Lizeth C Larson

Senior Campus Executive Chef for Morgan State University. In Charge of all Culinary Operations, including Catering and Retail. Oversaw 165 Union Employees, 2 Executive Chefs, 7 Sous Chefs and 3 Culinary Managers. Managed budgets and cost controls, ensured policy compliance, conducted bi-monthly audits, introduced Limited Time Offerings (LTOs), led weekly culinary meetings, partnered with Marketing for campus events, helped plan the New Residential Dining Hall, developed a staff dining concept to boost traffic and revenue, assisted with onboarding of replacement.

Senior Campus Executive Chef for JHU Homewood and Peabody Campuses. In Charge of all culinary operations across campuses, overseeing 135 union employees, 3 Executive Chefs, and 3 Culinary Managers. Helped transition to a Self-Operated Program, developed Standards of Operations for 14 dining locations, created audit forms, implemented NetMenu and NutriSlice, developed over 1600 recipes, created four-week cycle menus, launched new retail concepts, expanded dietary options, and introduced sustainability measures; collaborated with Dietician and parents of students with special dietary needs.

Executive Chef/Manager for Sodexo Seniors USA with culinary support across 24 accounts in 14 states. Opened seven accounts in Arizona and one in Florida; performed GM duties for 14 accounts; managed budgets, scheduling, procurement, and menus; implemented training and audits to ensure health and safety standards; aligned with client expectations and comfort across communities.