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I am a highly efficient, customer-focused executive chef and hospitality leader with 25 years of experience spanning campus dining, healthcare food service, and high-end catering. I excel at building strong teams, optimizing budgets, and delivering exceptional guest experiences while aligning FOH and BOH operations for seamless service. I thrive in fast-paced environments and enjoy driving innovation, standards, and sustainability across diverse programs. My strengths include strategic menu planning, staff development, cross-functional collaboration, and a proactive approach to compliance, safety, and quality. I’m ready to bring forward-thinking leadership and a proven track record of delivering measurable results to a new challenge.…I am a highly efficient, customer-focused executive chef and hospitality leader with 25 years of experience spanning campus dining, healthcare food service, and high-end catering. I excel at building strong teams, optimizing budgets, and delivering exceptional guest experiences while aligning FOH and BOH operations for seamless service. I thrive in fast-paced environments and enjoy driving innovation, standards, and sustainability across diverse programs. My strengths include strategic menu planning, staff development, cross-functional collaboration, and a proactive approach to compliance, safety, and quality. I’m ready to bring forward-thinking leadership and a proven track record of delivering measurable results to a new challenge.

Lizeth C Larson

Production Manager, Project Manager, Creative Director, +2

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I am a highly efficient, customer-focused executive chef and hospitality leader with 25 years of experience spanning campus dining, healthcare food service, and high-end catering. I excel at building strong teams, optimizing budgets, and delivering exceptional guest experiences while aligning FOH and BOH operations for seamless service. I thrive in fast-paced environments and enjoy driving innovation, standards, and sustainability across diverse programs. My strengths include strategic menu planning, staff development, cross-functional collaboration, and a proactive approach to compliance, safety, and quality. I’m ready to bring forward-thinking leadership and a proven track record of delivering measurable results to a new challenge.…I am a highly efficient, customer-focused executive chef and hospitality leader with 25 years of experience spanning campus dining, healthcare food service, and high-end catering. I excel at building strong teams, optimizing budgets, and delivering exceptional guest experiences while aligning FOH and BOH operations for seamless service. I thrive in fast-paced environments and enjoy driving innovation, standards, and sustainability across diverse programs. My strengths include strategic menu planning, staff development, cross-functional collaboration, and a proactive approach to compliance, safety, and quality. I’m ready to bring forward-thinking leadership and a proven track record of delivering measurable results to a new challenge.

Available to hire

I am a highly efficient, customer-focused executive chef and hospitality leader with 25 years of experience spanning campus dining, healthcare food service, and high-end catering. I excel at building strong teams, optimizing budgets, and delivering exceptional guest experiences while aligning FOH and BOH operations for seamless service. I thrive in fast-paced environments and enjoy driving innovation, standards, and sustainability across diverse programs.

My strengths include strategic menu planning, staff development, cross-functional collaboration, and a proactive approach to compliance, safety, and quality. I’m ready to bring forward-thinking leadership and a proven track record of delivering measurable results to a new challenge.

Skills

Facebook

Instagram

Language

Spanish; Castilian

Fluent

English

Fluent

Italian

Beginner

French

Beginner

Work Experience

Senior Campus Executive Chef at Morgan State University by Sodexo Magic

May 1, 2024 - May 1, 2024

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.

Campus Executive Chef at The Johns Hopkins University

May 1, 2023 - May 1, 2023

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.

Regional Operational Support Executive Chef/Manager at Sodexo Seniors USA

January 1, 2022 - January 1, 2022

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.

Executive Chef at Morrison Healthcare

June 1, 2019 - June 1, 2019

Executive Chef for the Hospital of Providence Transmountain Campus. Directed all food services including patient/dietary, cafeteria/retail, catering, lounges and vending. Expanded team from 13 to 30; improved budget controls, increased revenue; developed catering and ready-to-go menu options; fostered collaboration with nursing staff.

Chef/Owner at Zocalo Catering/Nutri-Meals

May 1, 2021 - May 1, 2021

Providing high-end catering and meal prep services; menu development; event planning; budget management; vendor coordination; ensured compliance with health and safety regulations; wine knowledge; built strong client relationships; delivered customized gourmet experiences.

Chef/Owner at real burrit-O Inc

January 1, 2005 - January 31, 2018

Owned and operated a quick-service Mexican restaurant for 12 years; developed regional menu; standardized recipes and SOPs; managed HR, hiring, training, cost controls, inventory, permits, and licenses; built a repeat-client base and strong team culture.