Jayna Adams
About Jayna Adams
Jayna Adams is a Fresh Produce Specialist at US Foods, where she has worked since 2022. With a background in business and extensive experience in the food service industry, she focuses on sourcing local and high-quality produce for restaurants.
Work at US Foods
Currently, Jayna Adams serves as a Fresh Produce Specialist at US Foods, a role she has held since 2022. In this position, she focuses on sourcing local, fresh, and high-quality produce to enhance restaurant menus. Her expertise in the food service industry allows her to effectively collaborate with restaurant operators, ensuring they receive the best products to meet their culinary needs.
Previous Experience at KeyImpact Sales & Systems
Jayna Adams worked at KeyImpact Sales & Systems from 2017 to 2022, where she held two positions. Initially, she served as an Operator Specialist from 2017 to 2019 in Savannah, Georgia. Following this role, she advanced to the position of Distributor Business Manager, where she worked for three years in Raleigh, North Carolina. Her experience in these roles contributed to her knowledge of the food service industry and strengthened her relationships with restaurant operators.
Education and Expertise
Jayna Adams earned a Bachelor of Arts (B.A.) in Business/Managerial Economics from Armstrong State University, studying from 2009 to 2014. This educational background provided her with a solid foundation in business principles, which she applies in her current role in the food service industry. Her academic achievements complement her extensive professional experience.
Background in Food Service Industry
Jayna Adams began her career in the food service industry at the age of 16, working in a restaurant led by a Southern Food Network Star. Growing up in Savannah, Georgia, she developed a love for southern cuisine and culture, which influences her work today. Her professional experience includes working with restaurant operators throughout Coastal South Carolina and Eastern North Carolina, further enhancing her understanding of regional culinary preferences.