Experience

Supplies on the Fly

• United States
• Food & Beverages
• 1 - 100 Employee

• Regional New Business Development Sysco

  • Oct 2021 - Present



Sysco

• United States
• Food and Beverage Services
• 700 & Above Employee

• Lead New Business Developer

  • Sep 2020 - Oct 2021

• New Business Development Manager Sysco New Orleans

  • Oct 2019 - Oct 2021



Northbeach, Inc

• San Clemente, California

• Director of Culinary Operations & Business Developmnet

  • Mar 2018 - Oct 2019

  Achieved goals by direct oversight of all activities while maximizing profitability. Intricate knowledge of all products, production processes, and production equipment. Responsible for leading a team of people ranging from Managers, Supervisors, Leads, Crew, Drivers, and Sales Associates. Accountable for achieving goals by reporting progress through KPI’s. Advanced knowledge of food safety principles and creating a culture with the entire team that endorses compliance to food safety with the highest quality standards. Responsible for multi venue planning. Show less



US Foods

• United States
• Food and Beverage Services
• 700 & Above Employee

• Business Development/Sales

  • Oct 2016 - Mar 2018

  Facilitation of the rapid expansion to the national arena. Key performance functions include the ability to nurture and establish positive, collaborative relationships with the culinary team, operations, finance and marketing, that reflect the standards of professionalism. Developed strategic culinary, marketing and business plans. Facilitation of the rapid expansion to the national arena. Key performance functions include the ability to nurture and establish positive, collaborative relationships with the culinary team, operations, finance and marketing, that reflect the standards of professionalism. Developed strategic culinary, marketing and business plans.



Sysco

• United States
• Food and Beverage Services
• 700 & Above Employee

• Marketing/Sales Associate & Business Development

  • Sep 2013 - Oct 2016

  Responsible for promoting the company’s products and services and for building relationships with new and existing accounts. Their main focus is to help Sysco customers succeed while achieving sales and profit goals established by the company. Responsible for promoting the company’s products and services and for building relationships with new and existing accounts. Their main focus is to help Sysco customers succeed while achieving sales and profit goals established by the company.



2nd Floor Restaurant

• Huntington Beach

• Executive Corporate Chef

  • Jun 2010 - Sep 2013

  Responsible for all culinary operations for 2nd Floor Restaurant and Gallagher's Restaurant. Creates all menus, implements and trains all staff, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and assists in marketing strategies for all new products. development of cost effective specials and menu changes to achieve maximum sales and participate in outside appearances and fund raising events to increase awareness of the Main Street Concept brand as well as constantly maintain the integrity of the brand. Key performance functions include the ability to nurture and establish positive, collaborative relationships with the culinary team, operations, finance and marketing, that reflect the standards of professionalism held by Main Street Concepts. Created all support materials including but not limited to policies, procedures, recipe cards, staff development and HAACP documentation which fosters an environment of professionalism to ensure consistency and continuous improvement among all employees. Show less



House of Blues

• United States
• Entertainment
• 700 & Above Employee

• Executive Chef

  • Nov 2007 - Jul 2010

  Responsible for Financial Performance of Departments to include: meeting and exceeding budgetary expectations; food & beverage costs; labor costs; operating accounts; inventory controlled, monitored and maintained weekly; menu engineering to project and monitor trends and predict costs, write weekly reports to GM, and corporate reports to reflect weekly operations and financial results (pre-cost, perpetual inventory, weekly report, schedule, special planner, and variance report). Supervision of the Department which consists of ensuring positive and creative team environment within department ; facilitating open communication with the Sous Chefs, supervisors and staff ; ensuring adherence to safety guidelines ; ensuring proper execution of all corporate mandates, SOP's and Specs ; development of cost effective specials and menu changes to achieve maximum sales and participate in outside appearances and fund raising events to increase awareness of the House of Blues Show less



TEN Restaurant Group

• Director of Culinary Operations

  • Aug 2005 - Oct 2007

  Accountable for Panini Garden Bistro, Ten Asian Bistro and Tentation Night Club/Catering Center. Responsible for building professional relationships to facilitate successful communication across all lines of business and accountable for ensuring excellence in all operations. Responsible for teaching and maintaining culinary standards for all restaurant level employees in order to uphold excellence in a high volume, high profile environment. The focus of my position is the facilitation of the rapid expansion of the Ten Restaurant Group to the national arena. Key performance functions include the ability to nurture and establish positive, collaborative relationships with the culinary team, operations, finance and marketing, that reflect the standards of professionalism held by Ten Restaurant Group. Developed strategic culinary, marketing and business plans. Show less



Aramark Sports & Entertainment Arrowhead Pond of Anaheim

• Executive Chef Premium Services

  • Aug 2002 - Jul 2005

  Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a small account. Recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Works closely with the client and ensures their satisfaction. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offers necessary solutions. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position. Knowledge of HACCP. Knowledge of food and equipment safety. Knowledge of food production. Management skills. Client and customer interfacing skills. Catering/ sales presentation skills. Show less