Natalie Green

Culinary-trained food and hospitality professional with 15+ years of experience across specialty cheese and food, retail and department management, distribution, catering, purchasing, merchandising, staff development, client service, and hands-on culinary operations. Extensive specialty cheese knowledge with experience educating customers and retail teams, managing vendor and store relationships, coordinating multi-location priorities, and maintaining high standards for product quality, presentation, food safety, and hospitality.

Retail Cheese Specialist / Sales Solutions Specialist at KeHE Distributors (2021-01 – 2026-01)

Supported specialty cheese and food programs across multiple retail locations, building strong working relationships with store leadership and department teams.

• Served as a product and merchandising resource for specialty cheese, assortment, product care, presentation, and customer experience.
• Coordinated priorities across a multi-location territory while supporting inventory, merchandising, resets, seasonal programs, and new product launches.
• Educated and trained retail teams on specialty products, handling, merchandising practices, presentation, and selling points.
• Identified account and operational needs, resolved issues independently, and coordinated with store teams and internal partners.

Elderly Caregiver at Home Instead (2020-01 – 2021-01)

• Provided individualized support, companionship, meal preparation, and dependable daily assistance to older adults.
• Built trusted relationships with clients and families while adapting service and meals to individual preferences and needs.

Cheesemonger at Curds & Co. (2018-01 – 2019-01)

• Provided high-touch specialty cheese service, product education, pairing recommendations, and personalized customer experiences.
• Supported inventory, product quality, merchandising, daily operations, and polished specialty food and gift presentation.

Cheese & Dairy Department Manager at Savenor's Market (2014-01 – 2018-01)

Managed daily cheese and dairy department operations for a high-end specialty market, including purchasing, ordering, receiving, inventory, merchandising, product quality, and presentation.

• Supervised and trained staff, delegated priorities, and maintained standards for service, food handling, cleanliness, and product knowledge.
• Managed vendor relationships and purchasing decisions while balancing quality, availability, customer demand, inventory, and waste.
• Educated customers and staff on specialty cheeses and foods, including product characteristics, handling, pairings, and uses.
• Created seasonal and specialty displays and maintained a polished customer-facing department.

Catering Manager at Southcoast Catering (2014-01 – 2014-12)

Managed hands-on catering responsibilities including cooking, food preparation, purchasing, staffing coordination, delivery, setup, cleaning, and event logistics.

• Organized staff coverage and responded to last-minute operational and delivery issues across off-site catering jobs.
• Established a Restaurant Depot account and improved purchasing options by identifying comparable ingredients at lower cost.
• Maintained kitchen organization, food-service standards, and readiness while balancing multiple production and event priorities.

Cheesemonger / Assistant Manager at Farmstead Inc. (2011-01 – 2014-01)

• Supported specialty market operations including purchasing needs, receiving, inventory control, merchandising, staff training, and customer service.
• Provided knowledgeable specialty cheese and food recommendations and maintained high standards for product quality and presentation.
• Assisted management with daily operational priorities and customer experience.

Café & Catering Team Member at Au Bon Pain (2006-01 – 2011-01)

Worked for approximately five years in café and food-service operations, including food preparation, customer service, and catering support.

• Assisted with catering orders, packing, delivery, setup, culinary production, cleanliness, and service.

Bachelor of Science in Culinary Studies – Johnson & Wales University (2004-01 – 2008-01)