[CV]

[CV]

EDUCATIONAL BACKGROUND:

University of Amsterdam (UvA), Amsterdam, Netherlands, Summer Class of 2019 

  • Degree: Master’s level certificate of completion for ‘The Circular City: Towards a Sustainable Urban Ecosystem’
  • Program: 3-week intensive summer course focused on applying ‘circularity’ to resolve civil issues in the downtown economy
  • Methodology: Material Flow Analysis (MFA), Life Cycle Analysis (LCA); Grade: A

Eckerd College, St Petersburg, FL, Class of 2017 

  • Degree: Bachelor’s of Arts in Psychology (BA) with a minor in Spanish
  • Coursework: Psychology of Childhood and Adolescence, Abnormal Psychology, Social Psychology, Food and Sustainability, Earth Science, NCAA and Ethics
  • Cumulative GPA: 3.68 (Graduated with Honors); Methodology: Advanced Statistics I & II (SPSS)
  • Awarded the ‘Presidential Academic Scholarship’; PSI-CHI (Psychological Honor Society)

Sea Education Association (SEA), Boston University, Study-Abroad, SSV Corwith Cramer, (C-269), Class of 2016 

  • Program: ‘The Global Ocean’; Ship’s Cruise Track: Barcelona Palma de Mallorca Cadiz Las Palmas de Gran Canaria
  • SEA Semester Coursework in Environmental Studies: Leadership in a Dynamic Environment, Maritime History and Culture, Oceans and Environmental Change, Conservation and Management, & Practical Oceanographic Research

Colegio Hispano Continental, Salamanca, Spain, Study-Abroad, Class of 2016

  • Program: 6-week Intermediate-Level Spanish-Language Immersion-Course
  • Topics: Speech, Writing, Grammar & Culture; Grade: A-

New York University, New York City, New York

  • School: NYU Steinhardt: Culture, Education, and Human Development; Department of Nutrition and Food Studies
  • MA in Food Studies, Cumulative GPA: 3.70; 32/40 credit hours completed
  • Coursework: U.S. Farm Bill, Nutrition, Sustainability
  • Member of Wagner-Steinhardt Food Policy Alliance


EMPLOYMENT AND WORK EXPERIENCE:

(Assistant) Farmer’s Marker Manager at SEEDS Ecology & Education Centers (501-c-3)

Traverse City, Michigan (2025)

  • SEEDS is a non-profit, educational organization specializing in environmental services
  • Responsibilities: administer SNAP/EBT & Double-Up-Food-Bucks transactions with farmer’s market customers
  • Working with staff and volunteers to promote SHFM
  • Open and closing market, setting up barricades and parking downtown in Lot B, opening Clinch Park restrooms
  • Assisting vendors with set-up, taking photos and building social media content for the Sara Hardy Farmer’s Market
  • Collecting weekly vendor fees, distributing receipts to vendors, collaborating with Downtown Development Authority 
  • Supporting the local economy

TEFAP Logistics / Northwest Food Coalition Coordinator at Northwest Michigan Community Action Agency (501-c-3)

Traverse City, Michigan (2023, full-time)

  • NMCAA is an equal-opportunity organization that offers Social Services in Administration, Community Service, Child & Family Development, and Senior Nutrition in Northern Lower Michigan
  • Logistics, Recruitment, & Hands-On Support for TEFAP (or The Emergency Food Assistance Program, which is a U.S. Department of Agriculture [USDA] / MDE food assistance program), across a 10-county region in Northern Lower Michigan
  • Coordinate operations of Northwest Food Coalition’s (NFC’s) 'Farm2Neighbor Program,' which purchases, collects and distributes healthy food from local farms to a network of 70+ food pantries and meal sites, via check verification and deposits
  • Expanding the number of members within the Coalition to build food security in the region via outreach
  • Work closely to ambassador all food programs (including CSFP & Meals on Wheels) with colleagues of partner-agencies, including Groundwork Center for Resilient Communities, Goodwill Northern Michigan Food Rescue, MSU Extension, GTB, etc
  • Facilitate the event-planning of yearly food drives and fundraisers, such as Empty Bowls; Using Microsoft Outlook, Word, PowerPoint, Excel, Zoom, & Canva
  • Meetings and Agendas: NMCAA Strategic Plan, Operating Committee, Purchasing Committee, Governance Committee, Food Policy Administration, Neighborhood Meeting
  • Submitting payroll information

