Tammy Inscoe
Lewisburg
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Associate Professor/Chef/Program Coordinator
SouthCentral Kentucky Community and Technical College
Bowling Green, KY
07.2018 - Current
- Culinary Arts Instructor teaching 30 plus credit hours each year which consist of lecture and lab courses. Introduction to Culinary Arts, Safety and Sanitation, Cost and Control, Front of the House, Human Resource Management, Basic Baking, Meats, Seafood, and Poultry, Garde Manger, Basic Foods, are some of the classes I teach. Some of the other responsibilities I have are to maintain the budget for the program, purchase supplies, and inventory. I advise students, I work with local high schools in the dual credit program. I work with the Health Department to meet all expectations of routine inspections. I work with food and beverage industry professionals to place students in jobs, along with internships. I am involved with external community events, such as Hope House, Empty Bowls, Feeding America, and the Traveler’s Cellar BBQ event supporting veterans. I also serve on several committees for the college such as Veteran’s Affairs Committee, Diversity and Inclusion Committee, Ombuds Committee, Sustainability Committee, Advising Committee, Service Learning Committee, Christian Club Ministry Committee, along with several others.
- I am a member of the American Culinary Federation Louisville Chapter Board of Directors. I am a member of the National Restaurant Association, Center for the Advancement of FoodService Education (CAFÉ), and the Kansas City Barbecue Society of which I am a sanctioned Master Judge.
- I am a Certified Instructor/Proctor for the National Restaurant Association, ServSafe, And Manage First programs. I am a certified ServSafe Manager, ServSafe Alcohol, ServSafe Allergens, and ServSafe Sexual Harassment for Managers.
- I am a Dual Credit advisor for multiple high schools in our area.
Assistant Location Manager
Aramark Restaurant Group
Bowling Green, KY
09.2015 - 07.2018
- Assisting Location Manager in daily operations of location. Assign tasks for employees, confirm paperwork is correct such as time edit sheets, request time off paperwork, production sheets, recipes, master cleaning sheets, cooler/freezer temperatures. Count inventory, count cash drawers for opening and closing of location, confirm location safe is correct when opening/closing. Clean and organize coolers, stock room, freezers. Approve and edit time in Kronos. Interview employees, hire qualified applicants. Working in stations to assist or to replace absent employees. Use Cost Control and FIFO systems. Open and close locations.
- REDZONE/FRESH FOOD
Director/Manager
SoKy Marketplace
Bowling Green, KY
01.2015 - 08.2015
- Coordinate and operate SoKy Marketplace Farmer’s Market. Open and close market. Customer service including emails, phone calls, promoting market for expansion to possible clients. Maintaining membership of current vendors and assisting those vendors as needed.
- Collect membership fees and booth rental fees. Purchase/order supplies for market. Maintain and balance checking and savings account for market.
- Create and/or operate Website, Newsletter, and Facebook page. Work with other media outlets such as television, radio, newspapers, too promote SoKy Marketplace.
- Coordinate with State, County and City organizations along with other contractors, electricians, plumbers, architects, grant writers, to continue the enhancement and building of future works at the market.
- Perform farm inspections to ensure all products were farmers produced. Ensure fair market pricing was enforced using guide from USDA.
Adjunct Instructor
SouthCentral Kentucky Community And Technical College
Bowling Green, KY
08.2013 - 05.2014
- Taught Basic Baking Classes.
- Ordered Supplies.
- Used cost control and FIFO system.
- Performed inventory.
- Created Exams
- Worked with MyCulinaryLab software
Pastry Chef/Supervisor
Western Kentucky University/Aramark
Bowling Green. KY
09.2015 - 07.2018
- Read and review all recipes.
- Prep and bake all cakes, pies, pastries, cookies, brownies, and specialty items.
- Create fruit, vegetables, and cheese displays.
- Order all items needed for kitchen.
- Keep inventory of all items in kitchen.
- Use cost control and FIFO systems.
- Attend events to set up displays and replenish food.
- Work the Carving stations.
- Work with clients to create recipes that fulfill their wants.
- Help to create desserts for catering menus.
- Supervise Grab and Go staff.
- Supervise second shift employees at Fresh Food Company.
