Rebecca L.

Fritts
Email: Beckieinnc12@gmail.com Phone: (412) 980-3391
OBJECTIVE

Currently seeking to broaden my experience with an establishment devoted to attention to detail and
professionalism where I can continue to learn new techniques and skills.

WORK HISTORY

Compass Group: Baker Greensboro, NC

February 2016 September 2016

Operator Innovations Award in the health and nutrition category from the National Restaurant Association in 2012. 2007 Chartwells' Pulse on
Dining concept named Best Concept by Food Management Magazine. 2001 Chartwells' Terra V vegetarian and vegan concept receives Menu
Masters Award from Nation's Restaurant News.

Organized and produced of catering items

Stocked and organized dessert line
Maintained cleanliness and safety standards
Decorated cakes, cupcakes, tarts, and other pastries for service and for orders

Best Buy: Sales Associate Durham, NC

June 2011 April 2016
Generated knowledge to buying groups about products and services
Gave guidance to the public regarding new technology and responsible disposal
Generated business with good customer service
Maintained a clean working environment

The Washington Duke Inn and Golf Club: Pastry Assistant Durham, NC
October 2013 August 2014

Winner of the Forbes four star award in the Fairview dining room in 2014. The Fairview dining room also has been awarded with the AAA four
diamond award for the past twenty one consecutive years. The Fairview dining room consistently receives the Wine Spectator magazine Award
of Excellence.

Decorated specialty cakes for events and orders

Worked independently to produce restaurant, buffet, room service, and event desserts
Assists with changing the dessert menu seasonally and the production for desserts involved
Prepared a new menu weekly for brunch guests
Produced ice cream and sorbet bases in-house while experimenting with local and seasonal ingredients
Plated desserts on the dessert line for Fairview and Bull Durham Bar restaurant guests

Carolina Catering: Catering Cook Chapel Hill, NC

July 2012 September 2013
Independently opened and operated station at the banquet location for two meals per day
Decorated cakes cookies and other specialty items based on customer preference
Performed catering tasks in all locations on campus owned by Carolina catering
Created and plated specialty desserts for paid functions and events
Read, organized, and filled banquet orders for events held on campus and off

Carolina Dining: Baker Chapel Hill, NC

January 2011 July 2012
Carolina Dining Services: Rated A in Food and Recycling.
In 2011, UNC participated in the Association for the Advancement of Sustainability in Higher Education's (AASHE) Sustainability Tracking
Assessment & Rating System (STARS). AASHE is an association of colleges and universities whose mission is to empower higher education
institutions and individuals to lead the sustainability movement. STARS is a self-reporting tool that works to further increase transparency and
provide a framework for colleges and universities to track and gauge their sustainable progress. UNC received a silver rating with a score of
53.11. In the 'Dining Services' category, CDS reported 29 percent of its food as purchased from within a 250-mile radius of campus.
Produced baked goods for retail unit to be sold at other locations on campus.
Produced pastries and desserts for up to and sometimes exceeding 700 students and faculty.
Kept with safety and sanitation practices by working cleanly and helping other members of the bakery
accomplish the same goal.
Made pastries for students with dietary restrictions such as allergies and dietary intolerances.

Pinehurst Resort: Extern Southern Pines, NC

August 2010 November 2010
(2008) World's Best Golf Resorts - Reader Survey: Pinehurst ranks #1, (2010) Four Diamond Award - Carolina hotel, For superior customer
service and facilities (earned for 28th year, more than any other North Carolina resort)(2010) Four Diamond Award - Holly Inn(2010) Four
Diamond Award - 1895 Grille, Golf Digest(2009/2010) America's Greatest Golf Courses - Pinehurst No. 2,(2010) Top Courses for Women -
Pinehurst No. 8 ranked #20, The Knot - Best of Weddings,(2008/2009) Pinehurst Resort - rated a top wedding destination in reader survey,
Travel + Leisure Golf Magazine (2008) World's Best Golf Resorts - Pinehurst ranks #1, the 3rd time in four years!, Hall of Fame Inductee
(2009) Gold Tee Award, (2010) Gold Key Award - Hall of Fame Inductee, Spa Magazine (2010) Best Destinations - Golf and Spa Resort
Produced cookies, candies, muffins, specialty cakes and pastries with attention to detail and
quality
Worked on the hotline as a line cook at the casual dining restaurant
Produced batters and dough used for the production of many of their breakfast pastries
Worked with other bakers to fill orders for specialty desserts ordered from the spa or other
parts of the Pinehurst resort

EDUCATION
University of North Carolina Greensboro Greensboro, NC
Bachelors Degree in Nutrition and Dietetics in Progress May 2019

Pennsylvania Culinary Institute (Le Cordon Bleau Program) Pittsburgh, PA

Associates Degree in Specialized Technology August 2009 November 2011
Le Cordon Bleu Program in Patisserie & Baking GPA: 3.71
Maintained above average grades in classes resulting in a deans award 3 times
Volunteered at institutes taste of the nations event hosted for potential new students families
Became a peer mentor to help students having trouble in some academic subjects

CERTIFICATIONS
NRAEF Food Protection Manager
NRAEF Alcohol Supervision
NRAEF ManageFirst Controlling Foodservice Costs
NRAEF ManageFirst Customer Service
NRAEF Human Resources Management and Supervision
Servsafe Certified
Member of the ACF