Janice Migwans

Thirty years of experience in food service and hospitality. The core of my experience comes from small Mom an  Pop restaurants. I have corporate kitchen experience as well. Knowledge of how to use/maintain kitchen equipment such as industrial mixers, industrial size kettles. Line cook, grill cook, prep cook, pizza cook, dishwasher, expeditor, kitchen trainer, and head of kitchen experience. Can follow directions, can follow recipes, maintain inventory, adhere to allergies, and maintain a sanitized work station. Kitchen experience began in 90's, and continued into 2025. Line cook experience began in 2005 as head grill cook. Experience working in university kitchens for Purdue and university of Chicago. Food handlers license/certification. Willing to get any other certifications as needed.

My professional experience began when I was fifteen years old, I was hired as an expeditor for Bill's Drive-in. I worked my way up to head cashier and kitchen trainer. In 2000 I relocated and was hired as an expeditor at Miner Dunn. It was here I became head grill cook and kitchen trainer. I worked there until 2005. This lead to jobs in corporate kitchens like Cracker Barrel, and Pizza Hut. I worked for a food service and hospitality staffing company for a decade, called Food Service and Hospitality. This company would send me to any kitchen that needed a cook or extra hands. Working for the staffing company I had to adapt to working in unfamiliar kitchens, and being to cook itmes as printed in their menu's. I worked five star restaurants with this company as the lead cook fill in. As they began trusting me more they began to send me to seven star kitchens, where I worked as sous chef. 

Graduated with honors in 2025. Earning a bachelor's of science in business administration with a minor in English.