Evan Bescript
About
Evan Bescript is from San Diego, California, United States. Evan works in the following industries: "Food & Beverages", "Restaurants", and "Warehousing". Evan is currently Culinary Project Manager at Jack in the Box, located in San Diego, California, United States. In Evan's previous role as a Associate Development Chef at Conagra Brands, Evan worked in Chicago, Illinois until Aug 2021. Prior to joining Conagra Brands, Evan was a Culinary Intern at Nestlé Professional and held the position of Culinary Intern at Cleveland/Akron, Ohio Area. Prior to that, Evan was a Line Cook at Spring House Hotel, based in New Shoreham, RI from May 2014 to Sep 2016. Evan started working as Intern at Emerils New Orleans in New Orleans, LA in Mar 2015. From Aug 2011 to Sep 2013, Evan was Kitchen Assistant at On The Border, based in Wyomissing, PA.
You can find Evan Bescript's email on finalScout.com. FinalScout is a popular professional database with more than 500 million business professionals and over 200 million company profiles.
Evan Bescript's current jobs
Evan Bescript's past jobs
• Culinary lead for CAG Restaurant Brands team – branded product development • Experience leading/attending retail/foodservice sales calls/presentations • Manager of 2 kitchens at CHI headquarters – Merchandise Mart & Center for Food Design • Facilitator of all internal cuttings requiring food – point person for senior leadership presentations • Expertise leading culinary when partnering with Product Development throughout commercialization processes • Experience attending and presenting/representing brands at national/internal tradeshows/cuttings
-Recipe and product development for branded products. -Conduct internal product and sales trainings. -Prototype development and optimization. -Produce tasting menus for external customer visits. -Develop/Validate recipes for company website. -Preparation of meals for leadership team showcasing branded products. -Attend trade shows and represent operations team. -Present new products/ideations to sales/marketing teams.
-Seasonal (summer) high volume restaurant (250+ seats). -Managed sauté station daily before and during service. -Catering for Weddings/Events/Functions. -Created daily specials. -Placed orders and took inventory.
-Sophomore internship. -Rotated among all restaurant stations. -Catered events/functions.
-Held all positions excluding management. -Experienced with corporate/franchise food preparation. -Managed inventory/ordering.