Experience

CulinArt Group

• United States
• Food and Beverage Services
• 200 - 300 Employee

• District Operations Manager

  • Jan 2023 - Present



The Clinton Street Local

• Baltimore, Maryland, United States

• Owner/Chef

  • Apr 2020 - Jan 2021

  • Oversaw all aspects of a profitable small business such as profit and loss statements, food cost analysis, menu development, marketing, and food production. • Executed strategic planning through implementation of short- and long-term goals that aligned with the needs of the business. • Oversaw all aspects of a profitable small business such as profit and loss statements, food cost analysis, menu development, marketing, and food production. • Executed strategic planning through implementation of short- and long-term goals that aligned with the needs of the business.



Pendry Hotels & Resorts

• United States
• Hospitality
• 300 - 400 Employee

• Sous Chef

  • Apr 2019 - Apr 2020

  • Reduced food cost from over 44% down to 26% by strictly monitoring all purchasing and inventory. • Established protocols which eliminated significant waste of labor and resources. • Utilized modern organizational behavior tactics to convert very poor job satisfaction into high morale. • Reduced food cost from over 44% down to 26% by strictly monitoring all purchasing and inventory. • Established protocols which eliminated significant waste of labor and resources. • Utilized modern organizational behavior tactics to convert very poor job satisfaction into high morale.



Constellation Culinary Group

• United States
• Food and Beverage Services
• 100 - 200 Employee

• Sous Chef

  • Jul 2017 - Mar 2019

  • Worked at The New York Botanical Gardens, at high-volume café implementing all purchasing, inventory, staffing, and menu design. • Held weekly EBITDA discussions and converted an underperforming unit into the Unit of the Year. • Reviewed and analyzed financial statements, operating reports, budget variance reports, and other appropriate financial information to monitor attainment of financial goals. • Worked at The New York Botanical Gardens, at high-volume café implementing all purchasing, inventory, staffing, and menu design. • Held weekly EBITDA discussions and converted an underperforming unit into the Unit of the Year. • Reviewed and analyzed financial statements, operating reports, budget variance reports, and other appropriate financial information to monitor attainment of financial goals.



Four Seasons Hotels and Resorts

• Canada
• Hospitality
• 700 & Above Employee

• Line Cook

  • Sep 2014 - Jun 2017

  • Help create a new menu item every week for our “Lunch Break” menu. • Responsible for filling out the inventory requisition every day. • Re-learned the meaning of adaptability/flexibility, organization, and time management. • Help create a new menu item every week for our “Lunch Break” menu. • Responsible for filling out the inventory requisition every day. • Re-learned the meaning of adaptability/flexibility, organization, and time management.



Eden Village Camp

• United States
• Recreational Facilities
• 1 - 100 Employee

• Sous Chef (temp)

  • May 2012 - Aug 2012

  • Built and developed 8-member back-of-the-house team; provided performance feedback ensuring that individual performance met highest possible culinary standards. • Assisted in developing Farm-to-Table demonstrations. • Researched and selected ingredients based on seasonal availability and quality. • Oversaw daily recipe preparation, food storage, cooking, and presentation. • Continuously monitored and controlled food costs. • Educated campers in the art of food production. • Built and developed 8-member back-of-the-house team; provided performance feedback ensuring that individual performance met highest possible culinary standards. • Assisted in developing Farm-to-Table demonstrations. • Researched and selected ingredients based on seasonal availability and quality. • Oversaw daily recipe preparation, food storage, cooking, and presentation. • Continuously monitored and controlled food costs. • Educated campers in the art of food production.



MetLife

• United States
• Insurance
• 700 & Above Employee

• Insurance Sales Representative

  • Jul 2006 - Mar 2008

  • Earned a Series-6 Securities License, and a Florida 2-15 Life, Health, and Variable Annuity License. • Developed a base for long-term sources of clients by utilizing referrals and occupational and special interest groups to compile lists of prospects. • Earned a Series-6 Securities License, and a Florida 2-15 Life, Health, and Variable Annuity License. • Developed a base for long-term sources of clients by utilizing referrals and occupational and special interest groups to compile lists of prospects.