President’s Office Assistant
SouthCentral Kentucky Community and Technical College
01.2007 - 01.2009
- Assisted persons visiting the offices of the President.
- Answered phone, delivered mail
- Filed records, copied records
- Registered fire fighters for training
- Organized receptions, luncheons
- Assisted teachers/students with problems or tasks
Cake Decorator
Wal-Mart
Bowling Green, KY
01.2005 - 01.2007
- Decorated Cakes, placed orders, baked bread, stocked shelves.
- Deli Associate
Education
Associate of Science - Business Degree With Hospitality And Tourism Track
Bluegrass Community And Technical College
Lexington, KY05-2023
Associate degree - Culinary Arts/Business Management
Bowling Green Technical College
Bowling Green, KY01-2009
Certificate - Basic Maintenance Classes
Western Kentucky University
Bowling Green, KY01-2001
Diploma - General Subjects
Logan County High School
Russellville, KY01-1983
Skills
- Staff training and development
- Employee onboarding
- Operations management
- Inventory management
- Organizational development
- Training program creation
- Budget development
- Shrink reduction
- Human resources management
- Month-end closing
- Store performance evaluations
- Troubleshooting and problem resolution
- Budget oversight
Accomplishments
Developed a Hospitality Track in 2024 where the classes overlap with the Culinary Arts program track at SKYCTC so students can get two degrees in three years instead of four. We were hoping for 10 students to be enrolled by 2025 and we have 18 as of now.
Worked with the Kentucky State Parks to create an internship program for the students to have an opportunity to travel, work in the food/beverage industry while earning credit for the course. The students have the option to work and live at the state parks during the Summer. The students are paid and can move to different state parks if they choose.
As chairperson of the Culinary Curriculum Committee for Kentucky Community and Technical College System, I am currently in the process of updating all competencies and curriculum for the system wide culinary arts programs. This is to bring the culinary programs up to date with today's standards and processes.
I believe one of the greatest accomplishments is the commitment to the community I have built over the years. We bake 4000 cookies each December for the Polar Express Kids with Santa event.
We create 400 desserts and 9 gallons of soup for the Empty Bowls charity event and 100% of the money goes to feed kids that do not have food at home after school.
I am also a judge for the Charity event Cooking for Hope which is a cooking event where pastors compete using mystery baskets of food items and 100% of the proceeds go to feed the homeless in our surrounding area.
Certification
I am a Certified Instructor/Proctor for the
National Restaurant Association, ServSafe,
And Manage First programs. I am a certified
ServSafe Manager, ServSafe Alcohol,
ServSafe Allergens, and ServSafe Sexual
Harassment for Managers.
Timeline
Associate Professor/Chef/Program Coordinator
SouthCentral Kentucky Community and Technical College
07.2018 - Current
Assistant Location Manager
Aramark Restaurant Group
09.2015 - 07.2018
Pastry Chef/Supervisor
Western Kentucky University/Aramark
09.2015 - 07.2018
Director/Manager
SoKy Marketplace
01.2015 - 08.2015
Adjunct Instructor
SouthCentral Kentucky Community And Technical College
08.2013 - 05.2014
President’s Office Assistant
SouthCentral Kentucky Community and Technical College
01.2007 - 01.2009
Cake Decorator
Wal-Mart
01.2005 - 01.2007
Certificate - Basic Maintenance Classes
Western Kentucky University
Diploma - General Subjects
Logan County High School
Associate of Science - Business Degree With Hospitality And Tourism Track
Bluegrass Community And Technical College
Associate degree - Culinary Arts/Business Management
Bowling Green Technical College
Awards/Recognitions
2025 American Culinary Federation Bourbon Country Chef’s Chapter - Chef Educator of the Year, 2025 – SKYCTC Faculty Award of Excellence Nominee, 2024 – SKYCTC Faculty Award of Excellence Nominee, 2022 - SKYCTC Soaring Beyond Expectations Award Winner, SKYCTC Outstanding Teamwork and Collaboration Award Winner, SKYCTC Faculty Mentor Award Nominee, Certificate of Achievement Faculty Institute of Teaching Award, 2019 - SKYCTC Faculty Award of Excellence Nominee, SKYCTC Certificate of Appreciation Award