Jared Becker

About Jared Becker

Success in the foodservice business means creating consistency in programs, services, and support teams. It also means having leaders in place who can leverage their expertise and implement engaging, innovative visions, strategies, action plans, and programs that are current and set the trend within the industry. A forward-thinking operations leader, board member, and executive chef with an entrepreneurial mindset and multi-unit, full-service and high-end restaurant management experience, I provide my teams with the insight and direction to realize its board vision while facilitating expansion and growth strategies, service and quality improvements, operational launches and turnarounds. Some notable results include: As Vice President at Tiny Spoon Chef, I’ve been instrumental in developing and executing a strategy to scale the company with a startup and growth mindset, standing up strong operational systems, and assembling a high-performing, cross-functional organization across 16 states. Focused on driving sustainable growth, optimizing internal processes, and ensuring cross-functional alignment across the enterprise, I support company vision in a strategic capacity as a Board Director and Treasurer, guiding long-term planning and financial oversight with P&L ownership. Earlier as VP of Culinary, I led post-acquisition integration of the CulinArt Group to deliver $2M savings, 1% reduction in food costs, and measurable gains in ROI. Transforming the group’s school dining division, I cut 8% from YoY food costs on a program that provides 30 million meals annually to students across New England and New York State while achieving quality and regulatory compliance. Managing up to 400-member teams in earlier roles, I championed unit, regional, division, and nationwide successes for retail sales and programs for Compass Group’s Morrison Healthcare business. A natural relationship builder and servant leader who focuses on transparent communications and developing people skills to deliver strategic, targeted, and ROI-focused results, I empower my large, matrix teams to take ownership and focus on delivering great results—which not only enhances the guest dining experience but also strengthens our company’s and sector’s success. I’m active on LinkedIn and would enjoy connecting with you. Please feel free to reach out to learn more about how I elevate client and customer experiences through structured innovation and build scalable business systems that position my companies for long-term growth, operational excellence, and market leadership.

Experience

1. Vice President

   Tiny Spoon Chef

   Mar 2022 — Present · Boston, MA, US

   Currently building operational, culinary, support, and technology infrastructure to facilitate growth create a scalable business, including customer and centralized recipe databases, billing/invoicing, scheduling, expense, and robust CRM systems.

Education

• State University of New York Empire State College

  BPS

  2008 — 2011

• The Culinary Institute of America

  AOS

  1995 — 1997

• Penn State University

  Certificate

  2006 — 2006

• Fitchburg State University

  Master of Business Administration - MBA

  2018 — 2019

• ICIF - Italian Culinary Institute for Foreigners

  Certificate

  1997 — 1998

• University of North Dakota

  Certificate

  2008 — 2009

Skills

• Team Building
• Budgeting
• Food Industry
• Budgets
• Menu Development
• Hospitality
• Food Service
• Account Management
• Cuisine
• Event Planning
• New Business Development
• Retail
• Strategic Planning
• Purchasing
• Process Scheduler
• Event Management
• Operations Management
• Forecasting
• Food & Beverage
• Time Management
• Culinary Skills
• Recipes
• Profit
• Hospitality Industry
• Customer Satisfaction
• Management
• Cooking
• Project Management
• Restaurant Management
• Inventory Management
• Food Safety
• Hiring
• Merchandising
• Marketing
• Banquets
• Food
• P&L Management
• Income Statement
• Coaching
• Marketing Strategy