
Meriwether Godsey at Covenant Woods
01.2002 - 08.2003
Manager/Director in Training
Meriwether Godsey
01.2001 - 12.2001
Sous Chef
Waynesboro Country Club
02.2000 - 12.2000
Garde Manager Chef
Boars Head Inn
08.1997 - 02.2000
Bachelors of Music Education -
Shenandoah University
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