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Owned, operated, and managed my own mobile health-based business. Dealt with advertising, client retention, medical documentation, logistics, record keeping, and inventory.
Managed a commissary kitchen in addition to a cafe storefront, with six and eight employees respectively. Oversaw ordering, scheduling, updating fact information of our diet stipulations, and working with other departments and purveyors.
Performed service in a Michelin starred restaurant of a celebrity chef couple, as well as participating in limited prep.
Operated a four person line under indirect supervision of a sole proprietor in a fine dining restaurant, serving an average of 170 covers a night.
B.S. Degree • GPA: 3.4