Meat Counter Clerk at Whole Foods Market 

Vernon Hills, Illinois (2022-2023, full-time)

  • First-class customer service skills required to assist shoppers
  • Date-checking and front-facing products in grocery section and display case; report OOS, follow ‘store-process’
  • Cleaning responsibilities: utensils/dishwashing, sanitizing tables/drains/machines/surfaces, sweeping and hosing floors
  • Assist seafood department with customer orders, answering phones and taking special orders
  • Complied with external safety and hygienic audits

Nutrition Educator at Beecher’s Foundation,  (501-c-3)

New York City, New York (2019, part-time)

  • Provided an intermediate-level nutrition lesson (45-min, PowerPoint) in the NYC public school system (P.S.), teaching 5th grade classrooms of 15 - 25 students in units of: food marketing, whole food (raw), calculating sugars, ingredient lists, and food additives followed by a group chili-cooking demonstration based on a healthy recipe
  • Created a fun and interactive workshop for kids to become inspired about preparing food for themselves and others across multiple boroughs of NYC
  • Administered assessments to measure the retention of main lesson points addressed during the workshop, by students

Steward at Sea Education Association (SEA), Boston University, (501-c-3)

Woods Hole/Falmouth, Massachusetts (2019, full-time), Contract

  • Prepared and provisioned 3 meals each day for 22 high school students and resident advisors (enhancing health, safety, and wellness) during a high-school summer science program, titled ‘SEASCape Session II’
  • Accommodated all dietary preferences and restrictions (Gluten-free, Dairy-free, Vegetarian/Vegan, etc.)
  • Led a morning meeting with 3 - 4 students and advised students on academic coursework in the evening
  • Introduced students to fundamentals of culinary preparation, hygiene/sanitation, and dynamic leadership aboard a vessel

Chef at Shoals Marine Laboratory (SML), University of New Hampshire, (501-c-3)

Appledore Island, Maine (2018, full-time), Contract

  • Planned, prepared, and provisioned 3 meals each day for 60 - 100 students, visitors, staff, faculty, and interns at a marine laboratory co-operated by Cornell University alongside a collaborative team of 3 chefs and interchanging groups of students on work-study… legally crewed as a co-captain for weekly 6-mile treks from Appledore Island to Downtown Portsmouth
  • Taught and mentored groups of 3 - 4 high school or college students in workplace sanitation, culinary preparation, food storage, menu design, mealtime execution, and teamwork skills

Assistant Steward at Sea Education Association (SEA), Boston University, (501-c-3)

San Juan, Puerto Rico (2018, full-time), Contract

  • Worked as a professional crew member aboard the SSV Corwith Cramer - a 134’ brigantine research vessel for Pennsylvania State University (PSU) and Williams-Mystic undergraduate SEA Semesterⓡ study-abroad programs
  • Prepared 3 meals and 3 snacks each day for 20 - 30 students, crew, faculty, and visiting scientists (enhancing health, safety, and wellness) in collaboration with Steward

Breakfast Chef at A-Bar-A Ranch

Encampment, Wyoming (2017, full-time)

  • Responsible for the preparation of breakfast and lunch for 120+ guests per meal
  • Prep and line cook for breakfast and lunch, managing the hot griddle (Pancakes, French Toast, Hash-Browns, Onions, etc.) and deep fryer
  • Work directly alongside morning sous chef and head chef to execute morning meal services,
  • Intuitive decision making and detailed attention required
  • #1 Rated Guest Ranch in the State of Wyoming, ensuring consistent adherence to safe and hygienic food production practice

Project Engineer Internship at W.E. O’Neil Construction Co. 

Albany, California (2016, full-time)

  • Supervising Construction Ops of a senior-living facility project (on-site) under construction with an additional team of 4 project engineers
  • Floored various 3-D mapping software (Blubeam, Xhibit) and used Microsoft Outlook to liaise with Architect about natural status of the construction process
  • Daily quality control on-site with various tradesmen - electricians, concrete, rebar, and so forth ... using iPad to connect site photographs to an app
  • Special Highlight: A Tour to Oakland’s Waste Management facility, one of the largest recycling-waste operations in America

Volunteer Coordinator Internship at Philadelphia Union 

Chester, Pennsylvania (2015, full-time)

