New industries, new innovations—women pioneers are everywhere. For this inspiring series, we’re asked our partner companies to submit one woman “Pathfinder” to represent their work, their products, their industry, or their values. (And often, all of the above.)
Meet Becki Ramirez CSC, sous chef with Delaware North. Learn how she’s elevated her menu of hard and soft skills, one job at a time.
What path are you forging?
I’m forging a path for positive change.
What inspired you to pursue this field?
When I first started at Delaware North over eight years ago, I was just a prep cook. I didn't want to be more than that at the time. Then I recognized my need to step up and take on more responsibilities so that I could feel like a part of the team.
Seven years in, I’ve learned that my personal need for development, combined with hard work and dedication, helped me to grow my attention to detail, follow-through, and effective communication.
What’s a cool project or program you’ve developed as a result of your work in this area?
When I worked at Target Field as the concessions chef, we did a workshop on Kaizen. It is the Japanese term meaning change for the better or continuous improvement. We used this concept to make changes and improve how we bulk produce products such as Cuban sandwiches, chef salads, and boxed lunches. By changing how we made the food, we were able to reduce labor, as well as time spent producing such items.
Three years later as the suites chef, corporate gave us control of the menu, no longer needing to follow their guidelines. We reduced stock keeping units (SKUs) by taking items off the menu that were not selling and focused on our stars, as well as dialed in our cost cards and pricing.
My first year at Lambeau Field, we opened 11 new marketplaces in concessions. Here, stands are operated by Nonprofit Organizations (NPOs) that surround the Green Bay area. Because this program has become so successful, we have formed relationships with groups all over the state of Wisconsin. In order to get information to the NPO groups about their potential stands or marketplaces, I formed a team to help create CAD layouts. In those layouts, we also placed positions in the CADs with a job description sheet attached.
Working with the NPO management team, we came up with a mandatory group training program. During this exercise, multiple NPO groups trained to forge relationships with other groups, as well as our staff. This concept includes training for Health Department guidelines, Guestpath, and equipment operation, as well as food preparation and presentation. On top of that, we offer individual group training in off weeks for NPOs that request extra assistance.
What resources or people have been influential in your success in your field?
In this industry as a chef, I am always inspired when I get to see a new venue. Not only do you see their operations, but you see how making tiny changes to your own production benefits the whole. Additionally, I've always leaned on leaders and supervisors outside of culinary to help inspire new ideas and concepts.
On top of that, my family has always been very influential in my success in this industry. They understood my grind in baseball with 80 games a year and made time for me on off weeks to just relax and unwind. Now that I am in Green Bay, I am still able to make monthly trips back to visit them.
What advice would you give to aspiring professionals looking to break into and make an impact in emerging industries or technologies or at their company?
This industry is not easy. In fact, it is the most demanding and time-consuming job I've ever had. My advice: Make time for yourself and your family. Be open to change and embrace feedback. Network. Always find a way to learn something new that is beneficial to you personally or professionally. Look for positive change.
