Cava Group
Sarah Van Valkenburgh is an experienced operations professional with a strong background in efficiency and technology initiatives within the food service industry. Currently serving as Manager of Operations Innovation + Restaurant Excellence at CAVA, Sarah leads a team focused on menu-related operations testing and manages the "Connected Kitchen" initiative. Previous roles include Continuous Improvement Manager at Home Chef, where responsibilities encompassed leading efficiency initiatives in a manufacturing environment, and Operations Engineer at Taco Bell, where analytical projects and restaurant simulation development were key contributions. Earlier experience includes roles at Disneyland Resort, where Sarah drove efficiency initiatives and capacity planning efforts. Educational qualifications include a Bachelor of Science in Industrial and Systems Engineering from the University of Florida and a Certificate of Applied Project Management from the University of California, Irvine Division of Continuing Education.
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Cava Group
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At CAVA, we believe in discovering the power of food. We started in a chef’s kitchen nearly a decade ago, and our culinary roots continue to drive us forward as we share our Mediterranean food across the country. In 2018, we welcomed the Zoës Kitchen team to ours. Together, we’re 8,000 team members strong with 90+ CAVA restaurants and more than 250 Zoës locations, as well as our line of dips + spreads available in Whole Foods Markets across the country. In the meals we cook, the teams we assemble, and the interactions we initiate, we see it as our job to uncover, challenge, amplify, and celebrate the power of food at every level.