  • Maintained staff lists for all Philadelphia Union home-game events in correspondence with Director(s), Players, and Sales Force
  • Distributed credentials and briefing sheets upon early arrival of volunteers, recorded attendance
  • Facilitated the set-up and break-down for home-game events
  • Worked Union Schools Program - teaching groups of 10-20 kids about soccer through practice, games, and co-ed scrimmages

(Summers Only) Factory & Warehouse Technician at American Louver

Skokie, Illinois (2012-2014, full-time)

  • Shipping/Receiving/Manufacturing, Forklift operations, processing and fulfilling daily orders via printed paperwork - loading packaged products (wrapped, on palates) onto semi-trucks and large vans for domestic and international customers
  • Hand-dollying individual stacks of 10-barrel drums onto semi-trucks until full 3x per week
  • Barrel-Sheeting workstation - adhering 2-tone reflective sheet to patterned drums by hand

COMMUNITY SERVICE & VOLUNTEERING:

Food Rescue Volunteer at Goodwill Northern Michigan, Inc. (501-c-3)

Traverse City, Michigan (2023)

  • Ride-along in Trucks and Van with Driver, relocating donated food to local pantries and community meal sites
  • Delivering fresh food purchased from NMCAA’s Northwest Food Coalition to members
  • Loading, boxing, repacking, and palate-jacking large quantities of food for the greater good

Apprentice at Keala’ola Organic Farm (USDA-Certified)

Kealakekua, Hawaii (2017)

  • Maintained green and red lettuce (8 seed varieties) on a 5-acre, certified-organic farmstead, which used an elevated terrace system and run-off irrigation to promote natural growth of a healthy crop using local dirt and routine mulching to promote nutrient density
  • Primary responsibilities included composting, planting, tilling, irrigating, weeding, burning, harvesting, packaging, selling, and distributing products to local purveyors, grocery stores, and restaurants
  • Cultivated a large herb garden (more like a jungle) and harvested additional fruit on the property – including pumpkin, papaya, banana trees, avocado, starfruit, macadamia nuts, lemons, coconut, passionfruit, guava, and coffee (these beans were processed at a neighboring facility)

Garden Educator at Edible Peace Patch Project (501-c-3)

St Petersburg, Florida (2016 - 2017)

  • Taught introductory nutrition lessons and led interactive discussions with 1st-3rd grade students based on a ‘Seed-to-Table’ curriculum with outdoor class sessions and group harvesting activities at public elementary schools in Pinellas County
  • Established and maintained community gardens for James B. Sanderlin, Melrose Elementary, & Gulfport Elementary
  • Provided a fun opportunity for kids to come into contact with healthy foods grown by them in areas otherwise classified as a ‘food-desert’; Supervised 5 - 10 students each class period – 1-2 classes taught per week

Food Aid Volunteer at Hogar del Buen Pastor (501-c-3)

San Juan, Puerto Rico (2018)

  • Assembled essential packages of food and medicine in response to Hurricane Maria for local residents, families, and other organizations around San Juan – stocked donations and made grocery delivery, helped organize 50th year banquet reunion
  • Sorted regular clothing donations from P.R. and lower 48; helped distribute packages with a team in timely manner


LITERARY/ONLINE EXPERIENCE:

Web Designer & Owner of Jmo’s Seasonings LLC

Traverse City, Michigan (2022-Present)

  •  37 photographs available on four mediums for sale @ jaredmoelaart.com 

Staff Writer at Eckerd College - The The Current

St Petersburg, FL (2017)

  • Wrote weekly articles for ‘The Current’ – a verification-based, Student-Run Newspaper covering contemporaneous topics
  • Responsible for current sociopolitical issues in the Opinion-News column section 
  • Published ‘Protesting for Political and Societal Growth’ (2017); Awarded best off-campus opinion-editorial*

LANGUAGES & SOCIAL MEDIA:

  • English (Full Proficiency), Spanish (Semi-Professional Proficiency)
  • Connecting professionally on LinkedIn and Instagram - @jaredmoelaart ………………………………………………………………………………………………………………………………………………

Other Employment: 


Catering Cook at Bayside Gatherings (2024), Line Cook at The Dam Shop (2024), Cook at Oryana West (2023), Cook at Boathouse Restaurant (2021), Sous Chef at Streetside Grille (2020), Line Cook at Western Avenue Grill (2020), Line Cook at La Ventura (NYC, 2019), Photographer at Pinto Co. (2018), Waiter at Long Grove Café (2012)

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Professional Skills:

Programming & Planning, Public Speaking, Teaching, Culinary, Graphic Design, Social Media